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Cakes and Desserts
Cakes and Desserts Info


Hot Cross Buns

Servings: Makes 12 – 15

Cooking time: 15 – 20 minutes

hot cross buns
Hot Cross Buns

What you’ll need


  • 500g strong white bread flour
  • 10g instant yeast
  • 75g caster sugar
  • pinch salt
  • 40g butter (very soft)
  • 2 medium eggs
  • 150g currants
  • 80g mixed peel, chopped
  • 240ml milk ( full fat )
  • 1 teaspoon ground cinnamon
  • 1 teaspoon mixed spice
  • finely grated zest 1 orange or 1 lemon


  • 2 tablespoons plain flour
  • ½ teaspoon icing sugar
  • 1 -2 tablespoons milk or water


  • Very gently heat the milk until hand hot. Make sure the butter is very soft, heat a little if need be.
  • Put the flour in a large mixing bowl, add the sugar, yeast and salt and mix together.
  • Make a well in the centre and add the butter, eggs and most but not all of the milk
  • Mix together with your hand until the mixture comes together, add a little more milk if need be.
  • The mixture should be soft but not wet.
  • Tip onto a lightly floured surface and knead for 5 – 10 minutes until smooth and silky.
  • Put in a lightly oiled bowl and cover with a tea towel or cling film and leave in a warm place to rise for at least 1 hour or until doubled in size. It is okay to leave for 2 hours.
  • Knock out the air and scatter the dried fruit, orange zest, and spices on top. Knead in until evenly incorporated.
  • Divide into 12  or 15 pieces and roll into balls, place quite close together on a baking tray lined with baking paper.
  • Cover with a tea towel or cling film and leave to rise for another 30 minutes – 1 hour or until doubled in size.
  • Meanwhile preheat the oven to 220°C / 200°C fan, and make a paste with the four and water and put in a little piping bag.
  • When risen, brush with egg wash ( 1 egg beaten well with a pinch of salt) and then pipe crosses on each bun.
  • Bake for 15 – 20 minutes or until golden brown.
  • Warm the apricot jam with a splash of water and brush over the tops to glaze.




Baked lovely rhubarb and ginger scones and fairy cakes last week. The class was really enjoyable and it was great to bring home my baking and eat it!! Will definitely go to another class!

Class participant

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