Hot Cross Buns #2

hot cross buns #2

Hot Cross Buns #2

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These delicious, traditional hot cross buns are perfect for Easter morning breakfast, or any time of year!
Servings: 12
Calories: 251


  • 1 lb strong plain flour
  • 1 teaspoon salt
  • 1 teaspoon ground mixed spice
  • 1 teaspoon ground cinnamon
  • 2 oz butter
  • 1 sachet easy-blend dried yeast
  • 2 oz caster sugar
  • 4 oz currants
  • 2 oz chopped mixed peel
  • 1/4 pint warm milk
  • 4 tablespoons warm water
  • 1 egg beaten

for the glaze

  • 2 oz granulated sugar
  • 3 tablespoons milk


  • Sift the flour, salt and spices into a bowl. Rub in the butter. Stir in the yeast, sugar, currants and peel.
  • Make a well in centre and add the milk, water and egg. Mix to form a soft dough. Turn out on to a lightly floured surface and knead until smooth and elastic.
  • Place in an oiled bowl, cover with cling film and leave to rise in a warm place until doubled in size, 1 - 1 1/2 hours.
  • Knock back the dough, then shape into 12 balls. Place well apart on greased baking trays and flatten slightly. Cover with oiled cling film and leave to prove for 30 minutes.
  • Remove cling film, slash a cross in each bun. Bake in a hot oven for 20 - 25 minutes.
  • Bring the sugar and milk to the boil, stirring. Brush over the buns. Cool on a wire rack.


Freezer Tip
Make the buns in advance and freeze them unglazed. When defrosted, put them in a hot oven for 2 - 3 minutes, then glaze them.
Calories: 251 kcal
Carbohydrates: 47 g
Protein: 5 g
Fat: 5g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 25 mg
Sodium: 241 mg
Potassium: 157 mg
Fiber: 2 g
Sugar: 17 g
Vitamin A: 170 IU
Vitamin C: 2 mg
Calcium: 37 mg
Iron: 2 mg
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