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Hot Cross Buns

The perfect Easter teatime treat!
  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings8 portions
recipe image Hot Cross Buns


  • 25g (1oz) Stork original
  • 225g (8oz) strong plain flour
  • 1 teaspoon salt
  • 6g fast action dried yeast
  • 40g (1½oz) caster sugar
  • 55g (2oz) mixed dried fruit
  • 25g (1oz) mixed chopped peel
  • 1 teaspoon mixed spice
  • 150ml (¼ pint) semi skimmed milk
  • 25g (1oz) Stork packet
  • 55g (2oz) plain flour
  • Glaze:
  • 2 tablespoons sugar
  • 1 tablespoon milk

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. To make the buns: Start by preheating your oven to 220°C, 425°F or gas mark 7. Then put the Stork, sieved flour and salt into a large bowl and rub into a fine breadcrumby mixture.
  2. Stir in the yeast, sugar, fruit, peel and spice. Warm the milk until tepid, pour it into the bowl, and mix together into a soft dough.
  3. Place the dough onto a floured surface and knead until elastic and no longer sticky. Shape into 8 buns and place them onto a greased baking sheet. Cover them with lightly oiled cling film and leave in a warm place for around 45 minutes, until almost doubled in size.
  4. To make the crosses: Blend the Stork with the flour and 4 tablespoons water. Remove the cling film from the buns and pipe the mixture across them. Pop them in the oven for 15 minutes or until golden brown and cooked through.
  5. To make the glaze: Gently warm the sugar and milk together. Brush it over the buns, and pop them back into the oven for another 2 minutes. Leave them to cool on a plate or rack before serving.