Hot Cross Buns Recipe

Hot Cross Buns Recipe

Our hot cross buns recipe is too good to just make at Easter. This is our family recipe to an enriched dough and significantly crossed at Easter.

You will get a better spring to your hot cross buns if you bake them on one of our ultimate baking stones.

New to baking? Try our white dough recipe.

If you knead help with our hot cross buns recipe why not come on one of our cookery courses where all your questions can be answered by one of our expert teachers.

Should you have any spare why not use them in our bread and butter pudding recipe.

We love our hot cross buns recipe, fresh out of the oven or lightly toasted oozing with butter.

Serves 16

Ingredients

  • Dough
  • 680g strong white flour
  • A big pinch of sea salt
  • 70g organic golden caster sugar
  • 80g soft butter
  • 15g mixed spice
  • 1 organic egg
  • 270ml warm water
  • 30g of fresh yeast (15g of dried)
  • Crossing mix
  • 100g strong white flour
  • A pinch of salt and a pinch of sugar
  • A knob of butter
  • 100ml water
  • The fruit
  • 80g currants
  • 80g sultanas
  • The chopped zest of 1 lemon and 1 orange
  • Bun wash
  • 1 eggcup of boiling water
  • 1 pinch of mixed spice
  • 2tsp of sugar

Method

  1. Grease and line a high sided baking tray with greaseproof paper.
  2. Weigh all the dough ingredients into a big mixing bowl.
  3. Stir together with a firm hand and wooden spoon.
  4. Once the dough has come together turn onto a flat surface and knead for 15 minutes, until your dough is smooth and vital.
  5. Gently work in the fruit and zest.
  6. Nestle your well worked dough back into the big mixing bowl, cover and rest in a warm place until it has doubled in size, or for 30 minutes, whichever is first.
  7. After this, cut the dough in half, then divide and divide again until you have 16 equalish pieces.
  8. In the palm of your hand, firmly round the pieces so they stand pert on your baking tray, a fingers width between them.
  9. Again, cover the tin and leave in a toasty place until your buns have doubled in size: 30, 40, 50 minutes.
  10. Heat your oven to 210°C.
  11. Whisk together the piping mix ingredients in a jug, ensuring there are no lumps, and pour into a piping bag.
  12. Cross the buns by piping a lattice of the piping mix across the length and width of the tin.
  13. Bake the buns. The very moment they have golden tops and bottoms whip them out and brush with the bun wash. Around 12-15 minutes.
  14. Serving suggestions: Eat while still warm from the oven, smothered in butter and, if you please, jam.

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Delivery & Returns

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The couriers deliver anytime between 8.00am and 6.00pm on your chosen delivery date although are generally delivered before 4.00pm. If you supply an email address, you will be able to live track your package via Priority Express' updates. Wednesdays and Fridays as our designated delivery days.

Orders can only be taken up to noon on Monday for Wednesday delivery and noon on Wednesday for Friday delivery, just in time for the weekend.

Delivery is an overnight service, however anything outside of Mainland Scotland will take an additional 1-2 days and may incur an additional charge - for more details please contact us before placing your order. We class Monday - Friday as working days. Saturdays and Sundays are not included in this calculation. 

Please note that we do not supply outside of Mainland UK. 

Ordering

We will accept any cancelled orders (excluding courses/vouchers) or changes to delivery date if notified by 10.00am the day before delivery is due. Please contact our Sales Team on 01454 321629 or by email sales@hobbshousebakery.co.uk to discuss anything with your order.

Returns

We want you to feel totally happy with your goods, so if you have any concerns or queries please get in touch with us. We are happy to replace items broken during transit or if the item does not meet your expectation. We must be notified within 14 days of arrival.