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Hot cross buns recipe

No Easter would be complete without hot cross buns. Our Head Chef, Ron Marriott, shares his traditional hot cross buns recipe for perfect spiced sweet buns, made with fruit and marked with a cross on the top.

Hot cross buns recipe


500g strong white flour

75g caster sugar

2 tsp mixed spice

1 tsp ground cinnamon

1 lemon grated zest & juice

10g salt

10g dried yeast

40g unsalted butter

300ml buttermilk

1 free-range egg, beaten

200g sultanas (soaked in a little saffron)

75g chopped mixed candied peel

For the topping

75g plain flour

3 tbsp golden syrup, for glazing


Put the flour, sugar, spices, and lemon zest into a large bowl and mix. Then add the salt and yeast, placing them on opposite sides of the bowl.

Melt the butter in a pan and warm the buttermilk in a separate pan. Add the butter and half the lukewarm buttermilk to the dry ingredients along with the lemon juice. Add the egg and mix adding the flour from the edges of the bowl as you go. Slowly add the rest of the milk, to form a soft dough (you might not need all the milk).

Tip the dough out onto a lightly floured work surface. Knead by hand adding the pre-soaked sultanas and mixed peel into the dough. Knead for 10 minutes until silky and elastic, forming a smooth dough. Place the dough in a lightly oiled bowl, cover with cling film or damp cloth and leave to rest in a warm place until doubled in size.

Tip the dough out onto a lightly floured surface and knock the dough back. Knead for another 5 minutes. Return to the bowl, cover, and leave in a warm place until doubled in size.

Turn the dough out again onto a floured surface and divide it into 12 equal pieces, shaping each of these into a ball. Place on a baking tray relatively close together so when baked they are connected. Lightly cover with oiled cling film.

Leave until the buns have doubled in size.

Preheat the oven to 200C.

For the cross, add the flour to a bowl with 100ml water. Mix to make a paste and spoon into the icing bag.

Place buns into the oven and reduce the temperature to 180c

When the buns have risen pipe a cross on each bun. Bake for 15-20 minutes until a light golden brown colour. Take out of the oven.

Heat the golden syrup in a pan and while the buns are still warm, brush the buns with the syrup before setting them aside to cool.


For more information please do get in touch via our contact form or give us a call on 020 7390 1590 to discuss your event


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