Jamie Oliver

Hot cross buns

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%
  • Sugars
    12.3g
    14%

Of an adult's reference intake

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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
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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. 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

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

Of an adult's reference intake