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Mevalia's Hot Cross Buns

Ingredients for 6 servings
Ingredients
  • For the buns:
  • ½ tsp allspice
  • 2 tbsp golden syrup
  • For the glaze:
  • 50 ml Mevalia LP Lattis
  • 30 g Mevalia LP Bread Mix, plus extra for dusting
  • For the cross:
  • 1 tsp ground cinnamon
  • 220 ml Mevalia LP Lattis
  • 35 g mixed peel
  • 40 g sultanas
  • 5 g fast acting yeast*
  • ½ tsp salt
  • 35 g caster sugar
  • 1 tbsp LP Egg Replacer
  • 300 g Mevalia LP Bread Mix
  • 40 g butter
Preparation

1.    Pre-heat the oven to 220°C/200°C fan/ gas mark 6. 2.    Into a jug pour the Mevalia LP Lattis along with the butter and heat in the microwave until the butter melts, leave to cool slightly. 3.    In a large mixing bowl add all the remaining ingredients for the buns and mix well for 1 minute. 4.    Make a well in the middle of the mix and pour in the warm Mevalia LP Lattis and butter mixture, using a metal spoon mix well until you have sticky dough, add a little more Mevalia LP Lattis if it is too dry.  5.    Lightly dust the work surface with a little Mevalia LP Bread Mix and knead the dough for 2-3 minutes, making sure the fruit is evenly distributed.  6.    Divide mixture into 6 and form into rolls, place on greased tray and cover with a damp clean tea towel, leave in a warm place until they double in size (approximately 1 hour). 7.    To make the cross mixture, mix the Mevalia LP Bread Mix and Mevalia LP Lattis until it forms a smooth batter, then pipe a cross on each bun. 8.    Place in the oven for 18-20 minutes, until the buns are brown. 9.    To make the glaze, melt the syrup in a small saucepan and bring it to the boil, gently simmer for 30 seconds, before removing from the heat. 10.    As soon as you remove the buns from the oven, brush their tops with the hot glaze.

Recipe tips & info: Suitable for freezing, place in an airtight container and freeze, use within 3 months. * Find the fast acting yeast sachet in the Mevalia LP Bread Mix box.  

Nutritional values
Ingredients
  • For the buns:
  • ½ tsp allspice
  • 2 tbsp golden syrup
  • For the glaze:
  • 50 ml Mevalia LP Lattis
  • 30 g Mevalia LP Bread Mix, plus extra for dusting
  • For the cross:
  • 1 tsp ground cinnamon
  • 220 ml Mevalia LP Lattis
  • 35 g mixed peel
  • 40 g sultanas
  • 5 g fast acting yeast*
  • ½ tsp salt
  • 35 g caster sugar
  • 1 tbsp LP Egg Replacer
  • 300 g Mevalia LP Bread Mix
  • 40 g butter
Contact us
Mevalia Customer Service
✉ uksamples@vitaflo.co.uk
Hotline
0800 988 2488