Jamie Oliver

Hot cross buns

Thanks for voting. Why not leave a comment
Rate
(805)

Hot cross buns

Makes 12
Cooks In2H 30M
DifficultyNot too tricky
Kid friendly
Nutrition per serving
  • Calories
    231
    12%
  • Fat
    5.1g
    7%
  • Saturates
    2.8g
    14%
  • Protein
    6.4g
    14%
  • Carbs
    39g
    15%
  • Sugar
    12.3g
    14%

Of an adult's reference intake

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

Nutrition per serving
  • Calories
    231
    12%
  • Fat
    5.1g
    7%
  • Saturates
    2.8g
    14%
  • Protein
    6.4g
    14%
  • Carbs
    39g
    15%
  • Sugar
    12.3g
    14%

Of an adult's reference intake

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

ADVERTISEMENT
Tap For Method

Ingredients

  • 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
  • 200 ml semi-skimmed milk
  • 55 g unsalted butter
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

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.

Tip

View Comments

Jamie's world