I just love Hot Cross Buns! I could eat them all year round (coughs, well I do, actually.) If I see them on the shelves in the supermarket, I will pop them in the trolley. I always keep a stash frozen in the freezer for any time I have that urge for a mouth-watering hot buttered Hot Cross Bun! Now if you do fancy making your own, the recipe is below. Now let’s be honest here, home-made Hot Cross Buns do taste soooo much better than bought.
These freeze well (that’s if they hang around that long!) and are a great addition to any lunch box in the Spring…
Hot Cross Buns
- 450 g Strong Plain Flour – plus some extra for the crosses
- 2 x level tsp fast action dried yeast
- 200 ml full fat milk
- Good Pinch salt
- 1 x level teaspoon mixed spice
- 75 g caster sugar
- 50 g butter
- 1 x large happy egg
- 100 g currants
- Maple walnut syrup
- Preheat the oven to 200C/400F/Gas Mark 6
- In a large bowl, put in the flour, yeast, salt spice and currants.
- Melt the butter, add to the milk, along with the beaten happy egg.
- Slowly add this mixture to the dried ingredients in the bowl.
- Knead until you have smooth dough. If too sticky add a little flour.
- Knead till you have a smooth mixture.
- Put in a bowl and cover with cling film – leave to rise in a warm place for an hour.
- Shape the dough into 12 buns and place on a couple of greased baking trays, leaving some space between for them to rise again – leave for another 30/40mins
- Meanwhile mix some on the strong flour with a little water – until you have a thick paste, use this to make your crosses on the top of the buns OR just make a cross on the top of them with sharp knife.
- Bake in the oven for 15/20 mins
- When cooled glaze with the maple walnut syrup
For more lunch box recipes, do check out our Recipe section. If you can’t find what you are looking for, just let us know in the comments below!