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Hot cross buns

A must bake for Easter.

Posted by: rhona




1 - 2 hrs

Skill Level




Courses etc.

Baking Sweet
Easter Recipes

You will need

625g strong white flour More products
45g golden caster sugar, plus 2 extra tbsp More products
45g chilled butter Available only in our Edinburgh shops More products
1 tsp salt More products
1 tsp ground cinnamon More products
1/4 tsp ground allspice More products
1/4 tsp grated nutmeg More products
1 1/2 tsp fast action dried yeast More products
1 free range egg

Awaiting stock

More products
275ml milk, plus 4 extra tbsp

Awaiting stock

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100g raisins More products
25g chopped mixed peel More products
oil, for greasing

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More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Sift 500g of the flour into a large glass bowl.
  • Cut up the butter and rub in with your fingertips until it resembles breadcrumbs.
  • Stir in 45g caster sugar, salt, cinnamon, allspice, nutmeg and yeast.
  • Beat the egg in another bowl, then mix it into the dry ingredients with 275ml milk, until you have a soft pliable dough.
  • Tip the dough out onto a lightly floured surface and knead for 5mins, until smooth and elastic.
  • Gradually work in the raisins and peel.
  • Return to the bowl and cover loosely with oiled cling film.
  • Leave in a warm place for 1 hour until doubled in size.
  • Tip the dough onto a lightly floured surface and knead well to knock out all the air, then cut into 12 pieces.
  • Put your lightly floured hand - slightly cupped, with fingers open - over 1 piece, then rotate your hand in a circular motion.
  • Press down on the dough to create a neat ball, and repeat with the rest of the dough.
  • Put on 2 greased trays, spaced apart.
  • Cover with oiled cling-film and leave in a warm place to rise for 30 mins.
  • Preheat the oven to 200 degree celsius or Gas 6.
  • Sift the remaining flour into a bowl and stir in approx 120ml tap water to make a smooth wet paste.
  • Spoon into a freezer bag, snip off the corner and pipe a cross over each bun.
  • Bake for 15 mins until golden.
  • Put the extra milk and extra sugar into a pan.
  • Heat gently to dissolve the sugar, then boil for 2-3 mins until syrupy.
  • Brush the glaze over the warm buns.
  • Transfer to a wire rack to cool, then serve.

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