Prep
2 HRBake
20-25 minsServes
20Difficulty
Hard About
A classic Easter treat, Hot Cross Buns are delicious spicy fruit buns that are irresistible when slathered in butter. We definitely believe that they should be enjoyed all year round!
Cranberry & Orange Hot Cross Buns Recipe
To make the buns
Start by mixing the yeast with a tablespoon of whole milk and a teaspoon of caster sugar in a large mixing bowl, until the yeast has completely dissolved. Leave on the side for 15 minutes until little bubbles start to appear.
Sieve in the flour, followed by the cinnamon, nutmeg and mixed spice. Add to this the rest of the milk, golden caster sugar and the egg, and stir well.
Using your hands, start binding the mixture together for 5 minutes until it forms a dough. Add the soft butter gradually, one chunk at a time, whilst kneading the dough. This should take 2 to 3 minutes and should result in a sticky dough. Knead for a further 5 minutes until you have a shiny and smooth dough.
Add to your dough the dried cranberries and candied orange peel and knead for 3 more minutes. Finally, cover your bowl with a clean tea towel and leave to proof in a bowl that has been lightly greased with butter, at room temperature for 1h30 minutes. The dough should have doubled in size.
Remove your dough from the mixing bowl, and place on a lightly floured work surface. Divide your dough into 20 pieces weighing 50g each. Roll each dough piece against the palm of your hand to create smooth round buns. Place these onto a large baking tray lined with baking paper, leaving a gap between them.
Proove the buns for a second time, covering the tray with a tea towel and leaving to rise at room temperature for about an hour, until they have doubled in size and the bun's sides are touching each other.
Whisk together the large egg and teaspoon of milk. Delicately brush the buns with that eggwash.
Preheat your oven to 240C/ 220C fan/ Gas 8.
For the crosses
Meanwhile, to make the crosses, gently whisk together the flour, sugar oil and milk into a smooth paste.
Fill a small piping bag with the mixture and, using scissors, cut a small hole at the end of it.
TOP TIP
If you do not have a piping bag, you can easily make one using baking parchment. Cut a large triangle into the baking paper, and roll the longest edge on itself until you have a cone. Add in your mixture, cut a small hole at the end and start pipping!
Pipe the mixture on top of the buns in a cross shape and transfer the buns to the oven.
Reduce your oven temperature to 200C/ 180C fan/ Gas 6 and bake for 20 to 22 minutes until golden.
For the glaze
Whilst your buns are in the oven, heat up gently the Lyle's Golden Syrup in a pan.
As soon as you remove the buns from the oven, carefully brush them with the hot golden syrup, and set aside to cool on a wire rack for around 15 minutes, before serving.
Ingredients – 14 items
1
For the buns
Easy-bake yeast
Milk
Fairtrade Tate & Lyle Golden Caster Sugar
Plain flour
Ground Cinnamon
Nutmeg
Freshly grounded
Mixed spice
Milk
Whole
Fairtrade Tate & Lyle Golden Caster Sugar
Large eggs
Butter
Soft, unsalted, room temperature
Cranberries
Dried, unsweetened
Mixed peel
Sea salt flakes
For the cross
Plain flour
Icing sugar
Olive oil
Milk
For the glaze
Lyle’s Golden Syrup
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INGREDIENTS:
200g Tate & Lyle Caster Sugar
175g Butter
3 Large Eggs
1 Large Pear (cored and finely diced)
1 tsp Vanilla Extract
175g Self Raising Flour
2 tsp Cinnamon
For the Lemon Frosting
150g Tate & Lyle Icing Sugar
1 Lemon (zested and juiced)
METHOD:
Cream the butter with the sugar, then beat in the eggs one at a time, adding a small amount of flour after each addition. Then add your vanilla extract, diced pear and the remaining flour and cinnamon. Mix well!
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
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Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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