Hot Cross Buns

Name: Hot Cross Buns
Yield: Makes 12 Buns
Cuisine: United Kingdom
Ingredients: 150 g (5½ oz/1¼ cups) sultanas; 1 teaspoon powdered gelatine; ½ tablespoons caster (superfine) sugar; ¼ teaspoon caster (superfine) sugar; 30 g (1 oz/¼ cup) plain (all-purpose) flour; 500 g (1 lb 2 oz/4 cups) white strong flour; 2 tablespoons caster (superfine) sugar; 1 teaspoon mixed spice; 1 teaspoon ground cinnamon; 40 g (1½ oz) butter; 1 tablespoon dried yeast or 30 g (1 oz) fresh yeast

Preparation info

Makes
12
Buns

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Traditionally eaten on Good Friday, hot cross buns are small yeast buns flavoured with spices and raisins or sultanas. The custom of eating the buns on Good Friday was popularised in Tudor England when a law was introduced that forbade the sale of the spiced buns except on Good Friday, Christmas and at burials.