Hot Cross Buns

Hot Cross Buns

The best thing about anything HOMEMADE is the surprisingly good quality product you end up with. These days we can buy so much that we forget how good real homemade lemon curd can be, tangy, buttery and sweet all in one mouthful. Homemade pasta is a totally different product to even brought fresh, its light, a little thicker, full of flavour and extremely quick to cook. Pesto is lush, green, fragrant and even a little chewy. Hummus can be smooth or chunky and you’re in control. Once you have mastered any good recipe the scope to adapt it is huge, changing flours in breads, adding seeds and nuts. Adding spices to dressings, fresh fruit to cakes to make googie desserts, whiskey to Christmas custards or coffee to chocolate bourbons to turn a tea time treat into a surprising after dinner petit four biscuit.
Last weekend with Easter on the door step i made hot cross buns. The end result a huge light airy bun full of dried fruit, citrus zest and mixed spices. My cross were huge and un uniform with a sticky sweet glaze they shame the super market products into a bag with “off to feed the duck” written on the side! Give them a try

Cherry berry hot cross buns


  • Dry
  • 500gr strong white flour
  • 180gr brown bread flour
  • 2 sachets dried yeast
  • Pinch of salt
  • 80gr caster sugar
  • Tsp Cinnamon
  • Tsp mixed spice
  • 150gr mixed cherry berries ( or raisins, apricots, prunes, or a mixture of your choice)
  • Zest of one large lemon
  • Zest of one large orange
  • Wet
  • 80gr melted butter
  • 175ml warm milk
  • 175ml warm water
  • 1 free range egg

To make the crosses


  • 100gr strong white flour
  • Pinch of salt
  • 25 gr melted butter
  • 125ml of warm water

The sticky glaze


  • 75ml water
  • 1 tbs caster sugar
  • Pinch of cinnamon


To make the buns, add all the dry ingredients together and combine well in a large bowl. In a jug mix all the wet ingredients and pour over the dry, mix with your hands to form a dough and turn out to knead onto a lightly floured surface. Knead for about 5-8 mins. Lightly oil the big bowl and plop the dough back in. Cover with loose cling film and a tea towel and leave for a couple of hours to double in size. ( this is a great time to go and feed the ducks!)

Knock out the dough and split into 14-18 small buns, work each one into a round and place into a lightly oiled large roasting pan about an inch apart. Again cover with cling film and a tea towel and leave again to almost double in size about an hour or so. ( this is a great time to put your feet up, all that kneading is hard work!)

To make the crosses place the flour and salt in a bowl and combine with the melted butter and water to form a sort of thick batter, put this into a piping bag and pipe crosses on each bun. Don’t worry if they look chucky or ugly when they come out of the oven they look home made a full of caricature.

Bake in a hot oven – 210oc for about 40 mins, they will release from the bottom and sound hollow when you knock their bottoms, just like a loaf of bread.
Whilst they are in the oven put the water sugar and cinnamon into a pan and bring to the boil. Boil rapidly for 3 mins, as soon as the buns are out of the oven glaze them in this liquor with a pastry brush.

Eat straight away or toast in the morning and tell me Home made does not ROCK


Photo from Wikimedia