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  • Chef Jeremy Lovell

Hot Cross Buns Recipe presented by Chef Jeremy Lovell

Yield: 12 Buns


Flour - 4 cups

Dry Yeast - 1/2 oz

Granulated Sugar - 1/2 cup

Salt - 1/4 tsp

Cinnamon Powder - 1/2 tsp

Evaporated Milk - 12oz (warm)

Egg - 1 large

Lemon Essence - 1 tsp

Yellow Food Colouring - a few drops

Butter - 3 oz

Currants - 2oz

Raisins - 2oz

Mixed Fruit - 4oz

Brown Sugar - 1/2 cup

Water - 1/2 cup

Mixed Essence - 1 tbsp

Vanilla Essence - 1 tbsp

Bay Leaf - 1

Icing Sugar - 1 1/2 cups

Whole Milk/Water - 2 tbsp


For The Buns:

1. Sift together flour, sugar and cinnamon.

2. Add yeast and mix well. Set aside.

3. Scald milk and add egg, lemon essence and yellow food colouring. Set aside.

4. Cut butter into the flour mixture.

5. Add fruit and mix well.

6. Add milk mixture and mix until just combined then add salt.

7. Knead on a floured surface for 10 minutes.

8. Place in a greased bowl, cover and let rest for 1 hour.

9. Punch down dough.

10. Shape equal pieces of dough into 12 buns and place them on a greased baking sheet.

11. Cover with warm cloth and let rest one hour.

12. Bake at 325°F for 20 minutes.

For Glaze:

1. Add brown sugar, water, vanilla, mixed essence and bay leaf to a pot and bring to a boil. Stir constantly until all the sugar has dissolved.

2. Remove from heat once reduced to half.

3. Glaze buns while the buns are still hot.

4. Set aside to cool completely.

For Royal Icing:

1. Place icing sugar into a bowl and mix in the whole milk bit by bit until a firm consistency is achieved.

*If icing becomes too thick, add milk or water little by little to thin the icing until the desired consistency is achieved*

2. Make crosses on cooled buns and enjoy!


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