Hot Cross Buns, traditionally eaten on Good Friday are an Easter staple. They are fairly straight-forward to make and are well worth having a go at as they’ll be much tastier than a supermarket version. These have the added bonus of another Easter staple – chocolate!
I have also topped my buns with a delicious maple glaze and of course the obligatory Cross over the top which is made with a mixture of flour and water. I like to use dried cranberries, too, but you could use sultanas instead.
A couple of tips:
- Fast action yeast can go straight in with the dry ingredients. Yeast does not like warm liquid, so make sure that the milk and butter mixture has cooled back to room temperature before adding to the dry ingredients
- Adding the chocolate chunks in after the first prove will help to keep them from melting.
More hot cross bun flavours and recipes:
Hot Cross Buns with Dark Chocolate, Orange and Ginger by Katie Bryson for Waitrose
Dairy Free Hot Cross Buns by Jane at The Hedge Combers
Coconut and Mango Hot Cross Buns by Recipes from a Pantry by Bintu
More Spring Recipes:
No Bake Creme Egg Cheesecake
Wishing you a happy and peaceful Easter
A version of these Hot Cross Buns were previously featured by the Good Food Channel website. Styling, recipe and images Ren Behan.