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Tear and Share Hot Cross Buns

Tear and Share Hot Cross Buns

9 Portions
120 minutes
Perfect for the whole family, try this twist on an Easter classic with this tear and share hot cross bun recipe.
Recipe Ingredients
How to Prepare
These buns are delicious eaten on the same day they are baked, split and spread with butter, or cut in half and lightly toasted. They will keep for a couple of days if stored in an airtight container.
Replace the currants with any dried fruit of your choice, or for a flavour twist, add a 100g bag Dr Oetker Dark Chocolate Chips instead of the fruit. If you’re not a Marzipan fan, why not use strips of Dr Oetker Regal Ice to make the crosses instead, or pipe the crosses with Dr Oetker Designer Icing.
More traditionally, the crosses are piped onto hot cross buns before baking. Mix 50g (2oz) plain flour with 20ml (4 tsp) vegetable oil and about 30ml (2 tbsp) water to make a smooth, stiff paste, suitable for piping. Spoon into an uncut piping bag until ready to bake.
Glaze the buns with the reserved beaten egg as in the above recipe. Snip off the end if the piping bag to make an opening about 6mm (1/4inch) and pipe a cross on top of each bun. Bake as above and then brush them with sugar syrup.
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