It’s easier than you think to whip up a batch of warm, buttery hot cross buns just in time for Easter.
Find the full recipe for sultana and spice hot cross buns as seen in the video here.
Traditionally only eaten on Good Friday, nowadays we can’t resist enjoying these fluffy, gently-spiced treats before, during and after Easter.
This simple recipe takes just six steps from start to finish and requires no fancy ingredients or complex equipment.
Or give your buns a modern twist with this chocolate and apricot hot cross buns recipe that uses the same steps and techniques as the video but with the addition of moreish chocolate and apricot bits.
Whatever recipe you decide to roll with, you can be sure this Easter will the tastiest one yet.
Recipe by : Sophie Gray and Bauer Test Kitchen
Photography by : Melanie Jenkins
Styling by : Sophie Gray and Sacha Anderson
Video by : Saru Krishnasamy and Melissa Tapper
This recipe first appeared in Food magazine.
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