Ingredients

  • SpinneysFOOD Fine Cinnamon 2 tbsp
  • Ground allspice 1 tsp
  • Freshly grated nutmeg 1 tsp
  • Ground mace 1 tsp
  • Ground cloves ½ tsp
  • SpinneysFOOD Fine Coriander ½ tsp
  • SpinneysFOOD Fine Ginger ½ tsp
  • SpinneysFOOD Full Fat Milk 350ml
  • Instant yeast 2 tsp
  • SpinneysFOOD All-Purpose Flour 1.2kg
  • Hot cross bun spice mix 1½ tbsp
  • SpinneysFOOD Fine Grain White Sugar 110g
  • SpinneysFOOD Fine Sea Salt 2½ tsp
  • SpinneysFOOD Organic Free-Range eggs 5 large
  • Vanilla pod 1
  • Raisins 100g
  • Candied citrus peel 100g
  • SpinneysFOOD Salted Butter 260g, softened
  • Cocoa powder 20g
  • SpinneysFOOD Super Fine Icing Sugar 220g
  • Baking powder 1 tsp

Nutrition (Per serving)

  • Calories 1242
  • Fat 36.1g
  • Saturates 21.7g
  • Protein 23.5g
  • Carbs 204.4g
  • Sugars 70g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Hot cross concha buns

Other 30 Mins Prep · 20 Mins Cook

  1. To make the hot cross bun spice mix, simply combine the cinnamon, allspice, nutmeg, mace, cloves, coriander and ginger in a bowl and mix well. Set aside.
  2. Heat the milk until lukewarm and place it in the bowl of a stand mixer fitted with a paddle attachment. Add the yeast and mix to dissolve. Allow to stand for 15 minutes or until it begins frothing.
  3. Meanwhile, combine 800g of flour, spice mix, sugar and 2 tablespoons of salt. Split the vanilla pod and scrape out the seeds.
  4. Add the eggs to the milk mixture along with the vanilla seeds and mix well. Add the flour mixture, raisins and candied peel and mix to form a soft dough. Add 60g of butter and knead the dough for 5 minutes or until smooth. Cover with cling film and allow to proof until doubled in size.
  5. Preheat the oven to 180°C, gas mark 4. Line two baking sheets with parchment paper.
  6. Meanwhile, make the topping by sifting together 220g of flour, cocoa powder, spice mix, icing sugar, baking powder and ½ teaspoon of salt. Add 200g of butter and mix to form a soft dough. Cover and set aside.
  7. Turn the bun dough out onto a floured surface and divide it into 12 pieces. Roll each piece of dough into a ball and place on two lined baking sheets.
  8. Divide the topping into 12 balls and, working one at a time, flatten the topping balls using a tortilla press or the bottom of a pie dish. Place the flattened topping onto each dough ball. Using a sharp knife, score a cross into the top of each. Cover the dough balls and leave in a warm place until they’ve doubled in size.
  9. Bake the buns for 15-20 minutes or until risen and golden.
  10. Serve warm with butter.

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