Hot cross buns from Bake: My Best Ever Recipes for the Classics (page 124) by Paul Hollywood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on April 22, 2025

    What I'd consider a normal-sized apple was about twice as much as would mix into the dough along with the raisins and peel, but I incorporated as much as I could. Shaping was tricky due to all the mix-ins, so some buns looked a little wonky. There was way more paste (for the cross) and syrup than needed. The buns were quite large and mine took 5 extra minutes to bake. The mix-ins made the texture kind of heavy, but the flavor was very good. The cross was chewy but easy to remove. Buns were still fresh the morning after baking and also very good toasted with butter later on.

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