zoom Hot cross cinnamon buns

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    @Supergolden88's Hot cross cinnamon buns

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    @Supergolden88's Hot cross cinnamon buns

    Pillowy soft, studded with raisins and mixed peel and fragrant with spices, these hot cross cinnamon buns are perfect for Easter.

    Makes: 9 large buns

    Ingredients

    500g | 1.1 lbs | 4 cups white bread flour  + more for dusting & rolling
    200ml | 6.7 fl oz (scant cup) whole milk + 2 tbsp fresh orange juice
    100g | 3.5oz soft light brown sugar
    75g | 2.6oz unsalted butter
    3 medium eggs, lightly beaten
    2 tsp dry active yeast (1 packet)
    1 tsp salt
    1 tsp vanilla extract
    1 tsp ground cinnamon
    1/2 tsp ground cardamom (or mixed spice)
    1/4 tsp freshly grated nutmeg
    zest of 1 orange and 1 lemon
    100g | 1/2 cup raisins or currants
    75g | 2.6oz mixed peel

    100g | 3.5oz unsalted butter, melted
    100g | 3.5oz soft light brown sugar (more if needed)
    a few tablespoons ground cinnamon (as needed)
    1 egg beaten with 2 tsp milk or cream to glaze

    60g | 2oz icing sugar, sifted
    1/2 tbsp milk or more if needed
    2 tsp vanilla extract

    Method

    1. Put the milk and butter in a small saucepan and heat gently until the butter is just melted. Set aside to cool until barely warm. Stir in the orange juice, vanilla extract, zest and eggs.

    2. Put the flour, sugar, yeast, salt and spices in the bowl of your stand mixer and mix together briefly. Add the liquid ingredients and mix on medium-low speed using the dough hook for 7-10 minutes. Alternatively knead by hand for about 15 minutes until the dough is no longer sticky and forms a glossy ball.

    3. Leave the dough in the mixing bowl, (or put a large, lightly greased bowl) cover, and leave for 1-2 hours or until nearly double in size.

    4. Tip your dough onto a lightly floured worktop and press lightly to deflate. Add the raisins and mixed peel and knead them in. The dough should be on the sticky side – resist the urge to add more flour unless it is too sticky to work with.

    5. Dust your rolling pin with flour then roll the dough out into a rectangle shape. 

    6. Liberally brush melted butter on the dough then sprinkle with the sugar and cinnamon leaving a small border all around. Press the filling lightly onto the dough with the palms of your hands.  

    7. Roll the dough, starting from the long side, into a roll. Brush the underside with melted butter as you roll so that it sticks to the filling.

    8. Trim the edges. Cut into 9 even pieces using a pastry cutter. Place the buns on a heavy tray lined with greased baking paper, spacing them slightly apart. Cover with a plastic bag and let them rise for an hour.

    9. Preheat your over to 180C/350F. Brush the buns with the egg wash and bake for about 30 minutes. If your buns are colouring too rapidly, tent with some foil after 20 minutes. 

    10. Leave the buns to cool for 10 minutes. Mix the icing sugar, milk and vanilla extract until you have a thick but pourable glaze then drizzle or pipe a cross shape over the buns.

     

    Note: to make the dough in a bread maker, add all the liquid ingredients into the machine container. Cover with the flour, sugar, salt and finally the yeast. Use the dough programme to mix and prove the dough and then continue from step 4.

    Your recipe note

    Edit your recipe note

    While all Waitrose recipes are tested extensively, we do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

    Comments

    Average user rating

    5 stars

    Glossary