Hot Cross Buns

My Favourite Breads

Hot Cross Buns myfavouritepastime.com_3195I made these buns sometime, around Easter. They were so fresh, delicious and filling. The main ingredients are milk, butter and eggs, besides flour of course. I am afraid there are some people who are lactose intolerant, so they may not be able to use milk. I suggest you use any of the milk substitutes like coconut milk (your buns will have a lovely coconut aroma, of course) or soy or almond milk. Frankly speaking I’ve never substituted milk in anything but I presume it will work.

Hot Cross Buns myfavouritepastime.com_3204The buns are best eaten warm, on the day of baking. We were only three of us, so It took us three days to finish them, because they were very filling. If you have any left overs, please pop them into the microwave, for a few seconds, and slather with lots of butter. These are the kind of buns you eat when you want to spoil yourself. I think the next time I make them I shall add some chocolate chips instead of mixed fruits. I’ll give you a feedback. I wish you a happy week!

P/S My friend Beck shared a tip for those who are lactose intolerant: “By the way Liz, my son is lactose intolerant, and we use standard cows milk with lactase drops added (brand name is Lacteeze). It’s a really useful product!”

  • Ingredients
  • 500g (1Ib, 4⅓ American cups) all-purpose flour (use bread flour, outside Canada)
  • 1 teaspoon salt
  • 2 teaspoons mixed spice (you can use pumpkin pie spice)
  • 50g (2oz, ¼ cup) brown sugar
  • 1¾ teaspoons Fleishmann’s instant yeast
  • 280ml milk (1 cup + 2-3 tablespoons) warm milk
  • 50g (2oz; ¼ cup) butter, melted and cooled
  • 1 medium/large egg, beaten
  • 225g mixed dried mixed fruit

Hot Cross Buns myfavouritepastime.com_4908Please always remember to assemble all ingredients before you start

Hot Cross Buns myfavouritepastime.com_4911Sift the flour, yeast, salt and mixed spice.

Hot Cross Buns myfavouritepastime.com_4913Stir in sugar and form a well in the centre.

Hot Cross Buns myfavouritepastime.com_4915Add the milk, butter and egg into the well and mix to a soft dough.

Hot Cross Buns myfavouritepastime.com_4918Knead 10 minutes until elastic and no longer sticky. If using a mixer with dough hook, knead 5 minutes.

Hot Cross Buns myfavouritepastime.com_4920Knead in the fruit into the dough

Hot Cross Buns myfavouritepastime.com_4924and place in a lightly oiled bowl. Cover with cling film (plastic wrap) and leave in a warm place for about 1 hour

Hot Cross Buns myfavouritepastime.com_4926or until doubled in size. Meanwhile make half the shortcrust recipe, at the end of this page and keep refrigerated.

Hot Cross Buns myfavouritepastime.com_4931Line a 13 x 9 inch baking tray with parchment paper and sprinkle a little cornflour, evenly, over the surface. Cut the dough into 12 chunks (mine weighed about 98g each), and roll each into a ball. Arrange evenly, on the tray and cover with a large plastic bag.

Hot Cross Buns myfavouritepastime.com_4935 Leave for about 45 minutes or until doubled in size.

  • To decorate 
  • 1 small egg, beaten
  • 75g short crust pastry
  • 50g sugar
  • 2 tablespoons water

Hot Cross Buns myfavouritepastime.com_4934Ingredients for Topping

Hot Cross Buns myfavouritepastime.com_4937Preheat the oven to 400°F (200°C). Brush the buns with the beaten egg. Roll the pastry and cut into long thin strips. Place pastry strips over each bun to make crosses. Repeat until all buns are topped with pastry crosses. Bake 15-20 minutes until the buns are well risen and golden.

Hot Cross Buns myfavouritepastime.com_4941Meanwhile prepare sugar glaze: combine the two tablespoons water and the 50g sugar in a small pan and heat gently on stove top until the sugar is completely dissolved.

Hot Cross Buns myfavouritepastime.com_4945Remove the buns from the oven and brush with the sugar glaze while still hot. Transfer onto a cooling rack.

Hot Cross Buns myfavouritepastime.com_4947The buns are best eaten on the day of baking, but we ate ours in three days. They are very filling

Hot Cross Buns

Preparation time: 30 minutes + 1hour 45 minutes rising time; Bake: 15-20 minutes; Makes: 12 buns

Ingredients

  • 500g (1Ib, 4⅓ American cups) all-purpose flour (use bread flour, outside Canada)
  • 1 teaspoon salt
  • 2 teaspoons mixed spice (you can use pumpkin pie spice)
  • 50g (2oz, ¼ cup) brown sugar
  • 1¾ teaspoons Fleishmann’s instant yeast
  • 280ml milk (1 cup + 2-3 tablespoons) warm milk
  • 50g (2oz; ¼ cup) butter, melted and cooled
  • 1 medium/large egg, beaten
  • 225g mixed dried mixed fruit

To decorate:

  • 1 small egg, beaten
  • 75g short crust pastry
  • 50g sugar
  • 2 tablespoons water

Instructions

  1. Sift the flour, yeast, salt and mixed spice. Stir in sugar and form a well in the centre. Add the milk, butter and egg into the well and mix to a soft dough. Knead 10 minutes until elastic and no longer sticky. If using a mixer with dough hook, knead 5 minutes.
  2. Knead in the fruit into the dough and place in a lightly oiled bowl. Cover with cling film (plastic wrap) and leave in a warm place for about 1 hour or until doubled in size.
  3. Meanwhile make half the shortcrust recipe, at the end of this page and keep refrigerated.
  4. Line a 13 x 9 inch baking tray with parchment paper and sprinkle a little cornflour, evenly, over the surface. Cut the dough into 12 chunks (mine weighed about 98g each), and roll each into a ball. Arrange evenly, on the tray and cover with a large plastic bag. Leave for about 45 minutes or until doubled in size.
  5. Preheat the oven to 400°F (200°C). Brush the buns with the beaten egg. Roll the pastry and cut into long thin strips. Place pastry strips over each bun to make crosses. Repeat until all buns are topped with pastry crosses. Bake 15-20 minutes until the buns are well risen and golden.
  6. Meanwhile prepare sugar glaze: combine the two tablespoons water and the 50g sugar in a small pan and heat gently on stove top until the sugar is completely dissolved.
  7. Remove the buns from the oven and brush with the sugar glaze while still hot. Transfer onto a cooling rack. The buns are best eaten on the day of baking.
  8. Please Note: I added 1 cup milk and 3 tablespoons. You may need a few tablespoons more or less depending on the flour you use.

myfavouritepastime.com 

Shortcrust Pastry

Ingredients

  • 225g (8oz, 2 cups) all-purpose flour
  • Pinch salt
  • 50g (2oz, 4 tablespoons) white shortening fat, cubed
  • 50g (2oz, 4 tablespoons) butter, cubed
  • 2-4 tablespoons cold water

Instructions

  1. Sift the flour and salt into a mixing bowl. Rub in the fats into the flour using your fingertips until the mixture resembles fine breadcrumbs. Add 2-4 tablespoons cold water and mix into a soft, pliable dough. Knead gently on a lightly floured surface until smooth and free from cracks. Wrap and chill for at least 30 minutes before using. Roll on a lightly floured surface as required.

myfavouritepastime.com

30 thoughts on “Hot Cross Buns

  1. Golden goodness! Hot cross buns can be made at any season. I make a version of this at Christmas time, but it’s made with cardamom and has drizzled icing over top. It is so good. My Swedish heritage coming out. They usually add currants or raisins but I like the other bits of fruit as it keeps it nice and moist – I guess in a way, it’s more like a Norwegion version of Jule Kake. Oh my, now I’m wishing it was closer to Christmas so I can make some! Hey, I just might make some anyway! LOL

    1. Hi Sandy,
      Just yesterday, I was going through my pantry and discovered this little bottle with ground cardamon that I’d bought a few months ago, hoping to use on a frequent basis. Frequent indeed. I promptly forgot and moved on with my life as usual. Buns with cardamom sounds so nice. Maybe I should make the buns with some cardamon and golden raisins. I was also thinking of using dark chocolate chip. I hope to make several fruit cakes to give away during christmas. My fruits are soaking in sherry. Have a wonderful weekend and thanks for your continuous support!
      Liz

  2. Yum, now i just have to wait until it’s close enough to Easter to justify making some – maybe I’ll just leave off the crosses and do fruit buns 🙂
    By the way Liz, my son is lactose intolerant, and we use standard cows milk with lactase drops added (brand name is Lacteeze). It’s a really useful product!
    Beck

  3. It wouldn’t be Easter without a couple of hot cross buns — I just haven’t made them. I fear that, if I did, I’d eat the entire batch. Best buy a few from a bakery. Less chance of over-indulging. Yours here look perfect, Liz. I doubt they’d last a day here. 🙂

    1. Don’t worry John, I have been procrastinating for years and finally, I said enough is enough and made them. And remember to distribute to all your neighbours if you ever make them. Have a lovely week!
      Liz

    1. Hey Rosa,
      Thank you for loving the buns. I wish I could mail you some. I have to try them with chocolate chips. I think I could easily eat three chocolate buns in a sitting. Have a great week. Bisous!
      Liz

  4. Yum, i love hot cross buns. I shared this on my facebook page. Your photos are fantastic, these look delicious. I think we will try the almond milk substitution. Not sure when but I know exactly where to find the recipe now. 🙂

    1. Hey Beth,
      Nice to see you after such a long time. Thanks for sharing the buns of Facebook. I wish you all the best with the baking, Please give me a feedback if you can. I wish you a fabulous week!
      Liz

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