Hot Crossed Buns

  • 210 mins
  • 15
Hot Crossed Buns



  1. Bring the milk to a boil, then remove from the heat and add the butter. Leave to cool until its just warm and then stir in the Spice Drops.
  2. Put the strong bread flour, salt, caster sugar and yeast into a bowl. Make a well in the centre and pour in the warm milk and butter mixture, add in the beaten egg. Mix well with a wooden spoon and then bring it all together with your hands until you have a sticky dough.
  3. Tip the dough on to a lightly floured surface and knead  for 5 mins until smooth and stretchy. Put the dough in a lightly oiled bowl and cover with oiled cling film. Leave to rise in a warm place for 1 hour or until doubled in size and a finger pressed into it leaves a dent.
  4. Tip in the sultanas and raisins and knead into the dough until evenly distributed.
  5. Leave to rise for another hour or until doubled in size (covered with clingfilm).
  6. Divide the dough into 15 for smaller buns or 8 larger ones. Roll each piece into a ball on a lightly floured work surface and arrange the buns on one or two lined baking trays (remember to leave enough space for the dough to expand) Cover loosely with more oiled cling film, or a tea towel and set aside to prove for 1 hour.
  7. Heat oven to 220C/200C fan/gas 7.
  8. Mix the plain flour with about 5 tbsp water (1tbsp at a time) to make the paste for the cross. Spoon into a piping bag with a small nozzle and pipe a line along each row of buns, then repeat in the other direction to create crosses.
  9. Bake for 20 mins on the middle shelf of the oven, until golden brown.
  10. Warm the apricot jam slightly and brush onto the freshly baked bun and allow to cool before eating.