Spiced, Orange, Apricot & Raisin Hot Cross Buns



100g white spelt flour
125g scalded and cooled milk                        
14g fresh yeast or 7g fast action

In addition

200g white spelt flour
1 1/2 tsp salt
2 tsp total of any ground spices of your choice
50g soft butter or lard
25g caster sugar
Zest and juice 1 orange
1 medium egg, beaten
50g soft dried apricots, chopped                        
50g raisins

Cross paste                      

60g white spelt flour
60g water 




Makes 9 beautiful buns                                        
Preparation time: 1 hour 40 minutes
Cooking time: 20 minutes



1. Pre heat oven to 180C/160C fan, using the bowl of a stand mixer, mix the sponge ingredients, cover and set aside for 1 hour.

2. Sift the 'in addition' flour, salt and spices over the sponge, rub in the butter or lard, add in the sugar and orange zest.                     
3. Add in the beaten egg, take 3 tablespoons of the orange juice and set aside, pour the remaining juice in the bowl.

4. Using a dough hook, mix for 10 mins on a medium speed, then add in the dried fruit, mix for a further minute
5. Remove from the bowl, knead again to ensure the fruit is well combined, place the dough back in the bowl, cover and leave to prove until doubled in size.

6. Divide the dough into 9 equal pieces, roll into balls, place the balls in rows of 3, spaced apart on a parchment lined tray, slightly flatten, cover and leave to prove until doubled in size.

7. Blend the paste for the crosses and place in a piping bag, snip the end and pipe a cross on each bun.

8. Place in the oven for 20 minutes until well risen and golden.

9. Place the remaining orange juice and 3 tablespoons of caster sugar into a pan, bring to the boil, reduce the heat for a few mins until syrupy.

10. Remove buns from the oven, brush at once with the orange syrup, lave to cool and enjoy.                     
 You can make these by hand if you don't mind a sticky dough, just don't add in any more flour when kneading.


For an extra spice kick add in 1/4 tsp of ginger into the syrup before glazing.

Thank you

Thank you to Steph Clubb, Freelance Home Economist, who kindly created this delicious recipe for us. To find out more about Steph please visit her website






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