Breads & Buns
Hot Cross Buns
Hot Cross Buns
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Edmonds High Grade Flour
70g Chelsea brown sugar
Edmonds Instant Dry Yeast
375ml Meadow Fresh milk
1 egg, lightly beaten
100g butter, softened
1 tsp salt
1 Tbsp cinnamon
1 Tbsp mixed spice
2 tsp nutmeg
2 tsp ground ginger
100g mixed peel
Edmonds Self Raising Flour
¼ cup water
3 tablespoons Chelsea caster sugar
2 tablespoons water
Combine the flour, sugar, and instant yeast in the bowl of an electric mixer (or a bowl if making by hand).
Add the milk, egg and butter and knead on low for 10 minutes.
Add the salt and spices knead until smooth and elastic (around 5 minutes).
Put into an oiled bowl. Cover and leave until doubled in size, approx 1.5 hours.
On a clean floured bench knead in the currants and mixed peel.
Divide the mix into 12 (approximately 120g in weight) and shape into even round buns. Place on a lined baking tray and leave until doubled in size (around 30 minutes).
Make the cross paste by mixing together the self raising flour and water and putting into a piping bag.
Make the sugar syrup by bringing the sugar and water to a boil and ensuring the sugar has dissolved, either in a microwave or in a saucepan.
Preheat the oven to 190°C.
Using a sharp knife, score the buns with crosses. Pipe the paste mix onto the buns and bake for 25-30 minutes.
Allow to cool for 5 minutes, then brush the tops with the sugar syrup.
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