Hot Cross Bun Recipe


1 tbsp dried yeast, active
1/2 tsp salt
1 tsp mixed spice
25g caster sugar
75ml warm water
1 tsp sugar
100g sultanas
50g mixed peel
175g strong white flour
50g wholemeal flour
75ml whole milk, warm
25g plain butter, melted
1 egg, beaten

For the cross:
2 tbsp white flour
1 tsp caster sugar
1 tbsp cold water

Egg wash:
1 egg, beaten
1 tbsp milk
1 tbsp sugar
1 tbsp water


Step 1: Combine the dried yeast, sugar and water and whisk together. Cover the bowl with cling film and leave in a warm place for 15 minutes.
Step 2: In a large mixing bowl, add the salt, sugar, spice and dried fruits, sieve in the flour and mix.
Step 3: Create a well in the dry ingredients and add the egg, milk and butter. Combine to form a sticky dough, flour your surface and knead for 5 minutes until a smooth consistency forms.
Step 4: Grease a large bowl with a little bit of oil and add the dough, cover with clingfilm and leave to prove in a warm place until doubled in size.
Step 5: Once proved, lightly dust your surface and knead the dough again. Roll into a long sausage shape and use your Salter Scales to divide into 6 even pieces before rolling into balls.
Step 6: Add the dough balls on to a lined baking tray with space between them and set aside in a warm place until they have doubled in size.
Step 7: Make the paste by combining the paste ingredients and add to a piping bag with a plain nozzle. Prepare the egg wash by beating the milk and egg yolk together.
Step 8: Once the dough has finished proving, take a blunt knife and make a cross indentation on the each dough ball. Coat with the egg wash before piping over the indentations.
Step 9:Bake the buns for 20 minutes at 220°C until golden.
Step 10: To make the glaze, add sugar and water to a pan and stir until the sugar is dissolved. Brush over the hot cross buns as soon as they are out of the oven and place on a cooling rack before serving.