Hot Cross Buns – Easter

Hot Cross Buns – Easter

Hot Cross Buns – Easter 1500 1000 Lo

Traditionally eaten on Good Friday, we think you will be tucking in everyday of the week with these tasty treats


  • 2 x 7g sachet dried yeast
  • 455 g strong bread flour, plus extra for dusting
  • 1 tsp sea salt
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 55g caster sugar
  • 100g mincemeat
  • 1 large free range egg
  • 2 tbsp plain flour
  • 55g sultanas or raisins
  • 30g dried cranberries
  • 2 tbsp mixed peel
  • runny honey, to glaze
  • 200ml semi-skimmed milk
  • 55g unsalted butter
  • 50ml water


  1. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm
  2. Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.
  3. Transfer the warmed milk mixture to a medium bowl and stir in the yeast. Set aside.
  4. Sift the flour into a large bowl, then add the salt, spices and sugar, then stir the mincemeat into the mix.
  5. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg then add it to the mixture.
  6. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for 10 minutes, or until soft and springy.
  7. Return the dough to a flour dusted bowl, cover with cling film and leave to rise in a warm place for an hour, or until doubled in size.
  8. Transfer the dough to a clean, flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough.
  9. Preheat the oven to 190Β°C. Grease and line a large baking tray.
  10. Divide the dough into 12 equal pieces and roll each into balls. Evenly space them out on a lined baking tray as you go.
  11. Cover with cling film and leave in a warm place for a further 30 minutes.
  12. Meanwhile, place the plain flour and 2 tbsp water into a small bowl and mix to a thick paste.
  13. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a spoon.
  14. Place the buns into the preheated oven for 20 minutes, or until golden brown.
  15. Transfer to a wire cooling rack, brush over a little honey and leave to cool.
  16. Slice open the sticky hot cross buns, spread with a little butter and serve.
Hot Cross Buns Smaller
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