How to make saffron hot cross buns
Use Dan Lepard’s easy step-by-step guide to make his truly special hot cross buns, made with a blend of saffron, vanilla, orange, mixed spice and honey.
![How to make saffron hot cross buns](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/801062-1-eng-GB_hbc-heaer-768x960.jpg)
Get the full recipe for Dan Lepard’s golden saffron hot cross buns here.
Dan’s tips for success
- Moisture: the fruit will plump up and absorb water as the dough rises, so don’t worry if the dough feels quite sticky to begin with.
- Warmth: it’s crucial to keep the dough, and later the shaped buns, warm and humid as they rise – the dough loses heat quickly, especially when cut into pieces. If the dough or buns get too cold and dry, the buns will be heavy once baked. I cover the dough/buns with oiled cling film, then a tea towel, then put in a switched off but still warm oven that had been heated to no more than 50°C/fan30°C.
- Timing: the baking time seems short, but the buns continue to cook when out of the oven.
- The finish: it’s easier to pipe the crosses onto the buns in one long line so you get a smooth result.
1. Bring the milk to the boil in a saucepan, then add the saffron. Put the cold cubed butter and 50g honey in a large mixing bowl, pour over the saffron milk and leave for 5 minutes or until the butter melts.
![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2017/04/801069-1-eng-GB_hbc-01.jpg)
2. Add the 2 eggs, warm water, yeast, and vanilla and orange extracts, then whisk to combine. Stir in the dried fruit and mixed peel, then the mixed spice, cornflour and salt.
![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2017/04/801076-1-eng-GB_hbc-2.jpg)
3. Add the 800g flour, then mix together with your hands to form a soft, sticky dough. If the dough feels firm, add a splash more water. Cover the bowl with lightly oiled cling film, then set aside for 10 minutes.
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4. Lightly oil or flour the worktop, then turn out the dough and give it a quick knead (about 10 seconds). Put it back in the bowl and re-cover with the cling film, then leave in a warm, draft-free place for 90 minutes. Give it another quick knead halfway through.
![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2017/04/801090-1-eng-GB_hbc-04.jpg)
5. Line a baking sheet with baking paper. Cut the dough into 12 x 180g pieces.
![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2017/04/801128-1-eng-GB_hbc-05.jpg)
6. Pat each piece flat, pull the edges into the centre to round the shape, then turn over and shape into a smooth ball. Put each bun rough side down on the sheet, then cover and leave to rise somewhere warm and draft-free for 1 hour or until nearly doubled in size. Sit the buns close together but not touching; as they’ll expand as they rise so their edges fit snugly together. When the buns are almost ready, heat the oven to 200°C/fan180°C/gas 6. For the crosses, beat the ingredients in a mixing bowl to make a thick but pipeable batter. Leave for 10 minutes, then spoon into a piping bag and set aside.
![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2017/04/801097-1-eng-GB_hbc-06.jpg)
7. Brush the risen buns with the beaten egg and salt mixture, then pipe crosses over the top. Bake for 25 minutes or until golden.
![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2017/04/801135-1-eng-GB_hbc-07.jpg)
8. Meanwhile, put the spiced glaze ingredients in a pan and boil to a thick syrup. Remove the buns from the oven, then brush with the glaze while hot.
![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2017/04/801142-1-eng-GB_hbc-08.jpg)
9. Cool on wire racks.
![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2017/04/801177-1-eng-GB_hbc-09.jpg)
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