Hot cross buns

4tsp dried yeast

55g caster sugar

250ml warm milk

600g plain flour

1tsp ground cinnamon

60g butter

1 egg, lightly beaten

125ml warm water

110g currants

40g mixed peel

1tbsp apricot jam, warmed & sieved
For the flour paste
75g plain flour

1 tbsp caster sugar

80ml water
Combine the yeast, sugar and milk in a bowl and whisk until yeast is dissolved. Cover the bowl and stand in a warm place for 10 minutes or until the mixture is frothy.

2. Sift the flour and cinnamon into a large bowl and rub in the butter. Stir in the yeast mixture, egg, water and fruit until well combined. Cover and stand the bowl in a warm place for 1 hour or until the mixture has doubled in size.

3. Turn the dough out onto a floured surface and knead for 5 minutes until smooth and elastic. Divide into 16 equal pieces and knead into balls.

4. Place the dough balls on 2 greased oven trays. Stand in a warm place for about 20 minutes until the dough has risen.

5. Preheat the oven to 190°C/R5. To make the paste, combine the flour and sugar in a bowl, blend in the water and stir until smooth. Pipe crosses onto the buns using a piping bag with a small plain nozzle.

6. Bake for 10 minutes. Reduce heat to 180°C/R4 and bake for a further 15 minutes. Turn the buns onto a wire rack and, while still warm, brush with the jam.
Recipe and image courtesy of
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