Name: Cheat's hot-cross buns
Cook time: 2 h
Total time: 2 h
Yield: 10
Cuisine: British
Ingredients: 500g white bread mix; 2 heaped tsp mixed spice; 50g butter chopped; 50g golden caster sugar; 50g mixed peel; 85g currants; 100ml milk; 1 large egg; 3 tbsp plain flour; golden syrup for brushing

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Cheat's hot-cross buns

Cheat's hot-cross buns

Sara Buenfeld

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Serves 10

More effort

Cook: 1 hr - 2 hrs

A star rating of 3.2 out of 5.5 ratingsRate

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A bread mix makes these Easter hot-cross buns a simple treat to knock up

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Ingredients

Nutrition

Units:

MetricUS

For the buns

500g white bread mix
2 heaped tsp mixed spice
50g butter

chopped
50g golden caster sugar
50g mixed peel
85g currants
100ml milk
1 large egg

For the crosses and the glazes

3 tbsp plain flour
golden syrup

for brushing

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Nutrition: per serving

kcal298
fat7g
saturates3g
carbs54g
sugars8g
fibre2g
protein9g
salt1.07g

low

Method

step 1

Tip the bread mix into a bowl and stir in spice and sugar. Rub in the butter with your fingertips. Stir in the peel and currants.
step 2

Pour 100ml/4fl oz water onto the milk, then beat in the egg and pour into the dried ingredients. Mix to a very moist dough (the wetter the better). Leave for 5 mins then cut in to 10 equal pieces and roughly shape into buns with oiled hands (this helps to stop the mixture sticking too much). Even though the mixture is very moist, try not to use extra flour as it will toughen the dough.
step 3

Space the buns apart on 2 greased baking sheets, cover loosely with cling film, then leave in a warm room until about half again in size. This will take anything from 45 mins to 1 hr 15 mins, depending on how warm and moist the environment is.
step 4

When the buns are risen, heat oven to 220C/fan 200C/gas 7 and make the crosses. Mix the flour with 2½ tbsp water to make a paste. Pour into a plastic food bag and make a tiny nick in one of the corners. Pipe crosses on each bun. Bake for 12-15 mins until risen and golden. Trim the excess cross mixture and brush with golden syrup. They’ll keep fresh for a day, and after that are best toasted.

Recipe from Good Food magazine, April 2005

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A star rating of 3.2 out of 5.5 ratings

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