Spiced Jersey Black Butter Hot Cross Buns

Traditional British hot cross buns infused with the unique flavor of Jersey Black Butter and warming spices. Glazed with a simple sugar syrup for a delicious Easter treat or cozy breakfast.

Prep Time

30 minutes

Total Time

2 hours 30 minutes (including proving time)

Calories

3750

Level

Medium

Yields

12 servings

Cost

£0.60

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

500gStrong White Bread Flour(Plus extra for dusting)

£0.65

7gFast-Action Dried Yeast

£0.40

50gCaster Sugar

£0.20

2tspMixed Spice

£0.15

1tspGround Cinnamon

£0.10

1tspSalt

£0.02

150gJersey Black Butter(Softened)

£3.50

250mlMilk(Warm)

£0.30

1Egg(Lightly beaten)

£0.30

75gDried Currants

£0.40

75gDried Raisins

£0.35

50gCandied Peel(Finely chopped (optional))

£0.50

75gPlain Flour (for crosses)

£0.10

5tbspWater (for crosses)

50gCaster Sugar (for glaze)

£0.20

50mlWater (for glaze)

Total Cost

£7.17

£0.60 per serving

The Method

1
In a large bowl, combine the flour, yeast, sugar, mixed spice, cinnamon, and salt. Mix well.
2
Rub in the softened Jersey Black Butter until the mixture resembles breadcrumbs.
3
Warm the milk slightly (don't overheat) and whisk in the beaten egg.
4
Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
5
Add the currants, raisins, and candied peel (if using) and knead the dough on a lightly floured surface for 5-8 minutes, until smooth and elastic. You can also do this in a stand mixer with a dough hook.
6
Place the dough in a lightly oiled bowl, cover with cling film or a damp tea towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
7
Preheat the oven to 200°C (180°C fan/ Gas Mark 6).
8
Gently knock back the dough and divide it into 12 equal portions. Shape each portion into a smooth bun and place them on a baking sheet lined with parchment paper, leaving a little space between each bun.
9
Cover the buns loosely and let them prove for another 30-45 minutes, or until slightly puffed up.
10
While the buns are proving, make the crosses. Mix the plain flour with enough water to form a smooth, thick paste. Spoon the paste into a piping bag or a zip-lock bag with a small corner snipped off.
11
Pipe crosses onto the buns just before baking.
12
Bake the buns in the preheated oven for 20-25 minutes, or until golden brown.
13
While the buns are baking, prepare the glaze. Combine the sugar and water in a small saucepan and heat gently until the sugar has dissolved. Bring to a simmer and cook for 1-2 minutes, until slightly syrupy.
14
As soon as the buns are out of the oven, brush them generously with the sugar syrup glaze.
15
Transfer the hot cross buns to a wire rack to cool slightly before serving. Best enjoyed warm.

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My Notes

Nutrition Information

Nutrition per serving (105g)

3750 kcal / 15690 kJ

Carbs

650g

250% of RDA

Fat

90g

129% of RDA

Protein

95g

190% of RDA

Detailed Breakdown

Fibre

35 g

117% of RDA

Sugar

220 g

244% of RDA

Sodium

2900 mg

126% of RDA

Saturated Fat

55 g

275% of RDA

Chef's Tips

For a richer flavor, soak the dried fruit in rum or orange juice for a few hours before adding it to the dough.

If the dough is too sticky, add a little extra flour, one tablespoon at a time. If it's too dry, add a little extra milk, one tablespoon at a time.

For a shiny glaze, brush the buns with the sugar syrup while they are still very hot.

Hot cross buns are best eaten on the day they are made, but they can be stored in an airtight container for up to 2 days. Reheat gently before serving.

You can freeze baked hot cross buns. Thaw them completely before reheating.

Cooking Equipment

Large mixing bowl

Baking sheet

Saucepan

Oven

Wire rack

Wine Pairings

No wine pairing suggestions available for this recipe.

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