Delia Smith’s Hot Cross Buns are made with strong white flour, warm milk, warm water, egg, instant yeast, mixed spice, cinnamon, golden sugar, currants, and candied peel. This traditional Hot Cross Buns recipe creates delicious spiced buns that take about 3 hours to prepare and can serve up to 12 people.
Delia Smith Hot Cross Buns Ingredients
For the buns:
- 450g strong white flour (3 1/2 cups)
- 150ml warm milk (2/3 cup)
- 75ml warm water (1/3 cup)
- 1 large egg, beaten
- 1 level teaspoon salt
- 4 level teaspoons instant yeast
- 3 level teaspoons mixed spice
- 1 level teaspoon cinnamon
- 50g golden sugar (1/4 cup)
- 110g currants (1/2 cup)
- 50g chopped candied peel (1/4 cup)
- 50g soft butter (3 1/2 tablespoons)
For the crosses:
- 40g plain flour (1/3 cup)
- 10g soft butter (3/4 tablespoon)
For the glaze:
- 1 tablespoon sugar
- 2 tablespoons water
How To Make Delia Smith Hot Cross Buns
- Mix dry ingredients: Put the flour, salt, yeast, mixed spice, and cinnamon in a large bowl and mix well.
- Add sugar and fruits: Add the sugar, currants, and chopped candied peel. Stir everything together.
- Add wet ingredients: Make a hole in the center. Add the butter, warm milk, warm water, and beaten egg. Mix with a spatula, then use your hands to make a smooth dough. Add a little more milk if needed.
- First rise: Cover the bowl with a plastic bag and let the dough rise in a warm place for 1½ to 2 hours until it doubles in size.
- Shape the buns: Punch the air out of the dough. Divide it into 12 pieces and roll each one into a ball. Place the balls on a greased baking sheet, leaving space for them to rise.
- Second rise: Cover the buns with a lightly greased plastic bag and let them rise for 45 minutes to 1 hour until they double in size.
- Prepare the crosses: Mix the flour and butter together to make a dough. Add a little water if needed. Roll out the dough and cut it into 24 strips.
- Preheat the oven: Preheat the oven to 220°C (Gas Mark 7, 425°F).
- Add the crosses: Brush the dough strips with water to make them stick, then place a cross on top of each bun. You can also score a cross on each bun with a knife if you prefer.
- Bake: Bake the buns in the preheated oven for 15 minutes until golden brown.
- Make the glaze: While the buns are baking, dissolve the sugar in water over low heat to make a syrup.
- Glaze the buns: As soon as the buns come out of the oven, brush them with the syrup while they’re still warm.
- Cool and serve: Let the buns cool on a wire rack. If not eating them the same day, let them cool completely and freeze them. To serve, defrost and warm them in the oven. Leftovers are great toasted and buttered.
Recipe Tips
- Use warm milk and water: Make sure the milk and water are warm, not hot. This helps the yeast activate properly, making your buns rise well.
- Knead until smooth: Knead the dough until it’s smooth and elastic. This will give your buns a soft, fluffy texture.
- Allow enough time to rise: Let the dough rise until it doubles in size. Don’t rush this step, as it’s key to getting light and airy buns.
- Don’t skip the glaze: Brush the buns with the sugar glaze right after baking. This gives them a shiny finish and a sweet flavor.
- Space the buns on the baking sheet: Leave enough space between the buns on the baking sheet to allow them to expand during the second rise and baking. This ensures they don’t stick together.
What To Serve With Hot Cross Buns?
These Hot Cross Buns pair well with butter, jam, honey, or clotted cream. They can also be served alongside fruit, tea, coffee, or a light salad for a tasty breakfast.
How To Store Leftovers Hot Cross Buns?
- Refrigerate: Let the leftover Hot Cross Buns cool to room temperature. Once cooled, place them in an airtight container or wrap them tightly in plastic wrap. Store them in the refrigerator for up to 3 days.
- Freeze: Let the buns cool completely before freezing. Place them in a freezer-safe bag or container. Store in the freezer for up to 3 months. To serve, thaw at room temperature, then warm them before eating.
How To Reheat Leftovers Hot Cross Buns?
- In The Oven: Preheat your oven to 180°C (350°F). Place the buns on a baking sheet and cover them with foil. Heat for 10–15 minutes until warmed through.
- In The Microwave: Place the buns on a microwave-safe plate. Heat on medium power for 20–30 seconds per bun until warm.
- In The Air Fryer: Preheat the air fryer to 160°C (320°F). Place the buns in the basket and heat for 3–5 minutes until warmed.
Delia Smith Hot Cross Buns Nutrition Facts
Serving Size: 1 bun (12 servings total)
- Calories: 190
- Total Fat: 4.5g
- Saturated Fat: 2g
- Cholesterol: 30mg
- Sodium: 210mg
- Potassium: 160mg
- Total Carbohydrate: 33g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 5g
Try More Delia Smith Recipes:
- Delia Smith Sherry Trifle
- Delia Smith Fisherman Pie
- Delia Smith Salmon And Broccoli Quiche
- Delia Smith Lettuce Soup
Delia Smith Hot Cross Buns
Description
Delia Smith’s Hot Cross Buns are made with strong white flour, warm milk, warm water, egg, instant yeast, mixed spice, cinnamon, golden sugar, currants, and candied peel. This traditional Hot Cross Buns recipe creates delicious spiced buns that take about 3 hours to prepare and can serve up to 12 people.
Ingredients
For the buns:
For the crosses:
For the glaze:
Instructions
- Mix dry ingredients: Put the flour, salt, yeast, mixed spice, and cinnamon in a large bowl and mix well.
- Add sugar and fruits: Add the sugar, currants, and chopped candied peel. Stir everything together.
- Add wet ingredients: Make a hole in the center. Add the butter, warm milk, warm water, and beaten egg. Mix with a spatula, then use your hands to make a smooth dough. Add a little more milk if needed.
- First rise: Cover the bowl with a plastic bag and let the dough rise in a warm place for 1½ to 2 hours until it doubles in size.
- Shape the buns: Punch the air out of the dough. Divide it into 12 pieces and roll each one into a ball. Place the balls on a greased baking sheet, leaving space for them to rise.
- Second rise: Cover the buns with a lightly greased plastic bag and let them rise for 45 minutes to 1 hour until they double in size.
- Prepare the crosses: Mix the flour and butter together to make a dough. Add a little water if needed. Roll out the dough and cut it into 24 strips.
- Preheat the oven: Preheat the oven to 220°C (Gas Mark 7, 425°F).
- Add the crosses: Brush the dough strips with water to make them stick, then place a cross on top of each bun. You can also score a cross on each bun with a knife if you prefer.
- Bake: Bake the buns in the preheated oven for 15 minutes until golden brown.
- Make the glaze: While the buns are baking, dissolve the sugar in water over low heat to make a syrup.
- Glaze the buns: As soon as the buns come out of the oven, brush them with the syrup while they’re still warm.
- Cool and serve: Let the buns cool on a wire rack. If not eating them the same day, let them cool completely and freeze them. To serve, defrost and warm them in the oven. Leftovers are great toasted and buttered.
Notes
- Use warm milk and water: Make sure the milk and water are warm, not hot. This helps the yeast activate properly, making your buns rise well.
- Knead until smooth: Knead the dough until it’s smooth and elastic. This will give your buns a soft, fluffy texture.
- Allow enough time to rise: Let the dough rise until it doubles in size. Don’t rush this step, as it’s key to getting light and airy buns.
- Don’t skip the glaze: Brush the buns with the sugar glaze right after baking. This gives them a shiny finish and a sweet flavor.
- Space the buns on the baking sheet: Leave enough space between the buns on the baking sheet to allow them to expand during the second rise and baking. This ensures they don’t stick together.
Delia Smith Hot Cross Buns