The Perfect Hot Cross Buns

The Perfect Hot Cross Buns

Preparation and cooking time

  • Prep: 3-4hrs
  • (approx. 3 hours of proving)
  • Cook: 20 mins
  • Makes 12


For the buns

  • 200ml full-fat milk (1903)
  • 100ml lukewarm water
  • 40g unsalted butter (44579)
  • 500g strong bread flour (10686)
  • 10g salt (7754)
  • 75g caster sugar (72066)
  • 1tbsp sunflower oil (63888)
  • 10g yeast (5153)
  • 2 medium eggs (78667)
  • 140g sultanas (50862)
  • 70g mixed peel (38392)
  • 1 orange (74387)
  • 1tsp ground cinnamon (23083)
  • 1 tsp mixed spice (46130)


For the cross

  • 75g plain flour (53667)
  • 75ml water


For the glaze

  • 3tbsp apricot glaze (61403)



Bring 200ml full-fat milk to the boil, then remove from the heat and add 40g butter. Leave to cool until it reaches hand temperature. Put 500g strong bread flour, 1 tsp salt, 75g caster sugar and 10g sachet fast-action or easy-blend yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the 2 beaten egg. Add the lukewarm water slowly, (you may not need all the of the water). Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.


Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.


With the dough still in the bowl, tip in sultanas, mixed peel, zest of 1 orange, mixed spice and ground cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.


Divide the dough into 15 even pieces (about 75g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, then set aside to prove for 1 hr more.


Heat oven to 220C/200C fan/gas 7. Mix 75g plain flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.


Gently heat 3 tbsp apricot glaze to melt, while the glaze is still warm, brush over the top of the warm buns and leave to cool.