Hot Cross Buns With Marmalade Glaze

Enjoy Easter with our Hot Cross Buns with Marmalade Glaze, featuring soft, fruit-filled buns and a sweet citrus glaze.

Hot Cross Buns with Marmalade Glaze Recipe

Elevate your Easter celebrations with the softest, fluffiest Hot Cross Buns with Marmalade Glaze. This recipe will guide you to create the perfect festive buns that are so versatile, that you’ll find yourself enjoying them not just for breakfast but as snacks and desserts too. Rich with the flavours of sultanas, cinnamon, and orange zest, and finished with a warm marmalade glaze, these buns are a delightful treat.

Ingredients

  • 500 g (4 1/4 cups) strong bread flour
  • 75 g (1/3 cup) caster (or superfine) sugar
  • 1 tsp salt
  • 2 ¼ tsp (1 standard sachet/7g) instant dried yeast
  • 300 ml (1 1/4 cups) full-fat milk
  • 60 g (1/4 cup) unsalted butter
  • zest of 1 large orange
  • 1 large egg beaten
  • 150 g (1 cup) sultanas
  • 1 tsp ground cinnamon
  • olive oil for kneading

For the crosses:

  • 3 heaped tbsp plain flour
  • 5 tbsp cold water

For the glaze:

  • 3 heaped tbsp marmalade

Instructions

  • In the bowl of a stand mixer (or a large bowl) add the flour and sugar, then on one side of the bowl add the salt, and add the yeast to the other side (yeast doesn’t like direct contact with salt). Set aside.
  • 500 g (4 1/4 cups) strong bread flour,1 tsp salt,75 g (1/3 cup) caster (or superfine) sugar,2 1/4 tsp (1 standard sachet/7g) instant dried yeast
  • In a jug, add the milk, butter and orange zest, and heat in the microwave until the butter has melted and the liquid is hot, but not so hot it would burn you.
  • Add the liquid to the flour mixture, then give it a quick mix using the dough hook, or with a wooden spoon if mixing by hand.
  • 300 ml (1 1/4 cups) full-fat milk,60 g (1/4 cup) unsalted butter,zest of 1 large orange
    Add in the egg, mix again, then knead using the dough hook for 5 minutes. If kneading by hand, knead for 5-10 minutes on an oiled (rather than floured) surface (too much flour will make the buns tough).
  • 1 large egg,olive oil
  • Add the sultanas, sprinkle the cinnamon over the dough and mix for a further minute to distribute through the dough.
  • 150 g (1 cup) sultanas,1 tsp ground cinnamon
  • Gather the dough into a ball and place in a bowl that’s been lightly greased with olive or vegetable oil. Cover with clingfilm and leave to prove in a warm room for 1-2 hours – until doubled in size.
  • olive oil
  • Divide the dough into 19 equal (ish) pieces. You can do this by eye, or you can weigh the dough and divide by 19 – weighing each piece and adjusting as you cut it (mine were 55g each).
  • Shape each piece into a ball and arrange it on a tray that’s been covered with a piece of baking parchment.  Arrange the balls so they’re about a centimeter apart (they’ll start to join up with the final proof and also during baking). Place the baking tray inside a carrier bag and leave it to proof for one final hour.
  • Preheat the oven to 200C/400F (fan) and make up the paste for the crosses. In a bowl, mix the flour with about 5 tbsps of cold water using a fork. You’re looking for paste about the consistency of wallpaper paste, so may need to add a bit more flour or water.
  • 3 heaped tbsp plain flour,5 tbsp cold water
  • Spoon the paste into a piping bag with a small round nozzle (or a plastic sandwich bag with a tiny hole in the corner) and draw the crosses on the buns. Place in the oven and cook for 20 mins.
  • Take out of the oven, then glaze whilst still hot (this helps to ensure the buns stay soft on top).
  • Heat the marmalade in a small pan or very carefully in a microwave until runny. You can sieve the marmalade if you want it completely lump-free. Spread the marmalade all over the tops and sides of the buns with a pastry brush.
  • 3 heaped tbsp marmalade
  • Serve as they are, or toast (just toast on the inside as the marmalade burns very easily) and spread with butter.

Serving Suggestions

  • Butter or Clotted Cream
  • Fresh Berries or Sliced Fruit
  • Cheese Platter
  • Nut Butter (such as almond or peanut butter)
  • Yogurt with Honey or Maple Syrup
  • A Selection of Jams and Preserves
  • Cottage Cheese with a Dash of Cinnamon
  • Mixed Nuts and Dried Fruits
  • Scrambled or Creamed Eggs
  • A Variety of Teas or Coffee

Tips and Tricks

  • Incorporate milk into the dough: Milk tenderizes the dough and adds a subtly sweet flavor.
  • Heat up the milk: Heating milk deactivates protease, an enzyme that can inhibit gluten formation, providing the ideal environment for yeast to activate.
  • Allow two rises: Two rises will ensure a finer crumb and softer bun. The first rise develops the gluten structure, while the second rise enhances the flavor and allows smaller air bubbles to form.

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