Earl Grey and Orange Hot Cross Buns

Easter, a time for a little indulgence and getting together with family. Hot cross buns are all over the shops at this time of year, but nothing beats making and enjoying your own. This recipe uses Earl grey tea, which makes it even more special. Enjoy with your favourite brew.


Makes 14-16 

  • 300 ml milk
  • 50 g butter
  • 500 g strong white or all purpose flour
  • 1 tsp salt
  • 75 g caster/white sugar
  • 7 g fast action yeast
  • 1 egg lightly beaten
  • 125 g sultanas/raisins and mixed peel combo
  • zest of 1 orange
  • 3 tsp ground cinnamon
  • 2 tbsps Earl grey tea
  • 125 ml boiling water
  • 2-3 Tbsp of smooth apricot jam
  • 4-5 tbsp of flour


  • Combine the water, Earl Grey tea and sultana mix and let stand for 1-2 hours.
  • Combine the flour, sugar, yeast and salt. Mix and set aside.
  • Heat the milk until it boils, toss in the butter and cool until you can comfortably put your finger into it. Then pour this into flour along with a beaten egg.
  • Knead this rather wet dough and place into an oiled bowl, let rise for 1 hour.
  • Carefully drain the sultanas, and mix this along with the orange peel and cinnamon into the dough. After a good distribution, let rise again.
  • After an hour divide into 15-16 pieces and arrange on a baking tray. Turn on your oven to 220C (200C if a convection/fan oven). Let the pieces rise for a further hour.
  • Mix the 4-5 tbsp of flour with water until smooth like syrup. Use this to create the classic crosses on top. Then place into the pre-heated oven for 15-20 minutes.
  • Heat the jam so it is runny, and when the buns have a good light brown colour take out and brush with the jam. Cool on a rack and then devour!
Back to Top