Hot Cross Bun Recipe



Looking for the perfect Easter? There's no better treat than hot cross buns. 

Follow our recipe below. This recipe will make 12 hot cross buns. 


  • 300ml whole milk 
  • 500g plain white flour
  • 75g caster sugar
  • 1 tsp salt
  • 7g fast-action yeast
  • 50g butter
  • 1 egg, beaten
  • 150g sultanas
  • 80g mixed peel
  • 1 apple cored & chopped 2 oranges, zest only
  • 2 tsp ground cinnamon oil, for greasing the bowl

For the cross

  • 75g plain flour 
  • 5 Tbsp water

For the glaze

  • 3Tbsp apricot glaze  


1.  Bring the milk to the boil in a pot and then remove from the heat. Leave to cool until it reaches room temperature.

2.  Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough. 

3.  Add the sultanas, mixed peel, chopped apple, orange zest & cinnamon, then tip out of the bowl onto a lightly floured surface.

4.  Knead the dough until smooth & elastic. 

5.  Put the dough in a lightly oiled bowl, cover with oiled cling film & leave to rise for approximately one hour, or until doubled in size.

6.  Divide the dough into 12 even pieces, roll each piece into a smooth ball on a lightly floured surface.

7.  Arrange the buns on a baking tray lined with parchment paper, leaving enough space so that the buns just touch when they rise. 

8.  Set aside to prove for another hour.

For the cross:

1.  Mix the flour with about five tablespoons of water in small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste.

2.  Spoon into a piping bag  with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.

3.  Heat the oven to 220C

4.  Bake for 20-25 minutes on the middle shelf of the oven, or until golden-brown.

5.  Gently heat  the apricot glaze to melt, While the glaze is still warm, brush over the top of the warm buns and leave to cool.

Helpful Hint:

 If you do not have apricot glaze use apricot jam gently heat the jam, then sieve to get rid of any chunks.