Hot Cross Buns

Fresh, warm buns are amazing on Good Friday morning – but getting up at 3am to start making them isn’t. Mix the dough the night before.

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Photo credit: Edmonds Best of Baking
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Prep Time: 1½hrs + overnight Servings: Makes 16
  • DOUGH:

    300ml milk

    3 tsp Edmonds active yeast

    510g Edmonds high grade flour

    55g brown sugar

    1 tsp salt

    3 tsp mixed spice

    55g butter

    2 eggs, beaten

    115g currants

    115g mixed peel

    CROSSES:

    2 Tbsp Edmonds self raising flour

    2 Tbsp cold water

    GLAZE:

    3 Tbsp sugar

    3 Tbsp milk

  • 1. Warm the milk slightly, sprinkle over the yeast and set aside for 10–15 minutes.

  • 2. Put the flour, sugar, salt and spice in a large bowl and mix to combine, then rub in the butter with your fingertips.

  • 3. Pour in the yeast mixture and the beaten eggs and mix until smooth with a wooden spoon or an electric mixer fitted with a dough hook. Finally, stir in the currants and peel. The dough will be sticky. Cover with a damp cloth and a lid (you can use a dinner plate) and leave on the bench overnight.

  • 4. In the morning, grease a shallow tin. Turn the dough out onto a floured board, knead a little and divide into 16 pieces. Roll each piece into a ball and place in the prepared tin about 1cm apart. Cover with a cloth and leave to rise for about 45 minutes.

  • 5. Preheat the oven to 200˚C.

  • 6. For the crosses, make a soft batter with the flour and water and put it into a small forcing bag or a plastic bag with the corner cut off. Pipe the crosses onto the buns.

  • 7. Bake for about 25 minutes until well risen and golden brown.

  • 8. Dissolve the sugar in the milk and simmer together to form a glaze. Once the buns are cooked, brush the glaze over them, twice.

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