Hot Cross Buns


 This recipe makes 10 Hot Cross Buns


  • 450ml milk
  • 75g unsalted butter
  • 750g strong bread flour
  • 1 tsp salt
  • 125g caster sugar
  • 10g fast action yeast
  • 1tsp vanilla extract
  • 1 egg
  • 100g sultanas
  • 75g mixed peel
  • Zest 1 orange
  • 1 apple, peeled, cored and grated
  • 2 tsp cinnamon
  • 1 tsp allspice

For the cross

  • 100g plain flour
  • 7 tbsp water

For the glaze

  • Apricot jam
  • 2 tbsp hot water


  1. Warm the milk in a pan or microwave and then add butter
  2. After the milk has cooled but is still slightly warm add your sugar and yeast
  3. In a bowl add your flour and salt, make a well in the center and pour your milk mixture,vanilla and egg into the well, slowly combine with a spatula or wooden spoon until it resembles a sticky dough
  4. Tip onto a lightly floured surface and knead for 5 minutes until it has become slightly elastic
  5. Put into a lightly oiled bowl with clingfilm to cover for 1 hour or until it has doubled in size
  6. Add the rest of the ingredients into the bowl and knead into the dough making sure they are well incorporated
  7. Let the dough rest for 10 minutes with clingfilm
  8. Tip onto a lightly floured surface and divide into 10 equal size pieces
  9. Shape into balls ensuring the crease is at the bottom, place onto your lined baking dish leaving 1 inch gap between all the hot cross buns for proofing
  10. Leave to proof for one hour or until doubled in size
  11. Preheat the oven  to 200 ͦ c, make your paste for the cross by mixing the plain flour and water together and placing in a squeezy bottle or piping bag with a small nozzle
  12. When doubled in size gently mark your buns with a knife and follow over with your flour paste to create the cross
  13. Bake for 20min or until golden brown
  14. Mix hot water to your jam and brush over the hot cross buns whilst they are still hot to create that beautiful sheen

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