Hot cross buns

Makes 12

  • 200 ml semi-skimmed milk

  • 55 g unsalted butter

  • 2 x 7 g sachet dried yeast

  • 455 g strong bread flour, plus extra for dusting

  • 1 teaspoon sea salt

  • 1 teaspoon mixed spice

  • 1 teaspoon cinnamon

  • ½ whole nutmeg

  • 55 g caster sugar

  • 2 pieces stem ginger

  • 1 large free range egg

  • 2 tablespoons plain flour

  • 55 g sultanas or raisins

  • 30 g dried cranberries

  • 2 tablespoons mixed peel

  • runny honey, to glaze

When it comes to Easter, you can't beat indulging in a lovely, sticky hot cross bun. Give this recipe a go – I promise you'll never buy the shop bought versions again.



1. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it.



2. Meanwhile, add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.



3. Transfer the warmed milk mixture to a medium bowl and stir in the yeast. Set aside.



4. Sift the flour into a large bowl, then add the salt, spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.



5. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.



6. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.



7. Return the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.



8. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.



9. Preheat the oven to 190C/375F/Gas 5. Grease and line a large baking tray.



10. Divide the dough into 12 equal pieces and roll each into balls. Evenly space them out on a lined baking tray as you go.



11. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.



12. Meanwhile, place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.



13. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.



14. Place the buns into the preheated oven for 15 20 minutes, or until golden brown.



15. Transfer to a wire cooling rack, brush over a little honey and leave to cool.



16. Slice open the sticky hot cross buns, spread with a little butter and serve – delicious



Jamie's top tips:

If you prefer, swap the raisins and dried cranberries for your favourite dried fruit – when I fancy a change, I love chopped dried apricots or sour cherries.

If you want to keep the buns lovely and moist for longer, soak the dried fruit in fruit juice for a couple of hours beforehand.

Nutritional Information

Method

When it comes to Easter, you can't beat indulging in a lovely, sticky hot cross bun. Give this recipe a go – I promise you'll never buy the shop bought versions again.

1. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it.

2. Meanwhile, add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.

3. Transfer the warmed milk mixture to a medium bowl and stir in the yeast. Set aside.

4. Sift the flour into a large bowl, then add the salt, spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.

5. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.

6. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.

7. Return the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.

8. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.

9. Preheat the oven to 190C/375F/Gas 5. Grease and line a large baking tray.

10. Divide the dough into 12 equal pieces and roll each into balls. Evenly space them out on a lined baking tray as you go.

11. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.

12. Meanwhile, place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.

13. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.

14. Place the buns into the preheated oven for 15 20 minutes, or until golden brown.

15. Transfer to a wire cooling rack, brush over a little honey and leave to cool.

16. Slice open the sticky hot cross buns, spread with a little butter and serve – delicious

Jamie's top tips:
If you prefer, swap the raisins and dried cranberries for your favourite dried fruit – when I fancy a change, I love chopped dried apricots or sour cherries.
If you want to keep the buns lovely and moist for longer, soak the dried fruit in fruit juice for a couple of hours beforehand.

Making sure children get the right nutrition is very important to us, so for more guidance on cooking for kids, please click here.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 231
  • Carbs 39g
  • Sugar 12.3g
  • Fat 5.1g
  • Saturates 2.8g
  • Protein 6.4g
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 200 ml semi-skimmed milk

  • 55 g unsalted butter

  • 2 x 7 g sachet dried yeast

  • 455 g strong bread flour, plus extra for dusting

  • 1 teaspoon sea salt

  • 1 teaspoon mixed spice

  • 1 teaspoon cinnamon

  • ½ whole nutmeg

  • 55 g caster sugar

  • 2 pieces stem ginger

  • 1 large free range egg

  • 2 tablespoons plain flour

  • 55 g sultanas or raisins

  • 30 g dried cranberries

  • 2 tablespoons mixed peel

  • runny honey, to glaze