Name: Hot Cross Buns Recipe | Baking Recipes | Schwartz
Cook time: 20 min
Yield: 12
Cuisine: English, Irish, and Scottish,
Ingredients: 1 tsp caster sugar; 1 tbsp dried yeast; 75 ml (3 fl oz) milk; 125 ml (4 fl oz) warm water; 450 g (1 lb) strong plain flour; 2 tsp Mixed Spice; ¼ tsp Nutmeg Ground; ½ tsp Cinnamon Ground; 125 g (5 oz) dried mixed fruit; 75 g (3 oz) caster sugar; 50 g (2 oz) salted butter, melted; 1 medium egg, beaten; For the crosses:; 1 tsp caster sugar; 5 tbsp plain flour; 45 ml (3 tbsp) water; For the glaze:; 1 tbsp caster sugar; 3 tbsp milk

Cinnamon Ground

Out of Stock

Hot Cross Buns

Cook Time

20 Minutes

Ingredients

19

Servings

12

Springtime was made for the aroma of Easter baking to drift through the house, and these deliciously spiced homemade hot cross buns are just the trick. Tried and tested for great results every time, the perfect combination of mixed spice enriched with nutmeg and cinnamon balances out the wonderfully sweet fruit.

If there’s one recipe to add to your Easter baking repertoire, then these hot cross buns should be it. They’re glorious served warm straight from the oven with a generous spread of butter, but can also keep to be toasted for seasonal breakfasts over the long weekend.

Ingredients

1 teaspoon caster sugar
1 tablespoons dried yeast
75 millilitre (3 fluid ounce) milk
125 millilitre (4 fluid ounce) warm water
450 gram (1 pound) strong plain flour
2 teaspoon Mixed Spice
¼ teaspoon Ground Nutmeg
½ teaspoon Cinnamon Ground
125 gram (5 ounce) dried mixed fruit
75 gram (3 ounce) caster sugar
50 gram (2 ounce) salted butter, melted
1 medium egg, beaten
For the crosses:
1 teaspoon caster sugar
5 tablespoons plain flour
45 millilitre (3 tablespoons) water
For the glaze:
1 tablespoons caster sugar
3 tablespoons milk

Key Products

Mixed Spice

Product Information

£ 1.70/unit,28g

Out of Stock

Ground Nutmeg

Product Information

£ 1.75/unit,32g

Out of Stock

Cinnamon Ground

Product Information

£ 1.70/unit,32g

Out of Stock

Instructions

1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
2 Blend the yeast with the milk, water and 1 tsp caster sugar. Set aside in a warm place for 10-15 minutes until frothy.
3 Meanwhile, sift the flour and spices into a large bowl. Stir in the yeast mixture, then the fruit, sugar, butter and egg to form a dough. Turn out onto a floured surface and knead until smooth and elastic. Return to the bowl, cover with clingfilm and leave in a warm place until doubled in size, about 30-45 minutes.
4 Divide the dough into 12, kneading into round buns. Place on a greased baking sheet approx. 2cm (¾") apart. Cover with clingfilm and leave in a warm place for 45 minutes. For the crosses, mix the sugar, flour and water together. Fill a piping bag and pipe a cross on each bun. Bake for 20-25 minutes until golden. For the glaze, mix together the milk and sugar and brush over the warm buns. Serve warm, or allow to cool.