Enjoy - It's From Europe

Hot Cross buns

  • Prep: 3hr
  • Cook: 20m
  • Serves: 8

Delicious and light hot cross buns. Best toasted and smothered in organic butter.


  1. Put the flour, yeast, sugar, salt and mixed spice into a bowl and mix together.
  2. Melt the butter then add the milk and egg and beat together. Stir this into the flour and mix into a sticky dough.
  3. Knead the dough in the bowl for 100 presses, if possible without adding flour. The dough will be sticky at first then become smooth and pliable.
  4. Cover with oiled cling-film and leave in a warm place to double in size (about 2 hours).
  5. Line a large baking tray with parchment. Add the currants and peel to the dough and knead until they are well combined.
  6. Divide the dough into 10 pieces, roll each into a ball and place it on a parchment lined oven tray.
  7. To make the glaze: put the plain flour into a bowl and add just enough water to make a very thick paste.
  8. Using a paintbrush, dip it into the paste and paint a cross on each bun.
  9. Leave the buns to rise in a warm place for 20 minutes.
  10. Re-paint the paste cross and leave the buns to rise for a further 15 minutes. Pre-heat the oven at 200c/Fan 180c/Gas 6.
  11. Bake for 18 - 20 minutes. Gently heat the apricot jam, mashing any lumps, and brush it over the buns as they come out of the oven.


All to be sourced organic where possible

  • 300g strong white bread flour
  • 1 tsp quick yeast
  • 1 tbsp caster sugar
  • ¾ tsp salt
  • 1 tsp mixed spice
  • 25g butter, melted
  • 150g milk
  • 1 egg
  • 50g currants
  • 50g mixed peel, chopped
  • Glaze:
  • 50g plain white flour
  • 3 tbspwater
  • 3 tbsp apricot jam

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Doves Farm

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