← Back to Search Results
Hot Cross Buns

Comments: 0
 

Recipe

Yield: Serves 12

Ingredients

  • 2/3 cup tepid milk
  • 1/3 cup tepid water
  • ¼ ounces (7 grams) package active dry yeast
  • 3 ½ cups bread flour
  • 1 teaspoon salt
  • 1 teaspoon mixed spice
  • 1 teaspoon cinnamon
  • ½ nutmeg, grated
  • 2 tablespoons sugar
  • 2 ounces sultanas or raisins
  • 1 ounce dried cranberries
  • 2 pieces preserved ginger, finely chopped
  • 2 tablespoons mixed citrus peel
  • 4 tablespoons butter, melted
  • 1 egg, beaten
  • 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon water
  • Honey, to glaze

Directions

Preheat your oven to 375ºF. Grease a baking sheet large enough for 12 buns.

In a bowl, mix your tepid milk and water and stir in your yeast. If your yeast is active, you should soon see bubbles on the surface. If not, your yeast is too old – so get some new yeast!

Sift your flour into another large bowl and add the salt, spices, sugar and all the dried fruits and mixed peel. Make a well in the center and add the melted butter, the egg and the yeast mixture and mix well. You should now have a rough dough. Knead for 10 minutes until elastic, adding more flour if it is too wet. Put in a warm place, covered with a clean damp cloth, to rise.

When the dough has doubled in size, knock the air out of it and knead again for a minute or so. Divide the dough into 12 equal pieces and place on a baking sheet with spaces between each one, cover with your cloth and put in a warm place to rise again.

Meanwhile, make your cross mixture. Mix the all-purpose flour, baking powder and water together to form a thick batter. Once your buns have risen to double their size, pipe or spoon the batter into thin cross shapes on top of each bun. Bake in the preheated oven for 15 to 20 minutes until golden brown. Move to a cooling rack, brush with honey and leave to cool.


© 2014 Jamie Oliver
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/2 teaspoon of honey per bun to glaze.

239kcal (12%)
55mg (5%)
2mg (3%)
45mcg RAE (1%)
114mg
15mg
6g
10g
2g
42g
29mg (10%)
249mg (10%)
3g (15%)
6g (8%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-for-friends Cooking for Friends
by Gordon Ramsay
baked-explorations Baked Explorations
by Matt Lewis
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
new-american-table New American Table
by Marcus Samuelsson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
food-to-live-by Food to Live By
by Myra Goodman
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?