Uploaded April 2020 | Updated September 2026, 2 weeks ago
These easy homemade hot cross bun Easter treats should be eaten all year round. Loose the cross and you have a perfect fruity tea cake! Packed with warm spices, citrus and bursting with fruit. Absolutely perfect.
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https://www.culinaryexploration.eu/community
You can add more flavour to these buns by extending the proofing time in the fridge overnight. This can be done for the first proof and the second proof after they have been shaped. Make sure they are well covered and don’t dry out.
The glaze is optional but it does add a really nice shine once dry. It also helps the outer crust stay nice and fresh.
Thanks for watching and if you have any questions please let me know in the comments!
Recipe:
Buns (dough)
500g Strong flour (Mine is 13.2%)
7/8g sachet of dried yeast
325g 3,5% fat milk
60g White cane sugar
10g Salt
50g Butter (room temp)
1 egg (approximate weight 50g)
1/4 Orange zest
1/4 Lemon zest
3/4 Tsp of Cinnamon
3/4 Tsp of all spice
Grate of nutmeg
Pinch of mace
Pinch of clove
1/2 tsp of Vanilla extract
200g of mixed dried fruit (I used little currents, sultanas and cranberries)
For the cross
80g Flour
30 white sugar
30g milk (Or enough to create a workable paste)
Egg wash - 1 egg and a pinch of salt
Bake on 200c for 15 minutes (or until golden brown and cooked through) turning once half way
Glaze - 50g sugar and 50g water warned through in a pan on the hob
My kitchen temperature was 18c when I filmed this.
These easy homemade hot cross bun Easter treats should be eaten all year round. Loose the cross and you have a perfect fruity tea cake! Packed with warm spices, citrus and bursting with fruit. Absolutely perfect.
Join the email community:
https://www.culinaryexploration.eu/community
You can add more flavour to these buns by extending the proofing time in the fridge overnight. This can be done for the first proof and the second proof after they have been shaped. Make sure they are well covered and don’t dry out.
The glaze is optional but it does add a really nice shine once dry. It also helps the outer crust stay nice and fresh.
Thanks for watching and if you have any questions please let me know in the comments!
Recipe:
Buns (dough)
500g Strong flour (Mine is 13.2%)
7/8g sachet of dried yeast
325g 3,5% fat milk
60g White cane sugar
10g Salt
50g Butter (room temp)
1 egg (approximate weight 50g)
1/4 Orange zest
1/4 Lemon zest
3/4 Tsp of Cinnamon
3/4 Tsp of all spice
Grate of nutmeg
Pinch of mace
Pinch of clove
1/2 tsp of Vanilla extract
200g of mixed dried fruit (I used little currents, sultanas and cranberries)
For the cross
80g Flour
30 white sugar
30g milk (Or enough to create a workable paste)
Egg wash - 1 egg and a pinch of salt
Bake on 200c for 15 minutes (or until golden brown and cooked through) turning once half way
Glaze - 50g sugar and 50g water warned through in a pan on the hob
My kitchen temperature was 18c when I filmed this.
