Hot Cross Buns Recipe

Why not have a go at making apple, honey and sultana hot cross buns. This recipe is perfect for an Easter treat!

Makes 16 buns


For the decorative dried apples:

  • 150g dried apples

For the milk sponge:

  • 150g bread flour
  • 1g fresh yeast
  • 150g milk

For the crossing paste:

  • 30g bread flour
  • 30g water
  • 5g veg oil
  • 0.5g baking powder

For the dough:

  • 350g bread flour
  • 25g fresh yeast
  • 5g salt
  • 75g butter
  • 75g honey
  • 150g water
  • 40g egg, beaten
  • 300g milk sponge
  • 12g fresh orange zest
  • 12g fresh lemon zest
  • 150g sultanas
  • 12g mixed spice

Honey for glazing

Make in advance

Dried apples:
Slice apples into 3mm thick slices. Place on a lined baking tray and bake at 80°c for 3-5 hours with door slightly open. Dry until slightly leathery.

Milk sponge:
In a pan, gently warm the milk then stir in the fresh yeast before adding the bread flour. Mix by hand with a wooden spoon until evenly mixed. Cover and leave overnight (or least 12 hours) in ambient temperature.

Crossing paste:
This can be made in advance or on the day. Sieve the flour into a bowl and add water, veg oil and whisk until smooth and shiny. Place into polythene piping bag and use when required.

Method – on the day

  • By hand or using a spiral mixer, mix together the milk sponge, bread flour, fresh yeast, salt, water, and egg. Mix in the butter and honey and then add the fruit and mixed spice making sure everything is evenly mixed. The dough should be soft to touch.
  • Place the dough into a lightly oiled container, cover with cling film and leave to ferment for approximately 60-90 minutes or until the volume has doubled.
  • Tip the dough onto a lightly floured surface and divide into 16 even amounts of dough. Shape each one by hand into a bun. Place buns close together on a lined baking tray in groups of 4. You may wish to use two baking trays. Leave to prove at approximately 30°C for 1 hour.
  • Preheat oven to 230°C.
  • Taking your pre-filled piping bag and snip a small opening. Pipe the crossing paste over the buns. Bake for 12 to 14 minutes or until golden brown.
  • When baked, glaze the buns with honey. You can loosen the honey with a little hot water if it is too thick. Place 2 or 3 dried apple slices on top of each bun.