• 2 teaspoons dried instant yeast
  • 500grams plain four
  • 90 grams sugar
  • 300mls milk
  • 1tsp salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground all spice
  • ¼ teaspoon fresh grated nutmeg
  • 60grams butter
  • 1 large egg
  • 140grams sultanas (or a mix
    of currants, sultanas and raisins)
  • 30 grams mixed peel (optional)
  • Crosses
  • 2 Tablespoons self raising flour
  • 2 Tablespoons cold water
  • Glaze
  • 4 Tablespoons of sugar
  • ¼ teaspoon cinnamon
  • 150mls boiling water


Sift together flour, spices, salt and yeast to evenly distribute.

In a small saucepan gently heat the milk over a low temperature and melt the butter into it.

In a separate bowl beat the egg.

Add the milk and butter mixture to the flour and mix thoroughly.

Add the egg and mix well to form a dough.

Work in the dried fruit and peel.

Turn the dough out onto a lightly floured surface and knead until it feels smooth and is no longer sticky (approx 10mins).

Place in a lightly oiled bowl, cover with plastic wrap and place in a warm spot to prove.

Leave for an hour or until doubled in size.

Punch the dough down and then separate it into 12 equal portions. Place the buns close together on a lightly greased baking tray.

Cover and allow to rise until doubled in size and very light (approx another hour).

For the crosses: Mix the flour and water thoroughly to form a thick paste. Spoon into a zip-lock bag, cut a little hole out of the corner of the bag and use it to pipe the mixture in crosses on top of the buns.

Bake the topped buns at 220°C for 15-20mins.

For the glaze: Mix together all ingredients, dissolving the sugar in the boiling water. Brush over the buns lightly while still hot.

Hot cross buns are a popular Easter delicacy the world over – particularly
in England.