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Hot Cross Bun Recipe

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With Easter around the corner why not use the opportunity to bake these delicious, homemade hot cross buns in honour of the occasion?

Recipe by Matt Manning Chef.

(Makes a dozen small buns)

For the dough:

  • 1 Tbsp Dried yeast
  • 1 tsp Sugar
  • 125ml Warm water
  • 350g All-purpose white flour
  • 100g Wholewheat flour
  • Pinch of salt
  • 2tsp Mixed spice
  • 50g Caster sugar
  • 75g Raisins
  • 75g Dried apricots, chopped
  • 1 Orange zest
  • 125ml Milk
  • 50g Butter, melted
  • 1 Large Egg, beaten

For the paste

  • 4 Tbsp Flour
  • 1 Tbsp Caster sugar
  • 2 Tbsp Water

For the glaze

  • 1 Egg, beaten with 1 Tbsp milk to make an egg wash
  • 2 Tbsp Sugar
  • 2 Tbsp Water


  • Large Scanpan baking tray – the Scanpan Techniq or a Classic roasting pan is perfect for this kind of recipe. Click here to shop roasters and baking trays
  • Piping bag


  1. Combine the dried yeast and sugar in a bowl, then whisk in the warm water. Cover the bowl with cling film and leave in a warm place for approximately 10-12 minutes
  2. Sieve the flour into a large mixing bowl, then add the salt, sugar, spice and fruits
  3. Use your hands to fold in the yeast mixture. Add the milk, butter and egg, then mix well to form a dough
  4. Knead the dough on a work surface until smooth and pliable
  5. Place the dough in a lightly greased bowl and place a cloth over the top. Allow to prove in a warm place for 1 hour, or until the dough has approximately doubled in size
  6. Lightly dust a work surface with flour, and spread out the dough. Knead gently, then roll out and split into 12 even pieces. Roll each piece of dough into a ball
  7. Place the balls on a greased baking tray. Set aside until the balls have doubled in size, approximately 45 minutes
  8. Preheat the oven to 220°C
  9. For the paste, mix together the water, flour and sugar until smooth. Add to the piping bag
  10. To make the egg wash, beat together the milk and egg yolk
  11. Once the buns have finished proving, use a knife to make a cross on top of each one. Brush with egg wash, then pipe the paste into the crosses on top
  12. Bake the buns for 20 minutes, until nicely golden
  13. To make the glaze, add the sugar and water to a pan and dissolve over a low heat. As soon as the buns are ready, remove from the oven and brush over the glaze. Allow to cool before serving, and spread generously with lots of butter!