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Tear and Share Hot Cross Buns

9 Portions
Intermediate
120 minutes
These soft and spiced Tear and Share Hot Cross Buns are perfect for sharing with family and friends. Get baking this twist on an Easter classic.
Gather your loved ones and enjoy the warm, comforting flavours of these delicious Tear and Share Hot Cross Buns.
Recipe Ingredients
How to Prepare
Tips
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.
Tips
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.
Tips
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.
Tips
Glaze the buns with the reserved beaten egg as in the above recipe. Snip off the end of 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.
Tips
If you enjoyed this recipe, explore our other Easter Recipes. From Hot Cross Buns to Easter Blondies.
Additional Information
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