Hot cross buns

Yes, I know I’m a little late to the party with these, but I was so happy with how these turned out that I wanted to post them so I can refer back next Easter!

I chose this recipe from Cakes, Crumbs and Cooking because it seemed pretty simple and could be adapted to the ingredients I had on hand.

Mine didn’t turn out quite in perfect roll shapes as the dough was quite wet and sticky to work with, but I think generally speaking the look like a decent HCB…

I’ve never really been a fan of HCB’s so I can’t compare what I made to the ones you can buy, but the feedback from the pony was good and even I enjoyed half of one as well!

I’m entering these for the April Fresh From The Oven challenge, which this month is hosted by The Little Loaf.

Hot cross buns (recipe from Cakes, Crumbs and Cooking)

  • 150g strong flour
  • 175g plain flour
  • 25g cornflour
  • 1tsp salt
  • 1tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground coriander
  • 1/4tsp ginger
  • 1 heaped tsp dried yeast
  • 25g caster sugar
  • zest of one orange
  • 180ml milk
  • 100ml water
  • 30g butter
  • 125g sultanas
  • extra flour and water for the crosses
  • 1tbsp golden syrup

Start by covering the sultanas in boiling water and soaking for half an hour, to plump them up. Heat the milk almost to boiling point, then add in the butter and stir until melted. Leave to cool to room temperature.

Mix the flour, cornflour, salt, spices, yeast, sugar and orange zest in a large mixing bowl. Drain the sultanas and add those in too. Ad the milk and butter mixture and the 100ml water and stir in to the dry ingredients to form a wet, sticky dough. Cover and leave for 2 hours to rise.

Once risen, tip the dough out onto a lightly floured surface and knead quickly to knock the air out. Divide into equal pieces and shape into balls (I made 10 80g balls, the original recipe made 18 mini rolls. Place on a baking sheet, spaced out but not too far apart, like this…

Leave for another 45 minutes until risen again – they should be almost touching. Make a paste from the extra flour and water and pipe crosses onto the buns.

Bake at 200 degrees for about 20 minutes, or until golden. Heat the golden syrup and brush over the top of the buns, then either serve immediately or leave to cool then slice and toast, spread with butter. Delicious!


11 thoughts on “Hot cross buns

  1. Pingback: Fresh from the oven round up – April, hot cross buns | Purely food

  2. Pingback: Chocolate hot cross buns | hungryhinny

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