zoom Hot cross buns
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    Hot cross buns

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    Hot cross buns

    “I love hot cross buns. They really say Easter to me – it’s the smell, the taste and the nostalgia of them. Sometimes I make them even more delicious by halving the amount of raisins and adding 60g chopped dark chocolate to the dough.” Edd Kimber

    • Preparation time: 30 minutes, plus rising
    • Cooking time: 25 minutes
    • Total time: 55 minutes 55 minutes

    Makes: 9


    450g strong white bread flour, plus extra for dusting
    1 x ½ tsp salt
    2 tsp mixed spice
    1 tsp ground cinnamon
    50g caster sugar
    7g sachet easy bake yeast
    250ml whole milk
    30g unsalted butter
    1 orange, zest
    120g raisins
    1 large egg
    1 x Olive oil, for greasing
    50g plain flour
    2 tbsp golden syrup


    1. Mix the bread fl our, salt, spices, sugar and yeast in a large bowl. In a small pan, warm the milk and butter over a low heat until the butter is melted. Add the zest and raisins and leave to cool for 2 - 3 minutes until just warm, then beat in the egg. Make a well in the flour mixture and pour in the milk mixture, stirring to make a soft dough.

    2. Tip the dough onto a lightly floured work surface. Knead for about 5 minutes or until smooth and elastic. Form into a ball and put in a lightly oiled bowl; cover with clingfilm. Leave in a warm place to rise for 1 hour, or until doubled in size.

    3. Tip the risen dough onto a lightly floured work surface and flatten to knock out some of the air. Divide it into 9 pieces (around 100g each) and roll into balls. Place about 2cm apart on a baking tray lined with baking parchment; lightly cover with greased clingfilm. Leave to rise for about 40 minutes.

    4. Preheat the oven to 200˚C, gas mark 6, and remove the clingfilm. For the crosses, mix the plain flour and 5 tbsp water into a thick paste. Spoon into a piping bag fitted with a small nozzle (or use a plastic food bag with a bottom corner cut off ) and pipe on the crosses. Bake for 20 - 25 minutes. Gently heat the golden syrup in a pan and brush over the warm buns. Cool a little before serving.

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