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Hot Cross Buns

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(Makes 24)

For the Bun

  • 350ml milk, lightly warmed
  • 30g fresh yeast or 14g dried yeast
  • 650g bakers flour (strong flour)
  • 20g mixed spice
  • 270g currants
  • 80g salted butter
  • 80g raisins
  • 100g sultanas
  • 70g sugar
  • 2 eggs
  • 5g salt

For the Crosses

  • 230g flour
  • 2g baking powder
  • 40g butter
  • 200-250ml water

For the Glaze

  • 125ml water
  • 125g sugar
  • 2g powdered gelatine


For the Glaze

Boil together to a syrup consistency. Set aside.

For the Crosses

Combine together to form a thick paste, & pipe onto buns just before baking. 

For the Bun

Dissolve the yeast in warm milk. Sift together the dry ingredients & add the milk, egg & butter & mix together. Add the dried fruit, & knead to form a ball. Cover & allow to double in size. Roll into approx. 75g balls & place on a baking tray. Allow to almost double in size, & pipe crosses on them. Bake 220ºC for 10 mins then reduce the oven to 190ºC & bake 10-12mins. Brush with glaze while hot & enjoy hot or cold with butter & a cup of tea.          

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