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Hot Cross Buns


200ml semi-skimmed milk

55g unsalted butter

2 x 7g sachet dried yeast

455g strong bread flour, plus extra for dusting

1 teaspoon sea salt

1 teaspoon mixed spice

1 teaspoon cinnamon

1/2 whole nutmeg

55g caster sugar

2 pieces of stem ginger

1 large free range egg

2 tablespoons plain flour

55g sultanas or rasins

30g dried cranberries

2 tablespoons mixed peel

Runny honey, to glaze



Add milk and 50 ml of water to a small pan and place over a low heat for a few minutes, or untill slightly warm – you should be able to dip your finger without scalding it.

Meanwhile, add the butter to separate pan and place over a low heat for a few minutes or untill melted then set aside.

Transfer the warmed milk mixture to a medium bowl and stir in the yeast. Set aside.

Sift the flour into a large bowl, then add the salt, spices, a few good scrapings of nutmeg and the sugar. Finally chop the stem ginger and stir into the mix.

Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.

Using a fork, mix well until you have a rough dough, then transfer to a clean, flour dusted work surface and knead for around 10 minutes or untill soft and springy.

Return the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.

Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.

Preheat the oven to 190°C/375°F/Gas 5. Grease and line a large baking tray.

Divide the dough into 12 equal pieces and roll each into balls. Evenly space them out on a lined baking tray as you go.

Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.

Meanwhile, place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.

Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.

Place the buns into the preheated oven for 15 20 minutes, or until golden brown.

Transfer to a wire cooling rack, brush over a little honey and leave to cool.

Slice open the sticky hot cross buns, spread with a little butter and serve – delicious

This recipe was taken from




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