This brilliant Easter Hot Cross Buns recipe is made using our best selling Strong White Bread Flour by the fantastic Gabriella Morelli. This simple 14-step bake makes zesty fruit-stuffed buns with that traditional Hot Cross cinnamon flavour. Scroll down to get the full method now!


  1. Add yeast, sugar, butter and milk to the bowl of an electric mixer, fitted with a dough hook. Beat until combined.
  2. Add the flour, eggs, orange zest, salt and spices and knead for 4-5 mins.
  3. Add the raisins and knead for another minute.
  4. Cover the dough with a tea towel and leave to prove for 2 hours, until doubled in size.
  5. Turn the dough out onto a floured surface and divide it into 12 equal pieces.
  6. Shape each piece into a ball.
  7. Place the 12 balls onto a baking tray, covered with greaseproof baking paper, leaving some space between each one.
  8. Cover with a tea towel and leave to rise in a warm place for 30 mins.
  9. Make the crosses. Beat the water into the flour to make a paste. Put it in a piping bag and cut off the tip. Pipe crosses over the buns.
  10. Bake in a preheated oven to 220°C/200°C fan/gas mark 7 for 15 mins until golden.
  11. Heat up the milk and the sugar in a pan and bring to the boil.
  12. Brush the buns with the milk while still warm.
  13. Leave to cool down before serving.
  14. Enjoy!
Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

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