Hot Cross Buns

Recipe by Diane Heirli
Photography by C&D Heirli
Food Assistant Mareli Erasmus


Making the dough
1. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm -- you should be able to dip your finger in without scalding it.
2. Meanwhile, add the butter to a separate pan and place over a low heat for a minutes (or until melted) then set aside.
3. Transfer the warmed milk texture to a medium bowl, stir in the years and 10g of sugar, Set aside.
4. Sift the flour into a large bowl and then add the salt, spices, and the rest of the sugar.
5. Make  well in the centre and pour in the melted butter, followed by the yeast mixture.
6. In a separate bowl, beat the egg, then add.
7. Using the fork, mix well until you have a rough dough, then transfer to a flour dusted surface ad knead for around 10 minutes, or until soft and springy.
8. Return the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for atlas an hour, or until doubled in size.
9. Transfer the dough to a clean flour dusted surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and knead into the dough for 1 - 2 mins,

1. Preheat the oven to 190 degrees and grease and line a large baking tray,
2. Divide the dough into 12 equal pieces and roll each into bars. Evenly space them out on a lined baking tray. Cover with the tea towel and leave in a warm place for a further 30 mins, or until doubled in size.
3. Place the plain flour and 2 tbsp water in a bowl and mix to a thick paste.
4. Gently pat down the risen buns then use the batter to trace a cross with a piping bag or spoon.
5. Plave the buns into the preheated oven for 20 - 25 mins, or until golden brown
6. Transfer to a wire cooling rack, brush over a little honey and leave to cool.


200ml milk
55g unsalted butter
2 x 7g sachet dried yeast
55g caster sugar
455g strong bread flour, plus extra for dusting
1 tsp sea salt
1 tsp mixed spice
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp ground ginger
1 large free-range egg
2 tbsp plain flour
55g raisins
30g dried cranberries
runny honey, to glaze

Makes 12 buns