“Whittlebury Park’s Head Pastry Chef Ben Clark has a passion is for all things patisserie, he is always looking to innovate with his latest creations and here he has created a Hot Cross Bun recipe for you to try this Easter”


Dough Mixture:
157ml warm milk
7.5g caster sugar
15g fresh yeast
32g plain flour

Bun Mixture:
282g plain flour
45g butter
45g sugar
1 medium egg
Zest of 1 orange
Zest of 1 lemon
35g mixed peel
100g currants
Mixed spice to taste
Pinch of salt

Cross Batter:
63g plain flour
15g oil
70ml water


Mix the dough ingredients all together and leave to prove for 30 minutes.

Mix the flour, butter and sugar then add egg and spice.Add the dough mixture which has proved for 30 minutes. Knead the dried fruit, currants, zest, mixed peel and salt through the dough and make smooth. Prove until doubled in size. Once proved, cut in to 50g balls – you can prove them close together or separated. Pipe the cross batter onto the raw dough in to a cross shape. Cook at 200C/180C fan/gas 6for 13-15 minutes.

Ben’s Top Tips
Try swapping the fruit for chocolate chips or chocolate spread for a deliciously rich and indulgent alternative.

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