Hot Cross Buns

Small Hot Cross Bun



10ml/2 tsp fast action easy blend yeast
150ml/6 floz milk
2 eggs
400g/14oz strong breadmaking flour
5ml/1 tsp salt
5ml/1 level tsp mixed spice
2.5ml/½ tsp cinnamon
2.5ml/½ tsp nutmeg
75g/3oz golden caster sugar
50g/2oz butter
150g/5oz currants
100g/4oz mixed peel


weighing scales
measuring jug
measuring spoons
wooden spoon
large mixing bowl
baking tray
pastry brush
cooling rack


Skill level: Level 2
Preparation time: over an hour (rising and proving time)
Makes: 12

Mix butter and milk and warm until the butter has melted then add the yeast

Sift the flour, salt and spices into a bowl. Add the currants and peel and stir to ensure they are well coated; then add the sugar.

Stir in the liquid and beaten eggs to form a soft dough.

Turn onto a well-floured surface and knead for 6-8 minutes until smooth and no longer sticky.

Divide the dough into 12 and shape into buns.

Place the buns well apart on greased baking tray.

To make crosses, slash the buns with a sharp knife or use thin strips of pastry or pipe on crosses using a paste made from 2tbsp each of plain flour and water.

Cover the buns and leave to rise in a warm place until double in size – about 1 hour.

Bake in a hot oven, 200C/gas 6 for 15-20 minutes until golden brown.

Turn out onto a cooling rack and brush the buns with a sugar/water syrup.