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Ted the Clydesdale

Hot Cross Buns

Easter is only a couple of weeks away and I thought I would share a recipe for Hot Cross Buns



  • 500g strong white bread flour
  • ½ tsp salt
  • 2 heaped tsp mixed spice
  • 50g caster sugar
  • 50g butter, chopped into cubes
  • 200g mixed dried fruit
  • 7g sachet easy-blend dried yeast
  • 200ml milk
  • 2 eggs

For the crosses & glaze

  • 3 tbsp plain flour
  • honey
  • or golden syrup, for brushing


  1. Put flour into a bowl and stir in the salt, mixed spice and sugar.
  2. Rub in the butter with your fingertips. Stir in the dried fruit, then sprinkle over the yeast and stir in. Gently warm the milk so it is hot, but still cool enough to put your finger in for a couple of seconds. Beat with the eggs, then pour into the dried ingredients.
  3.  Mix the ingredients to a moist dough and leave to soak for 5 mins. Then cut the dough into 8 equal pieces.
  4. Shape the dough into buns on a floured surface. Place on a baking sheet, cover loosely with cling film and  leave in a warm place for about  45 mins-1 hr 15 mins, to allow them to to grow in size.
  5.  Mix the flour with 2 tbsp water to make a paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun.
  6. Bake for 12-15 mins 220C/fan 200C/gas 7, until golden. Trim the excess cross mixture from the buns, then brush with honey or golden syrup.
  7. The buns will keep fresh for a day. After that they are best toasted and served with butter.


Love Sally Ann

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