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Hot Cross Buns

Makes 10 buns

Traditionally warm or served toasted over the Easter period, hot cross buns are a classic mildly spiced fruit bun.

Free from Soya, Nuts
Vegetarian

Ingredients

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Fruit Buns

  1. Melt the butter.
  2. Break the egg into a bowl, add the milk and beat together.
  3. Stir in the melted butter.
  4. Put the flour, yeast, sugar, salt and mixed spice into a bowl and mix together.
  5. Add the egg and milk mixture and stir into a sticky dough.
  6. Knead the dough in the bowl for 100 presses, if possible, without adding flour. The dough will be sticky at first then become smooth and pliable.
  7. Invert a bowl over the dough bowl and leave in a warm place to double in size, about 2 hours.
  8. Rub some butter around the inside of a large baking tray or insert a baking liner.
  9. Add the currants and peel to the dough and knead until they are well combined.
  10. Divide the dough into 10 pieces, roll each into a ball and place them on the prepared oven tray.

Hot Cross Topping

  1. Put the plain flour into a bowl and add just enough water to make a very thick paste.
  2. Using a brush or teaspoon paint or dribble some paste over the top of each bun to form a cross.
  3. Leave the buns to rise in a warm place for 20 minutes.
  4. Pre-heat the oven 20 minutes before you are going to bake.
  5. Repeat the paste cross over each bun and rise for a further 15 minutes.
  6. Bake for 18-20 minutes.
  7. Gently heat the apricot jam, mashing any lumps, and brush it over the buns as they come out of the oven.

Equipment

large baking tray and 2 x mixing bowls

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

18-20 minutes
I feel, I need to join in the praises of these Hot Cross Buns. I have found this recipe a few years ago being desperate to nurture the English part of my soul. I have had to stay abroad for a few years and there are hardly any English mainstays available in Germany. I tried other recipes for Hot Cross Buns before but found them all too sweet. These Hot Cross Buns are p e r f e c t and in season all year round. They always turn out perfect. I always keep a supply in the freezer. Thank you very much for them. Elisabeth
By Elisabeth
08 Apr 2020
Absolutely amazing! I made these for the first time this morning, and I know these are going to become a household favourite. Recipe is very easy to follow/do, which was a real surprise. I did find that the mix was a little sticky throughout, so we had jagged shaped buns, but it really isn’t a problem, especially as they are so delicious . Thank you Doves Farm for making our tummies so happy!
By Sandy L
19 Mar 2020
Made these for my 8 yr old who is coeliac. The verdict -"yummmmmm!!" when they first came out of the oven and then "very tasty especially with apricot jam". That'll do for me. Shes giving it 5 stars.
By sarah
19 Apr 2019

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