[SINGING] HOT CROSS BUNS, hot cross buns, one a penny, two a penny, hot cross buns!

26 Mar

hot cross bunsIt is nearly Easter – which not only means that we get a 4 day weekend (wooo!), but also that we get to eat many HOT CROSS BUNS, Easter eggs, chocolate filled rabbits and the like!  Yum!

For me, Easter is a real treat in terms of my breakfast time habits.  I stop eating toast and/or porridge for a week (or two) and I treat myself to some delicious toasted Hot Cross Buns with butter each morning.

A couple of years ago my Nanna, who was a truly wonderful lady passed away.  She taught my mum all she knows about cooking and baking, who in turn taught me, so we decided to start a yearly tradition of making these Hot Cross Buns together; in time for Easter.  Hot Cross Buns are also something I vividly remember eating in a little cafe with my Nanna when she was looking after me.  We would go to town to get some shopping and treat ourselves to a toasted Hot Cross Bun with butter – just half each mind!  I loved it, and when I eat them now it takes me right back to the little cafe in the North.  There really is nothing like a ‘food memory’.

So, last time I headed to the North, my mother and I decided to take the opportunity to make some homemade Hot Cross Buns.  My mum (SallyAnn) is the proud owner of a ‘Mary Berry’ cook book, so this year we decided to try out her basic recipe – with a few of our own, family additions.

PREPARATION TIME: 2 hours (including the proving time and time to make the shortcrust pastry)

COOKING TIME: 20 minutes

MAKES: 12 Hot Cross Buns


For the Bread Buns

  • 250g strong white bread flour
  • 250g strong wholemeal bread flour
  • 60g light brown muscavado sugar
  • 1 x 7g sachet fast-action dried yeast
  • 1 tsp salt
  • 1 tsp mixed spices
  • 1 tsp cinnamon
  • 1/2 teaspoon nutmeg
  • 140ml luke-warm semi-skimmed milk
  • 140ml luke-warm water
  • 60g butter (melted and cooled slightly)
  • 1 large free-range egg (approx. 90g)
  • 120g sultanas/raisins or currants (without seeds)
  • 40g chopped apricots (optiona – if you don’t want to use these, use more currants/raisins)

Shortcrust Pastry Crosses

  • 50g plain flour
  • 25g butter
  • water (cold, enough to bind together)

Sugar Glaze

  •  2 tbsp caster sugar
  • 2 tbsp water


To make the bread buns…

The kneaded dough, without any fruit.  These needs to be left to rise and double in size.

1. The kneaded dough, without any fruit. These needs to be left to rise and double in size.

♥ Sift the flour into a large bowl, stir in  the sugar, yeast, salt, mixed spice, cinnamon and nutmeg, and make a well in  the middle.

♥ Mix together the warm milk and water and add to the bowl with the melted and cooled butter, together with the whisked egg.

♥ Mix to a soft dough using a metal spoon.

♥ Knead the dough on a  lightly floured surface until smooth and elastic.  You will know when it is ready when the dough ‘springs back’, so shape into a ball, gently push your finger in about 1/2 a cm, then take it out – if the dough ‘springs back’ it is well kneaded – if not knead some more!

Dough split into 12 and rolled into small rolls, with the fruit added. Yum!

Dough split into 12 and rolled into small rolls, with the fruit added. Yum!

♥ Shape the dough into a round and then place in a large bowl.  Cover with a clean tea towel and leave to rise in a warm  place for 1-1½ hours or until the dough has doubled in size.

♥ Remove the dough from the bowl and ‘knock back’ using your fists – this removes all the air.

♥ Knead the dough on a lightly floured surface for 2-3 minutes  until smooth and elastic once again.

♥ Now add the currants and the apricots and knead for a minute until all the fruit is mixed into the dough.

♥  Divide the dough into 12 pieces and shape into small  rolls.

Perfect bun, with the shortcrust pastry cross.

Perfect bun, with the shortcrust pastry cross.

To make the crosses…

I would make the shortcrust pastry whilst the dough proves.  Then you can wrap it in cling-film and keep it in the fridge until you need to use it. Then…

♥ Roll out the shortcrust pastry to 5mm narrow strips – as you have 12 buns you are going to need 24 strands.

♥ Place one strip across the top of one of the bus, then place the other across this, to make a cross.  Press down lightly and if required, secure  with a little water and a pastry brush.

♥ Lightly oil 2 baking trays, arrange the buns on the  trays and cover with oiled cling-film.

♥ Leave to rise in a warm place for 30  minutes or until doubled in size. Remove cling-film – it’s time to bake the buns!

♥ Bake buns in a  preheated oven at 220 degrees C / Gas Mark 6 for 20 minutes (or until golden brown).

♥ Transfer the buns to a wire rack.

To make the glaze…

♥ Heat the sugar and water in a pan, until the sugar dissolves.  Do not let the sugar/water burn or begin to caramelise.  Make this whilst the buns cook.

♥  When you take the buns out of the oven and place them on the wire rack, you can brush them with the glaze and then serve warm or cold.

♥ If you let them cool, you can slice in half the next morning, toast and serve with a little butter!  YUM!

Hot Cross Bun - baked, with cross and glazed with the sugar and water.  Stunning!

Hot Cross Bun – baked, with cross and glazed with the sugar and water. Yum!


The sugar glaze on these buns can make them go quite soggy, quite quickly and as they are fresh, with no preservatives the inside of the homemade hot cross bun can begin to go stale/dry quite quickly.  So, eat one or two fresh and store 2 or 3 in a large cake tin.  With the rest, chop them in half, put them in freezer bags and place them in the freezer for another day.

You know the days where its hard to get out of bed and there has to be something super special to make you get up and give you the start your day need.  I think these may just be that ‘kick start’.


4 Responses to “[SINGING] HOT CROSS BUNS, hot cross buns, one a penny, two a penny, hot cross buns!”

  1. frugalfeeding March 26, 2013 at 10:50 am #

    Great looking buns – fantastic colour! better than the ones I had for breakfast – definitely 😀

    • gemsfoodgems March 26, 2013 at 11:18 am #

      Thank you!! Did you have shop bought ones Nick!? Hehe! x

      • frugalfeeding March 26, 2013 at 12:11 pm #

        I’m afraid so – they were reduced though. Even I buy some things 😀

  2. dollyandoatmeal March 26, 2013 at 12:53 pm #

    looks delicious!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s