Hot Cross Buns - Recipe

Posted by Nathan Lloyd | 15/04/2014 | Category: Recipes

Folklore has it that hot cross buns were originally eaten by the Saxons to honour their goddess Eostre, although there is no historical evidence to substantiate this claim.

In Christian countries, the buns are traditionally toasted and eaten from the evening of Shrove Tuesday through to midday on Good Friday.

You can of course buy some excellent hot cross buns throughout all of our stores, but I find it much more rewarding to make my own.

The recipe is detailed below and if you have any questions, please don’t hesitate to contact me at the foot of this article.

Right, let’s get cooking…

Preparation Time:  Around 40 minutes
Cooking Time:  15-20 minutes
Serves:  16 buns

Ingredients for the buns

  • 650g strong white bread flour
  • 2 x 7g packets dried yeast
  • 1 tbsp salt
  • 100g golden caster sugar
  • 11/2 tbsp mixed spice
  • 11/2 tbsp cocoa powder
  • 150g mixed dried fruit, e.g. cranberries, currants and sultanas
  • Zest of 1 orange
  • 200g milk chocolate chips
  • 75g unsalted butter, melted
  • 1 free range egg
  • 175ml tepid water
  • 175ml tepid semi skimmed milk

Ingredients for the cross

  • 50g strong white bread flour
  • Pinch of salt
  • Pinch of sugar
  • 15g unsalted butter, melted
  • 60ml water


Preparation and cooking time: About 40 minutes to make + about 1 hour and 30 minutes to rise + 15-20 minutes to bake.

Put the flour, yeast, salt, mixed spice, cocoa powder, dried fruit, orange zest and chocolate chips into a big bowl.

Add the melted butter, egg, tepid water and milk and mix together to make a dough. Place onto a floured work surface and knead the dough for about 15 minutes until smooth and elastic.

Put the dough into a clean bowl, cover with a tea towel and leave somewhere warm for about an hour or until it has doubled in size.

Line a large baking tray with baking paper. Divide the dough in 4 and then break each quarter into 4 even-sized pieces to make 16.

Roll each piece into a round ball and place on the tray, about a finger width apart. Cover the tray and leave somewhere warm until the buns have doubled in size.

Preheat the oven to 200°C/fan 190°C/Gas 6. In a small bowl mix together the ingredients for the cross to make a smooth batter. Spoon into a piping bag and then pipe crosses on each of the buns.

Bake for 15-20 minutes until cooked all the way through and golden on the top.


About The Author: Rob Smyth

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