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–+ servings
hot cross buns and tea

Mrs. Rabbit's Hot Cross Buns Recipe

Course Bread, Cookies & Pastries
Cuisine British
Prep Time 15 minutes
Cook Time 18 minutes
Proofing Time 1 hour 30 minutes
Total Time 2 hours 3 minutes
Servings 12 buns
Calories 224
Author Mrs. Rabbit (adapted by Christina's Cucina)
Beautiful British Hot Cross buns recipe from Mrs. Rabbit (Peter's mother) :)

Ingredients

  • 10 oz milk
  • ¼ cup butter softened or melted, if using a bread machine
  • ¼ cup sugar
  • 2 ½ cups all purpose flour or bread flour (you may need more flour if the dough is too sticky)
  • 2 tsp. mixed spice (more or less, depending on your preference - recipe for mixed spice is below this recipe card)
  • 1 tsp salt
  • 1 tsp. yeast dried
  • ¾ cup currants

Cross Mixture

  • 2 Tbsp water more or less as needed to get the gluey consistency
  • 2 Tbsp flour

Glaze

  • 2 Tbsp sugar
  • 2 Tbsp water
US Customary - Metric

Instructions

  • Add the milk and melted butter to the bread machine bowl. Place the flour, sugar, salt and mixed spice on top of the liquid and make a well in the center, to which the yeast can be added.
  • Set the bread machine to the dough setting and press start. If the dough is too sticky (sticks to your finger when touched, add a little more flour.) Add the dried fruit when the machine beeps to “add ingredients”.
  • When the cycle has ended, make sure the dough has doubled in size, then shape into 12 equal pieces/rounds and place in a buttered 9″x13″ pan.
  • Allow the buns to rise until almost doubled in size. I place mine in the oven with a jug of boiling water (so they won’t form a crust).
  • While the buns are rising, mix the water and flour until it forms a thick, glue-like consistency.
  • Put the mixture into a sandwich bag, piping bag, (or condiment bottle) and trim a tiny piece from one corner, if using the bag.
  • Remove the buns from the oven, and set it to 400°F (200°). Pipe the flour and water mixture across the rows in each direction. See the photo above (do not pipe an X on each bun)
  • Place the buns in the center of the preheated oven for about 15 to 18 minutes, or until golden brown.
  • Meanwhile, make the glaze by melting the sugar in the water in a small pot over low heat. Allow to simmer for about two minutes, then brush the buns with the glaze as soon as they come out of the oven.
  • Allow to cool slightly before serving, preferably with a hot cup of tea.
  • The next day, slice them in half and toast them to serve with butter, and of course another cup of tea!

Notes

Directions for stand mixer:
  1. Activate the yeast in the warm milk with a pinch of sugar.
  2. Meanwhile, mix the softened butter and sugar until well combined, then add a little of the milk mixture.
  3. Remove the paddle and insert the dough hook then add some flour. Add the rest of the milk, flour, salt and mixed spice and let the machine knead the mixture into a dough. (If using cups, begin with the lesser amount of flour, and only add more to acheive a workable dough.)
  4. Continue run the machine for about 5 minutes; after a soft and smooth dough has formed add the currants. Mix through then stop the machine. Cover and let the dough double in size, then proceed with STEP 2 in the main recipe to shape the dough, etc.
Currants are traditional, but use mixed dried fruit, raisins, or even some candied fruit, if you like.

Nutrition

Serving: 1 | Calories: 224kcal | Carbohydrates: 39g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 235mg | Potassium: 111mg | Fiber: 1g | Sugar: 7g | Vitamin A: 175IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!