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You are here: Home > Recipes > Hot Cross Buns

Hot Cross Buns

Doves Farm recipe

Our recipe

Delicious light hot cross buns that are traditionally toasted and eaten at Easter.

Customer rating: CakeCakeCakeHalf CakeEmpty Cake 7 customer reviews

Servings

Unit of measurement

Ingredients

300 gOrganic Strong White Bread Flour
1 tspQuick Yeast
1 tbspCaster Sugar
¼ tspSalt
1 tspMixed Spice
150 gMilk
25 gButter, melted
1 Egg
50 gCurrants
50 gMixed Peel, chopped
3 tbspsWater
2 tbspsOrganic Plain White Flour
2 tbspsGranulated Sugar

Method

1. Put the bread flour, quick yeast, caster sugar, salt and spice into a bowl and mix together.

2. Mix together the milk, melted butter and egg. Stir this into the flour and mix to a dough.

3. Knead the dough until smooth, add the currants and peel and continue kneading until the fruit is well combined. Cover and leave in a warm place to double in size (about 2 hours).

4. Mix together the 2tbsp water and the plain flour to make a thick paste. Set aside.

5. Knead the risen dough, divide it into 12 pieces, roll each into a ball and place it on a parchment lined oven tray.

6. Slowly drizzle the prepared paste to make a cross over each ball of dough. Leave in a warm place for 40/45 minutes.

7. Bake in a pre-heated oven for 15/18 minutes.

8. Heat the remaining spoon of water and granulated sugar in a saucepan to make a thick syrup. As the buns come out of the oven, brush them with the syrup and leave to cool.

 

Temperature & cooking time:
200°C/Fan180°C/400°F/Gas 6 for 12/15 minutes

Dietary status:
Without Nuts, Without Soya, Vegetarian, Organic.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

7 Reviews
5 stars: 4
4 stars: 0
3 stars: 0
2 stars: 1
1 stars: 2

Average Customer Rating:

CakeCakeCakeHalf CakeEmpty Cake

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By Mrs Jane Holdaway

06 Feb 2016 | 15:38 GMT

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

I have now tried this twice and can't get it to rise. I am using White Bread flour and Allinsons Easy bake yeast. It says to double the yeast so I used 2 level tsp. What am I doing wrong ?

By Miss Beth Anderson

18 Apr 2015 | 12:55 BST

Rating: CakeCakeEmpty CakeEmpty CakeEmpty Cake

Disappointed that these didn't rise, they looked like dough balls even after baking but I will try again. Maybe I am doing something wrong! x

By Mrs Sue Huggins

25 Mar 2014 | 12:25 GMT

Rating: CakeCakeCakeCakeCake

Very disappointed didnt rise will try again though

By Mr Thomas Hughes

27 Jan 2014 | 15:15 GMT

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

Followed Recipe, didn't work. Need to Warm milk first I think. I'll have another go

By Ms Samantha Tarticchio

30 Mar 2013 | 09:22 GMT

Rating: CakeCakeCakeCakeCake

Made them with spelt flour this afternoon. Absolutely delicious, so soft and fluffy. I made the crosses by combining spelt flour and water to a runnyish consistency then piping onto the buns after putting sugar syrup on top.

By Miss kate selkie

11 Apr 2011 | 13:27 BST

Rating: CakeCakeCakeCakeCake

//: having a wheat allergy and having not baked bread in the last 6 years at least i was expecting a total disaster. these are beyond amazing, im still a bit stunned!! [ and full of hot cross bun.... ] thanks!!! xox

By Mrs Mary FitzGerald

02 Apr 2010 | 17:05 BST

Rating: CakeCakeCakeCakeCake

Made these today. Worked out perfectly. Did heat the milk and melt the butter in the microwave as the receipe didn't mention the temperature of the milk. Also had to leave out the egg as one of our family can't have eggs. They are delicious.