Cross buns with raisins
Soft, spicy hot cross buns with raisins and a flour cross on top.
150 min · 12 servings
Per serving
Approximately 259 kcal Protein: 6.0 g Fat: 5.3 g Carbohydrates: 47.5 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Milk, Eggs, Wheat/Gluten
If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.
NHS: food allergyIngredients
- Wheat flour for dough - 450 g
- Wheat flour for crosses - 40 g
- Milk – 240 ml
- Water for crosses - 40 ml
- Dry yeast - 7 g
- Sugar - 60 g
- Butter - 55 g
- Egg - 1 pc.
- Brown raisins – 130 g
- Cinnamon – 2 g
- Nutmeg - 0.5 g
- Salt - 4 g
- Honey for glaze - 20 g
How to cook
- Combine dough flour, yeast, sugar, salt and spices. Add warm milk, egg and soft butter, knead for 8 minutes.
- Stir in raisins. Cover and let dough double in size, about an hour.
- Divide into balls according to the number of servings, place on a baking sheet and leave for 30 minutes.
- Mix cross stitch flour with water to form a paste. Place in a bag, cut off a corner and apply crosses.
- Bake at 190°C for 18–22 minutes. Brush warm buns with honey and cool.
Products for the recipe
- Raisins brown — Brown raisins are included in the recipe. The quantity depends on the number of servings.
Homemade adaptation with dry yeast, raisins instead of currants and traditional flour paste cross. Portions and amount of flour are specified in grams. Russian text and home proportions: Vostok Food, CC BY-SA 4.0.
Source: Wikibooks: Hot Cross Bun · CC BY-SA 4.0