Spiced Easter Hot Cross Buns


350ml              Milk

80g                  Margarine

500g                Flour

15ml                Ground Mixed Spice

5ml                  Ground Cinnamon

2ml                  Ground Cloves

60g                 Brown Sugar

10g                 Dry Yeast

5ml                 Salt

90g                 Dried Cranberries

60g                 Dried Dates, diced

1                      Large Egg, lightly beaten


  1. Heat the milk and margarine until the margarine is melted, set aside and let cool slightly
  2. Sift the flour, spices, sugar, yeast & salt together in a large bowl
  3. Add the cranberries and dates into the flour and mix to ensure that the everything is coated and mixed well
  4. Pour the milk into the flour and mix well to combine
  5. Add in the egg and incorporate well
  6. Knead the dough on a lightly floured surface until it becomes smooth, similar to making bread, you do not want the dough to be sticky or to dry
  7. Place into a well-oiled bowl and cover with clingwrap, let rise until doubled in size
  8. Knock back the dough, meaning knead it a little to release any air that has been created. Divide into 12 pieces, then roll into balls. Place on a greased oven tray, cover with clingwrap and let rise until doubled in size
  9. Once risen mix together 125ml flour, 180ml water and 20ml brown sugar to create a paste. Make the signature cross on each bun before placing it in the oven. You can use a piping bag to make it easier
  10. Pre heat oven to 180°C, place the tray in the oven and bake for 15-20 minutes or golden brown
  11. As soon as the buns come out the oven, brush the top of the buns with melted honey