Hot Cross Buns for Easter

March 16, 2018


Ripples Chowder Bay Head Chef Kristian Gamble share’s his hot cross bun recipe. Why not treat your friends and family this Easter? This recipe makes 12 buns – although we can’t guarantee they’ll last long!

For the hot cross buns:

  • 7 grams (1/4 ounce) sachet fast-acting dried yeast
  • 450 grams (14 ounces) white breadflour
  • 50 grams (1 ¾ ounces) wholemeal bread flour
  • 2 tablespoons caster sugar
  • 1 teaspoon sea salt
  • ½ teaspoon each of ground mixedspice, ginger and grated nutmeg
  • 50 grams (1 ¾ ounces) unsalted butter, diced
  • 150 grams (5 ounces) currants or sultanas
  • 2 tablespoons chopped mixed peel
  • 250ml (8 fluid ounces) tepid milk
  • 1 large egg, beaten
  • 2 tablespoons plain flour

For the glaze:

  • 4 tablespoons milk
  • 3 tablespoons caster sugar


Place the yeast, flours, sugar, salt and spices into a bowl then add the butter and rub it in. Stir through the dried fruit and peel. Add the milk and egg and mix well. Add a little extra water if the dough is too dry or extra flour if it is very sticky.

Knead the dough on a lightly floured surface for about 10 minutes. Place in an oiled bowl, cover with clingfilm and leave in a warm place for 1 – 1½ hours, or until the dough has doubled in size.

Punch down the dough with your fist to expel the air, then knead on a lightly floured surface for 2-3 minutes.Divide into 12 portions and shape each into a ball.
Line a baking tray with bakingpaper, then place the balls of dough on it, spacing well apart. Cover and leavefor another 45-60 minutes, or until the dough has doubled in size.
Heat the oven to 200°C (gas mark6). For the cross, mix the plain flour to a smooth paste with 1-2 tablespoons of cold water. Spoon it into a piping bag and pipe a cross on each bun. Bake for 15 to 20 minutes, until browned. Heat the milk and sugar until dissolved and then boil for 1 minute. Transfer the buns to a cooling rack and brush with the milk glaze.

Kitchen tip:

The dough for hot cross buns can be made the night before and given its first rise in the fridge (the chill of the fridge slows down the rise of the dough and increases the flavour of the bread). In the morning you can remove from the fridge, punch down the dough,make the buns and let the dough have its second rise in a warm spot in the kitchen.