• sweeterbytheseason

Hot Cross Buns Galore...

Updated: Apr 11, 2020

Happy Easter! I'm loving the fact that spring is finally here, after what it seems like an eternal winter, the warmer air and the flowers blooming just make me so much happier! I love a good hot cross bun. They bring back so many memories and reminders of special times. Being a Christian, this time of year is a celebration of Jesus' death and resurrection. When I was younger, after the Easter Services at Church, we would always have a buttered hot cross bun. It was something I'd look forward to each year!

Hot cross buns also remind me of my family, I am so thankful I have such a close and loving family, every Sunday, we would have a supper together, which pretty much always consisted of a toasted hot cross bun with lashings of butter. As basic and simple as it sounds, now I'm living in London and away from my family, I don't have these traditions, so the moment I eat or think of Hot Cross Buns, this is where my mind goes!

As I'm sure most of you are aware, this Easter will look different to us. Not being with our families, or not being able to get all the ingredients you wanted for an epic lunch on Sunday, I hope that this recipe will help you to make your easter special. Like many of you, I struggled to get all the different fruit that you need for a traditional hot cross bun. But that's ok. I've substituted it for raisins and dried apricots. I also glazed them with marmalade for a little twist. To look at it positively, the lack of normal ingredients, helps us to be more creative! So if you can't find the ingredients, look for something similar, and I promise you, they will turn out great!

Makes 12 Buns


For the buns:

400g Strong Flour

180g Milk

7g Dried Fast Action Yeast

2 eggs

40g Caster Sugar

40g Butter

1 1/2 tsp. Cinnamon

1/2 tsp. Mixed Spice

1 tsp. Salt

120g Sultanas/Raisins

75g Apricots, finely chopped (If you have mixed peel, even better!)

1 Lemon Zest

1 egg for the egg wash

For the Cross:

60g Flour

50g Water

Small bowl of marmalade for glazing


1. Warm the milk so that is tepid. (37 degrees) Add the yeast to the milk and leave to dissolve for a couple minutes.

2. In a free standing mixer with the dough hook attachment. Add the flour, sugar, butter, cinnamon, mixed spice, salt and eggs. Add the milk and yeast mixture and mix on a medium speed.A wet sticky dough should be forming. Leave to mix for about 5 mins, until the dough is elastic. You should be able to stretch it very thin, without breaking the dough. This is called the window pane test.

3. Once it is ready, place the dough in a bowl and cover with clingfilm. Leave in a warm place for about an hour, until it has doubled in size.

4. Once, it has doubled in size, punch the dough to knock the air out. now add the fruit and zest. Knead this into the dough until it has evenly distributed.

5. Divide the dough into 12 pieces weighing 80g each. Roll them into balls, placing them onto a large baking tray lined with baking paper. Cover with a tea towel and place in a warm place for another hour .

6. Preheat the oven to 180 degrees celsius. In a small bowl, mix together the water and flour until it forms a thick paste. Place this into a piping bag. Brush the buns with the beaten egg, making sure to cover all the bun.

7. Pipe crosses onto the buns. Place them in the oven for 15-18 mins, until they are golden brown.

8. Once they are out of the oven, brush them with warmed marmalade for a sticky finish.

Enjoy them toasted or warmed with a generous layer of good quality salted butter!

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