Hot Cross Buns


  • ¼ pint water
  • 1½ ounces mixed peel (sugared and dried sliced ginger, orange and lemon peel)
  • ½ ounce cinnamon
  • ½ ounce allspice
  • ½ ground ginger
  • 2 ounces brown sugar
  • 3 ounces currants or light raisins (from green grapes)
  • 3 ounces raisins
  • 1 pound white flour
  • 2 ounces superfine sugar
  • 2 ounces yeast
  • 1 pint warm milk
  • 6 ounces warm water
  • 1 pound, 14 ounces white flour
  • 6 ounces sugar
  • 6 ounces butter
  • 2 eggs
  • Pinch salt
  • 6 ounces white flour
  • 1/3 pint cold milk
  • 1½ ounces vegetable oil
  • Pinch baking powder
  • 4 tablespoons superfine sugar
  • 4 tablespoons hot water


Prepare the fruit mixture a day in advance.

For Fruit Mixture

Boil water and add sugar and spices. Bring back to the boil, remove from heat and add all the dried fruit. Cool, cover airtight and leave overnight to soften.

For Yeast Mixture

Place 1 pound white flour, 2 ounces superfine sugar, 2 ounces yeast, 1 pint warm milk and 6 ounces in a bowl, in a warm place for 20 minutes.

For Dough Mixture

Combine 1 pound 14 ounces flour, butter, sugar, 2 eggs and salt, and blend with yeast mixture in a bowl. Knead well on a floured surface. Cover with damp cloth and let rise for an hour.

Knead fruit mixture thoroughly into the dough. Cover again and rise for 30 minutes.

Make about 30 round balls from the dough, place on greased baking sheets, cover and rest 20 minutes more, until doubled in size.

For the Cross Decoration

Mix remaining flour, milk, oil and powder into a paste, and pipe with a decoration bag across the buns. Bake them at 450° F for 10 minutes, or until golden brown.

Mix sugar and water and apply a thin glaze to just baked buns.

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