Hot Cross Bun

April 1, 2018

Hot cross buns are traditionally served on Good Friday. These fluffy and sweet little buns are made with dried fruits and marked with a cross on the top.

Ingredients for 8

300g Bread flour

4g Instant yeast

30g brown sugar

2g ground cinnamon

1/4g ground nutmeg

4g salt

25g unsalted butter, room temperature

30ml milk

150ml water

20g raisin

20g mixed dried fruit peel or currants



egg yolk + water


100g icing sugar

1-2 tablespoons milk



Mix raisin and dried fruit peel with rum and cover with plastic wrap for at least 2 hours. Drain the liquid.

Combine the ingredients for the dough. Knead until soft and elastic, mix in the dried fruit and shape into a ball. Cover and let the dough rise at 35C for 40 minutes.

Punch the dough gently to release air. Divide into 8 equal portions. Cover and let them rest for 15 minutes.

Shape each into a round ball and arrange them in a baking tray. Let them rise at 35C for 25 minutes.

Whisk the egg yolk and water, and brush it over the buns. Bake at 180C for 20 minutes. Remove from the oven and transfer them to a rack to cool.

Mix together the icing ingredients. When the buns are completely, pipe the icing in a cross shape on top of each bun.

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