Traditional English Hot Cross Buns

Preparation info

  • Dough Yield:


    buns at 2.7 oz each
    • Difficulty


Appears in


By Jeffrey Hamelman

Published 2004

  • About

These Hot Cross Buns are Rolls of Substance, lightly sweetened, but not to the extent that the sweetness overpowers the spice or the fruit. The crossing paste is piped on just before the bake, and becomes integrated to the bun itself, unlike the sweet white icing that is generally seen in North America, which is piped on after the buns have cooled. Once baked, the buns are quickly brushed, while good and hot, with simple syrup. This gives them a lustrous appearance, contributes slightly to