Hot cross buns

30 minutes plus 45 minutes for proving
15 minutes
makes 20


  • 1 ½ lbs strong plain flour
  • 1tsp salt
  • 3tsp mixed spice
  • 2oz butter
  • 1 sachet easy blend yeast
  • 2oz soft light brown sugar
  • 12floz milk (reserve 4 tablespoons)
  • 2 beaten eggs
  • 4oz currants
  • 2oz peel
  • 5oz plain flour
  • 8tbsp water (for crosses)


  1. Sift flour, salt and spice into a mixing bowl
  2. Rub in butter then stir in yeast and soft brown sugar.
  3. Warm milk until blood-heat (sic). Stir in eggs and currants.
  4. Add to flour and knead until smooth dough.
  5. Divide into 20 equal pieces and knead each lightly into balls. Arrange well apart on 2 greased trays. Cover with lightly oiled cling film and leave to prove (around 45 minutes).
  6. Mix plain flour and water to smooth thick paste and spoon into a quarter inch plain tube bag. Pipe cross on each bun. Cook for 15 minutes at 200C or until golden and firm.
  7. Put milk and caster sugar in small pan and heat gently until sugar dissolves. Bring to boil and boil until syrupy. Brush over hot buns.

Can freeze in a sealed bag for up to 3 months.