Hot cross buns

Hot cross buns
As mentioned several times before, I’m trying to practice my bread-making more, as I’m not particularly good at it. These Easter hot cross buns from a Paul Hollywood recipe presented a bit of a challenge for me, but I think I just about overcame it!

One of the intriguing things about this recipe is the addition of chunks of fresh apple, which help keep the hot cross buns moist and add a bit more flavour. There are also a lot of sultanas and mixed peel, along with a generous helping of cinnamon.

The main issue I had to grapple with was, as always, the proving of the dough. The recipe says it takes 4 hours in total to prove the dough (you need to do it three times), but the whole thing including baking took me well over 7 hours!

Hot cross buns
The problem was that the dough seemed ridiculously slow to rise. Things improved when I attempted to warm up the kitchen, covered the trays with greased clingfilm instead of placing them in plastic bags and placed the final shaped dough balls on a chair in front of a hot oven (the last two points are Lorraine Pascale tips!), but I suspect the sheer weight of all the fruit in the dough inhibited the rise somewhat. Either that or I should have kneaded the dough a lot more!

I also had issues with shaping the dough into nice, neat, round buns, which is an ongoing problem for me! Some of the buns ended up slightly deformed as a result, but I just ate those first…

Hot cross buns
I baked the buns in two batches. The first batch was nearly burnt on top, so I put the second batch in for a few minutes less than the first, which seemed to help.

Hot cross buns
Despite the near-burning and the proving issues, the buns tasted so good. The first one I had, fresh from the oven, was absolutely delicious and beautifully sticky from the apricot jam glaze. They were equally good toasted and buttered, too. I really can tell the difference between these and shop-bought hot cross buns!

Would I make these again? Well, perhaps in the height of summer and when I know I have a whole day free! If you have a warmer kitchen than mine, I would recommend this recipe. Paul Hollywood might be a harsh taskmaster, but his bread recipes really do tend to be a cut above the rest.

Hot cross buns
Paul Hollywood’s hot cross buns recipe

Can be found here:


2 thoughts on “Hot cross buns

  1. Oooh, these look delicious and I love the idea of including apple chunks! I always have trouble with proving my dough too. The only time I ever make bread is for Thanksgiving, so November. I usually put the radiator on in the bedroom before I start mixing the dough, so there’s somewhere warm and out of the way. The boiler cupboard sometimes works too.

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