





Hot Cross Buns by Allinson's
13 Reviews
About the bake
We all know that homemade hot cross buns are the best and they’re worth the effort. We show you how to make traditional hot cross buns which are filled with fruit. Who doesn't love a warm hot cross bun served with lashings of butter? These currant buns are to be enjoyed all year round, not just for Easter.
Need a helping hand? Learn everything from how to knead dough right through to piping the cross on the top of the buns.
Method
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.Step 2:
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
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.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.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).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.
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.
Ingredients
For the Dough
- 500g Allinson's Strong White Bread Flour
- 7g Allinson's Easy Bake Yeast
- 275ml Whole milk
- 50g Unsalted butter (cold, diced)
- 1 Medium free range eggs (beaten)
- 75g Billington's Unrefined Golden Caster Sugar
- 1 1/2 tsp Salt
- 500g Allinson's Strong White Bread Flour
For the Toppings
- 2 tsp Mixed spice
- 75g Sultanas
- 50g Mixed peel
- 100g Plain white flour
- 50g Apricot jam
Utensils
- Mixing bowl
- Baking sheet
- Piping bag
- Small knife
- Heatproof bowl
- Pastry brush
Recipe Reviews
Fun to make, didn’t seem to prove as much as in the photo but that rectified itself in the oven and they came out really nice and taste great.
These taste great but for some reason they turned out to be quite hard after cooling down! I've made sure I've not over knead it, but clearly something went wrong! Any idea what it might be? I had no issues with rising, it risen well very well on both occasions. Thanks, Bella
Super happy with the way the buns turned out! I didn’t have any mixed spice so I boiled whole cloves and cardamom in with the milk and added cinnamon, powered ginger and fresh grated nutmeg land lemon peel with the raisins. I didn’t have any apricot jam, but melted some orange marmalade for the glaze instead. They are delicious
First time I have made a sweet bread. Turned out brilliant. Though took longer to rise as at room temperature. But patience paid off. I can't eat spices so more if a sticky bun. Oh I used a clear sugar glaze as no apricot jam. Might make that with lemon peel next time. Certainly going to be hard to want a shop bought bun in future.
I made hot cross buns for the first time with this recipe. They are so yummy!! Super happy with them. Definitely will make these again...
Absolutely perfect, so delicious. I adapted them by using a vegan 'flax egg', but followed everything else in the recipe and these were amazing first time. I am really impressed by the feel of the website too, so will be trying more recipes in future.
Ingredients
For the Dough
- 500g Allinson's Strong White Bread Flour
- 7g Allinson's Easy Bake Yeast
- 275ml Whole milk
- 50g Unsalted butter (cold, diced)
- 1 Medium free range eggs (beaten)
- 75g Billington's Unrefined Golden Caster Sugar
- 1 1/2 tsp Salt
- 500g Allinson's Strong White Bread Flour
For the Toppings
- 2 tsp Mixed spice
- 75g Sultanas
- 50g Mixed peel
- 100g Plain white flour
- 50g Apricot jam
Utensils
- Mixing bowl
- Baking sheet
- Piping bag
- Small knife
- Heatproof bowl
- Pastry brush