Skint Dad's hot cross buns

    2 hours 5 min

    I decided to bake up my own batch of hot cross buns. They work out to just 8.2p for each bun – what a bargain!


    Kent, England, UK
    7 people made this

    Makes: 12 hot cross buns

    • 500g plain flour
    • 1 teaspoon mixed spice
    • 75g caster sugar
    • 50g butter or margarine
    • 3 teaspoons dried yeast, mixed with 150ml warm water
    • 100ml milk
    • 1 egg, beaten
    • 125g sultanas
    • For the cross topping
    • 2 tablespoons plain flour, mixed with 4 tablespoons water

    Prep:20min  ›  Cook:15min  ›  Extra time:1hr30min rising  ›  Ready in:2hr5min 

    1. Combine the flour, mixed spice and sugar, then work the butter in with your fingers.
    2. Make a well in the centre and add the yeast mixture, milk and beaten egg and mix everything in.
    3. On a lightly floured surface, knead the mixture for about 5 minutes, then put in a bowl and cover with cling film. Leave to one side for 1 hour, till doubled.
    4. Add the sultanas and knead them in. Separate into 12 small balls and put onto a greased baking tray with a little room between them. Cover with cling film and leave for 30 minutes.
    5. Combine the flour with water and, using a piping bag, make crosses on the buns.
    6. Bake in a preheated 200 C / Gas 6 oven for 15 minutes. To give them a nice gloss, mix 1 teaspoon sugar with 3 teaspoons water, and brush over the buns upon removing from the oven.


    The buns turned out light and fluffy, and were perfect toasted. We popped them into an air tight container, hoping that we could keep them for a few days but they were eaten in less than 2 days!

    See it on my blog

    See this recipe on the Skint Dad blog

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