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Hot cross buns

Hot cross buns

Of course you can buy delicious hot cross buns but if you have time over the Easter weekend, why not come together and bake a batch to share with family, friends and neighbours? We love the addition of dried cranberries in this gently spiced version.

Serves 12
Preparation Time: 40 minutes, plus 1 hour 30 minutes proving time
Cooking Time: 15-20 minutes


200ml semi-skimmed milk 

55g unsalted butter 

2 x 7g sachets of dried yeast 

455g strong bread flour, plus extra for dusting 

1 teaspoon sea salt

1 teaspoon mixed spice 

1 teaspoon cinnamon 

1 pinch nutmeg

55g caster sugar 

2 balls of stem ginger, finely chopped

1 large egg, beaten

55g sultanas

30g dried cranberries 

2 tablespoons mixed peel 

2 tablespoons plain flour 

runny honey


Add the milk and 50ml water to a small pan and warm over a low heat for a few minutes; you should be able to dip your finger in without scalding it.

Add the butter to a separate pan, melt over a low heat, then set aside.

Transfer the warmed milk mixture to a medium bowl and stir in the yeast.

Sift the flour into a large bowl, add the sea salt, spices and sugar, then stir the chopped stem ginger into the mix.

Make a well in the centre of the flour mix and pour in the melted butter, followed by the yeast mixture, then the beaten egg.

Using a fork, mix well until you have a rough dough. Transfer the dough to a clean, flour-dusted work surface and knead for around 10 minutes, or until soft and springy.

Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size.

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 for 1 to 2 minutes.

Preheat the oven to 190ºC. Grease and line a large baking tray.

Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go. 

Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.

Place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.

Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.

Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown.

Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool. 

Slice open the sticky hot cross buns, spread with a little butter and serve – delicious!


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