I guess they’re just that versatile. Also good for evening snacks, brunch, and the time you’re making a cup of tea and they’re right next to the cups - so a nibble of the corner ends up being a whole one.
I LOVE easter baking. I’m not as fussed about making Easter cakes and sweet treats (it almost seems pointless when you can just eat crunchy Easter chocolate straight from the fridge - my favourite), but I’m all about the breakfast/brunch bread treats like these hot cross buns, my chocolate orange version, raspberry and almond-stuffed croissants or these savoury ham and cheese croissants. Total bread fiend over here.
So how do you get the fluffiest hot cross buns?
So lets take a look at the recipe. First we add the flour, sugar, salt and yeast to a bowl. Then add the milk, butter and orange zest to a jug and heat in the microwave (or pan) until hot, but not so hot it would burn you. Add this liquid to the flour mixture (don’t pour directly on the yeast), then give it a mix. Add the egg and mix that in too, then knead for 5-6 minutes using a dough hook or 5-10 minutes by hand. Transfer to an oiled bowl, cover with clingfilm and prove for 1-2 hours, until doubled in size:
Add in the sultanas and cinnamon, then knead the dough, knocking the air out of it for a couple of minutes. Divide into 19 balls (I weighed the dough and then divided into 19, and weighed each ball - approx 55g each - but you can do it by eye). They will look small - about the size of a ping pong ball. Don’t worry, they’ll expand. Arrange the balls on a lined baking tray, leaving a small gap in between the balls to allow them to expand, and cover the tray with a plastic bag and allow to prove for another hour. Putting the tray in a bag helps keep the warm air in, without letting the buns dry out. Mix together flour and water, then transfer to a piping bag. Snip off the end, and pipe crosses onto each bun. Place in the oven to cook for 20 minutes.
Remove from the oven and brush on the warm marmalade whilst the buns are still hot.
Here’s the video:
The Hot Cross Buns with Marmalade Glaze Recipe:
This post was first published in April 2014. Updated in April 2019 with new photos, video and recipe tips. Chocolate Orange Hot Cross Buns Giant Creme Egg Cheesecake Dip Cadbury Creme Egg with cinnamon toast soldiers Roast Shoulder of Lamb Easter Chocolate Caramel Egg Mille Feuille and when Easter is over check out my 10 ways to use up leftover Easter eggs. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
