Schwartz September 2019

Hot Cross Buns

Serves: 12
Download PDF


  • 625g strong white flour plus extra for dusting
  • 1 tsp salt
  • 45g cubed, unsalted butter plus extra for greasing
  • 85g sugar
  • 1 lemon zest
  • 1.5 tsp fast action yeast
  • 1 egg
  • 275ml tepid milk
  • 125g mixed fruit
  • For the topping
  • 2 tbsp plain flour
  • 2 tbsp cold water
  • 1 tbsp golden syrup, gently heated for glazing


  1. Sieve the flour, salt and ground mixed spice into a bowl and rub in the butter. Form a well in the centre then add the sugar, lemon zest and yeast. Beat the egg and add to the flour with the tepid milk. Mix to form a soft, pliable dough.
  2. Turn dough out on to a lightly floured work surface and work in the fruit. Knead lightly for 5 mins or until smooth and elastic. Shape into a ball and place in a greased, warm bowl. Cover with a tea towel and set aside in a warm place to prove for one hour.
  3. Turn out the proved dough on to a lightly floured surface and knock back. Shape into a ball again. Return it to the bowl and re-cover and set aside for a further 30 mins to rise.
  4. Turn out the risen dough on to floured surface. Divide into 12 pieces. Roll each piece into a ball then flatten slightly into a bun shape. Cover the buns with a tea towel and rest them for 5 to 10 mins.
  5. Grease a baking tray with butter. Transfer the rested buns to the tray and wrap loosely with greaseproof paper then place inside a large polythene bag. Tie the end of the bag lightly so that no air can get in and set aside in a warm place for a further 40 mins to let the buns rise.
  6. Preheat oven to 240C/475F/Gas 8.
  7. For the topping, mix the flour to a smooth paste with the water. Spoon into a piping bag and when the buns have risen, pipe a cross on each.
  8. Bake the buns for 8 to 10 mins or until a pale, golden brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup then set aside to cool on a wire rack.
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine