Hot Cross Buns

At Easter there is nothing better than an Hot Cross Bun, but I think you should have them all year round


220g Mixed Dried Fruit

160ml Milk

160ml Water

55g Melted Butter

1 Large Egg

500g Strong Plain Flour

55g Golden Caster Sugar

( Normal Caster Sugar is fine, if it the only sugar you have available)

1tsp Salt

1.5 tbsp Mixed Spiced

For the Crosses on the top of the buns

50g Plain Flour

Cold Water

For the Glaze

3tbsp Sugar

3tbsp Water


Weight the dry ingredients into a large mixing bowel and make a well in the center. Heat the milk and water together until tepid, then add this to the dry ingredients. As you add the milk and water, add the melted butter and egg and combine all the ingredients together.

Once combined, transfer the dough to a clean work top and knead for 5-8 mins.

Divide the dough into 12 balls and roll each one into a smooth ball. Place the dough ball on to a line AGA Cold Plain Shelf or Large AGA Baking Tray, which has been line with Bake-O-Glide. Loosely cove with cling film which has been lightly brushed with oil and leave to prove next to the AGA until doubled in size. This can take up to 45mins to 1.5hours.

As the buns are proving, make the paste to make the crosses on the top of the buns by mike the plain flour with cold water to make a paste. Transfer the a paste to a piping page, and pipe a cross over each bun once the have proved.

Cook in the Roasting Oven on the 3rd runner down for about 15-20 mins, until golden and sound hollow when the base is tapped. For the Glaze, in a small saucepan dissolve the sugar and water on the simmering plate. Brush the glaze over the top of the bun and return to the oven for 2 mins.