Traditional Hot Cross Buns

by Caryn Lawrence
Traditional Hot Cross Bun Recipe

These traditional fruit-filled hot cross buns are spicy, light and wholesome and are packed to capacity with raisins, currants and citrus peel.

Easter time is fast approaching and there is nothing as delicious as some homemade hot cross buns. Previously, I was always the one that got the store-bought buns due to the ease of grabbing them off the shelf instead of making them. In recent years, I have been experimenting with some homemade versions and these are definitely a notch up on the traditional hot cross buns that you get in the store. These traditional fruit-filled hot cross buns are spicy, light and wholesome and are packed to capacity with raisins, currants and citrus peel.

Hot Cross Buns in Tray

When I think of hot cross buns, I immediately think of Good Friday. In Cape Town specifically, it is the day where we consume copious amounts of hot cross buns and pickled fish. Hot cross buns would be eaten at breakfast, lunch and dinner time because according to my late grandmother, as per tradition, you were only allowed these two foods on a Good Friday.

Here are two interesting reasons as to why people eat hot cross buns on Good Friday. The first is that they are eaten to signify the end of Lent (a season of reflection and preparation before the celebration of Easter) and the second one is that the cross on top is representative of the crucifixion of Jesus. These days I definitely don’t eat buns at every meal, but I do still enjoy them around the Easter period.

Hot Cross Buns

With all that being said, let us remember the importance of Easter! It is really about the death and resurrection of Jesus Christ and it is a time for us to celebrate what Jesus did once and for ALL on the cross. He did not only die for us but He also died as us. Jesus took our place on the cross so that we could have eternal and abundant life on this earth. Jesus heart for us is to know Him as our Lord and Saviour! I am genuinely so thankful that Jesus is Alive!

Jesus is alive

Please give these traditional hot cross buns a try, and yes it might take a bit more time than just popping into a store, but it will be well worth the effort once you taste them. I hope that it will become one of your family favourites at Easter time too, just like it has become mine!

If you make this recipe, I would love to hear more about it.

Please leave a comment below.

Thank you for visiting, until next time, stay blessed!

Hot Cross Buns Recipe

Here are a few helpful tips before you begin:

  • A stand mixer was used for this recipe but it can also be done by hand. The hand kneading method will need some extra energy, to get to the desired outcome.
  • The sweet potato can be cooked in a microwave – wash and then prick 2 medium-sized sweet potatoes with a fork. Place into the microwave and cook until soft.
  • Milk can be replaced with a dairy-free alternative e.g. Almond Milk
  • Wheat Free Alternative: Flour can be replaced at a 1:1 ratio with Spelt Flour but when using Spelt add 2 teaspoons of Xanthan Gum.
  • Do not add too much extra flour as the dough must be slightly sticky on the first rise.
  • If you can’t find Safari Cake Mix you can use a mix of sultanas, raisins and currants to total 250g.
  • I usually weigh each lump of dough before baking it, to ensure they are the same size as this allows for the dough to bake evenly.
Equipment used:
  • A stand mixer with a dough hook
  • Baking Trays

 

Traditional Hot Cross Bun Recipe
Print Recipe
5 from 9 votes

Traditional Hot Cross Buns

These traditional fruit-filled hot cross buns are spicy, light and wholesome and are packed to capacity with raisins, currants and citrus peel.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Cake & Tea
Cuisine: Bread and Rolls
Keyword: Hot Cross Buns
Servings: 15 Buns

Ingredients

Hot Cross Buns

  • 10 Grams Active Dry Yeast
  • 1 Tablespoon White Sugar
  • 1 Cup Lukewarm Milk
  • 2 Large Eggs
  • ½ Cup Vegetable Oil
  • 1 Cup Sweet Potato (Cooked & Mashed)
  • 75 Grams White Sugar
  • 550 Grams All Purpose Flour Plus extra for dusting
  • Teaspoons Salt
  • 3 Teaspoon Cinnamon (Ground)
  • Teaspoon Mixed Spice (Ground)
  • 250 Grams Safari Cake Mix
  • 75 Grams Mixed Citrus Peel

Crosses

  • 70 Grams Flour
  • ½ Tablespoon White Sugar
  • Cup Water

Glaze

  • Cup Water
  • 2 Tablespoons Castor Sugar

Instructions

  • In the bowl of a stand mixer, add the yeast, 1 Tablespoon sugar and lukewarm milk into a mixing bowl. Stand for 10 minutes until the yeast has bubbled and frothed up.
  • Add the eggs, oil, sweet potato and sugar and mix until well combined.
  • In the meantime, sift together the flour, salt and spices.
  • Using the dough hook attachment, add in the flour mixture one cup at a time until a soft dough forms. Knead for 5 minutes and then add the cake mixture and citrus peel and knead for a further 3 minutes. The dough will be soft and slightly sticky
  • Turn onto a lightly floured surface to bring everything together with your hands. (This is a step I like to include)
  • Oil a large bowl and transfer the dough to the bowl. Cover with a tea towel/cling wrap and place in a warm spot. Allow the dough to rise for 1 hour or until doubled in size.
  • Turn the dough out onto a lightly floured surface. Divide the dough into 15 even pieces (average 110 grams per piece - I usually weigh each lump of dough to ensure they are the same size and bake evenly). Roll each piece of dough into a smooth ball.
  • Arrange the buns on one or two baking trays lined with parchment, leaving a little space for the dough to expand. Allow buns to rise for a further 45 minutes or until doubled in size.
  • Heat oven to 190℃
  • Mix the flour, sugar and water together until a thick paste forms. Allow to stand for 5 minutes. Spoon into a ziplock bag and cut off the tip. Pipe a line along each row of buns and repeat in the opposite direction to create crosses.
  • Bake for 15 - 18 minutes or until lightly golden brown.
  • While the buns are baking prepare the glaze by heating the castor sugar and water in a small saucepan. Bring to a boil and simmer for 2 minutes.
  • Brush the glaze over the top of the warm buns and leave to cool.
  • Store buns in an airtight container and enjoy!

Notes

Notes
  • If you can't find Safari Cake Mix you can use a mix of sultanas, raisins and currents to total 250g
  • Wheat Free Alternative: Flour can be replaced at a 1:1 ratio with Spelt Flour but when using Spelt add 2 teaspoons of Xanthan Gum.

Nutrition

Nutrition Facts
Traditional Hot Cross Buns
Amount Per Serving
Calories 341 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g44%
Cholesterol 29mg10%
Sodium 345mg15%
Potassium 258mg7%
Carbohydrates 60g20%
Fiber 3g13%
Sugar 13g14%
Protein 7g14%
Vitamin A 1315IU26%
Vitamin C 1.3mg2%
Calcium 47mg5%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

This website provides approximate nutritional information for convenience and as a courtesy only.

You may also like

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience on our site. By continuing to use our site you consent to the use of cookies. Accept Read More