Liam McGee's hot cross buns

Liam McGee's hot cross buns


4 people made this

About this recipe: This hot cross bun recipe was given to me by a local baker from Buncrana, Liam McGee. He's retired now which is the main reason I have to make these hot cross buns instead of buying them from him! The original recipe was for 105 dozen but I've scaled it down to 2 dozen!

Ita County Antrim, Northern Ireland, UK

Makes: 24 hot cross buns

  • 600g bread flour
  • 100g caster sugar
  • 2 tablespoons milk powder
  • 70g bakers yeast
  • 30g soya flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 75g unsalted butter, cubed
  • 1 egg, beaten
  • Lukewarm water, about 200ml
  • 150g sultanas, dusted with flour
  • 30g mixed peel, dusted with flour
  • For the crosses
  • 4 teaspoons bread flour
  • pinch baking powder
  • 1 tablespoon softened butter
  • 20ml water
  • For the glaze
  • 2 or 3 tablespoons golden syrup, warmed

Prep:15min  ›  Cook:10min  ›  Extra time:1hr proofing  ›  Ready in:1hr25min 

  1. Place the flour, sugar, milk powder, yeast, soya flour, salt and cinnamon in the bowl. Mix well.
  2. Add butter; rub in using your fingertips until it resembles fine crumbs. Add egg and mix again. Pour in enough lukewarm water to bind into a dough. Mix in sultanas and mixed peel.
  3. Knead the dough on a floured surface; separate into 24 pieces, shaping each one into a bun. Place on a greased and floured tray, cover and leave to rise in a warm draught-free place for about an hour.
  4. Preheat the oven to 240 degrees C / Gas mark 8.
  5. Make the mixture for the crosses by blending 4 teaspoons flour, pinch of baking powder and 1 tablespoon softened butter. Add 15- 20ml of water and mix until it is a soft smooth paste. Spoon into a piping bag and use to decorate each bun with a cross.
  6. Bake for 10 -15 minutes, or until golden brown. Remove them from the oven and brush with warm syrup. Set on a wire cooling rack. Serve warm with butter.

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Reviews (1)


Delicious! Thanks for sharing! - 06 Apr 2015

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