Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
Best hot cross bun recipe

Hot cross buns

Glazed with honey

Best hot cross bun recipe

2 hrs 30 mins

Not Too Tricky

makes 12

About the recipe

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.


nutrition per serving

231

Calories


5.1g

Fat


2.8g

Saturates


12.3g

Sugars


6.4g

Protein


39g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Christina Mackenzie

Ingredients

200ml semi skimmed milk

55g unsalted butter

2 x 7g sachets of dried yeast

455g strong bread flour, plus extra for dusting

1 teaspoon mixed spice

1 teaspoon cinnamon

1 whole nutmeg, for grating

55g caster sugar

2 balls of stem ginger

1 large free range egg

2 tablespoons plain flour

55g sultanas or raisins

30g dried cranberries

2 tablespoons mixed peel

runny honey

Top Tip

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

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

Method

  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. 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.
  4. Sift the flour into a large bowl, then add 1 teaspoon of sea salt, the 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 prove 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 190ºC/375ºF/Gas 5. Grease and line a large baking tray.
  10. Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the 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. 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 to 20 minutes, or until golden brown.
  15. Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool.
  16. Slice open the sticky hot cross buns, spread with a little butter and serve – delicious

Tags

Recipes you may like

related features