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July 11, 2010 / amyjmcintosh

Hot cross buns

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My boyfriend is a great cook. He baked these delicious hot cross buns at Easter with a tried and tested family recipe that his lovely mum sent over all the way from England. The secret is allowing the dough to rise by sitting it in a warm place for a couple of hours. The only problem with these buns is they are highly addictive. I challenge you to stop at one. Impossible!


  • 350g plain flour

  • Pinch of salt

  • 1-1/12 teaspoon of mixed spice

  • Packet of dried yeast or 15g fresh yeast

  • 25-50g sugar

  • About 200ml milk and water (I use half and half)

  • 25g margarine or butter

  • 100g mixed dried fruit (the recipe calls for 50g candied peel but I put an extra 50g dried fruit in).

  • 25g sugar

  • 1 tablespoon of water for glaze

Sieve flour, salt and mixed spice together. I use dried yeast, but if you use fresh you will have to mix it with 1 tsp of the sugar and the milk/water which should be tepid and leave in a warm place for around 20 mins.

Rub margarine into the flour and dried yeast, add the sugar and dried fruit. Add the tepid water/milk and knead thoroughly. Put in a warm place for about 1 hour until doubled in size. I cover with cling film to speed the process up.

Form into buns. The cross should be marked before proving. Do this with the back of a knife or by cutting thin strips of shortcrust pastry and arranging on the top. Place on warm greased baking sheets and prove for 15 mins (I usually cover with a clean towel). Bake near the top of a hot oven 230c for 10mins. Dissolve the 25g of sugar in the tablespoon of water and glaze the buns.

Makes approximately 12 buns

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  1. Mr WordPress / Jul 11 2010 12:22 pm

    Hi, this is a comment.
    To delete a comment, just log in, and view the posts’ comments, there you will have the option to edit or delete them.

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