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    Hot Cross Buns

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    Hot Cross Buns

    • Preparation time: 1 hour, plus rising
    • Cooking time: 15 minutes
    • Total time: 2 hours 45 minutes 60 minutes 60 minutes 45 minutes

    Makes: 18


    • 1 level tbsp dried yeast
    • 200ml warm milk, mixed with 200ml warm water
    • 50g softened butter, diced, plus extra for greasing
    • 675g strong white flour, sifted
    • 1 tsp salt
    • 2 tsp ground mixed spice
    • 2 tsp freshly grated nutmeg
    • 225g mixed dried fruit
    • 100g candied peel
    • 50g caster sugar
    • To finish
    • 2 tbsp caster sugar
    • 75g plain flour


    1. Mix the yeast and sugar. Add 150ml of the warm milk and water. Stir and leave for 20-30 minutes until frothy. Grease three baking trays.
    2. Rub the butter into the flour.
    3. Add the salt and spices. Add the yeast mix to the dry ingredients with the remaining milk and water. Mix to a dough and knead on a floured board for about 10 minutes until smooth, gradually incorporating the dried fruit and peel as you do so. Put the dough in an oiled bowl, cover and leave in a warm place until doubled in size - about 1½ hours.
    4. Knead again briefly to knock out the gasses. Divide the dough into three and cut each into six. Form each piece into a bun and put on the prepared trays. Cover and leave in a warm place for 30 minutes until almost doubled in size. Meanwhile, preheat the oven to 200°C/gas 6.
    5. Mix the 2 tbsp sugar with 2 tbsp water and set aside. Make a paste with the 75g flour and 3 tbsp water. Roll out to about 18cm square and cut into narrow strips for the crosses. Brush the risen buns with the sugar solution and top each with a cross. Bake for 15 minutes until nicely browned. Cool on a wire rack, then glaze again with the sugar solution. Serve split and toasted, with butter.

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