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Hot Cross Buns

A recipe from

I love festivities and any excuse to bake excites me. Being Good Friday, I spent my day baking hot cross buns – freshly-baked are always so much better than store-bought. Bake them, they’re sublime!


Bun dough

  • 500g cake flour
  • pinch of salt
  • 2 tbsp mixed spice
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 3 tbsp canola oil
  • 3 tbsp sugar
  • 1 sachet active dried yeast (15g)
  • 200ml tepid water
  • 1 egg
  • 1 cup dried mixed fruit

Piping dough

  • 50g cake flour
  • 10ml canola oil
  • 60ml milk
  • pinch of salt
  • 2.5ml baking powder


  • 50ml water
  • 50ml sugar

Sift the dry ingredients together, keeping aside 5ml of sugar. Dissolve the remaining sugar in tepid water and add the yeast. Leave to activate. Pour the liquid and egg into the centre of the sifted dry ingredients. Mix together to form a dough and knead for 10 minutes, until soft and pliable.

Cover and leave to rise in a warm place until doubled in size. Knock down the dough and add the fruit. Divide the dough into 12 equal portions and shape each into a neat ball. Set the balls 1cm  apart on a baking tray and cover.  Leave to prove until doubled in size. Preheat the oven to 220°C.

Mix together the piping ingredients and place into a small piping bag. Pipe crosses onto the buns and bake for 20 minutes. Turn the temperature down to 180°C after 10 minutes. While the buns are baking, place the sugar and water in a small pot and bring to the boil. Remove the buns from the oven. Brush each bun with syrup and serve. Enjoy hot or cold. Best eaten on the day they are baked.