We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Hot Cross Buns

from Eastcourt Manor

Like this? Share it with your friends.

Report abuse


Bread flour             600g
Butter                    90g
Sugar                    100g
Salt                       ¾ tsp
Allspice                  ¾ tsp
Fast-action yeast     1 tsp
Milk                       300g
Eggs                      1
Currants                 180g
Candied peel          60g

Crossing paste

Bread flour             6 tbsp
Water                    6 tbsp

Simple Syrup

Sugar                    6 tbsp
Boiling water           6 tbsp


  1. Rub the butter into the flour so the butter breaks up into small pieces. Add the sugar, salt, allspice and fast-action yeast. Weigh the milk in a jug and beat in the egg. Add the milk and eggs to the flour mixture and combine until it forms a soft smooth dough.
  2. Knead the dough on your worktop by gently stretching and folding the dough until it becomes smooth, shiny and holds its shape well – about 5 minutes.
  3. Cover the dough with clingfilm for 10 minutes.
  4. Stretch the dough out, add the currants and candied peel and continue kneading until all the fruit is incorporated.
  5. Return to the bowl, cover with clingfilm and leave to rest at room temperature.
  6. After 30 minutes, turn the dough out onto the worksurface, gently stretch it out and fold in three. Return to the bowl and cover.
  7. Shaping - After another 30 minutes, turn the dough onto the worksurface. Divide evenly into 16-18 pieces of dough (75-80g each for 18 buns; 85-90g each for 16 buns).
  8. Shape the buns by forming your hand into a claw with your fingers touching the worktop. Rest your palm gently on top of the dough and move your hand round and round in a circle. The dough should form up into a nice bun shaped ball.
  9. Put the buns into a baking tray or in a very large cake tin to prove, covered with clingfilm, for about an hour and a half. The buns should have nearly doubled in size and be soft and puffy to the touch.
  10. Preheat the oven to 220°C.
  11. Make the crossing paste by mixing the flour and water and use an icing bag (or a plastic bag with the corner cut off) to pipe the crosses on top of the buns.
  12. Bake the buns for 25 minutes. Add steam at the start of the bake by spraying the sides of the oven with water or pouring boiling water into a preheated metal tray in the bottom of the oven. Keep a careful eye on the buns – if they bake too long the crossing paste will lose its contrasting colour.
  13. When the buns are cool, make a simple syrup by dissolving the sugar into boiling water. Brush the hot syrup on top of the buns.


Thanks for this recipe to Steve Nathan of Eastcourt Manor Bread & Baking Courses.

Added by: Gwen Nathan

Tags: Buns

Add comment
Great hot cross buns, but

These were delicious but did take a very long time to rise, and i think a little bit more yeast would have been better.

Andrea Hirsch 09 April 2018


Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...