Family Recipe: Hot Cross Buns

April 13, 2017

We can’t believe how quickly Easter has come around. It feels as though it was only Christmas yesterday! This week we thought we would share a family recipe for hot cross buns while also being able to showcase our latest colours Ash and Cornflower in our Moss table linen.

Nothing beats eating hot cross buns straight from the oven, eating more than we probably should! It’s something you just can’t help, the melted butter that you just can’t resist. A little secret tip for extra delicious hot cross buns is to go to your local smaller bakery and buy some fresh yeast.



  • 1 tablespoon dried yeast
  • 1 teaspoon caster sugar
  • 185ml (3/4 cup) warm milk
  • 125ml (1/2 cup) cold milk
  • 50g butter, melted
  • 1 egg, lightly whisked
  • 525g (3 1/2 cups) plain flour
  • 200g mixed dried fruit
  • 70g (1/3 cup) caster sugar
  • 2 teaspoons mixed spice
  • A pinch of salt
  • 75g (1/2 cup) plain flour
  • 160ml (2/3 cup) water
  • 2 tablespoons caster sugar

Step 1

Make the dough: Whisk yeast, sugar and the 3/4 cup of warm milk in a jug. Set aside for 10 minutes or until frothy. Whisk in the 1/2 cup of cold milk, butter and egg. Combine flour, dried fruit, sugar, mixed spice and salt in a bowl. Make a well in the center. Add the yeast mixture. Use a wooden spoon to stir until combined then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place in a greased bowl. Cover with plastic wrap. Set aside to prove for 1 1/2 hours or until doubled in size.

Step 2

Shape the buns: Punch down the center of the dough with your fist. Knead on a lightly floured surface for 2 minutes. Shape into 12 even portions. Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease. Place portions side by side in the prepared pan. Cover with a clean tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until doubled in size.

Step 3

Bake and decorate: Preheat oven to 200°C. Combine flour and water to make a paste. Place in a seal-able plastic bag. Cut 1 corner from the bag to make a 2mm hole. Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven temperature to 160°C. Bake for 20 minutes or until golden and cooked through. Meanwhile, sugar and water in a saucepan over low heat until the sugar dissolves. Simmer until the glaze thickens. Transfer buns to a wire rack. Brush tops with glaze. Set aside to cool slightly.

We hope you all have a relaxing weekend and if you use any of our table linen be sure to use the hashtag #lmhome and tag us @lmhome_ !

Click here to shop our Moss Ash Table Linen and here for our Moss Cornflower Table Linen

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