The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hot Cross Buns

helend's picture

Hot Cross Buns

Hot cross Buns

A new batch of stoneground organic unbleached flour arrived today and so a batch of my favourite easter bread - hot cross buns.

As usual this flour is easy to work and only 6 minutes kneading gives me a smooth, shiny ball of dough. Rising, shaping and baking all go well and the finished result is yummy!

I love the smell of home baking!

qahtan's picture

Nice looking buns Helend, are you going to be posting recipe???


andrew_l's picture

HelenD - they look amazing. Can we have the recipe and method please?? Are they sourdough? Or yeasted?


ryan's picture

What's the stuff that makes the cross in the top?


tatter's picture

They look gorgeous, bet... they taste the same

helend's picture

Happy to share recipe - it is mine although looking at recipe books, most hot cross bun recipes are similar. You need a lot of yeast to counteract the effect of the spices and butter/egg liquid

To make 12 buns:
1lb strong white flour
two 7g sachets fast action yeast
pinch salt
2oz sugar
2tsp mixed spice
4oz currants
5fl oz milk
2oz butter
1 large egg

Soak the currants in hot water for a couple of minutes
Warm the flour and stir in all the dry ingredients
Melt the butter in the milk until lukewarm and beat in egg
Stir the liquid into the dry ingredients and mix to form sticky dough, adding more flour as necessary until you can turn it out to knead
Knead on floured board till firm, smooth and glossy, still a bit tacky.
Cover with cling film and raise until just doubled. (See photos)
Knock down and cut into twelve
Take each piece and cup in hands, puling sides down and under to form a smooth ball with good surface tension.
Place on greased baking sheet (mines about 8" by 14")
Put in giant plastic bag and raise again (not quite double but look puffed?)

Meanwhile mix about 3 tbs white flour with water to make a sloppy paste that will pipe. Fill a plastic sandwich bag and cut of one corner to make nozzle - the bigger the cut the fatter the crosses

Preheat oven to 200c (now I have a fan I do just a bit less)

When buns are risen, pipe crosses on top - I use scissors to cut the paste at the side of each bun (sorry I couldn't do this and take picture too!)

Bake in oven about 15 minues till hollow

Glaze whilst hot with syrup (2tbs sugar, 2tbs water nuked in microwave)

helend's picture

Looking back at last year's recipe I can't remember whether or not I made any wholemeal buns. Well I have now and must say I do like the results - It is worth increasing the spices by about 50% and adding a pinch more salt - this brings out the flavour of the wholemeal and keeps the buns tender.