Huge Hot Cross Buns

Huge Hot Cross Buns

My sweet spiced oversized buns made with sultannas and marked with a cross on top are traditionally eaten on Good Friday. However I like to eat them all year round if possible and I have a confession to make there usually shop bought…shock horror I know! With it coming up to Easter soon I decided to have a go at making my own this year. I’ve never made them before not even when I worked in a bakery although I’ve made scones & fruit teacakes and these buns are like a hybrid of the two plus a little more tasty with the extra bit of spice and sugar glaze they are a truly an amazing bake!
500g strong white bread flour
40g Trex or block baking butter I used the latter plus extra for greasing.
1 tsp salt
2 tsp fast action dried yeast
50g Caster sugar
2 tsp ground mixed spice
150g sultannas
300 ml milk
1 egg
80g plain flour
50g Caster sugar

1. Put the bread flour into a big mixing bowl. Add the fat

, rub it in with your fingertips till it looks like fine crumbs.

Add salt,yeast,sugar,spice, and sultanas, stir & mix them altogether thoroughly.
2. Gently heat milk until lukewarm, then beat in the egg. Add to the flour mixture and stir through,

then draw the dough together with your hand.

Transfer to a floured worktop and knead for about 10 minutes, until the dough is elastic and smooth.


Put the dough into a clean bowl and cover with cling film. Leave to rise in a warm place for 1 hour, or until doubled in size.

4. Turn out the dough onto a lightly floured surface and knead very lightly for just a few moments, then cut into 8 equal pieces or 12 for smaller ones and shape into buns.


5. Grease a baking tray , then arrange the buns and leave to rise in a warm place for about 30-45 minutes. preheat oven to 200 degrees Celsius/fan 180 degrees Celsius/ gas mark 6.

6. While waiting for the buns to rise, mix the plain flour with a bit of cold water to make dough for the crosses I piped mine on with great difficulty and not the best results

.You could roll out and cut into lengths and place on top or alternatively you could just use a sharp knife to cut a cross on top of the buns just before baking. Bake the buns for 25-30 minutes, until risen and golden brown.

7. Carefully heat the caster sugar with 5 tbsp of water for a couple of minutes to make a glaze. Brush over the buns while they are still warm.
They are lovely with a cup of tea and I also like to smear mine
with a little lemon curd too πŸ’›



I will make these again asap and probably update the recipe with better pics/buns 😜. Meanwhile it’s Pie week and I’m going to be adding a fruity apple & mixed berry one at some point during the week πŸ’šπŸ’œ





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