Hot cross buns

Hot cross buns are an Easter must have and now is the perfect time to learn to bake your own. They're a delicious treat that can be enjoyed any time of the day. Get creative with your buns and add your favourite inclusions and flavourings.



155ml Whole Milk
35g T&L Caster Sugar
9g Fermipan Instant Dried Yeast
300g Nelstrops Plain Flour
Pinch of Salt
¾ teaspoon Ground Cinnamon
¼ teaspoon Ground Nutmeg
30g Butter
125g Raisins
1 Whole Egg


Equal quantities of Plain Flour and water mixed together to a smooth paste.


Place the flour, sugar, salt, cinnamon, nutmeg and butter into a bowl and use your fingers to rub the butter into the dry mix.

Once your mix looks a little like breadcrumbs then add your yeast, raisins, egg, milk and use a spatula to mix to a wet dough.

On a well-floured surface knead the mixture for about 5 minutes to create an elastic and well mixed dough.

Place the dough in a clean and slightly greased bowl, cover with cling film and leave to res for 1 hour or until the dough has doubled in size.

Once the dough has doubled in size remove from the bowl, place back onto your floured surface and give a another quick knead.

Split the mixture into nine equal parts and shape each part into a ball.

Place the dough balls into a greased baking tin, cover with cling film and allow to double in size again.

Once doubled in size prepare your cross mixture and place into a piping bag (you can achieve good lines by simply snipping the end off of the piping bag) and pipe lines across the top of the dough.

Bake at 200c for 20 minutes.

Once you remove the buns from the oven use a little apricot jam to brush a sweet glaze over the top of each one (we used orange marmalade to give ours a tangy twist).