Patrick cooks

Hot Cross Buns

Preparation time:
20-30 min
Cooking time:
12-15 min
Up to 13 buns

Hot cross buns are synonymous with Easter, you will find them everywhere through March and April, but if you ask me, hot cross buns are something that can be enjoyed all year round. Warm from the oven, toasted and smothered with butter, or simply enjoyed with a cup of tea. With this recipe you will find yourself making them through Easter and well into the winter months.

  • Ingredients

    • 500g Strong white flour
    • 50g Brown sugar
    • 1 tsp Salt
    • 1 tsp Ground cinnamon
    • 1 tsp Allspice
    • 1 ½ tsp of Vanilla extract
    • Zest of ½ orange
    • 15g Fresh yeast or 7g dried yeast
    • 300ml Milk, warmed slightly
    • 1 Egg
    • 50g Butter, diced
    • 200g Dried fruit
      For the cross paste:
    • 100g Plain flour
    • 40g Icing sugar
    • 50-60ml Milk
      Sugar glaze:
    • 100ml Water
    • 100g Caster sugar
  • Method

    • This dough should be made with a food mixer using the dough hook.
    • Mix together the flour, salt and sugar in the bowl of the mixer. Add the allspice, cinnamon, vanilla extract and orange zest to the flour.
    • Crumble the yeast into the flour (or add dry yeast) and pour the milk along with the egg into the flour. Begin to mix the dough on a slow medium speed (See Chef's notes).
    • Continue to mix for 3 to 4 minutes.
    • As the dough develops slowly and starts to come away from the side of the bowl, add the diced butter slowly into the dough while the mixer is still going. Increase the speed of the mixer slightly. Continue to mix until all the butter has been incorporated.
    • Add the dried fruit to the dough and gently knead for 1 to 2 minutes to distribute the fruit. Put the dough in an oiled bowl, cover with a damp tea towel or clingfilm and leave to prove for about 1½ - 2 hours.
    • Once the dough has doubled in size, knock back and then turn out onto a clean work surface.
    • Cut the dough into 13 equal pieces approximately 90g each. Roll each piece of dough round and place on a non-stick baking tray or a tray lined with parchment paper, leaving enough room between to allow each bun to prove and grow without touching. Leave to prove again for 1 hour or until doubled in size.
    • Preheat the oven to 200°C/375°F/gas mark 5. Brush each bun with a beaten egg then make up the paste for the crosses by mixing together the flour, sugar and milk in a bowl. The paste needs to be of a piping consistency. Spoon the paste into a piping bag and pipe a cross on each bun.
    • Bake the buns for 12 to 15 minutes, until rich golden in colour. Transfer to a wire rack to cool (See Chef's notes).
      Sugar glaze:
    • Place into a saucepan, bring to the boil and simmer for 50 minutes.
  • Chef's notes

    • This is quite a soft, supple dough. If it feels a little wet and sticky, don't panic, just stay with it and be persistent. The dough will come together. Avoid the temptation to add extra flour.
    • When adding the dried fruit, you can use a mix of sultanas, raisins, dried cranberries and currents as well as some mixed peel. For more flavour, marinade in orange and lemon juice along with some cinnamon and clove overnight
    • Whilst warm, brush each bun with a simple sugar glaze to add a wonderful shine and slight stickiness to each.

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