Hot Cross Bun UK Recipe is made with flour, sugar, eggs, butter, yeast, milk, currants, and cinnamon. It serves 12 and takes about 3 hours, including prep and rising time, to create these spiced, sweet buns with iconic icing crosses. Perfect for Easter or a cosy treat.
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🧡 Why You’ll Love This Hot Cross Bun Recipe:
- Traditional Flavour: This recipe captures the quintessential mix of sweet currants and aromatic cinnamon, offering a taste that’s deeply rooted in tradition.
- Soft & Fluffy Texture: Thanks to the careful kneading and rising process, each bun is delightfully soft and fluffy, making every bite a pleasure.
- Perfect for Sharing: Hot Cross Buns are synonymous with sharing, making this recipe ideal for gatherings with family and friends, especially around Easter.
- Nutritional Value: With ingredients like dried fruit and eggs, these buns offer more nutritional value than many other sweet treats, providing energy and satisfaction.
- Cultural Experience: Baking and sharing Hot Cross Buns is a wonderful way to engage with a centuries-old tradition that celebrates the coming of spring and rebirth.
❓ What Is Hot Cross Bun Recipe?
Hot Cross Bun Recipe is a traditional 🏵Good Friday treat, marking the end of Lent on March 29, 2024, celebrate National Hot Cross Bun Day with this recipe featuring spiced, sweet buns dotted with currants and adorned with a symbolic icing cross, embodying comfort and tradition.
🥚 Hot Cross Bun Ingredients
- 3 cups all-purpose flour
- ¾ cup warm water (110 degrees F/45 degrees C)
- ¼ cup white sugar
- 1 large egg
- 1 large egg, separated, divided
- 3 tablespoons butter, softened
- 1 tablespoon active dry yeast
- 1 tablespoon instant powdered milk
- ⅜ teaspoon salt
- ¾ cup dried currants
- 1 teaspoon ground cinnamon
- 2 tablespoons water
- ½ cup confectioners’ sugar
- 2 teaspoons milk
- ¼ teaspoon vanilla extract
🥯 How To Make Hot Cross Bun
- In a big bowl, mix 3 cups of flour with ¼ cup of white sugar, 1 tablespoon of active dry yeast, 1 tablespoon of instant powdered milk, and ⅜ teaspoon of salt.
- To the dry mix, add ¾ cup of warm water (make sure it’s not too hot, just nice and warm), 1 large egg, and another egg yolk (keep the white for later). Also, add 3 tablespoons of softened butter. Stir everything together.
- Get your hands in there and knead the dough. If it’s sticky, add a little more flour until it’s smooth. Do this for about 10 minutes.
- Put the dough in a greased bowl, cover it with a clean cloth, and leave it in a warm place. Wait until it doubles in size, which will take about an hour.
- Punch down the dough to get the air out. Add ¾ cup of dried currants and 1 teaspoon of ground cinnamon. Knead these into the dough.
- Divide the dough into 12 pieces. Roll each piece into a ball and place them on a baking tray lined with parchment paper. They need a bit of space between each other to grow.
- Cover the buns with the cloth again and let them rise until they double, which will be about 30 minutes. Turn your oven on and set it to 190 degrees C (375 degrees F).
- Beat the egg white with 2 tablespoons of water. Brush this mix over the top of the buns.
- Put the tray in the oven and bake for about 20 minutes, or until the buns are golden brown.
- Mix ½ cup of confectioners’ sugar with 2 teaspoons of milk and ¼ teaspoon of vanilla extract. It should be thick but still runny.
- Once the buns are cool, drizzle or pipe the icing in a cross shape on top of each bun. Enjoy your homemade Hot Cross Buns, perfect for a treat or special occasions!
💭 Recipe Tips:
- Yeast Activation: Make sure your water is warm but not hot. Too hot, and you’ll kill the yeast. Too cold, and it won’t activate. Aim for a temperature that feels just warm to the touch.
- Dough Consistency: If your dough is too sticky, sprinkle a bit more flour into it as you knead. You want a dough that’s smooth and doesn’t stick to your hands.
- Rising Spot: Find a warm spot in your kitchen for the dough to rise. A warm, draught-free corner works wonders. If your kitchen is a bit chilly, you can put the dough in the oven with just the light on for warmth.
- Icing Consistency: When making the icing for the crosses, you want it thick enough to hold its shape but still runny enough to pipe. If it’s too thick, add a tiny bit more milk. Too runny, add a bit more confectioners’ sugar.
- Piping the Crosses: If you don’t have a piping bag, don’t worry. You can use a plastic bag and snip off the corner to pipe your crosses on, or even a spoon will do at a push.
- Cooling: Let the buns cool down a bit before you add the icing crosses, or the icing will melt and run off.
🍯 What To Serve With Hot Cross Bun?
Serve Hot Cross Buns with butter for a classic touch, or pair them with your favorite jams and preserves for added sweetness enjoy alongside a cup of tea or coffee for a comforting snack, especially delightful on a cool morning or afternoon.
🎚 How To Store Leftovers Hot Cross Bun?
- Room Temperature: Store leftover Hot Cross Buns in an airtight container or wrapped tightly in plastic wrap for up to 2-3 days to maintain freshness.
- Freezer: Wrap each bun individually in plastic wrap and then place in a freezer bag freeze for up to 3 months. Thaw at room temperature or microwave briefly before serving
🥵 How To Reheat Leftovers Hot Cross Bun?
- In The Oven: Preheat your oven to 350°F (175°C) place leftover Hot Cross Buns on a baking sheet and cover them loosely with aluminum foil heat in the oven for 5-10 minutes or until warmed through.
- In The Microwave: Place a single Hot Cross Bun on a microwave-safe plate microwave on high power for 20-30 seconds, or until warm. If reheating multiple buns, increase the time slightly and rotate them halfway through for even heating.
FAQ’S:
Why are they called “Hot Cross Buns”?
The name “Hot Cross Bun” refers to the cross that is traditionally marked on top of the bun, symbolizing the crucifixion. The term “hot” signifies that the bun is typically served warm.
Are Hot Cross Buns only eaten on Good Friday?
While traditionally associated with Good Friday, Hot Cross Buns are enjoyed throughout the Easter season, often starting from Ash Wednesday until Easter Sunday.
What is the significance of the cross on a Hot Cross Bun?
The cross on a Hot Cross Bun represents the crucifixion of Jesus Christ it is traditionally made with a mixture of flour and water, or icing, applied before baking.
Why are Hot Cross Buns associated with Easter?
Hot Cross Buns are associated with Easter because they are traditionally eaten during the Lenten season leading up to Easter Sunday, with the cross symbolizing the crucifixion of Jesus Christ.
Can Hot Cross Buns be made with different toppings?
Yes, while the traditional topping for Hot Cross Buns is a cross made of icing or pastry dough, variations may include different toppings such as streusel, glazes, or candied fruit.
Can Hot Cross Buns be made gluten-free?
Yes, Hot Cross Buns can be made gluten-free by using alternative flours such as rice flour, almond flour, or a gluten-free flour blend. Additionally, gluten-free versions of Hot Cross Buns are available commercially or can be made at home using gluten-free recipes.
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Hot Cross Bun Nutrition Facts
Serving Size: 1 bun
- Calories: 289 kcal
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 30mg
- Sodium: 150mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 15g
- Protein: 7g
- Vitamin D: 0%
- Calcium: 4%
- Iron: 10%
- Potassium: 2%
Hot Cross Bun Uk Recipe
Description
Hot Cross Bun UK Recipe is made with flour, sugar, eggs, butter, yeast, milk, currants, and cinnamon. It serves 12 and takes about 3 hours, including prep and rising time, to create these spiced, sweet buns with iconic icing crosses. Perfect for Easter or a cosy treat.
Ingredients
Instructions
- In a big bowl, mix 3 cups of flour with ¼ cup of white sugar, 1 tablespoon of active dry yeast, 1 tablespoon of instant powdered milk, and ⅜ teaspoon of salt.
- To the dry mix, add ¾ cup of warm water (make sure it’s not too hot, just nice and warm), 1 large egg, and another egg yolk (keep the white for later). Also, add 3 tablespoons of softened butter. Stir everything together.
- Get your hands in there and knead the dough. If it’s sticky, add a little more flour until it’s smooth. Do this for about 10 minutes.
- Put the dough in a greased bowl, cover it with a clean cloth, and leave it in a warm place. Wait until it doubles in size, which will take about an hour.
- Punch down the dough to get the air out. Add ¾ cup of dried currants and 1 teaspoon of ground cinnamon. Knead these into the dough.
- Divide the dough into 12 pieces. Roll each piece into a ball and place them on a baking tray lined with parchment paper. They need a bit of space between each other to grow.
- Cover the buns with the cloth again and let them rise until they double, which will be about 30 minutes. Turn your oven on and set it to 190 degrees C (375 degrees F).
- Beat the egg white with 2 tablespoons of water. Brush this mix over the top of the buns.
- Put the tray in the oven and bake for about 20 minutes, or until the buns are golden brown.
- Mix ½ cup of confectioners’ sugar with 2 teaspoons of milk and ¼ teaspoon of vanilla extract. It should be thick but still runny.
- Once the buns are cool, drizzle or pipe the icing in a cross shape on top of each bun. Enjoy your homemade Hot Cross Buns, perfect for a treat or special occasions!
Notes
- Yeast Activation: Make sure your water is warm but not hot. Too hot, and you’ll kill the yeast. Too cold, and it won’t activate. Aim for a temperature that feels just warm to the touch.
- Dough Consistency: If your dough is too sticky, sprinkle a bit more flour into it as you knead. You want a dough that’s smooth and doesn’t stick to your hands.
- Rising Spot: Find a warm spot in your kitchen for the dough to rise. A warm, draught-free corner works wonders. If your kitchen is a bit chilly, you can put the dough in the oven with just the light on for warmth.
- Icing Consistency: When making the icing for the crosses, you want it thick enough to hold its shape but still runny enough to pipe. If it’s too thick, add a tiny bit more milk. Too runny, add a bit more confectioners’ sugar.
- Piping the Crosses: If you don’t have a piping bag, don’t worry. You can use a plastic bag and snip off the corner to pipe your crosses on, or even a spoon will do at a push.
- Cooling: Let the buns cool down a bit before you add the icing crosses, or the icing will melt and run off.