My Granny’s Amazing Hot Cross Bun Recipe
Hot cross buns are traditionally served hot or toasted on Good Friday, the cross standing as a symbol of the Crucifixion.
My Granny’s Amazing Hot Cross Bun Recipe
Hot cross buns are traditionally served hot or toasted on Good Friday, the cross standing as a symbol of the Crucifixion.
Servings Prep Time
48buns 30-45minutes
Cook Time
12minutes
Servings Prep Time
48buns 30-45minutes
Cook Time
12minutes
Ingredients
Instructions
  1. Follow My Granny’s Sweet Bun recipe, adding the spices, and fruit after you mix in the cream so that the ingredients are all incorporated before you let the dough rise.
  2. Turn out the risen dough onto a floured surface. Shape into two 12 inch long logs about 3 inches thick. Cut the dough into equal pieces. You should have 24. If you have more, blame my Granny, she was always making more than she needed for unexpected company.
  3. Work each piece of dough into smooth, seamless balls. Place buns on two greased baking sheets leaving inches between each bun. Cover with a clean tea towel and let rest for 30–45 minutes in a draft free place, or in your oven.
  4. Preheat oven to 400°F.
  5. Mix the egg with caster sugar to make an egg glaze. Brush buns with the egg glaze. Score a cross Roll out the pastry dough to 1/8 inch thick. Cut into thin strips about 1/8 inch wide. Arrange 2 pastry strips over the center of each bun to form a cross, tucking in the ends at the bottom of the bun. You can skip this step and score a cross in the bun and then finish after baking with thick icing to pipe a cross onto each bun after the buns have been baked and cooled.
  6. Bake buns in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12minutes. Transfer buns to a rack to cool slightly.
  7. Hot cross buns can easily be made in advance of Easter, frozen and thawed before serving. You can eat these at room temperature, heated in the oven, or toasted.
Recipe Notes

My Granny’s Sweet Bun Recipe

Share