United Kingdom / Cakes & baking
Hot Cross Bun
Hot cross buns are a popular and tasty yeasted pastry traditionally served before Easter.
Ingredients
- milk, 240 ml1 cup
- water, 20 ml4 tsp
- fresh yeast, fresh1 cake
- all-purpose flour, 720 ml3 cup
- granulated sugar, 80 ml1/3 cup
- salt, 5 ml1 tsp
- cinnamon, 1.25 ml1/4 tsp
- ground nutmeg, ground; 1.25 ml1/4 tsp
- egg, beaten1
- melted butter, 60 ml1/4 cup
- currants, 240 ml1 cup
- plain flour2 tbsp
- vegetable oil
- golden syrup1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
Heat milk and water to lukewarm.
Crumble yeast. Mix with ½ cup (120 ml) flour. Stir in tepid milk/water and mix well.
Cover and set aside in warm place until yeast is active and frothing, about 10–15 minutes.
Mix remaining flour, sugar, salt, cinnamon and nutmeg.
Stir egg and butter into the yeast mix, add the flour mixture and fruit. Mix well.
Put dough onto a floured surface and knead. Return to bowl, and let rise until double in bulk, about 1 hour.
Turn onto a floured surface and knead again.
Preheat oven to 375°F (190°C).
Divide dough into twelve pieces and shape into buns. Mark a deep cross on the top of each bun.
Arrange on a baking tray, cover with tea towel, and let rise for 30 minutes. Bake in preheated 375°F (190°C) oven for 15 minutes or until golden brown.
Mix together flour, vegetable oil and golden syrup.
Remove buns from tray and glaze.
Region evidence: Wikipedia/Wikidata — en.wikipedia “Hot cross bun” → Wikidata Q1601611 (hot cross bun)
