Hot cross buns

Hot cross buns smothered with butter are even better when they are homemade
Hot cross buns
  • Rating:
  • Serves: Makes 8
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 225 g strong bread flour
  • 1 tsp salt
  • 25 g margarine, such as Stork
  • 6 g sachet fast action dried yeast
  • 40 g sugar
  • 55 g mixed dried fruit
  • 25 g mixed peel
  • 1 tsp mixed spice
  • 150 ml semi skimmed milk

For the crosses

  • 25 g margarine, such as Stork
  • 55 g plain flour

For the glaze

  • 2 tbsp sugar
  • 1 tbsp milk


1. Sieve the flour and salt into a mixing bowl and rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the yeast, sugar, fruit, peel and spice.

2. Warm the milk to blood heat, pour into the flour mixture and mix to a soft dough.

3. Turn out onto a floured work surface and knead the dough until elastic and no longer sticky. Shape into 8 rolls and place them on a greased baking sheet. Cover with lightly oiled polythene and leave in a warm place for about 45 minutes or until the buns have doubled in size.

4. Preheat the oven to 220C/200C fan/gas 7.

5. For the crosses: blend the margarine with the flour and 4 tablespoons water. Gently remove the polythene from the dough and pipe the mixture into cross shapes on top of each bun.

6. Bake in the oven for about 15 minutes until golden brown.

7. For the glaze: gently warm the sugar and milk until dissolved. Brush over the hot buns, return to the oven and cook for a further 2 minutes.

Recipe and image supplied by Stork

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