Good Morning Lovelies, 

As we approach the start of March, we only have a little amount of time to go until Easter is upon us. Therefore, it only seemed right to get baking a festive tradition early enough to perfect them in time for the big event. 

Hot Cross Buns are said to have originated in St Albans in Hertfordshire, the place I am from (Hertfordshire not St Albans), which makes them super special to me. I grew up having them and now bake them for the family. Using this super simple, no rest needed, recipe. I hope you all enjoy these delicious buns lovelies…

Ingredients

Three Cups of Plain Flour

One Packet of Instant Yeast

1/4 Cup of Granulated Sugar 

One Teaspoon of Ground Cinnamon 

1/4 Teaspoon of Ground Nutmeg 

1/4 Teaspoon of Ground Cloves

1/2 Teaspoon of Salt

One Cup of Warm Milk 

1/4 Cup of Melted Butter

One Egg

1/2 Cup of Raisins/Currants

For The Cross:

1/4 Cup of Plain Flour 

Three/Four Tablespoons of Water

For The Glaze:

2 Tablespoons of Apricot Jam

1 Tablespoon of Water

Tools

Baking Tray

Greaseproof Paper

Teaspoon

Mixing Spoon

Two Large Mixing Bowls

Piping Bag

Scissors 

Two Small Mixing Bowls

Pastry Brush

Methods

Start by preheating your oven to 190°C. Then line your baking tray with grease proof paper. Place to one side. 

Next, take a large mixing bowl and add in your flour, yeast, sugar, cinnamon, nutmeg, cloves and salt. Leave to one side. 

Take another mixing bowl and mix together the milk, butter and egg, before adding the wet ingredients to the dry. Stir together to form a dough. 

Once the dough has formed, add in the raisins or currants and knead until well blended into it. 

Taking the dough, separate the mixture into 12 equal balls and place onto your baking sheet. Again, place to one side. 

In the small mixing bowl, place the flour and water ingredients for the cross shapes together and mix until a paste forms. 

Pour the paste mixture into a piping bag or plastic bag and snip a small hole into the tip of it. Pipe a cross over the top of each bun. 

When ready, place into the oven for 15 to 20 minutes, or until the buns are golden brown and cooked throughout.

As the buns cook, take the jam and water and heat together in the microwave in short bursts until melted and combined. 

Once the buns are out of the oven, quickly brush the tips whilst they are still warm with the sticky glaze. Serve right away or store for around a week! 

What do you like in your hot cross buns? I used to love lots of butter, as does my mum. However, I hear chocolate spread is a winner too! What ever you eat these buns with, I hope you enjoy them endlessly this Easter season! 

Joey X