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cinnamon and orange hot cross buns

Submitted by Jane01 11 June 2009

Lovely whilst still warm with a good smattering of butter. Also freeze well.



400g/14oz white bread flour,7g sachet easy-blend yeast,70g/2 1/2 oz light muscovado sugar,1 tsp salt,2 tsp ground cinnamon,1/2 tsp grated nutmeg,grated rind of 1 orange,50g/2oz butter cut into small pieces,175g/6oz mixed dried fruit,1 egg lightly beaten,200ml/7fl oz hand hot milk,,For the crosses:-,2 tbsp plain flour,,For the glaze:-,1 orange,50g/2oz caster sugar,,


Sift together the flour, salt, cinnamon, nutmeg. stir in the orange rind and yeast, add butter and rub in; stir in the sugar and dried fruit.
Add the milk and the beaten egg, and mix to a soft dough.
Tip onto a lightly floured surface and knead for about 5 minutes until smooth and not sticky, adding a little more flour if necessary.
Cut into 9 pieces, shape each into a ball and place onto a greased baking sheet. With a sharp knife mark the crosses.
Cover with a piece of lightly oiled polythene and leave to prove in a warm place for about 1 1/2 to 2 hours, or until doubled in size.

The crosses:-
mix the flour with 2 tbsp water and pipe the mixture along the crosses on the buns

Bake at 220C/Gas 7/ fan oven 200C for 15 - 20 minutes.

Pare the orange rind and cut into thin strips, before putting into a pan with the sugar and 3 tbsps of water.
Bring to the boil, stirring until the sugar has dissolved, then boil rapidly to make a light syrup (approx 2 mins).

When buns are cooked, transfer to a cooling rack and brush immediately with the glaze. Leave to cool.

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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