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Hot Cross Buns

  • PREP: 20
  • BAKE: 40
  • SERVES: 30

Ingredients

Premium White Bread Mix 500g
  • Premium White Bread Mix 500g
  • 500g Wright's Premium White or Wholemeal Bread Mix & 500g Wright's Ciabatta Bread Mix
  • 115g Fat
  • 28g Milk Powder
  • 100g Sugar
  • 225g Mixed Fruit
  • 2 Tablespoons Mixed Spice
  • 1 Size 4 Egg
  • 520ml Warm Water
  • 100g Self-Raising Flour Mixed To Smooth Paste
  • Mix with 150ml cold water for the crossing mix
  • 50g Castor Sugar Dissolved In 100ml Boiling Water For Glaze

ADD TO BASKET

METHOD

MAKING BY HAND

This recipe makes 30 hot cross buns. A smaller quantity of buns can be made by using half a pack of each mix and half the quantity of other ingredients.
Add the fat, sugar, milk powder, mixed spice and egg to the bread mixes.
Using 520ml of warm water make up the dough following the instructions on the pack.
Add the mixed fruit and blend through the dough.
Divide the dough into 30 pieces and mould into balls.
Rest for 10 minutes.
Remould the pieces and place on a greased baking tray ensuring they are in straight lines to make the piping of the crosses easier.  The number on each tray depends on the size of tray.
Prove in a warm place for 35-40 minutes or until doubled in size.
Using a piping bag fitted with a fine nozzle (1-1.5mm) pipe crosses carefully on the proved buns.
Bake in a preheated oven at 220°C (425°F) gas mark 7 for 15 minutes or until golden brown.
Remove from oven and brush immediately with sugar solution to give glaze.

“The easiest and best buns I have ever made. Made half with dried fruit and half with cherries and added almond essence. ”

Christine Oberholzer

Deb's Tips

This recipe calls for 2 mixes: Premium White (for white buns) AND Ciabatta OR Wholemeal (for brown buns) AND Ciabatta - this will yield 30 good size hot cross buns - less if you decrease the ingredients.

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