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Last year, and last week as it happens, I made a batch of Hot Cross Buns using a recipe that produces a firm, rustic, bun. Taste wise they are fine. The toast well too but they are, as I have said, rustic, lacking the springiness of a shop brought bun.

I tried out a different recipe yesterday, a recipe that requires a ferment before making the dough. Two knock-backs as well, which I thought was unusual. But the result is near-as-dammit to a perfect Hot Cross Bun. It is all in the texture and these buns have that soft, springy, bread-like texture last years recipe lacked. I cut down the dried fruit a little from the stated quantity and loved the simplicity of the Golden Syrup glaze

They are so good I ate five yesterday.

Not all in one sitting I hasten to add. One straight out of the oven. Another a few minutes later. The third with a cup of coffee a couple of hours after. While I was making some garlic soup another and the fifth as a ‘dessert’ after the soup. All untoasted and unadorned.

The fact I am leaving buttery fingerprints over the keyboard attests that they are just as excellent the next day toasted.

Hot Cross Buns – an entry for Waiter There’s Something In My… Easter Basket


  1. Pille says:

    I think I’ll bake some Hot Cross Buns this year as well (for the first time in my life) – and pre-ferment and knock the dough back, as I find the yeast pastries like such a treatment indeed.
    However, I’ll try not to be as greedy as to eat 5 (five!?!?!) in one day. Maybe three, tops..
    PS Up for a pint in April??

  2. johanna says:

    these look lovely! i definitely want to make some this year, now i am torn between yours and sam’s version!

  3. Trig says:

    They look very good. I often refer to the BBC Food website. Some recipes are off centre, but a lot of them are just fine. Usually a bit retro, but they work.

  4. Andrew says:

    Pille – hey, it was ONLY five :-) drink in April- you bet!
    Johanna – just read Sam’s post I think it’s the same recipe, only mine look better :-)
    Trig – i think this is the first one I have tried off the BBC. Does this one class as being ‘retro’? Not that I really understand what you mean.

  5. tigerfish says:

    I remember the hot cross bun song!

  6. Jen says:

    Mmmm. Those look very tasty. I can almost smell them from here, in all their yeasty goodness!
    If I didn’t have such a bad head cold, I’d make some today. But said headcold has robbed me of my appetite and my sense of smell. Maybe later in the week, though. Yum.

  7. Ash says:

    Hey, thanks for the tip on the recipe. Your buns look faaaabulous (hehe, doesn’t that sound so Sex & the City?)
    I have always used Delia’s recipe for hot cross buns. We can’t buy them in the shops here so I have to make my own. Unfortunately Delia’s turn into dwarf bread within a few hours of being baked. Hopefully this recipe will be less dwarvish and more edible.
    I also didn’t get to participate in the WTSIM event this month… maybe next time!

  8. Jeanne says:

    Oh wow those look GORGEOUS! If I promise to come and visit again, will you promise to make some?! I have always been a sucker for hot cross buns but I have always liked mine toasted with butter (and on day’s that I’m feelign stranger than usual, a smear of Marmite to balance the sweetness of the fruit. Don’t even ask!)

  9. sam says:

    great minds think alike andrew.
    I am glad you thought this recipe was ok too.
    and funny neither of us like currants.
    oh well…

  10. Trig says:

    Andrew – something wrong with the comments option on latest UK food blog list, I can’t register a comment.

  11. Andrew says:

    Cheers Trig, not sure why coments were ‘off’ but they are back on now!

  12. Lynne says:

    Congratulations, Andrew. Your photo was one of my favorite pics in the gallery. Beautiful colors and love the drip of the treacle.


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