Hot Cross Buns by Richard Bertinet

Richard Bertinet

Richard Bertinet

28th March 2018
Richard Bertinet

Hot Cross Buns by Richard Bertinet

Check out this amazing Hot Cross Bun recipe!


  • 3 tablespoons mixed spice
  • 75g chopped mixed peel
  • 175g sultanas
  • 250g whole milk
  • 500g strong bread flour, plus a little extra for dusting
  • 60g soft unsalted butter
  • 1 x 7g sachet fast-action dried yeast
  • 40g caster sugar
  • 2 large eggs, at room temperature,
  • lightly beaten together
  • For the egg wash
  • 1 large egg
  • For the cross paste
  • 50g plain flour
  • a few drops of vegetable oil
  • For the glaze
  • 50g caster sugar
  • 1-2 teaspoons dark rum (optional) You will also need a large baking tray and a piping bag and nozzle
  • You will also need a large baking tray and a piping bag and nozzle.


Blend together the mixed spice, mixed peel and sultanas in a bowl and set to one side. Warm the milk to body temperature; it should feel neither warm nor cold when you dip your finger in.
Put the flour in a large bowl and rub in the butter with your fingertips. Stir in the yeast, sugar and ½ teaspoon of salt. Then mix in the eggs and the milk with one hand to form a soft, sticky dough. Mix in the dried fruit mixture then tip on to a work surface and work the dough – slide your fingers underneath then swing the dough upwards and then slap it back down, away from you.
Stretch the front of the dough towards you, then lift it back over itself in an arc, still stretching it forwards and sideway s and tucking it in around the edges. Keep repeating this sequence. Don’t add flour to the work surface at this stage. The dough will come together after a while and feel elastic. Keep on working until it comes cleanly away from the work surface; this will take about 15 minutes. Now, lightly flour the surface and form the dough into a smooth ball, folding the edges into the centre.
Alternatively make the dough in an electric mixer with a dough hook. Return the dough to the bowl, cover with a clean tea towel and leave in a warm room to rise for 1½-2 hours. It should double in size. When the dough has risen, tip it on to your work surface and divide into 16. Roll each piece into a tight ball and put on a baking tray close together. For the egg wash, lightly beat the egg with a pinch of salt and brush over each bun, keep the rest for later. Put the buns in a warm place for about 1½ hours until risen and neary doubled in size again.
Preheat the oven to 220°C, fan 200°C, gas 7. To make the cross paste, sift the flour into a bowl, add a pinch of salt, the oil and 2-3 tablespoons of cold water, a little at a time, to form a paste. Brush the buns with spare egg wash and pipe a cross on top of each bun. Bake for about 15 minutes until golden brown. Meanwhile, to make the glaze, put the sugar and 50ml of water in a saucepan. Bring to the boil and continue to boil for a few minutes until syrupy. Stir in the rum, if using. Brush over the warm buns and leave to cool on a wire rack.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.