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Hot cross buns
Hot cross buns

Before you jump to Hot cross buns recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Deciding to eat healthily offers incredible benefits and is becoming a more popular way of living. The overall economy is affected by the number of individuals who are dealing with conditions such as hypertension, which is directly linked to poor eating habits. Everywhere you look, people are encouraging you to live a more healthy way of life but then again, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. It is likely that a lot of people believe it will take great effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, people can change their eating habits for the better by making some small changes.

One way to address this to start seeing some results is to realize that you do not have to alter everything at once or that you have to altogether get rid of certain foods from your diet. It’s not a bad idea if you wish to make considerable changes, but the most important thing is to step by step switch to making healthier eating choices. Soon enough, you will likely find that you will eat more and more healthy food as your taste buds get accustomed to the change. As you continue your habit of eating healthier foods, you will see that you will not wish to eat the old diet.

As you can see, it’s easy to begin incorporating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to hot cross buns recipe. You can cook hot cross buns using 24 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to prepare Hot cross buns:
  1. Provide For the ferment:
  2. Use sugar
  3. Take fresh or 1 ½ tsp fast action yeast
  4. Take warm milk
  5. Take wholemeal flour
  6. Take For the dough:
  7. Get strong white flour
  8. Take mixed spice
  9. Take cinnamon
  10. Get butter, softened
  11. Get sugar
  12. You need medium egg (50g)
  13. Get salt
  14. Take sultanas
  15. You need raisins
  16. Provide white rum (or fruit juice, or water)
  17. Prepare For the crossing mix:
  18. You need plain flour
  19. Prepare baking powder
  20. Get vegetable oil
  21. Use water
  22. Get For the glaze:
  23. Provide honey
  24. Get double cream
Steps to make Hot cross buns:
  1. Prepare the raisins well in advance, best to leave them to soak for a few hours or even overnight. Put the raisins and sultanas in a ziplock bag, warm the rum or juice (on the hob or in a microwave) until almost boiling and pour over the fruit. Squash it around in the bag so that the fruit is well covered in the liquid, zip up the bag and leave for the moisture to be absorbed.
  2. Prepare the ferment by dissolving the yeast in the warm milk and mixing it well with the flour and sugar. Leave to rise and bubble up for about an hour.
  3. Add the dough ingredients to the ferment and knead or mix in a standing mixer with the dough hook attachment until the dough is smooth, elastic and bounces of the sides of the bowl or stops sticking to your hands. Let it rest for 10 minutes.
  4. Drain the fruit – there will be next to none liquid left - and then knead it in very gently, taking care not to break up the raisins. If using the standing mixer, mix the fruit in on the lowest speed and finish off by kneading it in with your hands. The huge amount of fruit makes for delicious buns but it’s difficult to distribute it evenly – so invariably you’ll end up with some buns more fruited than others.
  5. Leave the dough to prove in a warm place until doubled in size – at least an hour.
  6. Turn it out onto lightly floured surface, trying not to de-gas it too much.
  7. Divide the dough into 16 even pieces (they will weigh about 75g each if you want to be that precise), mold the pieces into tight balls and place on baking trays lined with parchment, spaced about 5cm apart.
  8. Place the trays in large plastic bags, inflate each by blowing into it and quickly tying the ends and leave to rise for about an hour, until the buns are almost touching each other.
  9. Preheat the oven to 180C/350F/gas 4.
  10. Make the crossing mix – beat all the ingredients together in a bowl with a spoon. Transfer it into a piping bag (if you haven’t got one, spoon the mix into a plastic bag and cut off a corner) and pipe crosses on the buns, using your finger to stop the flow of the mix after each line.
  11. Immediately put the trays in the oven and bake for 15-18 minutes until well browned – except for the crosses.
  12. Transfer to a wire rack on the parchment – it will make glazing them easier if they are still slightly stuck to the parchment and not dancing around while you brush the glaze on.
  13. Heat up the honey until almost starting to boil and stir in the double cream. Brush the glaze on the buns – still warm or slightly cooled down, it doesn’t matter – and leave to cool completely or be snatched to tuck into while still warm.

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