Hot Cross Buns

Fresh, warm buns are amazing on Good Friday morning – but getting up at 3am to start making them isn’t. Mix the dough the night before.

1½hrs + overnight
Prep Time
Hot Cross Buns



  • 300ml milk
  • 3 tsp Edmonds active yeast
  • 510g Edmonds high grade flour
  • 55g Chelsea brown sugar
  • 1 tsp salt
  • 3 tsp mixed spice
  • 55g butter
  • 2 eggs, beaten
  • 115g currants
  • 115g mixed peel


  • 2 Tbsp Edmonds self raising flour
  • 2 Tbsp cold water



1. Warm the milk slightly, sprinkle over the yeast and set aside for 10–15 minutes.

2. Put the flour, sugar, salt and spice in a large bowl and mix to combine, then rub in the butter with your fingertips.

3. Pour in the yeast mixture and the beaten eggs and mix until smooth with a wooden spoon or an electric mixer fitted with a dough hook. Finally, stir in the currants and peel. The dough will be sticky. Cover with a damp cloth and a lid (you can use a dinner plate) and leave on the bench overnight.

4. In the morning, grease a shallow tin. Turn the dough out onto a floured board, knead a little and divide into 16 pieces. Roll each piece into a ball and place in the prepared tin about 1cm apart. Cover with a cloth and leave to rise for about 45 minutes.

5. Preheat the oven to 200˚C.

6. For the crosses, make a soft batter with the flour and water and put it into a small forcing bag or a plastic bag with the corner cut off. Pipe the crosses onto the buns.

7. Bake for about 25 minutes until well risen and golden brown.

8. Dissolve the sugar in the milk and simmer together to form a glaze. Once the buns are cooked, brush the glaze over them, twice.

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