Mrs. Rabbit's Hot Cross Buns Recipe
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
18 mins
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Additional Time
1 hr 30 mins
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Total Time
2 hrs 3 mins
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Servings
12 buns
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Calories
224 kcal
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Course
Bread, Baked Goods
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Cuisine
British
Mrs. Rabbit's Hot Cross Buns Recipe
Description
This recipe uses bread machine or stand mixer methods to knead a dough made from milk, butter, sugar, flour, salt, yeast, and mixed spices. Currants are added partway through the mixing to distribute evenly. After first rising until doubled, the dough is divided into 12 equal portions shaped into rounds. These are placed in a buttered pan and allowed to rise again in a humid warm place to prevent crust formation. A cross mixture made from flour and water is piped atop each bun before baking.
The buns bake until golden, and a sugar glaze applied while warm enhances shine and sweetness. The final product is a soft, slightly spiced bun studded with currants and bearing a traditional cross on top. The texture is tender yet structured, appropriate for breakfast or teatime. The spices provide a gentle warmth without overpowering the fruit.
Variations include using other dried fruits such as mixed dried fruit, raisins, or candied fruit in place of currants. The recipe includes advice for activating yeast separately and adapting mixing steps for stand mixers. The dough consistency should be monitored, and flour adjusted if too sticky. The glaze and cross give the buns their signature appearance and modest sweetness.
Ingredients
- 10 oz milk
- ¼ cup butter softened or melted, if using a bread machine
- ¼ cup sugar
- 3 ⅔ cups all-purpose flour or bread flour (you may need more flour if the dough is too sticky
- 2 tsp. mixed spice (more or less, depending on your preference - recipe for mixed spice is below this recipe card)
- 1 tsp salt
- 1 tsp. yeast dried
- ¾ cup currants
Cross Mixture
- 2 Tbsp water more or less as needed to get the gluey consistency
- 2 Tbsp flour
Glaze
- 2 Tbsp sugar
- 2 Tbsp water
Instructions
- Add the milk and melted butter to the bread machine bowl. Place the flour, sugar, salt and mixed spice on top of the liquid and make a well in the center, to which the yeast can be added.
- Set the bread machine to the dough setting and press start. If the dough is too sticky (sticks to your finger when touched, add a little more flour.) Add the dried fruit when the machine beeps to “add ingredients”.
- When the cycle has ended, make sure the dough has doubled in size, then shape into 12 equal pieces/rounds and place in a buttered 9″x13″ pan.
- Allow the buns to rise until almost doubled in size. I place mine in the oven with a jug of boiling water (so they won’t form a crust).
- While the buns are rising, mix the water and flour until it forms a thick, glue-like consistency.
- Put the mixture into a sandwich bag, piping bag, (or condiment bottle) and trim a tiny piece from one corner, if using the bag.
- Remove the buns from the oven, and set it to 400°F (200°). Pipe the flour and water mixture across the rows in each direction. See the photo above (do not pipe an X on each bun)
- Place the buns in the center of the preheated oven for about 15 to 18 minutes, or until golden brown.
- Meanwhile, make the glaze by melting the sugar in the water in a small pot over low heat. Allow to simmer for about two minutes, then brush the buns with the glaze as soon as they come out of the oven.
- Allow to cool slightly before serving, preferably with a hot cup of tea.
- The next day, slice them in half and toast them to serve with butter, and of course another cup of tea!
Notes
- Currants are classic, but you can substitute mixed dried fruit, raisins, or candied fruit as desired.
- Activate yeast in warm milk with a pinch of sugar before mixing for best rising action.
- When mixing by stand mixer, use the dough hook and add ingredients as described, adjusting flour to reach a workable dough.
- Let the dough rise until doubled before shaping and again before baking to ensure a soft crumb.
- Maintaining dough humidity during the second rise prevents crusts and promotes fluffiness.
- The flour and water mixture for the cross should form a thick glue-like consistency and be piped carefully onto the buns before baking.
- The glaze of sugar dissolved in water adds a sweet shine after baking; apply while buns are warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12buns
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 224kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 235mg | 10% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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