Hot Cross Buns

Preparation info

  • Makes


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Bake your own hot cross buns, and a warm spicy fragrance will fill the kitchen. Those not eaten fresh are lovely toasted.


  • 450 g/1 lb strong plain flour
  • 1 level teaspoon salt


Sift the flour, salt, spices and sugar into a warm mixing basin. Stir the fresh yeast into the warmed mixed milk and water. If using dried yeast, stir the teaspoon of sugar into the hand-hot mixed milk and water. Sprinkle in the dried yeast and leave for about 10 minutes until frothy.

Stir the yeast liquid, egg, melted butter, currants and peel into the centre of the dry ingredients. Mi