Easter Hot Cross Buns

  • Serves : 10
  • Difficulty level : Easy
  • Type : Dessert

Perfect your baking skills with this classic Easter recipe. Follow our simple hot cross buns recipe using the Lakeland Baking Sheet.


  • 4 tsp dried yeast 
  • 55g caster sugar 
  • 250ml warm milk 
  • 600g plain flour 
  • 1 tsp ground cinnamon 
  • 60g butter 
  • egg beaten
  • 125ml warm water 
  • 110g currants 
  • 40g mixed peel 
  • 1 tbsp apricot jam warmed & sieved
  • For the flour paste
  • 75g plain flour 
  • 1 tbsp caster sugar 
  • 80ml water 


  1. Combine the yeast, sugar and milk in a bowl and whisk until yeast is dissolved. Cover the bowl and stand in a warm place for 10 minutes or until the mixture is frothy.
  2. Sift the flour and cinnamon into a large bowl and rub in the butter. Stir in the yeast mixture, egg, water and fruit until well combined. Cover and stand the bowl in a warm place for 1 hour or until the mixture has doubled in size.
  3. Turn the dough out onto a floured surface and knead for 5 minutes until smooth and elastic. Divide into 16 and knead into balls.
  4. Place the dough balls on 2 greased Lakeland Baking Sheets Stand in a warm place for about 20 minutes until the dough has risen.
  5. Preheat the oven to 190°C/375°F.
  6. To make the paste, combine the flour and sugar in a bowl, blend in the water and stir until smooth. Pipe crosses onto the buns using a piping bag with a small plain nozzle.
  7. Bake for 10 minutes. Reduce heat to 180°C/350° and bake for a further 15 minutes.
  8. Turn the buns onto a wire rack and, while still warm, brush with the jam.