Friday, 2 April 2010

Hot Cross Buns and an apology

OK, I need to first say sorry for not being around recently. I have had several things that have kept me away, including a very busy time at work. Pants I know, so I am determined to make and find time. Having already failed on my New Years Resolutions (bad person!), I will try and pick these back up.

During Easter, there are two traditions when it comes to baking in my kitchen, and one of those is Hot Cross Buns. These are in Britain traditionally eaten hot or toasted for breakfast on Good Friday. In Christian countries, the cross on the top of the bun stands as a symbol of The Crucifiction. I am not a religious person – and in fact there are some suggestions now that Hot Cross Buns actually pre-date Christianity, I do like the tradition of making and eating these on Good Friday, and what they symbolise for many people.

Eat these just simply toasted, with really good butter and a cup of tea!

Hot Cross Buns

Makes 16

500g Strong White Bread Flour

½ tsp Salt

85g Light Muscovado Sugar

2 tsp Ground Cinnamon

1 tsp Mixed Spice

½ tsp Grated Nutmeg

50g Butter, cut into small pieces

Zest of 1 lemon, finely grated

7g sachet Easy-Blend Yeast

45g Currants

45g Sultanas

45g Raisins

300ml Half Milk, Half Water

3 tbsp Plain Flour

3 tbsp Golden Syrup

:: Place the flour, sugar, salt and spices into a large bowl and mix.

:: Add the butter and rub in with your fingertips. Stir in the dried fruit, yeast and lemon zest.

:: Warm the milk and water mixture until it is body temperature, and stir into the flour to make a soft dough.

:: Turn the dough out onto a surface that has been lightly floured, and knead for 5 mins. The dough is ready when it is smooth and no longer sticky.

:: Divide into 16 equal size pieces and shape into a ball. Easiest way is to cut the dough in half, then each half in half again, then each of those into half again, and finally each of those into half.

:: Place in rows on a lightly buttered baking sheet. Cover loosely with a piece of oiled cling film, and leave in a warm place to rise for 2 hours

Before rising:

After rising:

:: Heat an oven to 200c/Gas Mark 6. Now make the mixture for the cross by blending the flour together with cold water in a bowl to create a smooth paste. Place into a piping bag, and pipe a cross on each of the buns (alternatively use a small food bag, fill with the paste and snip off the corner). Back in the oven for 15-18 mins until they are nicely browned.

:: Once cooked, place the Hot Cross Buns on a wire rack to cool, and gently heat the syrup. Once gently warmed, brush over the buns and serve.


  1. Splendid buns. Love to have a couple with a good cup of tea

  2. Fabulous recipe!

  3. Ah we forgive you and totally understand, but its good to have you back.

    I admire the look of your hot cross buns. I've never made them, must try one-day. I have also really appreciated your step by step photos.

  4. Thanks Margaret.

    They are great with a cup of tea!

    Mangocheeks - Thanks you, and it's good to be getting back into it. They are pretty easy to make, you should have a go. The kitchen smells lovely as well when they are cooking.