orange + raisin hot cross buns


500g plain flour

10g yeast

1 tsp salt

65g caster sugar

1 tbsp cinnamon

1 tsp allspice

1 tsp nutmeg

1 egg

45g melted butter

zest of 1 orange

240ml milk, luke warm

60ml water

150g raisins


60g flour

4 tbsp water


golden syrup, warmed


to a stand mixer fitted with a dough hook attachment add the flour, sugar, salt, yeast, spices and zest

turn the mixer onto a low-medium speed and begin adding in the wet ingredients starting with the egg and water

slowly add in the milk so that each addition is incorporated before the next, add in the butter and mix for 5 minutes

after 5 minutes your dough should still be quite sticky, add in the raisins and continue to mix for a further 10 minutes to develop the gluten and activate the yeast

after 10 minutes your dough will start to feel tacky rather than sticky, at this point, turn the dough out onto a lightly floured surface and give any stray raisins a final knead in

place the dough into a well oiled bowl covered with a tea towel and allow to rise in a warm area of the house for 1 hour and 15 minutes

once the dough has at least doubled in size, punch down and weigh the buns into 80g portions (you can 'eyeball' the dough rather than weighing it but I like to make sure mine are exactly the same size so they have a uniform look about them)

to shape the buns, tuck the sides under and roll into smooth balls. place your rolled buns into a greased baking dish about an inch away from each other

cover the buns with cling film and allow to rise for a further 30 minutes

once the buns have risen, whisk the flour and water into a paste and transfer to a piping bag

pipe crosses over the buns and bake at 220 degrees for 15-20 minutes

immediately after removing the buns from the oven brush them with the warm golden syrup glaze and serve with as much butter as bun!


if you're not using a stand mixer, kneading by hand will work just fine it may just take a little longer

candied peel such as orange or lemon or other dried fruit can be added to the buns in the raisin adding stage

when rolling your buns, try to keep the raisins from popping out at the top, this stops them from burning when baking

how big or small you cut your piping tip will effect the final size of the cross. the cross will expand in the oven so depending on the size of the cross you're after, pipe smaller than you think

make sure your buns are at least an inch away from each other before their final rise so they have room to expand and don't merge into one another

test a few cross piping techniques on a few buns before piping the final batch, it has a bit of a knack to it, practice makes perfect!