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Hot Cross Bun Recipe

Pleasantly sticky, delicately spiced and perfectly tender, this traditional treat makes the perfect Easter brunch.
2nd Apr 2021
In the past, the Nutritics team would gather for a sweet treat this Friday morning, and spill plans for the long weekend. Although we continue to work remotely, many of us will be flexing our creative muscles in the kitchen this weekend. 

While Easter eggs hold a special place in our hearts, our preference is for a hot cross bun, toasted till golden brown and slathered with quality Irish butter of course. 

Here’s our go-to recipe, based on that of Jamie Oliver. Unlike many others, the recipe does not call for an overnight rise, meaning you’ll be enjoying the citrusy, spicy scent of baking hot cross buns in your kitchen within hours. 

You can find a full nutritional breakdown for the buns in Nutritics here, which can be added with ease to your Libro food diary. For access to the full, original recipe, follow this link

Ingredients 

200 ml semi-skimmed milk
55 g unsalted butter
2 x 7 g sachets of dried yeast
455 g strong bread flour
1 teaspoon mixed spice
1 teaspoon cinnamon
1 pinch nutmeg
55 g caster sugar
2 balls of stem ginger
1 large free-range egg
2 tablespoons plain flour
55 g sultanas or raisins
30 g dried cranberries
2 tablespoons mixed peel
runny honey 

Method 

  1. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it. 
  2. Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside. 
  3. Transfer the warmed milk mixture to a medium bowl and stir in the yeast. 
  4. Sift the flour into a large bowl, then add 1 teaspoon of sea salt, the spices, and the sugar. Finely chop the stem ginger and stir it into the mix. 
  5. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl. 
  6. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy. 
  7. Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size. 
  8. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes. 
  9. Preheat the oven to 190ºC/375ºF/Gas 5. Grease and line a large baking tray. 
  10. Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go. 
  11. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size. 
  12. Place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste. 
  13. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon. 
  14. Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown. 
  15. Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool. 
  16. Slice open the sticky hot cross buns, spread with a little butter and serve – delicious!