Hot Cross Buns

Side Dishes —
ESSE cooked fresh hot cross buns on a tray

Hot Cross Buns are a welcome treat for family and friends visiting at Easter. Fresh yeast can be found in most major supermarkets. The ingredients for this dough enjoy a warm environment so the top of your ESSE stove is the perfect resting place for warming milk, flour and to prove your dough.


  • 450g strong white bread flour
  • 25g fresh yeast
  • 1/2 teaspoon honey
  • 300ml milk and water, warm
  • 2 teaspoon mixed spice
  • 1 teaspoon salt
  • 50g light soft brown sugar
  • 140g mixed fruit with peel
  • 50g melted butter
  • 1 egg, beaten
  • Honey for the glaze


  1. Mix the yeast with the warm milk and water mixture with ½ teaspoon honey.
  2. Warm the flour and make a well in the centre.
  3. Melt the butter and put this in the well with the sugar, salt, mixed spiced, fruit and beaten egg.
  4. Mix together adding the yeast mix as you go.
  5. It will be a sticky dough, leave it in a warm place to prove.
  6. When it has doubled in size knead the dough on a floured surface until smooth.
  7. Divide into pieces, shape them into rounds and place them on a lined baking tray.
  8. Mark each round firmly with a cross.
  9. Brush with a little egg wash then pipe a cross with a little paste, make out of flour and water, in the indentation.
  10. Leave in a warm place until the buns are well risen and bake in a hot oven 220°C/ESSE dial guide HOT (aim for the dial reading to be at the top end of HOT) for about 15 minutes or until golden.
  11. Brush with a little melted honey.

Recipe presented by Philippa Vine at Bluebell Farmhouse Kitchen.

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