Hot cross buns

I made hot cross buns for Good Friday yesterday using a Delia recipe.  Whilst it was a relatively simple recipe, the proofing took a bit of time, and instead of breakfast, I had the buns baked in time for afternoon tea with lashings of Kerrygold butter.

Delia’s recipe excluded the ingredients and steps for the white cross which I only noticed as I had checked a number of recipes beforehand.   It would have been easier to get these from the shops, but where’s the fun in that? In the spirit of Easter, roll up your sleeves, get kneading and stick a bun or two in the oven.  Don’t forget the butter!

Here is the recipe (modified slightly) for ease of reference:

Ingredients: (makes 12)

A) Buns

  • 50g caster sugar +1 tsp
  • 1 tsp dried yeast
  • 150ml warm water
  • 450g plain flour
  • a pinch of sale (original called for 1 tsp)
  • 1 tsp mixed spice
  • 1 beaten egg
  • 50g melted butter
  • 50ml warm milk (plus extra in case your dough is dry)
  • 1 tsp vanilla (not in original)
  • 50g mixed peel
  • 50g dried currants

B) Paste

  • 3 tbsp plain flour
  • 2 – 3 tbsp water

C) Glaze

  • 2 tbsp milk (original recipe used eggwash)
  • 1 tbsp caster sugar
  • 1 – 2 tbsp hot water


  1. To make the buns, start by mixing 1 tsp sugar with water and then add in the yeast until froth appears on top of the water
  2. Mix the flour, salt and mixed spice in a large bowl
  3. Make a well in the middle of the bowl, and pour in the yeast mix, egg, melted butter, milk, vanilla, mixed peel and currants
  4. Mix well to combine into a dough – if it is too dry, then add a bit more milk
  5. Knead for 5 to 6 minutes until elastic (I used the KitchenAid with the hook attachment)
  6. Leave the dough in the bowl and cover with an oiled clingfilm for an hour until the dough has doubled in size
  7. After an hour, knock the air out of the dough.  Pinch out 12 portions and shape into round balls
  8. Arrange them in a greased baking tray, cover with the oil clingfilm for 30 minutes (they will increase in size again)
  9. Pre-heat the oven at 200 degrees
  10. Cut a deep cross on each bun and brush with eggwash/milk
  11. To make the white cross paste, mix the flour with enough water to form a thick paste.  Pipe the paste onto the cross on each bun
  12. Place the baking tray in the oven and cook for 15 to 20 minutes until golden
  13. To make the glaze, mix the sugar with the hot water
  14. Remove the tray from the oven and brush the sugar glaze onto the buns
  15. Leave the buns to cool for 10 minutes and then serve with butter 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s