Wood fired Hot Cross Buns


  • 500g Strong white flour
  • 2 tsp Ground mixed spice
  • Zest of 1 lemon
  • 100g Sultanas
  • 70g Caster sugar
  • 1tsp Salt
  • 10g Fast action yeast
  • 1 Egg, beaten
  • 45g Unsalted butter
  • 300ml Milk


  • 75g Plain flour, cold water
  • Golden syrup for glazing
    • Outline Skewers Sketch


It is  traditional to eat warm hot cross buns on Good Friday but they can also be enjoyed at any time of the year. They are delicious served straight from the oven or toasted with dollops of butter.

Oven: Medium heat – Temperature approx 200c

Door: Open

  • To make the dough for the buns, sift the flour and add lemon zest, sugar and mixed spices into a bowl.  Melt butter and warm milk in a separate pan.   Add the butter and part of the luke warm milk slowly to the dry ingredients. (You may not need all the milk). Beat the egg and add to the flour. Slowly incorporate the sultanas. Lightly knead together for 10 minutes or so until a smooth pliable dough.
  • Place the ball shaped dough into a butter greased warm bowl, cover with a clean tea towel and leave to rise for an hour or so until doubled in size.
  • Turn out the dough onto a floured surface and divide into 12 equal bun sized balls flattening them slightly with the palm of your hand. Set aside to rest for 10 minutes.
  • Place the buns on lined baking trays, placing them fairly close together. Place the trays in a large polythene bag, tie the ends loosely so no air can get in and set aside for a further hour or so to rise.
  • Meanwhile for the cross topping, mix the plain flour to a smooth paste with cold water and spoon into a piping bag.
  • Remove the trays from the polythene bags, egg wash the buns lightly and pipe a cross on each bun. Transfer the buns to your wood fired Amigo Oven and bake for about 15-20 minutes until golden brown. Turn the baking tray halfway through.
  • Warm the golden syrup and brush the buns as soon as you remove them from the oven for a nice golden shine.