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Sticky hot cross buns

Name: Sticky hot cross buns
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 12 buns
Cuisine: British recipes
Ingredients: 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

Published: 31 Mar 04
Updated: 18 Mar 24

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.

Easy
April 2004

Test kitchen approved

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.

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Ingredients

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

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Method

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.

Recipe from April 2004 Issue

delicious. tips

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.