Hot Cross Buns

A classic Easter recipe filled with warming spices and dried fruit. Create light buns with this easy to follow recipe. 

Hot Cross Buns



  • 650g Edmonds High Grade Flour
  • 70g Chelsea brown sugar
  • 1 packet Edmonds Instant Dry Yeast
  • 375ml Meadow Fresh milk
  • 1 egg, lightly beaten 
  • 100g butter, softened
  • 1 tsp salt
  • 1 Tbsp cinnamon
  • 1 Tbsp mixed spice
  • 2 tsp nutmeg
  • pinch cloves
  • 2 tsp ground ginger
  • 125g currants
  • 100g mixed peel

Cross Paste

Sugar Syrup

  • 3 tablespoons Chelsea caster sugar
  • 2 tablespoons water


  1. Combine the flour, sugar, and instant yeast in the bowl of an electric mixer (or a bowl if making by hand).
  2. Add the milk, egg and butter and knead on low for 10 minutes.
  3. Add the salt and spices knead until smooth and elastic (around 5 minutes).
  4. Put into an oiled bowl. Cover and leave until doubled in size, approx 1.5 hours.
  5. On a clean floured bench knead in the currants and mixed peel.
  6. Divide the mix into 12 (approximately 120g in weight) and shape into even round buns. Place on a lined baking tray and leave until doubled in size (around 30 minutes).
  7. Make the cross paste by mixing together the self raising flour and water and putting into a piping bag.
  8. Make the sugar syrup by bringing the sugar and water to a boil and ensuring the sugar has dissolved, either in a microwave or in a saucepan.
  9. Preheat the oven to 190°C.
  10. Using a sharp knife, score the buns with crosses. Pipe the paste mix onto the buns and bake for 25-30 minutes.
  11. Allow to cool for 5 minutes, then brush the tops with the sugar syrup.

Add your review


I followed the recipe exactly and they turned out very good. I made 12 buns

Abbie T

I second the first comment, very bland. I doubled the cinnamon too. Needs a better ratio of spices. Texture is lovely though, nice and fluffy.

Casey R

Very bland. Needs almost 2x the seasoning & cut in 15 buns as they’re massive