07/04/2017 admin

Easter is delicious! Hot cross buns

En el Reino Unido es tradición comer hot cross buns por Pascua además de los típicos huevos de chocolate.

Los Hot cross buns son unos panecillos especiados que contienen fruta deshidratada en la masa (pasas, naranjas, albaricoque…). Su nombre hace referencia a la cruz (cross) que decora la parte superior. Normalmente se elaboran y se comen en Viernes Santo.

Los hot cross buns son deliciosos, por eso hoy queremos compartir una receta del famoso cocinero británico Jamie Oliver. Tiene fama internacional, de modo que es bastante fácil conseguir sus libros de recetas traducidos a nuestro idioma.

Además, después de la receta encontraréis dos vídeos para ayudaros a cocinar. El primero es de la británica Mary Berry, que os enseñará a hacer panecillos al estilo tradicional, y el segundo es de la canadiense Nicole Knegt, con la que aprenderéis a hacer hot cross buns sin gluten.

¡Es hora de cocinar y practicar inglés!


Hot cross buns

Hot cross buns


makes  12

cooks in  2H 30M

difficulty  not too tricky


  • 200 ml semi-skimmed milk
  • 55 g unsalted butter
  • 2 x 7 g sachet dried yeast
  • 455 g strong bread flour, plus extra for dusting
  • 1 teaspoon sea salt
  • 1 teaspoon mixed spice
  • 1 teaspoon cinnamon
  • ½ whole nutmeg
  • 55 g caster sugar
  • 2 pieces stem ginger
  • 1 large free range egg
  • 2 tablespoons plain flour
  • 55 g sultanas or raisins
  • 30 g dried cranberries
  • 2 tablespoons mixed peel
  • runny honey , to glaze


  1. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it.
  2. Meanwhile, add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.
  3. Transfer the warmed milk mixture to a medium bowl and stir in the yeast. Set aside.
  4. Sift the flour into a large bowl, then add the salt, spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.
  5. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.
  6. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.
  7. Return the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.
  8. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.
  9. Preheat the oven to 190°C/375°F/Gas 5. Grease and line a large baking tray.
  10. Divide the dough into 12 equal pieces and roll each into balls. Evenly space them out on a lined baking tray as you go.
  11. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
  12. Meanwhile, place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.
  13. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.
  14. Place the buns into the preheated oven for 15 20 minutes, or until golden brown.
  15. Transfer to a wire cooling rack, brush over a little honey and leave to cool.
  16. Slice open the sticky hot cross buns, spread with a little butter and serve – delicious.


  • If you prefer, swap the raisins and dried cranberries for your favourite dried fruit – when I fancy a change, I love chopped dried apricots or sour cherries.
    • If you want to keep the buns lovely and moist for longer, soak the dried fruit in fruit juice for a couple of hours beforehand.




Traditional hot cross buns

Gluten free hot cross buns

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