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Traditional Hot Cross Buns

Traditional Hot Cross Buns

Hot cross buns are traditionally eaten on Good Friday but they taste good all year round. This recipe is very easy to follow and gives you the perfect hot cross bun.

  • 12Serves
  • 55Mins

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Sift together the yeast, flour, sugar, salt and spices.

In a small saucepan, gently heat the milk over a low temperature and melt the butter into it.

In a separate bowl, beat the egg.

Add the milk and butter mixture to the flour and mix thoroughly. Add the egg and mix well to form a dough. Work in the dried fruit and peel.

Turn out the dough onto a lightly floured surface and knead for 10 minutes or until it feels smooth and is no longer sticky. Place in a lightly oiled bowl, cover with plastic wrap and place in a warm spot to prove for 1 hour or until doubled in size.

Punch down the dough and separate into 12 equal portions.

Place the buns on a lightly greased baking tray. Cover and allow to rise for 1 hour or until doubled in size and very light.

Preheat the oven to 220°C. To make the crosses, mix the flour and water thoroughly to form a thick paste. Place the mixture in crosses on top of the buns and bake the topped buns for 15–20 minutes.

To make the glaze, mix the sugar and cinnamon together in the boiling water. Brush glaze over the buns lightly while still hot.


  1. Buns
  2. 500g Plain Flour
  3. 90g Gem Sugar
  4. 2 tsp of Dried Instant Yeast
  5. 1 tsp of Salt
  6. 1 tsp of Cinnamon
  7. 1/2 tsp of Ground All Spice
  8. 1/4 tsp Fresh Grated Nutmeg
  9. 300ml of Milk
  10. 60g of Butter
  11. 1 Large Egg
  12. 140g of Gem Sultanas (or a mix of currants, sultanas and raisins)
  13. 30g of Gem Mixed Peel
  14. Crosses
  15. 2 tbsp of Self-Raising Flour
  16. 2 tbsp of Cold Water
  17. Glaze
  18. 75g of Gem Sugar
  19. 1/4 tsp of Cinnamon
  20. 150ml of Boiling Water