Flawless Hot Cross Buns

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Our Flawless Hot Cross Bun recipe is perfect for Easter. But we love them all year round! We show you how to make hot cross buns from scratch with easy step by steps. The ingredients needed for this traditional sweet fruit bread are given in both UK grams and US cup measurements. Not only the best breakfast treat but also great for packed lunches or after school snacks too! Serve toasted with a simple spread of butter or add jam too!

3 hr 5 min
cook 20 min
12
Flawless Hot Cross Buns
Servings
1×

Ingredients

Fruit Bun ingredients

Cross ingredients

Glaze

Instructions

  1. Warm-up milk slightly (shouldn't be hot) in pan or microwave and add dried yeast sachet. Leave aside for the yeast to activate.

  2. In a separate large mixing bowl add flour, sugar, mixed spice, cinnamon, and salt. Stir together and create a well to add your wet ingredients.

  3. Add melted butter, whisked egg, yeast and milk into the middle.

  4. Mix together with a spoon or your hands until combined. It will be very wet and sticky!! This is normal do not add more flour......

  5. Flour a clean work surface and set the timer for 10 minutes. Knead (see notes) the dough for the whole time.

  6. It will pick up some flour from the surface but ultimately, the kneading action will remove the stickiness.

  7. Flatten down and add a handful of dried fruits fold, knead and repeat until fruit is well mixed in.

  8. 1st ProofGrease a bowl and place kneaded dough in, cover with a damp tea towel and leave to double in size. (see notes for timing) Will take anywhere between 1 - 3 hr, depending on room temperature.

  9. Knock the air out of dough and shape into a baguette shape, divide into 12 even pieces.

  10. Smooth each piece into a bun shape.

  11. 2nd ProofLine a baking sheet with greaseproof paper and place buns leaving a small gap between each. Cover with damp towel and proof until doubled in size. It should take about 1 hr.

  12. Towards the end of the 2nd proof, preheat oven to 180°C Fan / 200°C / 400°F

  13. For the cross - Mix together plain flour with water and lemon extract. It should be a very thick paste. Put into a piping bag and use a nozzle or just snip off the end.

  14. Pipe crosses on each bun, we used scissors to keep them from dragging.

  15. Bake in the oven at 180°C Fan / 200°C / 400°F for 15-20 minutes.

  16. Remove hot cross buns from the oven. Makeup a simple glaze using maple syrup and water and spread on whilst still warm.

  17. Best enjoyed straight away whilst still warm, cut open and spread on a generous amount of butter!

Notes

  • How to knead Shape into a round ball, push the dough with the heel of your hand/s away from you, stretching it flat. Lift the dough furthest away and fold back over itself into a ball shape again, twist ball slightly, and push flat again. Keep repeating and twisting for 10 minutes. How to proof? The proofing time will vary on the temperature of your room? Remember to allow time for 2 lots of proofing, 1st as a whole dough and 2nd as shaped into individual buns. It will take anywhere between 1½ hours to 3 hours, depending on room temperature. If you have no time restrictions, it is best to leave the dough to double in size on the countertop or even overnight in the fridge! This will give you the best soft bouncy hot cross buns. Alternatively, if you are wanting quicker results, place somewhere warm to help proof, we place it in our airing cupboard! About 27°C / 80°F for a quick rise.