Photo of Hot cross buns by WW

Hot cross buns

Points® value
Total Time
2 hr
10 min
1 hr 20 min
Make Easter easy with these delicious buns to share with friends and family.


Strong White Flour (bread flour)

450 g


1 teaspoon(s)

Dried baking yeast

1 teaspoon(s)

Mixed Spice

1 teaspoon(s), level

Ground Cinnamon

½ teaspoon(s), level


50 g

Skimmed Milk

150 ml, tepid, reserve 1 tbsp to brush the buns with

Low Fat Spread

25 g

Caster Sugar

50 g, reserve 2 tsp to glaze

Egg, whole, raw

1 medium, raw, beaten

Plain White Flour

1 tablespoon(s), level

Caster Sugar

1 teaspoon(s)


  1. Place the flour, salt, yeast, spices and currants in a large bowl and mix well. Combine the milk and 75ml tepid water in a jug and add the spread, sugar and egg. Beat well.
  2. Add the milk mixture to the bowl and combine well with a knife.
  3. Turn onto a lightly floured surface and knead for a couple of minutes until smooth. Place in a clean mixing bowl, cover with clingfilm and allow to rise for 1 hour.
  4. Knead the dough to knock the air out, divide into 12 and shape into buns. Place on a nonstick baking sheet and allow to rise until doubled in size (about 30 minutes). Preheat the oven to gas mark 6/ 200ºC/fan 180ºC.
  5. For the crosses, mix the flour and sugar with 2 tbsp water to make a paste and spoon it into a small piping bag with a plain nozzle. With a knife, mark a cross on each bun, brush with the reserved milk and pipe a cross on each one.
  6. Bake for 15–20 minutes until risen and golden. Dissolve the reserved sugar in 4 tbsp boiling water and glaze the buns as soon as they are cooked.