Classic Hot Cross Buns For Easter Day 2024

Not Easter without hot cross buns! Choose the spiced traditional or our triple chocolate, chilli cheese, or apple and cinnamon varieties.


– 250ml whole milk – 50g unsalted butter, cut into cube – 500g strong white bread flour, plus 140g for the crosses and extra for dusting – ½ tsp ground cinnamon – 85g golden caster sugar – 7g sachet fast-action dried yeast – 2 eggs, beaten – vegetable or sunflower oil, for the bowl – 100g mixed dried fruit – 50g mixed citrus peel – 2 tbsp apricot jam


Step 1

Heat milk in a small pot on low until steaming. Remove the pan from heat, add the butter, and stir until the butter melts and the milk cools.

Step 2

Mix 500g flour, cinnamon, sugar, yeast, and 1 tsp salt in a large bowl. Add the warm milk mixture and half the beaten egg and stir with a wooden spoon until it clumps.

Step 3

Turn out onto a floured board and knead for 10 minutes until smooth and elastic.

Step 4

The dough should spring back when touched. location in an oiled basin, cover with a tea towel, and proof in a warm location for 2 hours until doubled.

Step 5

Flour your largest baking tray. Return the dough to the work surface and equally distribute the dry fruit and mixed peel. 

Step 6

Make a long sausage out of the dough and cut it into 12 85g pieces. Roll each piece into a compact, smooth ball and place on the floured tray with a slight space. 

Step 7

Cover loosely with a clean tea towel and prove in a warm area for 1 hour, or until practically doubled in size—the buns should touch.

Step 8

Brush the buns with the remaining beaten egg and bake at 180C/160C fan/gas 4. 

Step 9

Stir 140g flour and water into a smooth, thick paste, then spoon into a piping bag with a small round nozzle (or snip off one corner of a sandwich bag). 

Step 10

Bake the buns for 25 minutes until deep golden brown and cooked through.

Step 11

Brush jam on buns after loosening it with 1-2 tsp hot water. After cooling on the tray for 10 minutes, serve warm or toasted with butter. Will last three days in an airtight container or two months frozen.


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