New Lower Prices on hundreds of everyday items | Shop now
Edd Kimber's hot cross buns
By Edd Kimber
This recipe by The Great British Bake Off's first winner is a classic. For something a bit different, halve the amount of raisins and replaced with chopped dark chocolate
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
450g strong white bread flour, plus extra for dusting
½ tsp fine salt
2 tsp mixed spice
1 tsp ground cinnamon
50g caster sugar
7g easy bake yeast sachet
250ml whole milk
30g unsalted butter
1 orange, zest
120g raisins
1 large egg
Olive oil, for greasing
50g plain flour
2 tbsp golden syrup
Method
Mix the bread flour, salt, spices, sugar and yeast in a large bowl. In a small pan, gently warm the milk and butter over a low heat until the butter is melted. Add the zest and raisins to the pan and leave to cool for 2-3 minutes until just warm, before beating in the egg. Make a well in the flour mixture and pour in the milk mixture, stirring with a wooden spoon to make a soft dough. Bring together with your hands.
Tip the dough onto a lightly floured work surface. Knead for about 5 minutes or until smooth and elastic (you can also do this in a freestanding mixer with a dough hook attachment). Form into a ball, put into a lightly oiled bowl and cover with a clean, damp tea towel. Leave in a warm place to rise for 1 hour or until doubled in size.
Tip the risen dough onto a lightly floured work surface and flatten to knock out some of the air. Divide the dough into 9 equal pieces (around 100g each) and roll into balls. Place about 2cm apart on a baking tray lined with baking parchment and lightly cover with a clean tea towel. Allow to rise again for about 40 minutes.
Preheat the oven to 200 C, gas mark 6. To make the crosses, put the plain flour plus 4 tbsp of water into a bowl and mix to form a thick paste. Spoon the paste into a piping bag fitted with a small nozzle (or use a plastic food bag with one of the bottom corners snipped off ). Pipe crosses onto the buns. Bake for 20-25 minutes until risen and
golden. Warm the golden syrup in a pan and brush over the warm buns. Allow to cool a little before serving, spread with butter, if liked.
Cook’s tip
If you have any of these left over, they freeze well, or use them in our delicious recipe for hot cross bun pudding.
Nutritional
Typical values per item when made using specific products in recipe
Energy
1,430kJ/ 338kcals
Fat
5.6g
Saturated Fat
2.8g
Carbohydrates
61g
Sugars
21g
Fibre
3.2g
Protein
9.2g
Salt
0.4g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
New lower price
0 added
0 in trolley
Quantity of Essential Strong White Bread Flour in trolley 0