Cheat’s hot cross buns

A bread mix makes these Easter hot-cross buns a simple treat to knock up
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Cheat’s hot cross buns
© BBC Good Food
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Moderately easy | Serves 10


500g pack white bread mix
2 heaped tsp mixed spice
50g butter, chopped
50g golden caster sugar
50g mixed peel
85g currants
100ml milk
1 large egg
3 tbsp plain flour
golden syrup, for brushing


1. Heat oven to 220C/fan 200C/gas 7. Tip the bread mix into a bowl and stir in spice and sugar. Rub in the butter with your fingertips. Stir in the peel and currants.

2. Pour 100ml water onto the milk, then beat in the egg and pour into the dried ingredients. Mix to a very moist dough (the wetter the better). Leave for five minutes then cut into 10 equal pieces and roughly shape into buns with oiled hands (this helps to stop the mixture sticking too much). Even though the mixture is very moist, try not to use extra flour as it will toughen the dough.

3. Space the buns apart on two greased baking sheets, cover loosely with cling film, then leave in a warm room until about half again in size. This will take anything from 45 minutes to an hour and 15 minutes, depending on how warm and moist the environment is.

4. When the buns are risen, make the crosses. Mix the flour with 2.5 tbsp water to make a paste. Pour into a plastic food bag and make a tiny nick in one of the corners. Pipe crosses on each bun. Bake for 12 to 15 minutes until risen and golden. Trim the excess cross mixture and brush with golden syrup. They will keep fresh for a day, and after that are best toasted.

Per serving

298 calories, protein 9g, carbohydrate 54g, fat 7 g, saturated fat 3g, fibre 2g, salt 1.07g

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