Hot Cross Buns

Hot Cross Buns

60 min+
Hot cross buns are the quintessential taste of Easter, and now you can enjoy them slathered in delicious Lactofree® spreadable!


Step 1
  • Over low heat, gently warm the Lactofree® dairy drink, honey and sugar, stirring until mixed. Remove from heat when warm and transfer to a medium-sized mixing bowl.
Step 2
  • Stir in the yeast and allow the mixture to rest for about five minutes, or until bubbles appear on the surface of the dairy drink.
Step 3
  • In a small mixing bowl, combine the flour, salt and raisins. Set aside.
Step 4
  • Add the eggs into the dairy drink mixture with a food mixer until well combined. Slowly add the flour mixture in short intervals, until you get a soft and slightly sticky dough.
Step 5
  • Turn out the dough and knead until elastic (about 3 to 4 minutes). Return dough to the mixing bowl and cover with a towel in a warm place for 30 minutes to let it rise.
Step 6
  • Preheat oven to 180ºC/350ºF/Gas Mark 4 and lightly oil a baking tray.
Step 7
  • After the dough has risen, punch down, turn out and knead for 2 minutes. (Lightly flour your surface if the dough is sticky).
Step 8
  • Return the dough to the mixing bowl, cover again with towel and allow to rise for another 30 minutes.
Step 9
  • Turn the dough out onto a dry surface and divide into 12 balls. Knead each ball of dough lightly and place on baking tray. Cover buns on the tray with a towel and allow to rise for further 10 minutes.
Step 10
  • Using a sharp knife in very swift motions, cut a cross in the top of each of the buns. Let the buns rest about 10 minutes more, or until the crosses spread apart.
Step 11
  • Mix together the flour, sugar and water for the cross and pipe over the top of the buns using a piping bag. Brush everything with the egg white and bake until golden brown (about 20 minutes).
Step 12
  • Remove from the oven and leave to cool slightly.
Step 13
  • Serve warm and enjoy with a lovely cup of tea!


Whole milk
175 ml
50 g
110 g
2 tbsp
Sachets Dry Active yeast
Strong bread flour
400 g
2 pinches
½ cup
Free range eggs
Egg white
Icing sugar
1 cup
Hot water
1 tbsp