Traditional British Hot Cross Buns (Printable Version)
# What You'll Need:
→ Dough
01 -
450g strong white bread flour
02 -
1/2 teaspoon salt
03 -
1 1/2 teaspoons mixed spice
04 -
1/2 teaspoon cinnamon
05 -
50g butter
06 -
50g caster sugar
07 -
1 1/2 teaspoon easy-blend dried yeast
08 -
210ml tepid milk
09 -
1 free-range egg
10 -
100g mixed dried fruit
11 -
25g cut mixed citrus peel
→ Crosses
12 -
50g plain flour
13 -
Water to mix
→ Glaze
14 -
30ml milk
15 -
25g caster sugar
# Step-by-Step Directions:
01 -
Sieve the flour, salt, mixed spice and cinnamon into a large mixing bowl. Rub in the butter using your fingertips. Make a well in the centre, then add the sugar and yeast.
02 -
Beat the egg and add to the flour with the tepid milk. Mix together to form a soft, pliable dough.
03 -
Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit and mixed peel into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.
04 -
Shape the dough into a ball and place it into a buttered/greased mixing bowl. Cover with a clean tea towel and set aside in a warm place for one hour to prove.
05 -
Turn out the proved dough onto a lightly floured work surface and knock back. Shape it into a ball again and return to the bowl, then cover with the tea towel and set aside for a further 30 minutes to rise.
06 -
Turn out the dough onto a lightly floured work surface and divide into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns with the tea towel and set aside to rest for 5-10 minutes.
07 -
Mix the flour and water to a stiff paste that is thin enough to pipe for the crosses. Heat the milk and sugar together until the sugar has dissolved to make the glaze and set aside.
08 -
Place the buns onto buttered/greased baking trays, then place inside a large oiled polythene bag. Tie the end tightly so no air can get in and set aside in a warm place for a further 40 minutes to rise.
09 -
Preheat the oven to 240°C/220°C Fan/475°F/Gas mark 8.
10 -
When the buns have risen, remove from the polythene bag. Pipe a cross on each bun using the flour paste. Bake in the pre-heated oven for 15-18 minutes, or until pale golden-brown and hollow sounding when tapped underneath.
11 -
As soon as you remove the buns from the oven, brush them with the sugar and milk syrup, then set aside to cool on a wire rack.
12 -
Serve warm, split and spread with butter, or toasted with butter.
# Helpful Notes:
01 -
This recipe is adapted from a traditional Tudor recipe for spiced baked buns.
02 -
If using a bread machine, start the dough in the machine up to the second proving stage. Add the dried fruit 5 minutes before the end of kneading or when your bread machine beeps.
03 -
The cooked buns can be frozen for up to 3 months; allow 6 hours for them to defrost before serving.