Traditional British cross bun

Last Updated on October 17, 2024

Easter recipe from England. The recipe for a hot cross bun will always be basically the same. You can let your confectioner’s imagination run wild with spices, dried fruit or citrus cure. There are no limits to taste.

Ingredients:

500 g smooth flour (00) about 100 g mixed dried fruits (e.g. raisins, cranberries) 80-100 g crystal sugar 50 g Rama with coconut and almond oil 2 pcs oats 150 ml milk 2 bags of dried yeast, or a cube of fresh 2 teaspoons ground cinnamon 1 teaspoon gingerbread spice orange pinch of nutmeg maple syrup, possibly honey Other: baking paper or grease to grease a baking sheet

Procedure:

If you are using fresh yeast, let the yeast rise in lukewarm milk with a teaspoon of sugar, if you are using dried yeast, you can skip this step and just mix all the ingredients for the dough – flour, sugar, milk, yeast (or ready-made sourdough starter), all the spices, Ramu with coconut and almond oil and eggs, mix well until the dough is smooth and compact<

Let the dough rise in a warm place for about 1.5-2 hours, while it rises, soak the dried fruit – either in water or orange juice (beware – you will need the cure later, so make sure you grate it beforehand), or for adults, in rum

Once the dough has doubled in volume, stir in the fruit and cure and knead again

Simply halve the dough into 16 pieces and shape them into buns, place on a baking sheet with baking paper or a greased baking sheet and let them rise for a while

Draw the crosses on the buns with a paste of plain flour and cold water – about 3 tablespoons of each, the consistency should be thinner, but not too much, about the consistency of gingerbread icing

Fill the paste with a narrow-tipped pastry decorator, or a piping bag, cut off a roll, draw a cross on each bun

Bake at 180°C for 10-15 minutes until the buns are golden brown

While still warm, brush with melted maple syrup, honey or thin apricot jam and serve immediately.