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Hot Cross Buns

Who else is a sucker for a delicious toasted hot cross bun, with some melted butter and a cup of tea…mhmmm. This famously sweeted bun is a true symbol of Easter – and as we can’t make these for you right now, we thought we’d share a recipe from our Head Pastry Chef, Nelson Barros (also known as the finalist of Bake Off The Professionals 2019).

So for all you keen bakers out there – ready, steady, BAKE!

Recipe makes 12 Hot Cross Buns

Bun Ingredients:

  • 150ml of cider
  • 20g of dry yeast
  • 75g wholemeal flour
  • 150ml double cream
  • 5 tsp of mixed spice
  • 100g of chopped currants
  • 2 eggs
  • 5 tbsp honey
  • 400g strong white flour
  • 25g cornflour
  • 1 tsp salt
  • Vegetable oil for kneading

Cross Ingredients:

  • 75g plain flour
  • 25ml sunflower oil
  • 60g of water

For the spice glaze:

  • 1 tsp mixed spice
  • 50g caster sugar
  • 25ml water


1. Mix the cider, yeast and wholemeal flour and leave to rise for 30 minutes in a warm place.

2.  Mix the eggs, cream, spice and honey and warm it up gently in a small pan.

3. Pour the warmed mixture into the yeast mix and add the currants, strong white flour, cornflour and salt. Work it into a sticky dough and leave for 10 minutes to set in a warm place.

4. Shape the mixture into buns, cover and leave to rise, until they’ve nearly doubled in size.

5. Mix the cross ingredients and pipe or spread onto the buns.

6. Bake at 200 degrees for around 8 to 10 minutes until golden.

7. Once ready, mix the spice ingredients with water and boil until they’ve created a syrup-like substance. Glaze the sryup over the buns.




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