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Hot Cross Buns WEB

Apple, cinnamon and raisin hot cross buns

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2.862 stars based on 29 ratings

These wonderful apple, cinnamon and raisin hot cross buns will make a lovely change from the regular hot cross buns. What a treat for Easter Sunday or a delightful snack with a hot cup of tea.

Key Information

  • Prep:
  • Bake:
  • Serves:16
  • Skill level:easy

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For the buns

  • 625g 22⅛ oz Strong white bread flour (we use Allinson) Strong white bread flour
  • 7g ⅜ oz Easy bake yeast (we use Allinson) Easy bake yeast
  • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • Salt
  • 2tsp 2tsp Mixed spice
  • 2tsp 2tsp Cinnamon
  • 50g 1⅞ oz Butter (unsalted)
  • 250ml 8½ fl oz Milk (whole)
  • 125ml 4¼ fl oz Water
  • 2 2 Apple(s) peeled cored and finely diced
  • 100g 3½ oz Raisins

For the crosses

  • 3tbsp 3tbsp Plain white flour (we use Allinson) Plain white flour
  • 1tbsp 1tbsp Water

To glaze

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place the flour, yeast, sugar, salt and spices in a large mixing bowl and stir together.

    Ingredients for this step

  2. Classic mode Step 2

    Melt the butter with half of the milk in a small pan, add the remaining cold milk and 125ml cold water, so that the liquid is hand hot. Pour it into the flour mixture and stir lightly.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted)
    • 250ml 8½ fl oz Milk (whole)
    • 125ml 4¼ fl oz Water
  3. Classic mode Step 3

    Add the raisins and finely diced apple and knead firmly for 10 minutes (or 5 minutes in a mixer with a dough hook) until the dough is smooth and elastic. Don’t worry if apples have a tendency to fall out of the mixture, you can knead them into each bun as you shape them.

    Ingredients for this step

    • 100g 3½ oz Raisins
    • 2 2 Apple(s) peeled cored and finely diced
  4. Classic mode Step 4

    Turn the dough onto a lightly floured work surface and roll into a long sausage, cut into 16 equal pieces, each will weigh about 75-80 grams.

  5. Classic mode Step 5

    Pinch the edges of each piece of dough up to the centre until you have a smooth ball, turn seam side down on the worktop and roll into a smooth ball. Place the buns on a baking tray allowing space for them to double in size. You may need two trays.

  6. Classic mode Step 6

    Cover with oiled cling film and leave in a warm place until the dough has really doubled in size.

  7. Classic mode Step 7

    Once the dough has doubled in size, gently knock back the dough and prove for a second time until doubled once again.

  8. Classic mode Step 8

    When to dough is almost ready, preheat the oven to 220°C (200°C fan, gas mark 6). Mix the plain flour with enough water to make a stiff paste. Place in a piping bag and snip the end then pipe crosses on the hot cross buns.

    Ingredients for this step

    • 3tbsp 3tbsp Plain white flour (we use Allinson) Plain white flour
    • 1tbsp 1tbsp Water
  9. Classic mode Step 9

    Bake for 15 minutes, then cover with baking parchment and continue to cook for another 5 minutes until the buns are golden, firm and one feels hollow when removed from the baking tray. Allow to cool completely.

  10. Classic mode Step 10

    To glaze, dissolve 2 tbsp caster sugar in 2 tbsp water, boil for 1 minute then brush over the hot buns as soon as they come out of the oven.

    Ingredients for this step