15 Hot Cross Buns British Recipe

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 15 hot cross buns british recipe that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

15 Hot Cross Buns British Recipe

British Hot Cross Buns

British Hot Cross Buns

3 hr 45 min
Cinnamon, egg, active dry yeast, all purpose flour, white sugar
4.117
Allrecipes
Mary Berry's hot cross buns

Mary Berry’s hot cross buns

2 hr 30 min
Golden syrup, lemon, mixed spice powder, butter, cinnamon
4.0125
BBC
Flawless Hot Cross Buns

Flawless Hot Cross Buns

3 hr 5 min
Maple syrup, dried apricot, lemon extract, mixed spice powder, butter
5.068
Flawless Food
Paul Hollywood’s Hot Cross Buns

Paul Hollywood’s Hot Cross Buns

Apple, apricot jam, white bread flour, cool, cinnamon
No reviews
The Great British Bake Off
Hot cross buns

Hot cross buns

Wholemeal flour, dried apricots, butter, milk, mixed peel
No reviews
Great British Chefs
How to Make Traditional Hot Cross Buns

How to Make Traditional Hot Cross Buns

2 hr
Cross, powdered sugar, cinnamon, milk, glaze
4.426
Culinary Ginger
Traditional hot cross buns

Traditional hot cross buns

3 hr 15 min
Pumpkin spice, bread flour, butter, milk, plain flour
5.01
Recipes Made Easy
Mary Berry's Hot Cross Buns

Mary Berry’s Hot Cross Buns

4 hr 10 min
Golden syrup, lemon, strong white bread, butter, cinnamon
No reviews
The English Kitchen
Hot cross buns

Hot cross buns

50 min
Apple, apricot jam, orange, bread flour, butter
4.0255
BBC Good Food
Easy Hot Cross Buns

Easy Hot Cross Buns

2 hr 45 min
Apricot jam, white bread flour, butter, orange peel, cinnamon
3.920
The Spruce Eats
English Hot Cross Buns

English Hot Cross Buns

50 min
Cross, stone ground, white bread flour, butter, milk
5.01
Just a Pinch Recipes
Hot cross buns recipe

Hot cross buns recipe

47 min
Mixed fruit, white bread flour, butter, milk, plain flour
3.221
Egg info
Holiday Hot Cross Buns

Holiday Hot Cross Buns

4 hr 20 min
Apricot jam, bread flour, butter, golden raisins, cinnamon
5.03
Kevin Is Cooking
Traditional Hot Cross Buns

Traditional Hot Cross Buns

1 hr 48 min
Golden syrup, brown sugar, mixed fruit, bread flour, cinnamon
No reviews
Sweet 2 Eat Baking
Paul Hollywood's hot cross buns

Paul Hollywood’s hot cross buns

2 hr 30 min
Apple, apricot jam, butter, cinnamon, fast action yeast
4.132
BBC

Are hot cross buns British?

One theory is that the contemporary hot cross bun originates from St Albans, in England, where, in 1361, Brother Thomas Rodcliffe, a 14th-century monk at St Albans Abbey, developed a similar recipe called an ‘Alban Bun’ and distributed the bun to the local poor on Good Friday.

How do you make hot cross buns UK?

Put 500g strong bread flour, 1 tsp salt, 75g caster sugar and 7g sachet fast-action or easy-blend yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add 1 beaten egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.

How do you make a traditional hot cross bun?

Ingredients

  1. 2 packages (1/4 ounce each) active dry yeast.
  2. 2 cups warm whole milk (110° to 115°)
  3. 2 large eggs, room temperature.
  4. 1/3 cup butter, softened.
  5. 1/4 cup sugar.
  6. 1-1/2 teaspoons salt.
  7. 1 teaspoon ground cinnamon.
  8. 1/4 teaspoon ground allspice.

What is the best recipe for hot cross buns?

For the buns

  1. 500g strong white bread flour.
  2. ½ tsp salt.
  3. 2 heaped tsp mixed spice.
  4. 50g caster sugar.
  5. 50g butter , chopped into cubes.
  6. 200g mixed dried fruit.
  7. 7g sachet easy-blend dried yeast.
  8. 200ml milk.

Why were hot cross buns banned?

Many still debate the motivations behind the ban to this day. According to The Smithsonian, the queen and her court considered them “too special to be eaten any other day”. Historical records claim that Brits found a work around by baking the buns in their own homes.

Where did hot cross buns originate from?

The origins of hot cross buns may go back as far as the 12th century. According to the story, an Anglican monk baked the buns and marked them with a cross in honor of Good Friday. Over time they gained popularity, and eventually became a symbol of Easter weekend.

Why are my hot cross buns hard?

The most common reasons are as follows: Over kneading – this is more likely to happen if you use an electric mixer and dough hook. If you over knead dough it will break down the glutens and make the buns hard. Under kneading – if dough is under kneaded it won’t rise properly.

What spices are in a hot cross bun?

Ingredients

  • 4 cups bread flour.
  • 2 gram x 7 envelopes of dried yeast.
  • 1/4 cup sugar.
  • 1 1/2 teaspoons cinnamon.
  • 1/4 teaspoon nutmeg.
  • 1 teaspoon ground cloves.
  • Pinch of salt.
  • 1 cup raisins.

Can you use plain flour for hot cross buns?

Preheat the oven to 240C/220C Fan/Gas 8. Meanwhile, for the topping, mix the plain flour to a fairly thick smooth paste with 2 tablespoons cold water (you may need to use slightly less or more water to get the right consistency). When the buns have risen, remove the polythene bag and the greaseproof paper.

What is the candied fruit in hot cross buns?

Most recipes will have dried or candied fruits such as raisins. The defining look of the yeast buns are the cross that is baked into the top of the rolls. The cross represents Jesus’ cross and the spices are meant to represent the embalming spices of Christ’s body.

What is the green in hot cross buns?

The Hot Cross Mix Contains: Natural Pineapple, Red Pineapple, Green Pineapple, and Orange Peel, Citron, Lemon Peel.

Why didn’t my hot cross buns rise?

The dough has an overnight rise in the fridge. This means that the dough will rise more slowly than if the dough is left in a warm place and also means that you do need to allow long enough for the dough to rise. We suggest a minimum of 8 hours, but it can be longer if the dough is left the fridge.

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