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Hot Cross Buns STAMP

Hot Cross Buns by Allinson

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2.933 stars based on 15 ratings

 

Bring joy to the whole family by baking your own Hot Cross Buns. Simply follow our six-step recipe using Allinson sweet dough. We like to bake a batch to share with friends, neighbours and colleagues (and admit to occasionally making these at other times of year, not just Easter, because they are so tasty). Bakers might also like to make our Chocolate and Pistachio Breakfast Wreath – sweet and beautiful.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the dough

  • 500g 17⅝ oz Strong white bread flour (we use Allinson)
  • 7g ⅜ oz Easy bake yeast (we use Allinson)
  • 275ml 9⅜ fl oz Milk (whole)
  • 50g 1⅞ oz Butter (unsalted) cold, diced
  • 1 1 Egg(s) (free range) medium, beaten
  • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's)
  • 1½tsp 1 .5tsp Salt

For the toppings

  • 2tsp 2tsp Mixed spice
  • 75g 2¾ oz Sultanas
  • 50g 1⅞ oz Mixed peel
  • 100g 3½ oz Plain white flour (we use Allinson)
  • 50g 1⅞ oz Apricot jam

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    MIX

    Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

    Ingredients for this step

    • 275ml 9⅜ fl oz Milk (whole)
    • Butter
    • 100g 3½ oz Plain white flour (we use Allinson)
    • 7g ⅜ oz Easy bake yeast (we use Allinson)
    • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's)
    • 1½tsp 1 .5tsp Salt
    • 1 1 Egg(s) (free range) medium, beaten
  2. Classic mode Step 2

    KNEAD

    Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

  3. Classic mode Step 3

    RISE

    Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.

  4. Classic mode Step 4

    SHAPE

    Sift the mixed spice over the dough, then knead in with the sultanas and mixed peel. Cut the dough into 12 even pieces (use a weighing scales if you like). Roll each piece into a ball and arrange on a baking tray lined with baking parchment with space between for them to grow.

    Ingredients for this step

    • 2tsp 2tsp Mixed spice
    • 75g 2¾ oz Sultanas
    • 50g 1⅞ oz Mixed peel
  5. Classic mode Step 5

    PROVE

    Cover the dough again with a clean tea towel and leave to prove until almost doubled in size again. Preheat your oven to 200°C (180°C fan, gas mark 6).

  6. Classic mode Step 6

    BAKE

    Mix the plain flour with a tbsp of water at a time to a thick paste and spoon into a piping bag (or into a plastic food bag and snip the corner off). Score a cross in the top of each bun with a small, sharp, floured knife and pipe crosses on the buns in the cuts you made. Bake the buns for 12-15 minutes or until golden. If you tap the base of a roll it should sound hollow.

    Ingredients for this step

    • 100g 3½ oz Plain white flour (we use Allinson)
  7. Classic mode Step 7

    GLAZE

    Melt the jam in a small pan, then sieve out the lumps of fruit. Brush the apricot glaze over the freshly baked buns and then cool on a wire rack.