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Cranberry & Orange Hot Cross Buns

Prep

2 HR

Bake

20-25 mins

Serves

20

Difficulty

Hard

About

A classic Easter treat, Hot Cross Buns are delicious spicy fruit buns that are irresistible when slathered in butter. We definitely believe that they should be enjoyed all year round!

made using

Golden Caster

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Instructions
Ingredients
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Cranberry & Orange Hot Cross Buns Recipe

To make the buns

Step 1

Start by mixing the yeast with a tablespoon of whole milk and a teaspoon of caster sugar in a large mixing bowl, until the yeast has completely dissolved. Leave on the side for 15 minutes until little bubbles start to appear.

Step 2

Sieve in the flour, followed by the cinnamon, nutmeg and mixed spice. Add to this the rest of the milk, golden caster sugar and the egg, and stir well.

Step 3

Using your hands, start binding the mixture together for 5 minutes until it forms a dough. Add the soft butter gradually, one chunk at a time, whilst kneading the dough. This should take 2 to 3 minutes and should result in a sticky dough. Knead for a further 5 minutes until you have a shiny and smooth dough.

Step 4

Add to your dough the dried cranberries and candied orange peel and knead for 3 more minutes. Finally, cover your bowl with a clean tea towel and leave to proof in a bowl that has been lightly greased with butter, at room temperature for 1h30 minutes. The dough should have doubled in size.

Step 5

Remove your dough from the mixing bowl, and place on a lightly floured work surface. Divide your dough into 20 pieces weighing 50g each. Roll each dough piece against the palm of your hand to create smooth round buns. Place these onto a large baking tray lined with baking paper, leaving a gap between them.

Step 6

Proove the buns for a second time, covering the tray with a tea towel and leaving to rise at room temperature for about an hour, until they have doubled in size and the bun's sides are touching each other.

Step 7

Whisk together the large egg and teaspoon of milk. Delicately brush the buns with that eggwash.

Step 8

Preheat your oven to 240C/ 220C fan/ Gas 8.

For the crosses

Step 1

Meanwhile, to make the crosses, gently whisk together the flour, sugar oil and milk into a smooth paste.

Step 2

Fill a small piping bag with the mixture and, using scissors, cut a small hole at the end of it.

TOP TIP

If you do not have a piping bag, you can easily make one using baking parchment. Cut a large triangle into the baking paper, and roll the longest edge on itself until you have a cone. Add in your mixture, cut a small hole at the end and start pipping!

Step 3

Pipe the mixture on top of the buns in a cross shape and transfer the buns to the oven.

Step 4

Reduce your oven temperature to 200C/ 180C fan/ Gas 6 and bake for 20 to 22 minutes until golden.

For the glaze

Step 1

Whilst your buns are in the oven, heat up gently the Lyle's Golden Syrup in a pan.

Step 2

As soon as you remove the buns from the oven, carefully brush them with the hot golden syrup, and set aside to cool on a wire rack for around 15 minutes, before serving.

Ingredients – 14 items

Serving

1

For the buns

Yeast

Easy-bake yeast

20 g
Milk

Milk

1 tbsp
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

1 tsp
Flour

Plain flour

400 g
Cinnamon

Ground Cinnamon

1/2 tsp
Nutmeg

Nutmeg

Freshly grounded

1/2 tsp

Mixed spice

1 tsp
Milk

Milk

Whole

200 ml
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

70 g
Eggs

Large eggs

1
Butter

Butter

Soft, unsalted, room temperature

70 g
Cranberries

Cranberries

Dried, unsweetened

130 g

Mixed peel

70 g
Salt

Sea salt flakes

1/2 pinch

For the cross

Flour

Plain flour

200 g
Fairtrade Cane Icing Sugar

Icing sugar

230 g
Olive-oil

Olive oil

2 tbsp
Milk

Milk

3 tbsp

For the glaze

Lyle's-golden-syrup

Lyle’s Golden Syrup

3 tbsp

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A sweet, boozy party starter, you can have your cake and drink it with this citrusy Gin & Tonic Tart!

1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
Just a dash mind... You don't want it to end up tasting like a chippy!
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Finally, somewhere that’s as big on doughnuts as you are!
As part of our Trusted By The Best series, we’ve been shining a spotlight on places that make our sugar shine, places just like Leeds’ Doh’hut...

Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on! 

Inspired by the US food truck scene, Doh’hut founder Tom started out making doughnuts in his parent’s kitchen before eventually investing in his own food truck. 

Once on wheels, he quickly became a favourite at many foodie festivals and even won the prestigious British St. Food Awards in 2018! 

The success allowed Tom to set up Doh’hut’s permanent home in his native Leeds, followed by two more bakeries in London (Spitalfields & Exmouth Market)!

Focusing on handmade, fluffy and classic flavours, every doughnut is fried to perfection before being hand-rolled in a sweet layer of Tate & Lyle Sugar.

There’s no bells and whistles here. It’s just getting down to basics to make doughnuts the best they can be! 🏆
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Your inspiration for sweet and sticky desserts... 

Sticky toffee pud!? It's in the bag!
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Made with light, creamy ricotta, it boasts smoother, softer slices with entire bites of cherry for a sweet, intense hit. 

A dish that announces it's summer just by being in the room!

Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
Lower in calories and aspartame-free, Tate & Lyle Sweetener is an easy alternative from the experts in sugar. 

Proof there are other ways of keeping your sweet tooth happy!
We wish it was this easy 😅

That being said, Tate & Lyle Pure Cane Caster Sugar can still feel like a magic trick - helping you conjure up sweet and delicious creations in a jiffy!

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