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Apple, Cinnamon & Raisin Hot Cross Buns

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Total Time
Prep Time
Bake Time
Serves 16
Serves 16

About the bake

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.

If you love all things cinnamon, you should give our cinnamon rolls a try next!

15 ingredients10 steps


    1. Step 1

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

    2. 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.

    3. 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.

    4. 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. 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. Step 6

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

    7. 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. 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.

    9. 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. 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.


    • For the Buns

      • 625gAllinson's Strong White Bread Flour 
      • 7gAllinson's Easy Bake Yeast Sachet 
      • 75gBillington's Unrefined Golden Caster Sugar 
      • 0pinchSalt 
      • 2 tspMixed spice 
      • 2 tspCinnamon 
      • 50gButter (unsalted) 
      • 250mlMilk (whole) 
      • 125mlWater 
      • 2Apple(s) (peeled cored and finely diced) 
      • 100gRaisins 
    • For the Cross Decoration

      • 3 tbspAllinson's Plain White Flour 
      • 1 tbspWater 
    • For the Glaze

      • 2 tbspBillington's Unrefined Golden Caster Sugar 
      • 2 tbspWater 

    Nutritional information per 87g serving

    • Energy 235cal
    • Fat 3.8g
    • of which Saturates 2.2g
    • Carbohydrates 43g
    • of which Sugars 14g
    • Protein 6g
    • Salt 0.15g

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