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St Peter's 13-18

Hot Cross Buns

Hot Cross Buns

These delicious Hot Cross Buns are a tasty treat for our key worker parents to enjoy over Easter (makes 20 portions).


  • 1kg strong white flour 
  • 1tsp salt 
  • 4 heaped tsp mixed spice 
  • 100g caster sugar
  • 400g mixed dried fruit 
  • 100g butter, chopped into cubes
  • 2 x 7g sachets of dried yeast or 42g fresh yeast
  • 400ml milk
  • 4 egs 

For the crosses and glaze:

  • 5 tbsp plain flour 
  • Honey or gold syrup for brushing 


  • Measuring scales
  • 1 electric mixing bowl or medium mixing bowl
  • Measuring jug 
  • Wooden spoon
  • Whisk
  • Baking tray
  • Parchment paper 


  1. Pre-heat the oven to 200 degrees.
  2. Tip the flour into a bowl and stir in the salt, mixed spice and sugar.
  3. Rub in the butter with your fingertips (or electric mixer). Stir in the dried fruit.
  4. Warm the milk gently so it is hot, but still cool enough to put your finger in for a couple of seconds. Sprinkle the dried yeast into the mix or dissolve the fresh yeast in the milk. Beat the eggs and add to the milk. 
  5. Pour the milk and eggs into the dry mix and mix together to form a moist dough. Leave to soak for 5 minutes. 
  6. Take the mix out of the bowl onto a floured surface and cut into 20 equal pieces.
  7. Shape the dough into buns and space well apart in floured baking sheets. Cover loosely with cling film and leave in a warm place until half again in size. This will take 45 minutes - 1hr 15 minutes depending on how warm the room is. 
  8. When the buns are risen, mix the plain flour with water to make a thick paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun.
  9. Bake for 12 - 15 minutes until risen and golden. Trim the excess cross mixture from the buns then brush with the honey or syrup.