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Hot cross buns
Traditionally eaten warm for breakfast on Good Friday, these spiced buns are now eaten anytime.
What you need
- 450 g strong white flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 1 pinch ground cloves
- 1 1/2 tsp easy blend dried yeast
- 50 g butter
- 50 g caster sugar
- 75 g currants
- 25 g mixed peel, chopped
- 1 egg, beaten
- 250-275 ml warm milk
- for the crosses
- 25 g butter
- 50 g plain flour
- to glaze
- 6 tsp milk
- 6 tsp water
- 45 ml caster sugar
Method
In a bowl, sift together the flour, salt, cinnamon, mixed spice and cloves. Stir in the yeast. Rub in the butter until mixture resembles fine breadcrumbs.
Stir in the sugar, currants, mixed peel. Make a well in the centre. Stir in the egg and some of the milk until both are incorporated. Beat together to form a soft but not sticky dough, adding more milk if necessary.
Turn out onto a lightly floured surface. Knead lightly until smooth and elastic. Place in a clean bowl. Cover with a clean tea towel. Leave to rise in a warm place for 1 hour or until doubled in size.
Preheat oven to 190°C.
Turn out dough onto the floured surface. Re-knead, Cut into portions. Shape each into a neat round with any seams underneath.
For the crosses: Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add enough cold wate to bind to a soft but not sticky pastry.
Turn out pastry on a lightly floured surface. Roll out thinly. Cut into thin strips. Top the buns with crosses.
Place the buns on a lightly greased baking tray. Bake in the oven for 15-20 min until golden brown.
Meanwhile, make the glaze by heating the milk, water and sugar together until sugar has dissolved.
Brush the buns liberally witih the glaze before transferring to a cooling rack.
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Preparation 25 minutes Cook 15 minutes Total 40 minutes -
Energy 328 kcal/serving Fat 7.08 g/serving Carbohydrates 466.14 g/serving Glycaemic Index 67 Glycaemic Load 34.99 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1373 | 1097 | 10475 | 8350 |
| Energy (kcal) | 328 | 262 | 2500 | 2000 |
| Protein (g) | 8.94 | 7.14 | ||
| Carbohydrate (g) | 53.0 | 42.3 | 345 | 275 |
| Fat (g) | 8.87 | 7.08 | 95 | 70 |
| Fat (saturated) (g) | 4.90 | 3.91 | ||
| Fibre (g) | 1.94 | 1.55 | ||
| Sodium (mg) | 354 | 283 | ||
| Salt (equivalent) (g) | 0.89 | 0.71 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 95.0 | 75.9 | 800 |
| Vitamin B-12 (µg) | 0.18 | 0.15 | 1 |
| Vitamin B-6 (mg) | 0.06 | 0.05 | 2 |
| Vitamin C (mg) | 19.3 | 15.4 | 60 |
| Vitamin D (µg) | 9.61 | 7.68 | 266 |
| Vitamin E (mg) | 0.24 | 0.20 | 10 |
| Zinc (mg) | 0.74 | 0.59 | 15 |
| Calcium (mg) | 85.1 | 68.0 | 800 |
| Folate (mcg) | 106 | 85.0 | 200 |
| Iron (mg) | 2.93 | 2.34 | 14 |
| Magnesium (mg) | 22.6 | 18.1 | 300 |
| Niacin (mg) | 4.46 | 3.57 | 18 |
| Pantothenic acid (mg) | 0.55 | 0.44 | 6 |
| Riboflavin (mg) | 0.42 | 0.33 | 1.6 |
| Phosphorous (mg) | 115 | 92.3 | 800 |
| Thiamin (mg) | 0.49 | 0.39 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Corn-free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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