Make the most of the long Easter weekend and fill the house with the smell of spiced buns baking with this easy recipe from Foulgers Dairy. You can’t enjoy Easter to its fullest without them! Plus, you’ll be sure to impress your guests once they learn that you made a batch of classic Easter hot cross buns from scratch.
Why Do We Eat Hot Cross Buns at Easter?
These tasty, spiced sweet buns are made with currants or raisins, marked with a cross on the top, and traditionally eaten on Good Friday in the UK.
The act of eating this humble bun marks the end of Lent because they are made with dairy products which were traditionally forbidden during this period. Different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial.
English folklore includes many superstitions surrounding hot cross buns, too. One of them says that buns baked and served on Good Friday will not spoil or grow moulder during the subsequent year and another encourages keeping such a bun for medicinal purposes!
Did you know… As well as being enjoyed in the UK, they are also traditionally eaten on Good Friday in Ireland, Australia, Canada, New Zealand, South Africa and some parts of the Americas!
Easy Hot Cross Bun Recipe
Delicious warm from the oven, or lightly toasted for tea, breakfast or a snack. Bake your hot cross buns with fresh, local ingredients from Foulgers Dairy for the perfect Easter treat.
For the buns:
- 500g strong white bread flour
- ½ tsp salt
- 2 heaped tsp mixed spice
- 50g caster sugar
- 50g butter, chopped into cubes
- 200g mixed dried fruit
- 7g sachet easy-blend dried yeast
- 200ml Suffolk milk
- 2 free range eggs
For the crosses and glaze:
- 3 tsp plain flour
- Suffolk Runny Honey for brushing
- Tip the flour into a bowl and stir in the salt, mixed spice and sugar.
- Rub in the butter with your fingertips. Stir in the dried fruit, then sprinkle over the yeast and stir in. Gently warm the milk so it is hot, but still cool enough to put your finger in for a couple of seconds. Beat with the eggs, then pour into the dried ingredients.
- Using a blunt knife, mix the ingredients to a moist dough, then leave to soak for 5 mins. Take out of the bowl and cut the dough into 8 equal pieces.
- Shape the dough into buns on a floured surface. Space apart on a baking sheet, cover loosely with cling film, then leave in a warm place until half again in size. This will take 45 mins-1 hr 15 mins, depending on how warm the room is.
- When the buns are risen, heat oven to 220C/fan 200C/gas 7. Mix the flour with 2 tbsp water to make a paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun.
- Bake for 12-15 mins until risen and golden. Trim the excess cross mixture from the buns, then brush all over with honey or golden syrup. The buns will keep fresh for a day. After that they are best toasted and served with butter.
Trying this easy hot cross bun recipe this Easter? Don’t forget to pack your pantry with fresh, local ingredients. Check about local delivery here or please call our friendly team on 01473 784999 to discuss placing a regular order with Foulgers Dairy.