Hot Cross Buns

Cooking time
35 mins
10 people




Meal course
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300 mililitermilk
50 grambutter
500 gramstrong-bread-flour
1 teaspoonsalt
75 gramcaster-sugar
1 table-spoonsunflower-oil
7 gramfast-acting-dey-yeast
1 egg
75 gramsultanas
1 apple
1 orange-zest
1 cupcinnamon

They’re a bit of a labour of love but really worth it. Inspired by Paul Hollywood’s recipe, these fabulously fruity Hot Cross buns are great when toasted and generously buttered!

Cooking time does not include 3+hours proving time.

  1. Heat the milk in a saucepan on medium flame. When it comes to the boil, take it off the heat and add the butter. Leave it to cool until it is warm to the touch.
  2. In a large mixing bowl, use a wooden spoon to combine flour, salt, sugar and yeast. Make a well in the middle and add the beaten egg and then the milk mixture
  3. Stir with the wooden spoon until it all comes together and then tip it out onto a lightly floured surface. It will be a sticky dough but start to bring it together and knead by holding the dough with one hand and stretching it out with the other, then folding it back on itself. Do this for about 5-7 minutes until the dough is less sticky and more elastic
  4. Place the dough in a lightly oiled bowl and cover it loosely with some lightly oiled cling film. Leave in a dry and warm place for an hour or until doubled in size and a finger pressed in the top shows a dent
  5. Next, add the orange zest, raisins, finely chopped apple, and cinnamon. Combine well once more to make sure everything is well distributed. Cover it again and leave to prove for another hour
  6. Once proved, tip the dough out onto a lightly floured surface and divide into 10-15 balls. Roll them on the floured surface to make them as smooth as possible. Line a couple if baking trays and place dough balls in a batch, making sure they're about an inch or so away from each other. Cover lightly and leave to prove for another hour
  7. Preheat the oven to 220degrees celsius. Mix 4 table spoons of plain flour with a little water at a time to form a thick paste. Use a piping bag to pipe crosses on the buns. Bake for 25-30 minutes until buns are golden brown.
  8. Add a couple of spoonfuls of water to the marmalade and gently heat in a pan or microwave. When hot cross buns are ready, remove them to a wire rack and glaze them with the marmalade whilst still hot for a glossy finish

One comment

  1. Tonoya Barua Chaudhuri said on March 27, 2016 Reply
    Looks yum ....

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