Hot Cross Buns

    Hot Cross Buns

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    About this recipe: An Easter tradition. The egg yolk wash gives these a golden, glossy finish. The icing is simply made from sugar and milk.

    Serves: 12 

    • 175ml warm water (45 C)
    • 50g butter
    • 1 tablespoon dried milk powder
    • 50g caster sugar
    • 3/8 teaspoon salt
    • 1 egg
    • 1 egg white
    • 375g plain flour
    • 1 tablespoon dried active baking yeast
    • 100g dried currants (optional)
    • 1 teaspoon ground cinnamon
    • 1 egg yolk
    • 2 tablespoons water
    • For the icing
    • 50g icing sugar
    • 1/4 teaspoon vanilla essence
    • 2 tsp semi skimmed milk

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Put warm water, butter, milk powder, caster sugar, salt, egg, egg white, flour and yeast in bread machine and start on dough program.
    2. When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till doubled.
    3. Punch down on floured surface, cover and let rest 10 minutes.
    4. Shape into 12 balls and place in a greased 22x33cm (9x12 in) tin. Cover and let rise in a warm place till doubled, about 35-40 minutes.
    5. Mix egg yolk and 2 tablespoons water. Brush on dough balls.
    6. Bake at 190 C for 20 minutes. Remove from pan immediately and cool on wire rack.
    7. To make crosses: Mix together icing sugar, vanilla and milk. Brush a cross on each cooled bun.

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