Billington’s

Hot Cross Buns
Tried and tested

Hot Cross Buns

Recipe Submitted By: bakingmad

Enjoy fresh from the oven spread with butter. Make these any time of year and simply leave off the pastry cross.

Preparation Time 45 minutes
Baking Time 20 minutes
Portions 8 large buns
Skill Level Medium
Average Rating 5 stars
 

Hot Cross Buns Ingredients

250 grams Very Strong White Bread Flour (Allinson) For the Dough Very Strong White Bread Flour (Allinson)
250 grams Very Strong Wholemeal Bread Flour (Allinson) For the Dough Very Strong Wholemeal Bread Flour (Allinson)
1 sachet Easy Bake Yeast (Allinson) For the Dough Easy Bake Yeast (Allinson)
1 tsp Mixed Spice, For the Dough
1 tsp Salt For the Dough
50 grams Golden Caster Sugar (Billington's) For the Dough Golden Caster Sugar (Billington's)
250 ml Milk For the Dough Milk
1 Happy Eggs For the Dough Happy Eggs
50 grams Butter For the Dough, Softened
100 grams Raisins For the Dough , Sultanas or currants
1 Orange For the dough, grated zest
Egg Wash, To finish
50 grams Shortcrust pastry , To finish
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This recipe uses

  • Very Strong White Bread Flour (Allinson)
  • Very Strong Wholemeal Bread Flour (Allinson)
  • Easy Bake Yeast (Allinson)
  • Golden Caster Sugar (Billington's)
  • Milk
  • Happy Eggs

How to make Hot Cross Buns

  • Click on the text to highlight the different stages as you go along,
    or click the button below to enlarge all text
  1. Put the flour, sugar, spice, yeast and salt into a bowl. method tip
  2. Stir in the milk, butter and egg to form a soft dough. method tip
  3. Mix in the dried fruits of your choice along with the zest of the orange.
  4. Turn onto a floured surface and knead for 10 minutes. method tip
  5. Place in a clean bowl and cover with a clean tea towel and leave to prove. The dough will double in size, this can take up to an hour. method tip
  6. Preheat the oven to 200°C/fan 180°C/Gas Mark 6. Divide the dough into 8 equal pieces and shape then place on a lightly floured baking tray. method tip
  7. Brush with egg wash and finish the buns with a cross made from the shortcrust pastry.
  8. Glaze once more and bake for 15-20 minutes until golden.
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Reviews

Read all reviews (4) | Average rating: 5 stars

"Baked two batches of these now, with Dried Active Yeast, both very successful. For the second batch, as I had run out of oranges, I used 50g mixed peel and a mixture of sultanas and raisins - they vanished into friends and family quicker than snow melting on the Sahara's sands."

31-03-2010 | Author: Dafyddapcennydd | 5 stars

"Great recipie! very very very yummy, more please!"

27-03-2010 | Author: themumcook | 5 stars

"The recipe sounds good, except for one point. I used to use fast-action yeast until fairly recently as I bake all our bread. However, having tried real yeast again a couple of months ago, I won't be going back to the fast-action. Real yeast gives a MUCH better flavour and texture. Sure, you end up knocking back, but that will often only cost half an hour and the result is just so much better."

25-03-2012 | Author: MarkW | 4 stars

"I have made these twice and they have turned out brilliantly! I made the dough in my Panasonic breadmaker using the "raisin dough" program. Then I divided up the dough and allowed the buns to rise again for about 40 minutes before glazing and baking. The second time I made them I doubled the mixed spice which I thought was better and I also divided the dough into 12 rather than 8 as the first batch of buns were HUGE. Really yummy!"

27-03-2013 | Author: MerryB | 5 stars

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