This is the same great recipe that I first published in 2014, with updated pictures and a step-by-step video. If there was ever a food that reminds me of Easter as a child, it’s the hot cross bun. Traditionally eaten in the UK, New Zealand, Australia, South Africa and Canada for breakfast on Good Friday. In fact, all kids growing up in England are made aware of the Easter nursery rhyme about these buns that was published in London in 1798. Hot cross buns!Hot cross buns!One a penny, two a penny,Hot cross buns! If you have no daughters,Give them to your sons. One a penny, two a penny,Hot cross buns! We all know good food takes time, so there’s a little kneading involved and a little rising, the buns, not you. The dough is kneaded after mixing and then left to rise. After the first rise, the dough is kneaded again, shaped into buns and risen for the second time. Before they are baked a cross is made across the top of the buns. This is a paste of flour, sugar and water is piped into the cuts so when the buns are baked the cross is visible. Tips for working with yeast
Make sure your yeast is fresh. If it is not, it will not activate. The water for the yeast must be around 105– 115 °F (40 – 46°C) warm enough to feel comfortable on your skin to not under activate or kill the yeast. A thermometer can help with this.
How long do hot cross buns keep?
They are best eaten the day they are made. Any that I don’t eat, I keep in an airtight container at room temperature for a couple of days. Beyond that, I freeze them up to 3 months. To reheat, wrap the frozen buns in foil and bake at 350°F/ 177°C for 15-20 minutes. If you’ve tried these Traditional Hot Cross Buns or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers! More Easter Recipes:
Roasted Carrot and Parsnip Purée Mandarin Orange Spiced Glazed Ham
Easter Chocolate Creme Eggs
*105– 115 °F (40 - 46°C) warm enough to feel comfortable on your skin
