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Hot Cross Buns

Traditional Hot Cross Buns

By StorkPublished on 24 April 2022Since its launch in 1920, Stork has established itself as one of the most trusted names in home baking. When Stork soft tub margarine was introduced in the 1970's, it pioneered the all-in-one method of making sponge cakes. Stork has been a kitchen staple for over 90 years - from beginner cakes to celebrity chefs. The Stork range contains a great fat content for baking, whether its cupcakes, pastries or something a bit more special. Use Stock block in a foil wrapper for perfect pastry, biscuits and crumbles, and Stork tub for light fluffy cakes.
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Time and servings

30 minsTotal time
8Servings
15 minsPrep time
15 minsCooking time

Ingredients

  • 280 g of strong plain flour, 225g for the buns, 55g for the crosses
  • 1 tsp of mixed spice
  • 50 g of stork margarine, 25g for the buns, 25g for the crosses
  • 1 tsp of salt
  • 6 g of fast action dried yeast
  • 40 g of caster sugar, plus 2 tbsp for the glaze
  • 55 g of mixed dried fruit
  • 25 g of mixed chopped peel
  • 150 ml of semi skimmed milk, plus 1 tbsp for the glaze

Method

  • Step 1

    Start by preheating your oven to 220°C, 425°F or gas mark 7. Then put the Stork, sieved flour and salt into a large bowl and rub into a fine breadcrumby mixture.

  • Step 2

    Stir in the yeast, sugar, fruit, peel and spice. Warm the milk until tepid, pour it into the bowl, and mix together into a soft dough.

  • Step 3

    Place the dough onto a floured surface and knead until elastic and no longer sticky. Shape into 8 buns and place them onto a greased baking sheet.

  • Step 4

    Cover them with lightly oiled cling film and leave in a warm place for around 45 minutes, until almost doubled in size.

  • Step 5

    To make the crosses, blend the Stork with the flour and 4 tablespoons water. Remove the cling film from the buns and pipe the mixture across them. Pop them in the oven for 15 minutes or until golden brown and cooked through.

  • Step 6

    To make the glaze: Gently warm the sugar and milk together. Brush it over the buns, and pop them back into the oven for another 2 minutes. Leave them to cool on a plate or rack before serving.