Hot Cross Buns

Hot Cross Buns

Hot Cross Buns

Total Time: 2 – 2.5 hrs    Prep Time: over 2 hrs    Cooking Time: 10 to 30 min    Makes 12



Mixing spoon

Large mixing bowl

Large wooden board

Cling film

Piping bag

Small nozzle

Pastry brush

Large baking tin

Large wire rack for cooling




300ml whole milk

500g strong white flour

75g caster sugar

1 tsp salt

7g sachet fast-action yeast

50g butter

1 free-range egg, beaten

150g sultanas

80g mixed peel

1 apple, cored and chopped

2 oranges, zest only

2 tsp ground cinnamon

sunflower oil, for greasing the bowl


75g plain flour, plus extra for dusting


1 tbsp apricot jam



  • Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature
  • Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough
  • Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon, then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heel of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic
  • Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size
  • Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour
  • Heat the oven to 220C/425F/Gas 7
  • For the cross, mix the flour with about five tablespoons of water in small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag and use a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses
  • Bake for 20-25 minutes on the middle shelf of the oven, or until golden-brown
  • To serve, you can gently heat the apricot jam to melt and while the jam is still warm, brush over the top of the warm buns and leave to cool.
  • Eat just as they are or with a generous spreading of butter!

Since early medieval times these buns are still delicious and moorish; have two or three or more..!