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Hot Cross Buns


600g x Bakers Flour
8g x Salt
60g x Sugar
70g x Butter
20g x dried Yeast
50g x Milk Powder
400g x Water
25g x Mixed Spice
120g x Sultanas
120g x Raisins
60g x Bing cherries (optional)
40g x Mixed Peel
10g Cinnamon
10gm Ground Ginger
Crossing mix (see basic)


These little beauties just rock and roll. The trick to the best hot cross bun is making sure that your spices are nice and fresh so make sure you buy from a good supplier that turns their stock over frequently there are so many little spice shops about that have a good turnover of stock So getting great spices shouldn’t be too much trouble.


Mix all dry ingredients in your electric mixing bowl then add the butter and the water and mix on slow speed for 2 minutes until the dough starts to form then change the speed to second speed or medium speed and mix for 6 minutes then add the fruit and mix peel and mix for a further 2 minutes until all the fruit is combined.

When mixed remove hot cross bun dough from the bowl onto a lightly floured bench and scale the dough into 120g pieces then round into tight balls and place onto a lightly grease pan with high sides leaving a gap about half the size of each bun between then on the tray then cover loosely with Cling film and place in a warm place and allow to double in size.

Pre-heat your oven to 200 degrees on fan bake.

Once the buns have doubled in size with a piping bag cross the tops of the buns and place in your pre-heated oven and drop the temperature to 180 degrees and bake for 18-22 minutes or till golden brown, remove from oven and serve hot with Salted Butter.

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