Hot cross cinnamon buns
By OcadoLife
Published on 18 January 2022
This hybrid of two of our favourite sweet breakfast treats has just taken mornings to a whole new level. Hot cross buns might be an Easter tradition, but these are way too good to only eat once a year! If the buns make it through the first day without being eaten (not likely), they’ll keep in an airtight container for up to three days. Looking for more Recipes For Sharing? Look no further.Time and servings
2 hrs 50 minsTotal time
6Servings
2 hrs 30 minsPrep time
20 minsCooking time
Ingredients
- 220g unsalted butter
- 220ml whole milk, plus 2tbsp for brushing
- 250g plain flour
- 250g strong white bread flour
- 10g fast-action dried yeast
- 1½ tsp fine sea salt
- 160g golden caster sugar
- 1 tbsp mixed spice
- 2 large eggs
- 1 drizzle olive oil
- 2 tsp ground cinnamon
- 1 orange, zested
- 200g of sultanas
- 2 tbsp demerara sugar
Method
Step 1
To make the dough, place 100g of butter and the milk in a pan over a medium heat until the butter has melted and the milk is warm to the touch. Set to one side.Step 2
Put the flours, yeast, salt, 60g golden caster sugar and mixed spice into a large mixing bowl. Use a wooden spoon to combine, then make a well in the centre. Crack in the eggs and start to mix. Add the butter and milk mixture in a steady stream and keep combining into a rough dough.Step 3
Drizzle olive oil onto a clean work surface and turn out the dough. Using one hand and a dough scraper, start to work the dough. It will be very sticky, but during 10 mins of kneading it will become smooth and just tacky. Avoid adding flour or you may end up with dry, tough buns.Step 4
Shape into a smooth, round ball and place in a clean, lightly oiled bowl. Cover and leave to rise for 1-1½ hrs until doubled in size.Step 5
Preheat the oven to 200°C/180°C fan/gas 6 and line a roasting tin with baking paper.Step 6
Turn the dough out onto a lightly oiled work surface, gently knock the air out and reshape into a ball. Then roll out into a large rectangle, approximately 1cm thick and 42cm x 35cm.Step 7
To make the filling, put the remaining 120g butter into a small bowl with the remaining 100g caster sugar, cinnamon and orange zest and mash with a fork to combine. Spread the mixture over the dough using a palette knife, then evenly scatter with the sultanas.Step 8
Starting with the long edge closest to you, roll the dough up into a giant sausage. Give it a little roll over the last end to seal the dough together. Cut into 12 rounds (3.5cm thick) and place into the lined tin, cut side facing upwards (4 along the long edge, 3 along the shorter edge). Brush the tops with milk and sprinkle over the demerara sugar.Step 9
Bake for 15 mins or until cooked through and golden. Remove from the oven, cool in the tin for 10 mins, then transfer to a wire rack.