Ruth Pretty's Hot Cross Buns Recipe

With Easter around the corner, we thought it might be nice to share Ruth's legendary recipe for Hot Cross Buns with you all.

We know Easter buns can be tricky to make - so if you're not up to baking this year, we've made them for you. Parbaked to perfection, simply finish Ruth's Hot Cross Buns at home and enjoy them warm from the oven, just as they should be.

Order Ruth Pretty’s Hot Cross Buns Here

Ingredients
(Makes 32x40g buns)

For the Buns
75g butter, barely melted
125mL (1⁄2 cup) cold milk
125mL (1⁄2 cup) boiling water
60g (4 tsp) active dried yeast
280g (2 cups) Baker’s flour
1 egg
1⁄4 cup honey
280g (2 cups) Baker’s flour
1⁄2 tsp salt
15g (1 tbsp) mixed spice
20g (1 1⁄4 tbsp) ground cinnamon
15g (1 tbsp) ground ginger
5g (1 tsp) ground cloves
100g (1⁄2 cup) brown sugar
250g (1 cup) currants
1⁄4 cup mixed peel

For the Crosses
60g cold butter
140g (1 cup) Baker’s flour
about 125mL (1⁄2 cup) cold water

For the Glaze
15mL (1 tbsp) honey
15mL (1 tbsp) golden syrup
15mL (1 tbsp) water

Method
Melt butter in a large bowl, add milk and water. When the mixture is about
body temperature, sprinkle in yeast. Stir after two minutes to ensure yeast
has dissolved, then add the first measure of flour, egg and honey.

Stir well to make a batter-like mixture, then cover with Glad Wrap and leave in
a warm place for about 30 minutes.

Sieve flour, salt, mixed spice, cinnamon, ginger and cloves into a large bowl. Add brown sugar, currants and mixed peel.

Add to the risen yeast mixture and mix to make a dough just firm enough to
knead, adding extra flour if necessary.

Knead in an electric mixer with a dough hook or by hand on a lightly floured
surface for 10 minutes or until the dough forms a soft ball.

Preheat your oven to 200°C.

Cut the dough into 40g pieces and shape each piece into round balls.

Place onto a sprayed baking tray, leaving about 1 cm between each bun.

Cover with a clean tea towel and leave in a warm place until doubled in size
(which usually takes 30-60 minutes).

To make the crosses, rub butter into flour and add enough water to make a
thin floury batter. Transfer into a piping bag with a small round nozzle.

Pipe a cross onto each buns and bake in the oven for 12-15 minutes or until
lightly browned and hollow sounding when tapped lightly.

To make the glaze, bring honey, golden syrup and water to the boil in a small
saucepan. Brush the glaze immediately over the hot buns.