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Hot Cross buns

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Adjust Servings:
1 Egg
95 g Sugar
500 g Manitoba flour
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Cloves
1 Grated orange
350 g Milk
8 g Fresh yeast
50 g up to 150 g raisins
50 g Butter
1 Yolk to brush
For the cross
Warm water
3 spoons Flour
1 teaspoon Maple syrup

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Hot Cross buns

Panini con la croce

  • Serves 12
  • Medium


  • For the cross




Hot cross buns literally “Panini con Croce” are delicious Easter cakes typical of the United Kingdom. These are soft and fragrant panini with raisins prepared with a spiced cinnamon leavened dough; whose peculiarity is a cross on the surface symbol of the resurrection of Christ, made with a glaze of water and flour. A unique goodness that dates back to 1300, when Thomas Rocliffe, a friar of the Abbey of S. Albans, created these “Buns” to offer to the poor on the occasion of Good Friday; since then, tradition has it that they are prepared every Easter Friday, to interrupt Lent!


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First of all mix flour, spices, sugar and yeast (if you are using fresh, dissolve it in 1 teaspoon of water)
Then add milk, mix or knead with K whisk of the planetary mixer.
Let it work for a few minutes until the liquids are absorbed. Add butter into small pieces and string until you get a single dough. Then add egg.
Add raisins previously softened for 10 minutes in hot water and orange peel.
Then knead well again, incorporating the raisins.
Knead your dough on a work surface to smooth the surface and form a round dough.

Cover it with cling film in a bowl and let rise in a temperate and dry place for about 3 hours until it triples in volume.

Transfer the dough to a work surface. Divide into pieces of 75/ 80 g each.

Then round each piece so as to obtain a well-sprinkled and smooth sandwich on the surface.

Transfer all the rolls to a traditional baking tray, previously lined with baking paper, at a distance of 1 / 1.5

Let them rise for about 1 hour
Then preheat the oven at 180 degrees
Brush the surface of your sandwiches with egg yolk.
Mix flour 1 teaspoon of maple syrup and 2 - 4 teaspoons of water; add it little by little. You will need to obtain a thick and not too liquid cream, which "writes" and falls like a heavy ribbon.
Pour into a piping bag and make a cross on the horizontal surface first, then add the vertical strip.
Bake them immediately in a static oven at 180 ° for about 20 minutes in the medium-high part of the oven until golden brown.
Then still hot, brushstrokes with honey.

Your Hot cross buns are ready!


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