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Hot cross buns: photo of the dish
Illustrative photo: Kolforn (Kolforn) I'd appreciate if you could mail me (Kolforn@gmail.com) if you want to use this picture out of the Wik — CC BY-SA 4.0, Wikimedia Commons
Breakfast

Hot cross buns

Small enriched spiced buns with currants, marked with an icing cross on top. Traditionally eaten on Good Friday and throughout the Easter period in the United Kingdom.

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Ingredients

Ingredients

Croix

Glaçage

Spices & seasoning

Optional extras

On the side

Nutrition facts

427 kcal per serving

Protein
11.7 g
Carbohydrates
70.6 g
of which sugars
23.9 g
Fat
9.8 g
Fiber
3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a large bowl, mix the flour, yeast, sugar, spices and a pinch of salt.
  2. Add the egg, warm milk and soft butter. Knead for 10 minutes until smooth and elastic.
  3. Work in the currants, candied orange peel and zest with a brief knead.
  4. Cover and leave to rise for 1 hour somewhere warm, until doubled in size.
  5. Divide the dough into 8 equal balls, shape them and place on a tray lined with baking paper. Let them rise for another 30 minutes.
  6. Make the cross: mix the flour, water and oil until you have a soft paste, then put it in a piping bag and pipe a cross on each bun.
  7. Bake at 200 °C (gas 6-7) for 15 to 20 minutes, until the buns are golden.
  8. Heat the jam with the water, brush the warm buns and leave to cool on a rack.

Variations and tips

Baking-powder version. Replace the yeast with 1 teaspoon of baking powder, mixed in with the dry ingredients. No rising needed: bake straight after shaping.

With what you can find here. Currants can be swapped for raisins, and the candied peel for extra orange zest.

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Original Ecomely recipe.