Hot Cross Buns

For the Dough

  • 250ml JUST MILK
  • 300g Flour
  • 7g yeast (1 sachet)
  • 1 tsp mixed spices
  • 1 tsp salt
  • 50g caster sugar
  • 1 egg
  • 50G softened butter
  • 100g raisins, Sultanas or currants
  • Grated zest of 1 orange

To finish

  • 1 egg
  • 50g shortcrust pastry


      1. Place all the syrup ingredients in a saucepan and bring to the boil, reduce by half, then pass through a sieve and leave to cool.
      2. Place all the rice ingredients in a saucepan and slowly bring to the boil, allow to simmer slowly for about 45 minutes to an hour until it becomes thick in consistency. Remove from the heat (remove vanilla pod) and place in a large bowl and allow to cool.
      3. Refrigerate for at least 4 hours before serving.
      4. To serve place the required amount into 4 bowls and then add about 1 dessertspoon of the syrup over each one.

      Prep Time (minutes)

      Cooling Time (hours)






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