Hot Cross Buns

Delicious and light, these fruity buns are a real treat, served hot with butter for a perfect breakfast, afternoon tea or a supper time snack!

Makes 12 portions
Suitable for home freezing


  • 150ml full fat milk
  • 25g butter
  • 250g Juvela Gluten Free White Mix
  • ½ tsp salt
  • 40g caster sugar
  • 1tsp dried yeast (supplied with Mix)
  • 1 medium egg, lightly beaten
  • 50g sultanas
  • 25g mixed peel
  • Zest of an orange
  • ½ tsp cinnamon
  • For the cross and glaze:
  • 20g Juvela Gluten Free White Mix
  • 2tbsp apricot jam
  • Method

    1. In a small pan, bring the milk to the boil, remove from the heat and stir in the butter. Leave to cool for a few minutes.
    2. Place the Mix, salt, sugar and yeast in a large mixing bowl. Add the warm milk and egg and combine using a mixer with a dough hook (or you can mix with a wooden spoon).
    3. Transfer the dough to a lightly oiled bowl; cover with oiled cling film and allow to prove in a warm place for an hour or until roughly doubled in size.
    4. Add the sultanas, mixed peel, orange zest and cinnamon and mix into the dough with your hands.
    5. Divide the dough into approx. 8 pieces and roll into balls, place on a baking tray and allow to prove for another hour.
    6. To make the cross, combine the Mix with a little water to form a thick paste and pipe onto the top of each bun.
    7. Bake in a preheated oven 220ºC/200ºC Fan/425ºF/Gas Mark 7 for approx. 20minutes until golden.
    8. Once the buns are out of the oven, gently heat the apricot jam and brush over the top of the warm buns.