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Per Serving, serves 16

Hot Cross Buns

FG 5 / CC 5   Low Check

Hot Cross Buns You can't beat indulging in a scrumptious, hot cross bun at Easter


  • 400g strong white bread flour
  • 1tsp mixed spice
  • 50g low fat butter
  • 40g dried fruit
  • 2tsp dried yeast
  • 200ml warm water
  • 1tsp caster sugar
  • For the cross
  • 3tbsp plain flour
  • 2tsp caster sugar
  • 5-6tbsp cold water
  • For the glaze
  • 2tbsp caster sugar
  • 2tbsp boiling water


  1. Preheat the oven to 200C. Place the flour, spice, spread and fruit into a large bowl. Rub the mixture together between your fingers until the ingredients are fully combined, making a well in the centre.
  2. Dissolve the yeast in 150ml of the warm water, adding the sugar, and pour into the centre of the flour. Gradually add the remaining warm water, mixing the ingredients to a soft dough. You may not need all the water.
  3. Knead the dough for 5 minutes then cover with a damp cloth and allow to rise for 30 minutes. Knead the dough again and divide into 4 pieces using a knife. Divide each quarter into 4 and roll into small balls.
  4. Place on a baking tray and leave to prove for 20 minutes until double in size. Mix together the cross mixture to a smooth batter and place in a piping bag. Pipe a cross on the top of each bun and bake in a preheated oven for 20 minutes until golden brown.
  5. Glaze while warm