Hot Cross Buns

  • difficulty


  • serves


  • cooks in

    30 to 45 mins

  • calories

    220 per serving


  • 150 mls warm milk or milk alternative
  • 1 1/2 tsp dried fast action yeast
  • 1 egg
  • 1 tbsp organic honey
  • 30 g butter, cut into cubes
  • 320 g wholemeal bread flour
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 3/4 tsp mixed spice
  • 100 g currants
  • For the crosses (optional)
  • 50 g wholemeal flour
  • 50 mls water
  • 1 egg

Cooking Directions

  1. Pour 100mls of the warm milk into a bowl or jug and sprinkle the yeast on top. Set the bowl to one side and leave for 15 minutes (this allows the yeast to activate).
  2. Gently whisk 50 mls of milk, egg and honey in a bowl.

  3. In a separate mixing bowl, mix the flour, salt and spices. Add the butter into the mixing bowl. Rub the butter and flour together with your fingers until the mixture looks like breadcrumbs.

  4. Add the currants into the mixing bowl containing the flour, and mix well.

  5. Add the egg and honey mixture to the yeast and milk, and mix.

  6. Add the wet yeast mixture into your flour and fruit bowl. Stir well with a spoon and then use your hands to bring the dough together ‰ÛÒ the dough should be dry enough that it does not stick to the work surface. If the dough is too sticky add some more flour. If it is too dry, add some water.

  7. Place flour on your work surface and knead the dough for 5 minutes or so until it is smooth and slightly elastic.

  8. Return the dough to the large mixing bowl, cover with a damp tea towel and leave in a warm place to rise.

  9. When the dough has nearly doubled in size it is ready to make the buns. Depending on your flour and yeast, it can take up to 1.5 hrs for the dough to rise.

  10. Gently knead the dough again for 2 minutes. Roll the dough into a fat sausage.

  11. Using a knife, cut the dough into 8 even sized rounds. Use your hands to shape each piece of dough into a round bun. Place each bun on a lightly oiled baking tray.

  12. Put the buns back into a warm environment and allow to rise again for half an hour.

  13. Start to pre-heat the oven to 200å¡C.

  14. While the buns are rising, make the crosses, if you wish to add them. Make a dough by mixing together the extra 50g of flour and 50mls of water in a small bowl.

  15. Flour your surface and roll the dough into thin sausages and lay them in a cross over the hot cross buns.

  16. Brush each bun with beaten egg

  17. If you like a crisp outside to your buns place a baking tray of boiling water at the base of the oven.

  18. ake your hot cross buns for 20 minutes until they are golden brown and nicely crisp on the bottom.

  19. llow to cool slightly before eating.