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Hot cross buns by Nikki Legon

Hot cross buns by Nikki Legon

Serve buttered with your morning coffee...



shutterstock 76119577


375ml milk

240g golden sultanas

15g fresh yeast or a packet of dried yeast

440g strong white bread flour

200g plain flour

100g caster sugar

a pinch of salt

2 tsp ground mixed spice

2 tsp ground cinnamon

50g unsalted butter, melted

1 egg





75g plain flour

80ml cold water




100g clear honey

100ml water

juice of half a lemon

Preheat the oven to 200°C





Put the milk and sultanas into a small saucepan and bring just to the boil, remove from the heat and rest for 5 minutes.

Add yeast and stir till dissolved.

Put the flours, salt, sugar and mixed spice into the bowl of an electric stand mixer with the dough hook attached, turn the machine on to run at a low speed.

Add the melted butter and egg.

Slowly add the infused milk mixture.

Knead the mixture on a low speed for 8 minutes to form a dough.

Turn the dough onto a floured work surface and shape into a ball.

Place into a lightly oiled bowl, cover with cling film, and leave the dough to prove in a warm place for about 1 hour or until doubled in size.

Once the dough has proved, turn it out onto a lightly floured surface and knead gently.

Divide the dough into 12 equal portions and roll each portion into a smooth ball.

Place onto two greased baking trays, leaving space between each one.

Cover with a dry tea towel and leave to prove a further 15 to 20 minutes until doubled in size.

For the cross paste, mix the flour and water together until smooth, then place into a piping bag fitted with a small plain nozzle 2 - 3 mm.

Pipe thin lines to represent crosses on top of each bun.

Bake the buns in the oven for 20 minutes till well risen and golden brown.

Remove from the oven and leave to cool on their trays for a few minutes then place on a wire rack and leave to cool completely.

For the glaze, put the honey, water and lemon juice into a small saucepan, bring to the boil over a medium heat then simmer for 1 minute.

Let the mixture cool.

Generously brush the glaze over the buns and leave to dry.