Skip to content
Linda's 'handwritten' hot cross buns recipe

Linda's 'handwritten' hot cross buns recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star
10 ratings

Linda, in our story, loves baking hot cross buns for her grandchildren, even though they can never agree on a filling they all like. They’re coming over on Easter Sunday, so this year she’s baking a different flavour for each of them. So that they'll know whose is whose, she'll pipe each child's initials on the buns! See method

  • Serves 12 (makes 12 large or 16 small buns)
  • 35 mins to prepare and 15-18 mins to cook, plus proofing
  • 274 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 525g strong white bread flour, plus extra for dusting
  • 1 heaped tsp mixed spice
  • 55g caster sugar, plus an extra 1/2 tbsp
  • 45g dried milk powder
  • 7g sachet dried yeast
  • 55g butter, melted then cooled slightly, plus extra for greasing
  • 1 egg, beaten
  • 2 tbsp plain flour
  • 2 tbsp runny honey (optional)

To personalise the buns

  • 35g chocolate chips
  • 35g dried apricots, diced
  • 35g raisins
  • 35g dried cranberries

Each serving contains

  • Energy

    1160kj
    274kcal     14%

  • Fat

    6g 9%

  • Saturates

    3g 15%

  • Sugars

    16g 17%

  • Salt

    0g 1%

of the reference intake
Carbohydrate 51g Protein 7g Fibre 2g

Method

155x255 LindasHotCrossBuns mini
  1. Mix the bread flour, spice, sugar, milk powder and yeast in a bowl with a pinch salt. Make a well in the centre. Lightly beat together the butter, egg and 250ml (8 1/2fl oz) lukewarm water, then pour in to the flour mix. Knead the flour into the liquid slowly, until a soft dough forms.
  2. Turn the dough out onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Return to the bowl, cover with a damp cloth and leave to rise for 1-1 1/2 hours, until doubled in size.

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

  3. Once risen, knock back the dough by punching lightly. Cut it into 4. To personalise, knead a filling into each quarter. Cut each piece into 3 (for 12 buns) or 4 (for 16), then shape each into a ball. Transfer to a greased baking sheet, cover with a damp cloth and leave for 30-45 minutes, until doubled in size.

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

  4. Preheat the oven to gas 7, 220°C, fan 200°C. For the topping, mix the plain flour, 1/2 tbsp sugar and 2-3 tbsp water into a smooth, thick paste. Spoon into a piping bag with a small plain nozzle.

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

  5. Mark a cross on each bun with the back of a knife, then pipe paste on top. Pipe the initial of who the bun is for, if you like.
  6. Reduce the oven to gas 6, 200°C, fan 180°C. Bake for 15-18 minutes, until golden. Cool. Glaze with warm honey, if using.

Little help

If your dough is a bit stiff, try adding a little more water at step 1 to loosen it up.

Leftovers

Mixed spice is also good with poached apples or pears, added to the egg mix for French toast, or used in fruit chutneys.


You may also like

Be the first to comment

Before you comment please read our community guidelines.