Hot Cross Buns

One theory is that the Hot Cross Bun originates from St Albans, in England, where 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, starting in 1361.

For many the bun marks the end of Lent and different parts of the hot cross bun have special meanings, including the piped cross representing the crucifixion of Jesus. The spices inside signify the spices used to embalm him at his burial. Whatever your beliefs, they are largely available all year round and with our rich recipe they are the perfect sweet treat to enjoy making as a family together, especially at this time of year.

Dough Ingredients - makes 16

680g Strong White Flour

Big pinch of salt

70g of golden/or standard caster sugar

80g soft butter

15g mixed spice

1 egg

270ml warm water

30g fresh yeast or 15g dried yeast

Fruit:

160g of mixed fruit or dried fruit of your choice

Zest of 1 lemon and 1 orange

Crossing Mix

50g strong white flour

Pinch of salt and pinch of sugar

A knob of soft butter

50ml water

Step by step guide

Grease and line a high sided baking tray with greaseproof paper

Add all the dough ingredients to a large mixing bowl. 

Once all the dough has come together turn out onto a flat surface and knead for 15 minutes, until your dough is smooth.

Gently work in the fruit and zest

Nestle your well worked dough back into a lightly greased large mixing bowl. Cover and rest in a warm place until doubled in size. 

After this cut the dough in half and then divide and divide again until you have 16 even sized pieces of approx. 90g.

Work the dough to create rounds, by bringing the outer edges into the middle with your finger creating a central belly button! Shape into rounds.  Place on greaseproof paper on a baking tray – cover and leave in a warm place until your buns have doubled in size.

Pre-heat the oven to 210C

Mix the Crossing Ingredients together and pour into a piping bag. Snip off the end of piping bag and cross the buns the length and width of the tin.

Bake the buns (approx.15 mins) till they have golden tops and bottoms. Remove from the oven and to give the buns their shine, brush with melted warm honey and a splash of boiling water.

Allow to cool if you have enough patience! Then serve with Welsh butter and your favourite Black Mountains Preserve. We enjoyed with our fresh and tart Lemon Marmalade.