The Best Hot Cross Buns

Makes 16.

Still warm from the oven and dripping with butter… hot cross buns taste even better when you’ve made them yourself.


  • 4tsp dried yeast
  • 55g caster sugar
  • 250ml warm milk
  • 600g plain flour
  • 1tsp ground cinnamon
  • 60g butter
  • 1 egg, lightly beaten
  • 125ml warm water
  • 110g currants
  • 40g mixed peel
  • 1tbsp apricot jam

Flour paste

  • 75g plain flour
  • 1tbsp caster sugar
  • 80ml water


  1. Combine yeast, sugar and milk in a bowl, whisk until yeast is dissolved. Cover bowl, stand in warm place for 10 minutes or until mixture is frothy. Sift flour and cinnamon into a large bowl, rub in butter. Stir in yeast mixture, egg, water and fruit, cover and stand for 1 hour in a warm place or until mixture has doubled in size.
  2. Turn out dough onto floured surface, knead for 5 minutes until smooth and elastic. Divide dough into 16 portions, knead into balls. Place into greased 23cm sq. cake pan, stand in warm place for about 20 minutes until dough has risen to top of tin.
  3. For the paste, combine flour and sugar in a bowl, blend in the water, stir until smooth. Using a piping bag and small plain tube, pipe crosses onto buns. Bake in moderately hot oven for 10 minutes, reduce heat to moderate and bake for a further 15 minutes. Turn buns onto wire rack, brush with warm sieved jam.