Cegin S4C

  • Nerys Howell

    Nerys Howell

    calendar Monday, 11 April 2022

  • Hot cross buns


    • 500g strong flour
    • 1 teaspoon salt
    • 7g dry yeast
    • 2 teaspoons mixed spice
    • 1 tsp cinnamon
    • 50g fine sugar
    • skin 1 orange
    • 30g melted butter
    • 225-250ml hot milk
    • 1 egg (beaten)
    • 125g mixed dried fruits including mixed peels
    • 50g plain flour
    • 2 tbsp clear honey


    1. Put the dry ingredients in a bowl including the fruit. Make a hole in the center and pour in the butter, milk and egg and mix to make a soft dough. If too dry add more warm milk.
    2. Simmer for 10 minutes on a flour-lined table, then place in a clean coated bowl with oil and cover and leave in a warm place until the dough has doubled in size (about an hour to an hour and a half).
    3. Turn the dough out and knead a couple of minutes then divide into 12 balanced pieces and shape into round balls. Place on a greased baking tray, cover with a clean towel and let rise in a warm place for about 30 minutes until doubled.
    4. Preheat the oven to 200C / 180 Fan / Gas 6.
    5. Mix 4 tablespoons of water with the flour To make a paste, place in a piping bag or plastic bag with a cut corner and cross each bun.
    6. Bake the buns for about 15 minutes until golden and hollow at the bottom. Place on a cooling tray, heat the honey over a low heat and brush over each while still warm.

    Recipe by Nerys Howell, originally featured on Prynhawn Da.

      Share recipe
      close button

      Share the recipe via:

      Copy link

      copy icon
      How to cook
    Can’t find what you’re looking for?