Hot Cross Buns

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Hot Cross Buns


Prep Time: 40 minutes

Cook Time: 3.15 hours  

Level: Moderate  

Makes: 12 buns



·      500g Strong white bread flour plus extra for dusting

·      75g caster sugar

·      A Pinch of salt

·      2 tsp mixed spice powder

·      1 tsp ground cinnamon

·      1 lemon zest

·      10g of dry active yeast

·      40g butter

·      300ml semi skimmed milk  

·      1 free-range egg beaten

·      200g sultanas

·      Oil for greasing




1.     Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add the salt and yeast.

2.     Melt the butter in a pan and warm the milk in a separate pan. Add the butter and half the milk to the dry ingredients. Add the egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go. Gradually add the remaining milk, to form a soft pliable dough

3.     Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball. The kneading can also be done in a food mixer with a dough hook.

4.     Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size.

5.     Turn the dough out on to a floured surface and divide into 12 balls. Line 1-2 baking trays with paper and place the balls on the tray, placing them fairly close together and flattening them slightly.

6.     Cover the baking tray with clingfilm so it is air tight howver making sure the cling film isn’t tight on the buns. Leave for 40-60 minutes until the buns have doubled in size.

7.     Preheat the oven to 220C

8.     For the topping, add the flour to a bowl with 100ml of water.  Mix together to make a paste and spoon into the icing bag.

9.     When the buns have risen remove the polythene bags and pipe a cross on each bun. Bake for 15-20 minutes until pale golden-brown, turning the baking trays round halfway through if necessary.

10.  Melt the golden syrup in a pan and while the buns are still warm, brush the buns with a little syrup to give a nice shine, before setting aside to cool on a wire rack


Jack ScatesComment