Step by Step: Easter hot cross buns

Easter hot cross buns recipe

Here's a step by step guide to help you and your loved ones have a go at making hot cross buns this Easter. This recipe will deliver you 12 delicious buns in just 60 minutes.

Prep time: 40 minutes

Cook time: 20 minutes

Servings: 12 people


  • 50g butter, diced, plus extra for greasing
  • 100g plain flour
  • 75g mixed peel
  • Oil, for greasing
  • 1/2 tsp mixed spice
  • 1 tsp cinnamon
  • 1 x 7g sachet of Tesco Fast Action Dried Yeast
  • 50g caster sugar
  • 500g strong white bread flour, plus extra for dusting
  • 2 medium eggs, lightly beaten
  • 225ml milk, heated until just below boiling point
  • 2 tbsp no peel orange marmalade, for glazing


Step 1

step 1

Stir the butter into the milk until melted. Leave to cool for 5 minutes, then stir in the beaten egg. Sift the flour, sugar, yeast and spices into a mixing bowl with a pinch of salt and stir. Make a well in the centre, then gradually pour in the milk mixture, stirring to form a slightly sticky dough.

Step 2

step 2

Tip the dough out onto a floured work surface and knead for 10 minutes, or until soft and shiny (the dough should spring back when you press your thumb in). Transfer to an oiled bowl and cover with a clean cloth. Set aside to prove in a warm place for 1 hour, or until it has doubled in size.

Step 3


Punch back the dough to knock out any air bubbles. Flatten slightly, then scatter the raisins and mixed peel into the centre and bring up the sides to enclose the fruit. Knead, on a floured surface, for 5 minutes more. Roll into a ball, flatten slightly, then divide into 12 equal pieces.

Step 4


Shape each piece of dough into a smooth ball. Transfer to a baking sheet lined with nonstick baking paper, leaving a 3-5cm gap between each one. Cover with a tea towel and leave to prove for about 20 minutes, or until a fingertip leaves a small impression in the dough.

Step 5

step 6

Preheat the oven to gas 6, 200°C, fan 180°C. Mix the plain flour with 6 tbsp water to make a thick paste. Spoon into a piping bag fitted with a 5mm round nozzle. Pipe a cross onto each bun, then bake for 20 minutes, or until golden with the bases sounding hollow when tapped.

Step 6


Leave the buns to cool a little on the baking tray. Meanwhile, heat the marmalade in a small pan to make a runny glaze. Dip a pastry brush in the glaze and brush over the surface of each bun. Enjoy warm, from the oven or toasted, and spread with butter, if you like.