Make these delicious Hot Cross Buns from Freuchie’s Finest Colin Lindsay …

Ingredients to make approximately 12

125g warm whole milk (scalded helps)
125g  warm water
5g  dried yeast or 10g  fresh yeast
400g  strong white flour
100g  plain white flour
50g caster sugar
8g salt
50g butter
zest of 1 of an orange
100g raisins/sultanas/currants
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon  nutmeg
1 large egg, beaten
50g plain white flour & 50g water for the crosses
1 tbsp of apricot jam or rowan jelly melted in water on the hob


Stir the yeast into the warm milk and water until it is dissolved.
Mix the plain white flour, strong white flour, salt and sugar in a large bowl.
Chop the butter into small pieces, add to the flour and rub through the mixture.
Mix in the liquid until all the mixture comes together, then add and mix in the egg.

Knead the dough energetically for roughly 10 minutes until it is smooth and springy. Now fold in the raisins or sultanas, cinnamon, ginger, nutmeg and grated orange. and knead briefly to distribute them through the dough. Clean all the scraps out of the bowl, then put the dough back in, covered with a cloth, in a warm place for at least one hour. Knock the dough back, i.e. gently punch all the gas out of it then cut the dough into 12 (6) pieces, about 80g.

Roll each into a ball under the palm of your hand. Place on a floured baking tray, allowing for expansion then flatten each one. Leave in a warm corner for 30 minutes. Next, for the crosses, whisk the plain white flour with the water to give a thick paste.

Just before putting the buns in the hot oven, add the crosses by piping the flour & water mixture over the buns. Have fun!

Bake at 200°C for 20 minutes.When the buns come out of the oven glaze them by brushing them with the melted jam. Cool on a wire rack covered with a cloth. Brilliant fresh from the oven but also delicious next day toasted. Thanks to Daniel Stevens, River Cottage Handbook for this recipe.