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hot cross buns







total time






method ingredients
  • 300g Glenisk Organic Wholemilk Natural Yogurt
  • 1 egg beaten
  • Sachet of ready dry yeast (7g)
  • 500g strong flour
  • 50g caster sugar
  • ½ tsp ground cloves
  • 1 tsp cinnamon
  • ½ tsp grated nutmeg
  • Zest of 1 orange
  • Zest of 1 lemon
  • 150g sultanas
  • 100g chopped apricots
  • 100g butter (room temperature)
  • ½ tsp salt
  • 60g plain flour
  • 5 tbsp water
  • 1 tsp rapeseed oil
  • Tbsp Orange Marmalade (without peel)
  • Add the yogurt, yeast and egg to a bowl and whisk to combine.
  • Separately add the flour, sugar, spices, zest, sultanas, apricots and salt to a bowl of a stand mixer.
  • Add in the yogurt mix and use the dough hook attachment of your mixer to combine all wet and dry ingredients. Once it’s mixed add in the butter bit by bit and knead until it is of an elastic consistency.
  • Preheat the oven to 250C. On a floured surface, tip out the dough mix and cut into 10 equal pieces; mould each piece into a round shape using the palm of your hand. Check the dough by pushing down firmly and it should spring back.
  • Arrange the dough balls in a circular shape on a large parchment lined baking tray, leaving 2cm gap between each one. Leave the tray in a warm place to prove, covered in a clean damp tea towel for 2 hours until they have doubled in size.
  • For the crosses, mix the ingredients and put them in a piping bag, snip the top making sure the opening is not too big. Pipe the crosses on top of the proved buns.
  • Place the buns in the preheated oven and bake for 20 minutes until golden brown. Ovens may vary so keep an eye on them.
  • For the glaze, add 2 tbsp orange marmalade without peel to a small pot and gently heat until soft.
  • Once cooked, take the buns out of the oven and brush with the glaze before allowing them to cool on a wire baking tray.
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