Anolon Academy

Easter Indulgence- Hot Cross buns

By Rebecca Sullivan 


For the buns

  • 625g Laucke strong white flour plus a  little extra for dusting
  • 1 tsp salt
  • 2 tsp ground mixed spice
  • ½ tsp ground cardamon
  • 45g unsalted butter, cut into cubes and a little for greasing
  • 85g sugar
  • ½ lemon, zest only
  • ½ orange, zest only
  • ½ grapefruit, zest only
  • 1½ tsp yeast
  • 1 free-range egg
  • 275ml of lukewarm milk
  • 125g dried fruit, apricots, sultanas and cranberries are a lovely combination

For the cross on top

  • 2 tbsp plain flour
  • Rice bran oil, for greasing
  • 1 tbsp golden syrup, gently warmed, for the glaze of the buns


Sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture and then add the sugar, zest and yeast.

Beat the egg and add to the flour with the lukewarm milk. Mix together to form a soft dough. Place the dough onto a lightly floured work surface and work in the mixed dried fruit until well combined. Knead lightly for about 5 minutes, or until smooth and elastic when pulled.

Grease a large slightly warmed (in the microwave for 15-20 seconds is fine), mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour. Turn out the dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, cover again with the tea towel and set aside for a further 30 minutes to rise further.