London Hot Cross Buns
Sweet, spiced yeast buns packed with plump dried fruit, marked with a traditional cross and glazed until glossy.
- Prep
- 30 min
- Cook
- 18 min
- Total
- 48 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 235 kcal
Equipment
- •Large mixing bowl
- •Baking tray
- •Greaseproof paper
- •Pastry brush
- •Wire cooling rack
- •Small piping bag
Nutrition
Per serving, approximate
- Calories
- 235 kcal
- fat
- 5 g
- carbs
- 42 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 235 kcal
Instructions
- 1
Mix the bread flour, yeast, sugar, mixed spice, and salt together in a large bowl.
- 2
Pour in the warm milk, melted butter, and beaten egg.
- 3
Stir until a rough dough forms, then knead on a lightly floured surface for 10 minutes until smooth and elastic.
- 4
Work the mixed dried fruit and peel into the dough until evenly distributed.
- 5
Place the dough in a greased bowl, cover, and leave to prove in a warm spot for 1 hour until doubled in size.
- 6
Divide the dough into 12 equal pieces and shape each into a smooth, taut ball.
- 7
Place the buns onto a baking tray lined with greaseproof paper, leaving 2cm between each, and prove for 45 minutes.
- 8
Whisk the plain flour with 4 to 5 tablespoons of cold water into a smooth, pipeable paste.
- 9
Pipe a neat cross across the top of each proved bun using a small piping bag.
- 10
Bake in a fan oven at 200°C for 15 to 18 minutes until deep golden brown.
- 11
Brush the hot buns immediately with warm golden syrup, then transfer them to a wire rack to cool slightly.
Chef's tips
Ensure the milk is only lukewarm to touch, as boiling liquid will kill the yeast. Knead the dough thoroughly before adding the dried fruit so the gluten develops properly without tearing.
Ingredient substitutions
- golden syrup → warmed apricot jam or runny honey
- mixed peel → finely grated zest of 1 unwaxed orange
Storage
Store cooled buns in an airtight container at room temperature for up to 3 days.
Reheating
Split buns in half and toast under a medium grill for 2 minutes until hot and golden.
Common mistakes to avoid
- •Using hot milk that deactivates the yeast, preventing the dough from rising.
- •Making the flour cross paste too runny, causing it to drip down the sides of the buns.
- •Over-baking the buns, which dries out the spiced crumb.
Serving suggestions
Cooked London Hot Cross Buns?
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