Sticky hot cross buns
- April 2004
- Makes 12 buns
- Hands on time 10 minutes, baking time 15-20 minutes plus proving and cooling
Glazed and filled with cranberries, blueberries and sultanas, these sticky hot cross buns are a delicious twist on a classic Easter recipe.
From chocolate-orange hot cross buns to hot cross buns with vodka-marmalade butter, you’ll find our spectacular selection of hot cross bun recipes here.
- 500g plain flour
- 7g sachet easy-blend yeast
- 50g golden caster sugar, plus 2 tbsp extra for the glaze
- 1 tsp salt
- 1 tsp ground mixed spice
- 50g dried cranberries and/or blueberries
- 50g sultanas
- Grated zest of 1 lemon
- 200ml milk, warmed
- 1 egg, beaten
- 50g butter, melted
- In a large bowl, mix together the flour, yeast, sugar, salt, spice, fruit and lemon zest.
- Make a well in the centre and stir in the warm milk, beaten egg and melted butter. Stir together to make a soft dough. Knead on a surface for 5 minutes until smooth. Return to the bowl, cover and leave for 1 hour until risen.
- Line a 12-hole muffin tin with circles of greaseproof paper or muffin cases. Briefly knead the dough and roll out into 12 balls and put one in each case. Cut a cross in the top of each ball, cover again and leave to rise for 30 minutes.
- Preheat the oven to 200°C/fan180°C/gas 6. Bake the buns for 15-20 minutes until golden. Mix together the remaining sugar with 2 tablespoons of water. Brush the buns with the sugar water as soon as they come out of the oven. Leave to cool a little before eating.
If there’s one thing that is always worth making yourself it’s a hot cross bun. Home-made ones taste so much better than any you can buy – especially if you eat them while still warm from the oven. You need a bit of time to let them rise but apart from that they are really simple to make.
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