Hot cross buns
- Servings:
- 12 buns
- Cooking time:
- 20 mins
Traditionally marked with a cross made from pastry or cut into the dough, these lovely rich fruit buns are eaten on Good Friday.
You could try grinding the spices yourself for a stronger flavour.
Ingredients checklist
Nutritional values
| kCals | Fat | Saturated fat | Salt | Carbohydrates | Sugar | Fibre |
|---|---|---|---|---|---|---|
| Values shown are approximate. | ||||||
| 275 Kcal per 100g | 6.0g | 3.0g | 0.7g | 52.1g | 24.4g | 1.9g |
Method
Step 1
Mix butter and milk and warm until the butter has melted. Add the yeast and sift the flour, salt and spices into a bowl. Add the currants and peel and stir to ensure they are well coated. Add the sugar.
Step 2
Stir in the liquid and beaten eggs to form a soft dough. Turn onto a well-floured surface and knead for 6-8 minutes until smooth and no longer sticky.
Step 3
Divide the dough into 12 and shape into buns. Place the buns well apart on greased baking tray.
Step 4
To make crosses, slash the buns with a sharp knife or use thin strips of pastry or pipe on crosses using a paste made from 2tbsp each of plain flour and water. Cover the buns and leave to rise in a warm place until double in size - about 1 hour.
Step 5
Bake in a hot oven, 200C/gas 6 for 15-20 minutes until golden brown. Brush hot buns with a sugar/water syrup.
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