Eat & Drink

Hot Cross Bun Recipe by Hotel Café Royal

Hotel Café Royal’s Executive Pastry Chef, Sarah Barber, shares her homemade recipe for hot cross buns, as served at Hotel Café Royal on Regent Street.


An Easter staple, hot cross buns are a much loved British treat, baked  with raisins, currants, and best served with lashings of butter. Traditionally hot cross buns are eaten in celebration of the end of Lent and this recipe is sure to result in a delicious Easter treat for all the family. Happy baking!

Ingredients

*Makes 16 hot cross buns

  • 300g milk
  • 50g butter
  • 500g T55 strong flour
  • 10g salt
  • 75g sugar
  • 20g vegetable oil
  • 10g yeast
  • 1 egg
  • 75g sultanas
  • 50g mixed peel
  • 10g orange peel
  • 1 grated apple
  • 10g cinnamon
  • flour and water for the cross
  • sugar and water for the glaze


Method

  1. Mix all ingredients, apart from the fruit, together in a bowl with the hook tool of a food mixer at the highest speed setting for five minutes followed by a couple of minutes at medium speed until the dough easily comes off the mixing bowl.
     
  2. Add the fruit and mix into the dough. When evenly spread, leave in the fridge overnight.
     
  3. Divide dough into 16 portions (about 25 grams each) and place the portions of dough on a baking tray covered with grease proof baking paper. Leave space for expansion. Cover with oiled cling film or a clean tea towel and leave to prove for 30 - 40 minutes.
     
  4. Once proved mix equal quantities of flour and water together and place in a piping bag. Carefully pipe a cross over each bun.
     
  5. Bake at 180 degrees for approximately 20 minutes or until golden brown.
     
  6. Once baked, mix 200g sugar with 100g water and bring to the boil. Use this hot mixture to glaze buns and leave to cool. 
     

With thanks to Hotel Café Royal for this recipe.

Discover Sarah’s delicious homemade hot cross buns at The Café, alongside other seasonal delights, as part of the new Easter menu available from 28th March until 17th April 2017.

All items are available to take away beautifully packaged from The Café, or can also be ordered online here.

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