Wednesday, 27 March 2013

Hot Cross Buns

I decided really on a whim to make some hot cross buns this year for Easter. I had made some years ago but they hadn't been particularly successful. I thought well why not try again.This time I must say I am very pleased with the results. If you want to try yourself here's the recipe I used.   


200 ml Milk
50 g Unsalted butter
1 tsp Vanilla extract.
2 tsp Dried yeast
100 g Caster sugar
500 g Strong white flour
1 tsp Salt
2 tsp  Mixed spice.
! tsp Cinnamon 
175 g Dried Fruit
1 Egg

2 tbsp Plain flour
2 tbsp caster sugar


Warm milk butter and vanilla extract in a pan or microwave just until butter has melted.

Then add yeast and a tablespoon of sugar and mix. Then cover and allow to ferment for 10 minutes.

Put the rest of the sugar flour and mixed spices and cinnamon in bowl stir together.

Add egg and yeasty milk

Mix thoroughly and then knead for 10 minutes. Then stretch out to form a rectangle and scatter over the fruit. 

Knead in the fruit then place in a bowl cover with cling film and place in a warm location and leave to prove for 2 hours.

Once the mixture has doubled in size remove from bowl knock back then divide dough into 10 or 12 pieces.

Shape into balls and  place on a baking sheet cover with cling film and then return to warm location to allow to prove for another 1-2 hours.

Pre heat oven to 220 C, 425 F or Gas Mark 5

Create flour paste by adding the plain flour sugar and water and mixing together.

Once buns have doubled in size coat with a egg glaze and then add a cross to the top of the bun with a piping bag.

Place in the oven and cook for 15 - 20 minutes until golden brown.

Allow to cool for 15 minutes and store for 2 days max in air tight container.

Lovely served warm with butter.

They look good and they taste yummy.


  1. They look fantastic Dawn. Shame we're out tomorrow or I'd be round to help you out with them.

    1. Sorry but they wouldn't be there I'm only leaving two for Toby the rest are coming with us . They taste really yummy

  2. How good they look. Thanks for the tutorial. I may venture to make them again. A long time ago, I made some that would have made good ballistic missiles.

    1. That made me giggle as that's how my last lot turned out.......small and hard think it was something to do with the length of time I kneaded them. Apparently its necessary to knead dough so it doesn't break when pulled it should stretch. Well it will break eventually but it should stretch a bit. This apparently is all to do with the gluten which if stretched will mean the bread/ dough will rise

  3. Ooo they look scrummy... I bet the smell of them cooking was delicious, Px

    1. Apparently it was but I couldn't smell them as I had an accident at age 4 and lost my sense of smell. I was assured they smelt wonderful and they tasted yummy.

  4. Well, now... just look at that! I'm in the Czech Republic at the moment and they simply don't do Hot Cross Buns, and I was in search of a tried and tested recipe to make some... I may just give this a go, even though it's slightly late now - I do love HCBs!! Thanks for sharing, and thank you for your visit and comment today - much appreciated!
    Alison x

    1. They are tasty so I'd say give it a try for get the cross making them slightly bigger and call them bath buns or tea cakes then you don't have to worry about them being hot cross buns

  5. Thanks for the recipe! I love your pages with the watch pieces! Very cool! Thanks for visiting my scrapbook pages and homemade embellishments corner of the world. Thanks for the info. on google. I didn't know so I hope things don't change too much for us. Lisa

    1. I have also heard that hellocotton has finished as well. What's happening to the whole blogging world. never mind I have gone onto bloglovin too so hopefully I'll not loose all the people I follow.