• For the buns:
  • 3 level teaspoons fast action dried yeast
  • 75g caster sugar
  • 250ml milk, warmed
  • 600g plain flour
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 80g butter, cubed
  • 160g sultanas
  • 2 tablespoons cut mixed peel
  • 1 medium British free range Woodland egg, beaten
  • For the flour paste:
  • 35g plain flour
  • 2 teaspoons caster sugar
  • For the glaze:
  • 1 tablespoon sugar
  • 1 teaspoon powdered gelatine


  1. 1

    Combine the yeast with 1 tablespoon of the sugar and the milk in a bowl; whisk until the yeast is dissolved. Cover and stand in a warm place for 10 minutes or until frothy.

  2. 2

    Sift the flour, spices and salt into a separate bowl; rub in the butter until the mixture resembles breadcrumbs.

  3. 3

    Stir in the remaining sugar along with the fruit, yeast mixture, egg and 80ml warm water, or enough to make a soft dough.

  4. 4

    Turn the dough onto a lightly floured surface; knead for 10 minutes until smooth and elastic. Return to the bowl, cover loosely with oiled clingfilm. Leave in a warm place for 1 hour, until doubled in size.

  5. 5

    Tip onto a lightly floured surface and knead well to knock out all the air, then cut into about 20 pieces and shape into balls.

  6. 6

    Place, almost touching, in a circular pattern on a greased oven tray. Stand in a warm place for 20 minutes or until the dough is almost double in size.

  7. 7

    Preheat the oven to 220°C, fan 200°C, gas mark 7.

  8. 8

    Make the flour paste; sift the flour into a bowl, add the sugar then gradually stir in 3 tablespoons of cold water to make a smooth paste. Put the paste in a piping bag and pipe crosses onto the buns.

  9. 9

    Bake the buns for 15 minutes or until they sound hollow when tapped.

  10. 10

    Meanwhile combine the ingredients for the glaze with 1 tablespoon of water in a small pan and stir over a low heat, without boiling, until the sugar and gelatine are dissolved.

  11. 11

    Transfer the buns to a wire rack and brush the tops with the glaze.

  12. 12

    Cook's tip: Hot cross buns freeze well so why not get ahead for Easter, or make a double batch for later. Brush the glaze on after defrosting, then warm through in the oven.

Nutritional Details

Each serving provides
  • Energy 858kj 205kcal 10%
  • Fat 4.3g 6%
  • Saturates 2.4g 12%
  • Sugars 13.0g 14%
  • Salt 0.29g 5%

% of the Reference Intakes

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