Hot Cross Buns

A light sweet tasting bread bun. Traditionally eaten at Easter, served on Good Friday, but they are good anytime. These breads are often rich with eggs, butter and spices and packed with fruits and nuts.

Country of Origin:
Preparation Time:


Milk    120 ml 0 0
Yeast (fresh)    25 grams 0 0
Flour (plain)    500 grams 0 0
Salt    1 teaspoon(s) 0 0
Mixed Spice (ground)    1 heaped teaspoon(s) 0 0
Raisins    50 grams 0 0
Mixed Peel    50 grams 0 0
Butter (melted)    50 grams 0 0
Plain Flour (for the cross)    4 tablespoon(s) 0 0
Caster Sugar (for the cross)    1 tablespoon(s) 0 0
Water (for the cross)    3 tablespoon(s) 0 0
Caster Sugar    50 grams 0 0
Water    120 ml 0 0

1. Heat the oven to Gas Mark 7, 240°c, 500°f. Cream the fresh yeast and sugar together. 2. Add the beaten egg to this mixture. 3. Warm the milk, water and butter until heated through, and then add these to the above mixture. 4. Add the flour, salt, mixed peel and raisins and mixed spice. 5. Mix until all the mixture comes together in a dough ball, knead for about 5 minutes. 6. Cover the dough and leave until the dough has doubled in size. 7. Now knock the dough back to it’s original size. 8. Divide the mixture into 12 balls, roll into a bun shape, and place on a greased baking tray. Leave for 30 minutes to rise. 9. While the buns are rising mix together the cross mixture to form a paste. 10. When the buns have risen cut a cross into each bun, and pipe a cross with the mixture. 11. Place in an oven that has warmed to the correct temperature. Bake for 15-20 minutes.

Serving Suggestion

Reserved for special occasions.

Medical Diets

    Gluten Free

    Dairy Free

    Wheat Free







    Sunday Lunch

These indicators are for guidance only. You are responsible for reading the recipe carefully and checking all packaging and ingredients you are using, to ensure they are suitable for your diet and/or medical needs. AVF Marketing will not accept any liability for any situations that might arise if this advice is ignored.

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