Nothing smells better than real homemade traditional hot cross buns straight from your oven They are a joy to bake AND eat and so much better than the ones in the shops and much cheaper. Our traditional homemade hot cross buns recipe is well worth baking. Try making large batches and freezing them.
Traditional Hot Cross Buns
- 1 teaspoon caster sugar
- 1 cup warm milk
- 2 teaspoons dried yeast
- 500g plain or strong (bread) flour
- 50g caster sugar
- 1 level teaspoon salt
- 1 level tablespoon mixed spice
- 1 heaped teaspoon cinnamon
- 150g sultanas soaked for about 15 minutes in hot water
- 50g mixed peel finely chopped
- 1 egg (lightly beaten)
- 50g butter melted
- 4 tablespoons plain flour
- 1 tablespoon caster sugar
- enough water to make a thick paste
- 4 tablespoons water
- 4 tablespoons caster sugar
you will also need
- Multix Cling
- Multix Bake
- Multix piping bags
In the lukewarm milk, sprinkle the yeast and 1 teaspoon of sugar , stir well. Cover with cling film and allow to stand in warm place until the mixture starts to foam. Sieve the flour, caster sugar and spices into the bowl of a stand mixer fitted with dough hook. Mix. Lift the hook and make a well in center. Pour in the melted butter, beaten egg and foaming milk/yeast mixture, turn the mixer on low to slowly process until fully combined. Turn the speed to medium and process for about 8 minutes to knead the dough. While the dough is kneading in the machine drain and squeeze as much liquid as possible out of the soaked sultanas. Add the sultanas and mixed peel to the bowl and process for another couple of minutes until the fruit is evenly distributed through the dough. Remove from the bowl and transfer to a lightly floured board or bench. Knead by hand until the dough is smooth, elastic and stretchy. Transfer to a lightly oiled bowl and cover with cling wrap. Leave in a warm place to prove (rise) for about 45 minutes until almost doubled in size. Remove from the bowl, place on a lightly floured surface and use your knuckles to knead and remove (or knock) out some of the air, roll into a long sausage shape and use a sharp knife to cut into 12 even pieces. Roll the slices of dough into even balls and transfer to a large baking tray lined with baking paper. Place each bun about 2 cm apart to allow room for rising. Cover loosely with cling wrap and move in a warm place to prove a second time.
Preheat your oven to 200oC
When the buns have roughly doubled in size they are ready to pipe with the crosses.
Make the cross paste by combining the sugar and flour in a small bowl and adding enough water to make a smooth thick pipeable paste. Transfer to a disposable piping bag, snip the end off making a small hole and pipe crosses on top of each bun.
Bake in the preheated oven at 200oC for about about 20 minutes until they’re golden brown and sound slightly hollow when tapped.
While the buns bake, dissolve the caster sugar in the water in a small pan then bringing it to a swift boil to make the glaze. While the buns are still hot brush them allover with the sugar glaze. Serve warm with butter.
Makes 12. Preparation time 45 minutes plus 45 minutes each for the 1st and 2nd proving. Total cooking time 20-25 minutes.
Note: If you don’t have a stand mixer with a dough hook, just follow the steps and knead the dough by hand on a very lightly floured broad for about 10 minutes before the first proving.
If you’re looking for a recipe for hot cross buns that is a little different, try our Nutella hot cross buns. They’re awesome!