Hot Cross Buns

Easter just isn't the same without hot cross buns, so why not make your own with the kids this weekend? Whether you enjoy traditionally spiced fruit hot cross buns or prefer a chocolate variety, these are best served lightly toasted with plenty of melted butter. Feel free to experiment with any dried fruit you have to hand for something a little different - dried apricots and cranberries work well.

Ingredients

Makes 12 hot cross buns

To make chocolate hot cross buns

470g strong white bread flour

30g cocoa

10g salt

80g sugar

1 tsp mixed spice

1 tsp ground cinnamon

Zest of 2 oranges

20g butter

30g fresh yeast or 2 sachets dried yeast

270g room temperature milk

1 egg

100g milk chocolate chips

100g sultanas (soaked in boiling water or orange juice)

To make fruit hot cross buns

500g strong white bread flour

10g salt

80g sugar

1 tsp mixed spice

1 tsp ground cinnamon

Zest of 1 oranges

Zest of 1 lemon

50g butter

25g fresh yeast or 2 sachets dried yeast

250g room temperature milk

1 egg

100g sultanas

100g raisins (both soaked in boiling water or orange juice)

For crosses

50g strong white bread flour

50g water

Large pinch sugar

For glaze

Juice of 1 orange

20g caster sugar

Method

  1. Add all of the dry ingredients and fruit zest to a large mixing bowl and mix together, rubbing the butter into the dry ingredients.

  2. Soak the fruit and leave to one side.

  3. Add the yeast to the warm milk and mix until dissolved. Then, whisk the egg into the milk mixture, add to the dry ingredients and mix everything together until a smooth dough has been formed.

  4. Empty out the dough on to a clean surface and knead for around 10 minutes, until the dough springs back when you press with your finger and leaves no indentation.

  5. Dust the work surface with a small amount of flour and push the dough into a large rectangle. Drain your fruit then spread it out over the dough (along with the chocolate if you are making chocolate buns), fold it over and knead gently to incorporate.

  6. Once mixed, put the dough in a large clean bowl and cover, leaving in a warm place away from any cold air.

  7. While the dough is proving, mix together the cross ingredients and place in a pipping bag fitted with a 5mm piping tube. Set to one side.

  8. When the dough has doubled in size, gently lift it out onto a lightly floured surface.

  9. Divide the dough into 12 equal pieces and shape into balls. Place the balls onto your Miele Baking Sheet, leaving a 2cm gap between each. Cover lightly and leave in a warm place until the buns have doubled in size and have a slight wobble to touch.

  10. To make the cross, pipe the cross mixture in one continuous line horizontally across all of the buns and then vertically down all of the buns.

  11. Preheat your Miele Oven on Fan Plus at 180°C. When the buns are ready to cook, switch the oven to the Moisture Plus setting at 180°C with an automatic burst of moisture. If you don't have the Moisture Plus setting, simply spritz some water into your oven. Place the buns in the oven and set the Minute Minder for 20 minutes.

  12. To check if the buns are cooked, pick one up with a cloth and tap the underside - if it sounds hollow it is cooked.

  13. While the buns are cooking, you can make the glaze for the tops. In a small saucepan boil together the orange juice and the sugar until it has slightly thickened.

  14. When the buns are out of the oven, brush each one with the glaze. When the glaze has soaked in a little, transfer to a cooling rack.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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