Hospitality Academy

Hot Cross Buns

 
Hot Cross Bun

Total: 2h30

Nutritional Value / Person:

Calories: 254 kcal

      Fat: 5g    Carbohydrates: 42g    Protein: 9g

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Hot Cross Bun

Total: 2h30

Nutritional Value / Person:

Calories: 254 kcal Fat: 5g Carbohydrates: 42g Protein: 9g

Hot Cross Buns

Hot cross bun is a spiced sweet bun that is usually fruit-based and marked with a cross as a symbol of crucifixion. It is traditionally eaten by Christians on Good Friday in the UK, Ireland, Australia, India, New Zealand, South Africa and parts of America such as the USA and Canada.
Mary Berry

Mary Berry

Nationality: English
Profession: Food critic and TV host

Favorite Dish: meatballs with tomatoes and herbs

Awards: Guild of Food Writers, CBE, Freedom of the City of Bath, Freedom of the City of London, Specsavers National Book Awards

Total Time

2h30

Active Time

2 hours

Yield

12 portions

Calories / Portion

254 kcal

Ingredients
  • 500g white flour, plus extra for dusting
  • 75g caster sugar
  • 2 teaspoons spice mix powder
  • 1 teaspoon ground cinnamon
  • 1 lemon, finely grated rind only
  • 10g salt
  • 10g fast-acting dry yeast
  • 40g butter
  • 300ml milk
  • 1 beaten free-range egg
  • 200g sultanas
  • 50g finely chopped mixed candied fruit peel
  • Oil for greasing
  • 75g plain flour
  • 2 tablespoons of golden syrup, for the glaze
How To
  • 1
    Put the flour, sugar, spices and lemon zest in a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl.
  • 2
    Melt the butter in one pan and heat the milk in another. Add the butter and half the warm milk to the dry ingredients. Add the egg and use your hands to bring the mixture together, incorporating the flour from the sides of the bowl as you go. Gradually add the remaining milk, to form a soft, pliable dough (you may not need all the milk).
  • 3
    Place the dough on a lightly floured work surface. Knead by hand, incorporating the sultanas and mixed zest into the dough. Knead lightly for 10 minutes until the dough is silky and elastic and forms a smooth ball. Kneading can also be done in a food processor fitted with a dough hook.
  • Oil a bowl and place the dough in a bowl, cover it with cling film and leave it to rest in a warm place for about 1½ hours or until it has doubled in size.
  • Turn the dough out onto a floured surface and divide into 12 balls. Line 1-2 baking sheets with paper and place the balls on the sheet, placing them fairly close together and flattening them slightly.
  • Slide each baking tray into a large clean polythene bag, making sure the bag does not touch the buns. Leave to stand for 40-60 minutes until the buns have doubled in size.
  • Preheat the oven to 220C.
  • For the filling, add the flour to a bowl with 100ml water. Mix to a paste and pipe into a piping bag.
  • When the buns have risen, remove the polythene bags and make a cross on each bun. Bake for 15-20 minutes until golden brown, turning the baking trays halfway through if necessary.
  • Melt the golden syrup in a pan and while the buns are still warm, brush them with a little syrup to give them a nice shine, before cooling on a wire rack.

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