These fluffy, sweet buns are said to have first appeared in 12th-century England. Originally part of the Anglo-Saxon Easter tradition, they were baked to commemorate the crucifixion of Jesus””with the cross on top as a symbol. Interestingly, the buns are also divided into four parts, said to represent the phases of the moon and the four seasons.
Today, we’re baking them simply because they make the kitchen smell amazing“”and they’re perfect for breakfast, tea time, or dessert during the Easter break (and beyond). Traditionally made with raisins, we’ve swapped them for chocolate for that extra cosy, comforting touch.
Ingredients
- For the buns:
- 500 g cake flour, plus extra for dusting
- 20 g (2 sachets) dry yeast
- 130 g white sugar
- 11/2 tsp cinnamon
- 1/2 tsp nutmeg
- A pinch of salt
- 50 g unsalted butter, melted
- 2 large eggs, beaten
- 250ml cream or full cream milk
- 200g dark chocolate
- For the crosses:
- 5 tbls flour
- Water
- For the cinnamon butter:
- 140 g butter, softened
- 1/2 tsp ground cinnamon
Instructions
- Combine the flour, yeast, sugar, spices and salt in a bowl and mix until combined.
- In a measuring jug, whisk together the melted butter, eggs and milk then pour into the dry ingredients.
- Mix until a sticky, soft dough forms. Turn out onto a floured surface and knead for 5 minutes.
- Place the dough into a bowl and cover with clingfilm or a damp cloth then allow to rise for 1 hour.
- When the dough has risen, remove from the bowl and knead in the chocolate previsously chopped. Return to the bowl, cover and allow to rise for another 30 minutes.
- Pre-heat the oven to 180°c and line a large baking tray with baking paper.
- Form dough balls roughly the size of golf balls out of the risen dough and place in a circular pattern on the prepared baking tray.
- Mix together 5 tbls of flour and 3-4 tbls of water and pipe crosses onto the buns.
- Allow to rise for another 30 minutes then place in the pre-heated oven.
- Allow to bake for 25-30 minutes until the hot cross buns are golden brown and cooked through.
- While the buns are baking, combine 1/2 cup of water and 1/2 cup of sugar to make the glaze in a small saucepan and allow to come to a boil.
- When the buns have baked, remove them from the oven and immediately brush the glaze over the top.
- Allow to cool slightly.
- For the spiced honey butter, simply beat together 150 g butter and 1/2 tsp of ground cinnamon then serve with the warm hot cross buns.
