The TASTIEST Hot Cross Bun Recipe!

The TASTIEST Hot Cross Bun Recipe!

(I’m sporting our bestselling Personalised Bunny Apron whilst making these – and I can confirm that it was NOT as clean as it looks in the pics when I was sieving the flour into a bowl – I think I ended up wearing most of it!)

Since it’s officially Spring and Easter is just around the corner, I thought it would be rude not to embrace hot cross bun season, so I got to work and had a go at baking my own cherry and sultana hot cross buns! The Solesmith team can confirm that they taste DELISH! Move aside shop bought hot cross buns…


Serves 12


  • 200ml semi-skimmed milk
  • 55g unsalted butter
  • 14g of dried yeast
  • 455g strong bread flour, plus extra for dusting
  • 1 teaspoon mixed spice
  • 1 teaspoon cinnamon
  • 1 whole nutmeg, for grating
  • 55g caster sugar
  • 2 balls of stem ginger
  • 1 large free-range egg
  • 2 tablespoons plain flour
  • 55g of sultanas or raisins
  • 30g of glacé cherries
  • Runny honey for glazing



1. Add the milk and 50ml of water to a small ban and place over a low heat for a few minutes, or until slightly warm. You should be able to dip your finger in without scalding yourself.


2. Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, and then set aside.


3. Transfer the warmed milk mixture into a medium sized bowl and then stir in the yeast.


4. In a larger bowl, sift in the bread flour, then add 1 teaspoon of sea salt, 1 teaspoon of mixed spices, 1 teaspoon of cinnamon, a few good scrapings of nutmeg and the caster sugar. Peel and finely chop the stem ginger and then stir into the mix.


5. Make a well in the centre and then pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and then add it to the bowl.


6. Using a fork, mix well until you have a rough dough, then transfer to a clean, flour dusted work surface and knead for about 10 minutes, or until soft and springy.




7. Return the dough to a flour-dusted bowl, and then cover with a damp tea towel and leave to prove in a warm place (I put mine in the airing cupboard!) for at least an hour, or until it has doubled in size.


8. Transfer the dough to a clean flour dusted work surface, then, knock the air out by bashing it with your fist. Now add the sultanas, raisins and cherries and knead into the dough for 1-2 minutes.


9. Preheat the oven to 190ºC/375ºF/Gas 5. Grease and line a large baking tray.


10. Divide the dough into 12 equal pieces and roll each into a ball, make sure to evenly space them out onto the tray as you go.




11. Cover the tray with a damp tea towel and then leave in a warm place for a further 30 minutes, or until doubled in size.




12. Add the plain flour and 2 tablespoons of water into a small bowl and mix into a thick paste.


13. Gently pat down the risen buns and then use the batter you’ve just made to carefully trace a cross over the top with a piping bag or spoon (I found that the spoon method works best!)


14. Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown.


15. Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool.


16. Time to enjoy the buns! I like mine toasted with a little butter and raspberry jam. YUM!



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