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hot cross bun try out

post #1 of 11
Thread Starter 
The first hot cross buns I made was a looooong time ago, my husband as was then the boy friend gave me 1/2 fresh yeast and asked me to make hot cross buns, and I have made them every year since. But I have always had a problem with them rising. I did find out that yeast and spice do not get along. But how to get round that problem. I have asked many many bakers on many lists and nobody could give me the answer. Then a couple weeks ago I came across this recipe where it was the same ingredients but assembled a different way. Today I tried it. Though there was still a few problems the main thing I wanted was for them to rise and they did. They don't look like much here in the picture, but they rose. I can titivate them with a cross and bake them away from each other and add more spice. yippee................... qahtan

post #2 of 11
That's an interesting way of baking them... in the round like Belgian buns. I couldn't see the recipe on the Aga site.

Here's the recipe I've used for years, and they always turn out successfully.

(makes approx 1 doz)

1 lb Strong white bread flour
1 tsp salt
1 tsp Mixed Spice
1 tsp Cinnamon
2 oz butter
2 tsp Easy-blend dried yeast
3oz raisins or sultanas
Zest of one lemon (or orange can be used)
2 oz caster sugar
8 fl oz milk
1 large egg
1 Vanilla pod split and the seeds removed (keep the split halves for the glaze)

4tbs Flour
4tbs Water

2tbs Sugar
4tsp Milk
2 Vanilla pod halves

Sift the flour, salt and spices into a large bowl and rub in the butter.
Mix in the yeast, vanilla seeds,sultanas, zest and sugar.

Warm (don't boil) the milk for two minutes while whisking in the egg, then add to the flour mixture.

Knead this dough on to a floured surface for 10 mins and divide into 12 balls.
Place on a baking tray, cover and leave to rise in a warm place for 1-2 hours (till double in size).

Preheat oven to Gas Mark 5.

Mix the flour with about 3-4 tablespoons of to make a thick batter.
Using a piping bag, carefully mark out a cross on each bun.
Bake for 20-30 minutes

Heat the milk, vanilla pods and the sugar, until the sugar has dissolved then brush each bun two or three times while it cools on a wire rack.

Split and butter. Or you can toast them if you don't want to eat them immediately.
post #3 of 11
Thread Starter 

hot cross buns.

Hi, thanks for the recipe, it is basically the same as I have, and again I see in your method where I have been going wrong.
Only one rise,and I have always done two.. shows what a ninny I am,,,, qahtan
post #4 of 11
What spices/herbs are you using?

Some have know properties of interfering with yeast.
post #5 of 11
I seem to remember in cookwise, that there is a list of the good and bad spices for yeast. the only bad one was mustard, the good ones were cardamom, ginger, nutmeg, and finally, cinnamon, which, however, inhibited the yeast when there was too much.

If you want a high rise, whatever the recipe, leave out the butter or fat, then when the dough is already kneaded, knead in COLD butter in slivers. Butter usually makes for a low rise if added melted to the dough, but if added cold to the kneaded bread, it seems to have an effect of "greasing the gluten" - the bread is actually lighter and higher. Try it.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
post #6 of 11
The most difficult bit for me was trying to get the 'crosses' to the right consistency so that they stayed on the bun!
post #7 of 11
Thread Starter 

Hot cross buns, try out

Thanks every one for your help. most times I use "mixed spice" this time I used allspice, nutmeg and mace.....
Also I will try that with the butter. thanks.
Have to make bread some when today. qahtan
post #8 of 11
Dear Gahtan,
those look fantastic! do you think I could have the recipe??you seem to be a real expert at bread making. I am going to try the honey bread in one of your last threads. It sounds so good and not very difficult for an inexperienced bread maker like me. I would love to know how to make croissants and then pain au chocolat... it seems so complicated when you have to incorporate the butter towards the end.. have you ever tried those?
post #9 of 11
Thread Starter 

2 recipes for hot cross buns,

The red star yeast is a better recipe and one I have made for years, the other recipe is a new to me one and the recipe is the buns shown in picture.
But I found that I had a fair amount of flour and fruit over that I could not get into the dough.but what buns it did make were very nice.


Hot cross buns
Makes 9 buns
Preparation time 30 mins to 1 hour
Cooking time 10 to 30 mins

For the Batter:
7g sachet easy-blend dried yeast
1 tsp light muscovado sugar
100g/4oz white bread flour
200ml/7fl oz hand-hot milk

For the Dough:
300g/10oz white bread flour
1 tsp salt
2 tsp mixed spice
1/2 tsp freshly grated nutmeg
grated rind of 1 orange
50g/2oz butter, cut into small pieces
50g/2oz light muscovado sugar
175g/6oz mixed dried fruit
1 egg, lightly beaten


1. Make the batter: grease a baking sheet. In a large bowl mix
together the yeast, sugar and flour. Stir in the milk and mix to a
smooth batter. Cover the bowl with a clean tea towel and leave to
rise for 25-30 minutes until the surface is covered with large
2. Make the dough: sift together the flour, salt, spice Stir in the
orange rind, add the butter and rub into the flour, then stir in the
sugar and dried fruit.
3. Add the dry mix and the beaten egg to the batter, and mix to a
soft dough; a large salad serving fork is perfect for this. Tip the
dough on to a lightly floured surface; knead for five minutes until
smooth and no longer sticky. Knead in more flour if still sticky
after five minutes.
4. Divide the dough into nine equal pieces and shape each into a
ball. Put on the baking sheet, a little apart, in a three by three
formation. Oil the inside of a large polythene bag and put the buns
and baking sheet inside it, loosely tied. Leave to rise for 1 ½
hours until the buns have doubled in size and spring back when
5. Preheat the oven to 220C/425F/Gas 7/fan oven 200C.

6 Bake the buns for 15-20 minutes until risen and golden brown.

I make Danish pastries but not croisants, if you want the Danish recipe give me a shout.... thank you for the compliment.. - qahtan
post #10 of 11
One of my first posts here was a plea for help in finding a recipe for Hot Cross Buns that my mother had years ago. One of the people here found the recipe for me online and I thought I'd post it here. They're about the best I've ever tasted.

Hot Cross Buns

5 1/2 cups all purpose flour
2 Tbsp. (2 packages) quick rise yeast
1/4 cup granulated sugar
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
3/4 tsp. allspice
1 cup raisins
1/2 cup mixed peel
3/4 cup water
1/2 cup milk
1/2 cup butter
2 large eggs, lightly beaten
3/4 cup mashed potato
1 egg yolk
1 Tbsp. water

Icing: 1 cup icing sugar
2 Tbsp. milk

Set aside 1 1/2 cups flour. In a large bowl, combine remaining flour, yeast sugar, salt, cinnamon, nutmeg, allspice and fruit.
Heat water, milk and butter until hot to the touch. Stir into dry ingredients.
Stir in eggs and mashed potato. Add enough flour to form a soft dough.
Knead dough on a floured surface for 5 minutes, adding additional flour sparingly.
Divide dough into 24 equal pieces. Shape each piece into a smooth ball. Place balls into a greased 11" by 16" roasting tin.
Cover pan with plastic wrap and place in a warm place to rise until double in size (20 to 30 minutes).
Slash crosses on tops of buns with a sharp knife. Combine egg yolk and water. Brush onto buns.
Bake at 375 degrees F for 20 to 25 minutes.
Cool on wire racks.
While buns are cooling, make icing by combining icing sugar and milk. Pipe or spoon icing into crosses on cooled buns.

Makes 2 dozen
“Britain is the only country in the world where the food is more dangerous than the sex.” - Jackie Mason
“Britain is the only country in the world where the food is more dangerous than the sex.” - Jackie Mason
post #11 of 11
many thanks.. will try today.
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