Learn how to make hot cross buns with this step by step video! Enjoy this light & fluffy hot cross buns recipe by Le Bon Baker.
Slightly spiced, slightly sweet and doughy, these beauties are best enjoyed straight out of the oven. A traditional hot cross buns recipe, made with raisins and marked with the classic cross on the top. Happy Easter!
14g dry yeast
50g caster sugar
5g mixed spice
210g currants or raisins
300ml lukewarm milk
2 eggs lightly beaten
Cross Paste Ingredients
Sugar Glaze Ingredients
50g caster sugar
Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. In a seperate smaller bowl, melt butter. Add the melted butter, lukewarm milk and eggs into the dry mixture. Use a butter knife to mix until dough comes together. Use hands to finish mixing into a soft, slightly sticky dough.
Move dough onto a floured surface. Knead for 5-10 minutes or until dough is smooth. Keep sprinkling more flour to the surface as required. Place dough into a well oiled bowl. Cover with plastic wrap and leave for 1-2 hours or until the dough has doubled in size.
Prepare a baking tray with parchment paper, and turn on your oven to a moderate temperature. Punch (literally) the dough, then place onto a floured surface again, and knead for 1 minute. Divide into 12 relatively even portions and shape. Place the portions onto the tray, leaving approximately 1 cm between the portions. Cover with plastic wrap and let the dough rise for 30 minutes or until the buns double in size.
While the dough is doubling, it’s time to make the cross paste. Mix the flour and water together in a small bowl and whisk until smooth. Add a little more if required to make into a nice consistency. Pour paste into a snap-lock bag. Pipe the paste into crosses over the buns. Bake buns for 20 minutes or until golden and fully cooked through.
While the buns are cooking, make the sugar glaze. Place water and sugar into a small saucepan. Bring to the boil and then remove from the heat. When the buns come out of the oven, brush with the warm sugar glaze.
Serve warm or at room temperature with a healthy serve of butter.