Good Friday Hot Cross Buns

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8oz plain flour
  • pinch of salt
  • ¼ teaspoon mixed spice
  • ¼ pint milk
  • ½oz yeast
  • 2oz butter
  • oz caster sugar
  • 1egg
  • 3oz currants
  • ½oz finely-chopped peel


    Sieve the flour, salt and spice in a mixing bowl. Warm milk to blood heat. Add yeast and butter, stir until dissolved, mix in sugar and beaten egg. Pour on to the flour, and beat until smooth. Turn on to a floured board, work in the currants and peel, and knead well. Put in a buttered bowl, sprinkle with flour, cover with a clean cloth, and put in a warm place to rise for one and a half hours or until the mixture has doubled its bulk. Knock down with the hand and leave to rise as before for thirty minutes. Knead the dough and shape into eight rounds. Put on two greased baking sheets and on each bun put a paste cross made with flour and water dough. Prove in a warm place until nearly doubled in size (about fifteen minutes). Bake at 425°F, 220°C, gas mark 7 for fifteen minutes. While still hot, brush with a glaze made by boiling one tablespoon sugar in one tablespoon milk.