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Orange & Cranberry Hot Cross Buns

Quick and easy

0 Reviews

  • Nut free
  • Vegetarian

About the bake

Give this classic Easter treat a twist with the addition of Orange and Cranberries. Best served warmed with a generous spread of butter. Delicious!

240Total Time
220Prep Time
20Bake Time
A little effort


  1. Step 1:

    Sieve the flour, salt and mixed spice into a large mixing bowl. Rub in the butter, using your fingertips.

  2. Step 2:

    Make a well in the middle of the flour and add the sugar, orange zest and yeast.

  3. Step 3:

    Stir in the, orange extract, egg and milk. Mix the mixture into soft dough – this might be easier to do using your hands rather than a wooden spoon.

  4. Step 4:

    Turn out the dough onto a lightly floured work surface. Carefully work in the cranberries. Knead lightly by pushing away the dough with the heel of one hand, gather up with the other hand, and then knead again. Knead for about 10 minutes or until you can pull a strand and it bounces back like elastic.

  5. Step 5:

    Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove until the mixture doubles in size.

  6. Step 6:

    After an hour, remove the dough from the bowl and knead gently for 6-8 minutes. Return to the bowl and cover and leave to rise for a further 20 minutes.

  7. Step 7:

    Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, and then flatten slightly into a bun shape using the palms of your hands.

  8. Step 8:

    Put the buns on a floured baking tray. Wrap it loosely in greaseproof paper and place inside a large plastic bag. Tie the end of the bag so it is airtight. Leave in a warm place for 40 minutes.

  9. Step 9:

    Preheat the oven to 190°C (fan 170°C, gas mark 5). Mix the flour with cold water to create a paste. When the buns have raised remove from the bag and pipe a cross shape onto each bun.

  10. Step 10:

    Bake for 15-20 minutes or until the buns are golden-brown. Check they are cooked through by tapping the bottom. It should sound hollow.

  11. Step 11:

    As soon as you remove the buns from the oven, brush them with the hot golden syrup, and then set aside to cool on a wire rack.


  • For the Buns

    • 600g Allinson's very strong white bread flour
    • 1 tsp Salt
    • 2 tsp Mixed spice
    • 50g Butter (chilled, plus extra to grease the bowl.)
    • 50g Billington's Unrefined Golden Caster Sugar
    • 1 tsp Nielsen-Massey Orange Blossom Water
    • 1 Orange(s) (zest)
    • 1 Allinson's Easy Bake Yeast Sachet
    • 1 Egg(s) (free range) (large)
    • 275ml Milk (tepid)
    • 125g Cranberries (dried)
  • For the Topping

    • 2 tbsp Allinson's Plain White Flour
    • 2 tsp Water (cold)
    • 1 tbsp Golden syrup


  • Sieve
  • Large mixing bowl
  • Wooden spoon
  • Baking tray
  • Piping bag
  • Pastry brush

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