At the table of kings

At the table of kings

On the occasion of Easter, the royal confectioners of Queen Elizabeth II presented their recipe for hot cross buns. Traditional Good Friday bun in England.

If they make prestigious desserts for gala dinners, then Queen Elizabeth II’s confectioners know their classics too. And, in particular, the recipe for hot cross buns. These buns (brioches) with citrus peel, raisins and spices, marked with a white cross, are traditionally prepared on Good Friday. This cross symbolizes the crucifixion of Christ. As Buckingham Palace explained, on April 15, 2022, this delicacy was invented in the 14th century by a monk from St Albans Abbey, north of London, so that it could be distributed to the poor.

Read also : At the table of kings – What would you eat at “middag performances” with princesses Victoria and Sofia?

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The palace not only told about the origin of these little buns. He also delivered a recipe made at the British court. But also the ability to succeed. So, dishes for you …

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Recipe of dish

Here is the recipe for hot cross buns from the royal confectioners of Queen Elizabeth II, translated into French:

For buns:

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1.5 free range eggs

25 g (1/8 cup) fresh yeast (baker’s yeast)

375 g (3 cups) flour

2 tablespoons unrefined sugar

60 g (¼ cup) butter, chilled and diced

A generous pinch of salt

130 ml (½ cup) warm water

2 tablespoons mixed candied fruits (possibly orange and lemon)

2 tablespoons golden sultana raisins

2 tablespoons raisins

2 teaspoons ground spice mix (not specified, the Palace keeps some secrets)

For baking :

4 tablespoons plain white flour

1 tablespoon unrefined sugar

1 tablespoon cold water

For sugar syrup :

100 ml (½ cup) water

200 g (1 cup) unrefined granulated sugar

Equipment :

pastry bag


Preheat the oven to 220°C (thermostat 7).

Dissolve yeast in warm water.

Sift flour, salt, sugar and spice mixture into a large bowl. Make a well in the center of the mixture.

Place the eggs and dispersed yeast in a small bowl and stir before pouring into the well. Mix to form a soft and pliable dough and add butter.

Roll out the dough on a lightly floured work surface and gently place the dried fruit on it. Knead the dough for another 5 minutes or until it is smooth and elastic. Divide the dough into buns of the same size – this recipe will make about 15 buns.

You can weigh them on a scale to ensure they are the same size; You will need about 50 grams of dough per bun.

Roll each piece of dough into a ball and place on a baking sheet covered with parchment paper, cover with cling film and let rise for 30-45 minutes – they should double in size.

In the meantime, mix the ingredients for the yeast dough to make a dough with a consistency that will allow you to make a cross on each bun.

When the buns have risen, squeeze out the crosses, then place them on the middle rack of the preheated oven and bake for 8-12 minutes, or until they are pale golden brown.

Boil sugar and water while cooking to make syrup. As soon as the buns come out of the oven, brush them with hot sugar syrup and let cool on a wire rack.

It remains only to serve and enjoy!

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