Hot Cross Buns


50g Butter

150ml Milk

50g Caster Sugar

Zest of 1 Orange

400g Strong White Bread Flour

1 x 7g Sachet of Yeast

100g Raisins

1/2 tsp Cinnamon

1/2 tsp Ground Ginger

1/2 tsp Ground Cloves

1/2 tsp Ground Nutmeg

2 Eggs

For the cross:

6 tbsp Plain Flour

Sugar Glaze:

25g Caster Sugar


  1. Line a baking tray with greaseproof paper.

  2. In a pan, melt the butter, caster sugar, milk and orange zest, then set aside.

  3. In a separate bowl, mix together the flour, yeast, raisins and spices. Pour in the warm mixture from the pan, followed by 1 of the eggs and combine to form a dough.

  4. On a floured service, knead for about 10 mins until the dough feels elastic. Form into a ball and place inside an oiled bowl. Cover the bowl with a clean tea towel for 1 hour to let it prove (it should double in size).

  5. Knock the dough back and split into 12, shaping into round buns.

  6. Put on the baking tray slightly touching (this creates the tearing effect). Cover with clingfilm and allow to prove again for another hour.

  7. Preheat the oven to 200˚c.

  8. Make a egg wash by whisking 1 egg and then brush the risen buns with a pastry brush.

  9. For the cross, combine the flour with 2-3 tbsp of water. Transfer to a piping bag and pipe a cross on each bun.

  10. Bake for 15mins. While they are in the oven prepare the sugar glaze by melting the sugar with a little boiled water.

  11. Brush the buns with the sugar glaze as soon as they are out of the oven.

Tip: Serve a little bit warm with butter

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Hot Cross Buns
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