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
Mary Berry’s hot cross buns
Flawless Hot Cross Buns
Paul Hollywood’s Hot Cross Buns
How to Make Traditional Hot Cross Buns
Traditional hot cross buns
Mary Berry’s Hot Cross Buns
Easy Hot Cross Buns
English Hot Cross Buns
Holiday Hot Cross Buns
Traditional Hot Cross Buns
Paul Hollywood’s hot cross buns
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
- 2 packages (1/4 ounce each) active dry yeast.
- 2 cups warm whole milk (110° to 115°)
- 2 large eggs, room temperature.
- 1/3 cup butter, softened.
- 1/4 cup sugar.
- 1-1/2 teaspoons salt.
- 1 teaspoon ground cinnamon.
- 1/4 teaspoon ground allspice.
What is the best recipe for hot cross buns?
For the buns
- 500g strong white bread flour.
- ½ tsp salt.
- 2 heaped tsp mixed spice.
- 50g caster sugar.
- 50g butter , chopped into cubes.
- 200g mixed dried fruit.
- 7g sachet easy-blend dried yeast.
- 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.