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Hot Cross Buns

The recipe for these Overcoming MS Friendly Easter treats was kindly sent in by Barbara Mortimer

Time 3 hrs
Skill Level Intermediate

Ingredients List


Serves 15
  • 500 g flour half white, half brown
  • 75 g caster sugar
  • 75 g raisins
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 oz dried yeast or equivalent
  • 2 tablespoons extra virgin olive oil
  • 300 ml almond milk
  • 1 egg whites beaten
  • 3 tablespoons flour white
  • 2 tablespoon jam apricot flavour


  1. Heat the almond milk through so that it is warm but not hot. Then dissolve the yeast in. (Only if you are using fresh yeast and not dried.) 
  2. Put salt, flour, sugar, cinnamon (and dried yeast if using this) into a bowl or mixer
  3. Make a well in the flour mix and add the warm almond milk and yeast, olive oil and egg white.
  4. Knead or use hook on mixer for 10 minutes.
  5.  Cover with olive oil greased cling film and leave to rise to double the size (about an hour)
  6. Knock back and knead in the raisins, then cover and leave to rise again to double its size. 
  7. Divide the dough into 15 and roll into balls 
  8. Place on a non stick tray, cover lightly with the cling film and leave to rise again to double their size. 
  9. When risen, put the oven on to 180 degrees.
  10. Mix the white flour with the water to make a paste and pop into an icing bag. 
  11. Pipe the mixture into a cross on each bun.
  12. Cook the buns for about 25 minutes.
  13. Remove from oven and tap the bottom of one to make sure it’s cooked (should sound hollow), then leave to cool on a wire tray.
  14. Meanwhile, heat and strain the jam, then brush onto the warm buns