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Traditional Hot Cross Buns for Easter Weekend

Chef Pieter shares a recipe for lovely spicy and fruity Hot Cross Buns. They are so versatile and are ideal served hot from the oven for breakfast or at teatime.


250g flour

Pinch of salt

1½tsp mixed spice

1½tsp ground cinnamon

1tsp ground nutmeg

2Tbsp soft butter

1Tbsp brown sugar

10g fresh yeast

175ml water

75ml mixed dried fruit



50ml flour

2.5ml oil

50ml milk


1ml baking powder



  • Sieve the flour, salt and spices into a large mixing bowl and then rub in the butter using your fingertips.
  • Add sugar.
  • Dissolve the yeast in warm water.
  • Add yeast mixture to the flour and mix together to a form a soft, pliable dough.
  • Turn out the dough onto a lightly floured work
    surface. Work the mixed fruit into the dough. Knead lightly for 5 minutes, or until smooth and elastic.
  • Shape
    the dough into a ball and place it into a greased mixing bowl, cover and set aside in a warm place for one hour to
  • Turn out the proved dough onto a lightly floured
    work surface and knock back. Again shape it into a ball and
    return it to the bowl for a further 30 minutes to rise.
  • Turn out the dough onto a lightly floured work
    surface and divide it into 6 equal pieces. Roll each piece into a ball,
    flatten slightly into a bun, cover and rest for 5 minutes.
  • Grease a baking tray with butter and transfer the buns to the tray. Set aside in a warm place for a further 40 minutes to
  • Preheat the oven to 220 °C.
  • Meanwhile, for the cross, mix the ingredients together.
  • When the buns have risen, spoon the flour mixture into a piping bag and
    pipe a cross on each bun.
  • Put the buns into the oven and bake for 8-12
    minutes, or until pale golden-brown.

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