Hot cross buns are traditionally eaten on Good Friday in many countries around the world. These spiced sweet buns with sticky glaze and raisins inside are simply irresistible.
3teaspoonsinstant dried yeast(7 grams), see note 2
¼teaspoonsalt
2teaspoonsground mixed spice, see note 3
½cupsugar(100 grams), see note 4
1cuplukewarm milk(250 milliliters)
2tablespoonsbutter(30 grams), melted
1egg
4ouncesraisins(120 grams), see note 5
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Instructions
To the bowl of a stand mixer, add flour, yeast, salt, mixed spice and sugar. Stir. In a separate bowl or large cup whisk together milk, melted butter and egg. Pour this into the mixer and stir well. Add raisins.
Mix with dough attachment on low speed for about 4 minutes or until the dough comes off of the walls of the mixer. It should be soft and should spring back when you poke it. If it is sticky, you might need to add more flour. If too dry, add a splash of milk or water.
Cover with a clean kitchen towel and let it rise in a warm place for 1 hour (or more if needed – it should double in size).
Once the dough has risen, transfer it onto the floured worktop and using your fist, knock it down. Knead into a ball and roll out with rolling pin.
Use a cookie cutter to cut out equally sized buns. With your hands roll them into balls (each 2-2.5 ounces/60-70 grams in weight). If you end up with cut offs simply form balls out of them.
Place them on a baking sheet lined with baking paper and cover with a kitchen towel. Let them rise for 1 hour.
For the crosses: Mix flour & water. Put in a piping or resealable bag and pipe over uncooked buns. OR mix powdered (icing) sugar & water, put in a resealable bag and pipe over cooked and cooled buns (after they have been glazed). In both cases the mixtures should be quite thick but still easy to pipe.
Bake them in a preheated oven at 400°Fahrenheit/200°Celsius for 15 minutes or until baked through.
When still warm, brush each with apricot jam diluted in hot water.
Serve warm, cold, or toasted with honey, butter or jam.
Notes
All-purpose flour (US)=Plain flour (UK).
Instant yeast does not need to be activated in liquid. You can use the same quantity of active dry yeast but you need to activate it in lukewarm liquid first (in this case it is milk) for 5-10 minutes. It should create a foam. If using fresh yeast, you will need 20 grams of it. This has to be also activated in lukewarm milk and about a tablespoon of sugar.
Or, you can substitute with 2 teaspoons cinnamon or with a mixture of spices like cinnamon, nutmeg and cardamom (again 2 teaspoons total).
If you can, use superfine sugar (caster sugar in the UK). It is sugar with fine crystals like table salt. It is not confectioner’s/powdered sugar. This quantity makes the buns extra sweet. You can use less. Try with 2 tablespoons less and see if that is to your liking. Don’ add more than the recipe card says. Don’t use heaped cup. Measure out exactly or use slightly less!
You can use raisins/sultanas/dried cranberries or mixed candied citrus fruit or a combination of these. I use about 4 ounces (120 grams). ½ cup heaped of raisins weights about 3 ounces (90 grams).
Course: Dessert
Cuisine: British
Keyword: Homemade hot cross buns, Hot Cross Buns Recipe, Traditional hot cross buns
Nutrition Facts
Hot Cross Buns
Amount per Serving
Calories
194
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Cholesterol
16
mg
5
%
Sodium
60
mg
3
%
Potassium
128
mg
4
%
Carbohydrates
38
g
13
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
5
g
10
%
Vitamin A
85
IU
2
%
Vitamin C
0.4
mg
0
%
Calcium
30
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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