Servings
Font
Back
0 from 252 votes

Mrs. Rabbit's Hot Cross Buns Recipe

Beautiful British Hot Cross buns recipe from Mrs. Rabbit (Peter's mother) :)

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 3 mins
Servings: 12 buns
Calories: 224 kcal
Course: Bread , Baked Goods
Cuisine: British

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

    Cup of Yum
  1. 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.
  2. 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”.
  3. 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.
  4. 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).
  5. While the buns are rising, mix the water and flour until it forms a thick, glue-like consistency.
  6. Put the mixture into a sandwich bag, piping bag, (or condiment bottle) and trim a tiny piece from one corner, if using the bag.
  7. 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)
  8. Place the buns in the center of the preheated oven for about 15 to 18 minutes, or until golden brown.
  9. 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.
  10. Allow to cool slightly before serving, preferably with a hot cup of tea.
  11. The next day, slice them in half and toast them to serve with butter, and of course another cup of tea!

Notes

  • Directions for stand mixer:
  • Currants are traditional, but use mixed dried fruit, raisins, or even some candied fruit, if you like.
  • Activate the yeast in the warm milk with a pinch of sugar.
  • Meanwhile, mix the softened butter and sugar until well combined, then add a little of the milk mixture.
  • Remove the paddle and insert the dough hook then add some flour. Add the rest of the milk, flour, salt and mixed spice and let the machine knead the mixture into a dough. (If using cups, begin with the lesser amount of flour, and only add more to acheive a workable dough.)
  • Continue run the machine for about 5 minutes; after a soft and smooth dough has formed add the currants. Mix through then stop the machine. Cover and let the dough double in size, then proceed with STEP 2 in the main recipe to shape the dough, etc.

Nutrition Information

Serving 1 Calories 224kcal (11%) Carbohydrates 39g (13%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Trans Fat 0.2g Cholesterol 13mg (4%) Sodium 235mg (10%) Potassium 111mg (3%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 175IU (4%) Vitamin C 13mg (14%) Calcium 46mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 12buns

Amount Per Serving

Calories 224

% 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.