Spiced Hot Cross Buns with Raisins and Orange Peel
Inspired by techniques from NYT Cooking, America's Test Kitchen and Serious Eats.
A milk and butter dough spiced with cinnamon, ginger and cardamom is studded with raisins and candied orange peel, shaped into 12 buns, piped with flour-paste crosses and baked, then brushed with sugar glaze while hot.
Always check the labels of the products you use.
Method
- 1
Dough. Mix the flour, sugar, yeast, salt and spices, add the lukewarm milk, egg and melted butter and knead until smooth, then knead in the raisins and orange peel.
- 2
First rise. Cover and leave until doubled.
- 3
Shape. Shape 12 tight buns and prove in the tin until touching.
- 4
Crosses. Mix the 50 g flour with the 55 ml water to a thick paste and pipe lines across each row in both directions.
- 5
Bake. Bake at 180 °C (160 °C fan) for 24-26 minutes, until browned and 88-93 °C in the centre.
- 6
Glaze. Heat the 25 g sugar with the 1 tbsp water until dissolved, brush the hot syrup over the buns and serve warm.
Storage
Keep airtight at room temperature for up to 2 days, or freeze for up to 1 month. Toast split buns and serve with butter.
Free sugars
11.3 g per serving
22.6 % of the 50 g daily maximum · 45.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- stand mixer with dough hook
- cling film
- 23 x 33 cm baking tin, buttered
- small bowl
- piping bag or freezer bag
- small saucepan
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 297 kcal |
| Protein | 7.4 g |
| Carbohydrate | 54.5 g |
| of which sugars | 19.1 g |
| of which free sugars | 11.3 g |
| Fat | 5.7 g |
| of which saturates | 3.1 g |
| Fibre | 2 g |
| Salt | 0.55 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
