This recipe for Traditional British Hot Cross Buns is my late mother’s recipe, and is one that she always used at Easter.
A Classic Yeasted Hot Cross Bun Recipe
Today’s recipe for Traditional British Hot Cross Buns has been shared on Lavender & Lovage before, but many years ago.
However, I decided it was time to give the photos a makeover, as well as sharing a new and more uptodate printable recipe card.
This recipe for Traditional British Hot Cross Buns is my late mother’s recipe, and is one that she always used for these delectable fruited buns at Easter.
My mum used to say that the recipe was adapted from a Tudor recipe for spiced baked buns that she saw in an old magazine in the 1950’s.
We all love the spice mixture and fruity filling, as well as the light but filling texture too. I made two dozen of these yesterday in readiness for Easter, as they freeze so well.
Just remember to take them out to defrost, although some modern toasters have a “defrost” setting on them for toasting from frozen.
Serve these fruited buns warm, with butter. Or, toast them, and again, serve them with lots of good salted butter.
For the sourdough bakers amongst you, I also have a rather delectable recipe for Easy No Knead Sourdough Hot Cross Buns, which are very easy to prepare.
I hope you all enjoy this traditional recipe if you make it, and I am sure my mother would be delighted to know that her recipe is still going strong. Karen
Hot Cross Buns Culinary Notes
- If you have a bread machine, you can start the dough in the machine up to the second proving stage. Add the dried fruit 5 minutes before the end of kneading or when your bread machine beeps.
- Serve warm, split and spread with butter, or serve toasted, split and spread with butter.
- The cooked buns can be frozen for up to 3 months; allow 6 hours for them to defrost and serve as above.
More Easter Recipes
Recipe for Traditional British Hot Cross Buns
Traditional British Hot Cross Buns
Yield:
12
Prep Time:
2 hours 20 minutes
Cook Time:
20 minutes
Total Time:
2 hours 40 minutes
Today’s recipe for Traditional British Hot Cross Buns has been shared on Lavender & Lovage before, but many years ago.
However, I decided it was time to give the photos a makeover, as well as sharing a new and more uptodate printable recipe card.
This recipe for Traditional British Hot Cross Buns is my late mother’s recipe, and is one that she always used for these delectable fruited buns at Easter.
My mum used to say that the recipe was adapted from a Tudor recipe for spiced baked buns that she saw in an old magazine in the 1950’s.
We all love the spice mixture and fruity filling, as well as the light but filling texture too. I made two dozen of these yesterday in readiness for Easter, as they freeze so well.
Just remember to take them out to defrost, although some modern toasters have a “defrost” setting on them for toasting from frozen.
Serve these fruited buns warm, with butter. Or, toast them, and again, serve them with lots of good salted butter.
For the sourdough bakers amongst you, I also have a rather delectable recipe for Easy No Knead Sourdough Hot Cross Buns, which are very easy to prepare.
I hope you all enjoy this traditional recipe if you make it, and I am sure my mother would be delighted to know that her recipe is still going strong. Karen
Ingredients
- 450g strong white bread flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons mixed spice
- 1/2 teaspoon cinnamon
- 50g butter
- 50g caster sugar
- 1 1/2 teaspoon easy-blend dried yeast
- 210ml tepid milk
- 1 free-range egg
- 100g mixed dried fruit
- 25g cut mixed citrus peel
- 50g plain flour (for the crosses)
- Water to mix with the flour (for the crosses)
- 30ml milk (for the glaze)
- 25g caster sugar (for the glaze)
Instructions
Sieve the flour, salt, ground mixed spice and cinnamon into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and yeast.
Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough.
Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit and mixed peel into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.
Shape the dough into a ball and place it into the buttered/greased mixing bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.
Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.
Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.
Meanwhile, make the mixture for the crosses; mix the flour and water to a stiff paste, but thin enough to pipe. Make the glaze too – heat the milk and sugar together until the sugar has dissolved and set aside.
Place the hot cross buns onto buttered/greased baking trays, then place the tray/s inside a large oiled polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.
Preheat the oven to 240C/220C Fan/475F/Gas mark 8.
When the buns have risen, remove them from inside the polythene bag, and then spoon the flour and egg mixture into a piping bag and pipe a cross on each bun.
Bake the buns in the pre-heated oven for 15 to 18 minutes, or until pale golden-brown, and when turned over and tapped on the underneath they sound hollow.
As soon as you remove the buns from the oven, brush them with the sugar and milk syrup, then set aside to cool on a wire rack.
Serve warm, split and spread with butter, or serve toasted, split and spread with butter. The cooked buns can be frozen for up to 3 months; allow 6 hours for them to defrost and serve as above.
Notes
If you have a bread machine, you can start the dough in the machine up to the second proving stage. Add the dried fruit 5 minutes before the end of kneading or when your bread machine beeps.
Serve warm, split and spread with butter, or serve toasted, split and spread with butter.
The cooked buns can be frozen for up to 3 months; allow 6 hours for them to defrost and serve as above.
Nutrition Information
Yield 12
Serving Size 1
Amount Per Serving
Calories 281Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 26mgSodium 134mgCarbohydrates 51gFiber 2gSugar 12gProtein 8g
