The history of the hot cross bun: traditionally created for feasting on good Friday, I prefer mine with equal quantities of butter! Freshly toasted of course.

Serves 15

Hot cross bun ingredients and method

The best hot cross bun recipes have…

  • 310g milk
  • 50g butter
  • 500g strong bread flour
  • Pinch of salt
  • 1 sachet of dried yeast or 7g
  • 50g caster sugar
  • 30g veg oil
  • 1 egg
  • 75g sultanas
  • 50g mixed peel
  • 1 orange zest
  • 1 tsp cinnamon
  • 1 apple grated
  • 100g plain flour
  • 100g apricot jam

Method

  1. Bring the milk to the boil with the butter, then remove from the heat.
  2. Leave to cool until it reaches hand temperature.
  3. Put 500g strong bread flour, 1 tsp salt, 75g caster sugar and 7g sachet fast-action or easy-blend yeast into a bowl.
  4. Make a well in the centre. Pour in the warm milk and butter mixture, then add 1 beaten egg. Using a plastic spoon, mix well, and then bring everything together with your hands until you have a sticky dough.
  5. Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
  6. With the dough still in the bowl, add the fruit and spices. Knead into the dough, making sure everything is well distributed.
  7. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
  8. Divide the dough into 15 even pieces (about 75g per piece).
  9.  Roll each piece into a smooth ball on a lightly floured work surface.
  10. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand.
  11. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.
  12. Heat oven to 200c. Mix 75g plain flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle.
  13. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
  14. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.
  15. Enjoy!