Deliciously Sticky Hot Cross Buns

Well, it is Easter Sunday in New Zealand so Happy Easter. I do hope you’ve spent the better part of today munching down on some tasty chocolate, alongside family and friends!

Although hot cross buns are a traditional Good Friday treat, I made these buns last night and they are seriously tasty! I told myself I shouldn’t but when they came out of the oven at 10-something pm I cut  a bun open, spread it with creamy butter and gobbled it down….right then and there. Then I went in for another. But hey, it’s Easter. We can do that at Easter. Kind of.

There is just something I love about hot cross buns! They are perfect fresh, freeze well and are fabulous toasted. Happy cooking!

Sticky Hot Cross Buns
Makes 15

For the buns:

  • 1/2 cup of milk
  • 1/2 cup boiling water
  • 1 tsp brown sugar
  • 1 tbsp yeast
  • 4 cups white flour
  • 2 tbsp brown sugar
  • 1/4 tsp salt
  • 1 tbsp butter
  • 1 cup mixed fruit (I used a simple combination of sultanas and currants)
  • 1 egg, lightly beaten

 For the crosses:

  • 1 tbsp butter, chilled
  • 1/4 cup flour
  • 2 tbsp cold water
For the glaze:
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 cup boiling water

Pour milk and water into a bowl. Stir in sugar, and sprinkle over yeast. Set aside for approximately 5 minutes or until yeast mixture is nice and frothy.

Using a larger bowl, mix together flours, extra sugar and salt. Rub in butter, add fruit and spice. Make a well in the centre, pour in yeast liquid plus egg, mix thoroughly, dough should be slightly sticky – a little more warm liquid may need to be added. It could be up to an extra 1/4 cup.

Turn onto a lightly floured bench and knead for 10 minutes. Return dough to a warm, greased bowl, leave in a warm place to double in bulk – this will take roughly 1 hour. Turn the dough onto a lightly floured bench, and knead 2-3 minutes.

To shape buns, divide the dough into 15 pieces and roll into balls. Place onto a lightly greased tray, one finger width apart. Return to a warm place to double in bulk for approximately 60 minutes.

Right, you are now ready to place the crosses on the buns. Rub 1 tablespoon  of chilled butter into 1/4 cup flour then mix to a soft dough, using 2 tablespoons of cold water. Roll out on a floured board and cut into appropriate lengths. Place carefully onto risen buns just before they go into the oven.

Bake at 220 degrees for 8-10 minutes. To make the sticky glaze,  mix 2 tablespoons of brown sugar, and 1/2 teaspoon cinnamon with 1/4 cup boiling water. Microwave for 2-3 minutes and brush on the hot buns. Deliciously sticky and gooooood!!


20 thoughts on “Deliciously Sticky Hot Cross Buns

  1. Claire @ Claire K Creations

    I don’t blame you for digging into these fresh from the oven. I don’t think I’d be able to resist!

  2. Good morning, it is easter Sunday here on the prairies of Illinois. i am from NZ – HB and have lived out here in the boonies of american for almost 6 years now and still when i see a good old hot cross bun with that generous dab of butter, I just get hungry! You cannot buy them here so i have to make them but so far i am useless, i will try your recipe! AND I am also endlessly trying to bake a vogels bread (I have a little farm and eat very well, as i grow all my own food the NZ way) but not having Vogels is miserable. I saw that pack on your front page and missed it all over again. Hope you had a good break! c

    1. How lovely to get a comment from the other side of the world! Always get a bit of a buzz when you realise your audience isn’t just local! Wow, they don’t sell them at all over in the US? Don’t know what I’d do without a warm hot cross bun with a dab of butter at Easter time. As with the Vogels, keep trying. That is homemade lemon curd in the picture with the Vogels bread and the combination of the two are to die to for. Heaven on a plate! Thanks for visiting my blog and Happy Easter.

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