Hot Cross Buns
Easter is one of my favourite times of the year, it signals the return of spring… the restoration of colour & hope to the world, flowers bloom, birds announcing their return with the sound of merry chirping in the morning & perhaps best of all, the weather becomes ever more pleasant (well, usually it does, if we’re lucky). In the kitchen, spring signifies the reappearance of marzipan, a plethora of chocolate eggs & my personal favourite, buns! Sticky, spiced, fruit-filled hot cross buns are an Easter essential.
All across the globe you will find some version of Easter bread from Italian pane di Pasqua & Colomba Pasquale, German Osterbrot, Greek Tsoureki & Portuguese Folar de Pascoa to name a few. Here in the UK we have the delicious hot cross bun. The spiced & fruited buns, which bare a cross to represent the crucifixion of Jesus, mark the end of Lent. 40 days of fasting is certainly not my cup of tea, however a freshly baked hot cross bun does indeed seem a worthy reward for your efforts.
Here in the UK, buns go on sale as early as January as yet again our supermarkets attempt to profit on the holidays. Whilst M&S do offer a very good store-bought version, I can promise you that nothing will ever compare to homemade. A wonderful activity for releasing your stresses (believe me), on the long bank holiday weekend commit an afternoon to producing a batch of these glazed decorative buns, they’re far easier to make than you’d think. Toasted, slathered in salted butter & accompanied by a pot of tea, there is no better respite from the daily grind. These are best eaten within a day or two day but freeze very well for up to a month.
Hot Cross Buns
- Author: Katie Lewis
- Yield: 12
Ingredients
- 500g strong white flour
- 75g caster sugar
- 3 tsp mixed spice
- 7g fast-action yeast
- 5g salt
- 45g butter, melted
- 1 large egg
- 300ml whole milk
- 250g mixed dried fruit
- Zest of 1 orange
- For the crosses:
- 75g plain flour
- 75ml water
For the glaze:
- 3 tbsp apricot jam
- 2 tbsp water
Method
- 1. In a large bowl, combine the flour, yeast, salt, sugar, spices & orange zest
- 2. Warm the milk & butter together in a saucepan or microwave & leave to cool slightly until just lukewarm
- 3. Add the egg to the milk mixture & whisk to combine
- 4. Make a well in the centre of the flour mixture & pour in the milk mixture
- 5. Stir until the mixture no flour remains & a dough is formed (you many not need all of the milk mixture, alternatively use a little water if your dough feels a bit dry)
- 6. Empty the dough out onto a lightly floured work surface & knead for 10 minutes (or 5 minutes if using a dough hook in a stand mixer) until it is smooth, elastic & it has a slight shine
- 7. Put the dough back into the bowl, cover with clingfilm & leave to rise for about an hour, until it has doubled in size
- 8. Once your dough has risen tip it out onto a floured work surface & knock back the dough (knead out the air pockets)
- 9. Stretch out the dough slightly, strain the dried fruits & empty this onto the dough
- 10. Knead the fruit into the dough until evenly distributed
- 11. Divide your dough into 12 evenly sized pieces & use your hands to shape each piece into a ball (I prefer to cage my hands around the dough & move in a circular motion on the worktop)
- 12. Place your buns onto a parchment lined baking sheet, leaving enough room between each for them to rise
- 13. Cover with cling film, a tea towel, or (my preference) place inside a bag for life or a bin bag & leave to prove for 45 minutes – 1 hour, until they have doubled in size
- 14. When the buns are ready, make the topping by combining the plain flour & water to make a paste
- 15. Spoon the paste into a piping bag & use this to pipe crosses on the top of each bun
- 16. Bake the buns at 190C for 15-20 minutes until pale golden-brown & they sound hollow when tapped underneath
- 17. Whilst the buns are baking, warm the apricot jam & water in a small saucepan until fluid
- 18. Once the hot cross buns are baked, remove from the oven & brush all over with the warmed glaze before leaving to cool on a cooling rack
- Prep Time: 15 mins
- Cook Time: 15 mins
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Comments (10 Comments)
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I’m sorry to hear things haven’t gone as planned on the career front for you; I hope things pick up soon for you, and best of luck if you do veer off on the opening a tea room plan. (That sounds like an absolute dream to me too!) How I’ve missed hot cross buns this year – I didn’t get round to making any (tiny kitchen = only the simplest of bakes with limited ingredients and utensils) and it slipped my mind to ask my family to bring some when they visited me. I would never have thought of slathering golden syrup and jam on top, but I’ll have to give it a try! Look forward to reading about your trip to NYC 🙂
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Thanks Rosie, that’s very kind of you 😊 It’s never too late, the enjoyment of buns isn’t just limited to Easter, don’t let the tiny kitchen hold you back!
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These look absolutely perfect 🙂
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Thank you 😊
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These look absolutely gorgeous!!
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I love your blog but I can’t find the follow button! Lol
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Thanks Prerna! 🙂 Ha I had the same problem when I started on Wordpess, the follow button should pop-up on the bottom right-hand of the page
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Found it 😁
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WOW!! they look perfect ☺
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[…] wholemeal take on my classic hot cross bun is a well spiced, lightly fruited treat that demands a light toasting & a slather of butter. […]
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