Eating hot cross buns is an Easter tradition that’s filled with symbolism. The history of hot cross buns is a little unclear, but they’re thought to date back to the Middle Ages. Rooted in symbolism and superstition legends, abound about these humble buns from solidifying friendships to driving evil spirits away. History aside, have a pukka Easter with Jamie Oliver’s brilliant buns.

INGREDIENTS (makes 12)
200ml semi-skimmed milk
55g unsalted butter
14g dried yeast
455g strong bread flour, plus extra for dusting
1 teaspoon mixed spice
1 teaspoon cinnamon
1 whole nutmeg, for grating
55g caster sugar
2 balls of stem ginger
1 large free-range egg
2 tablespoons plain flour
55g sultanas or raisins
30g dried cranberries
2 tablespoons mixed peel
Runny honey

  1. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes. Add the butter to a separate pan and place over a low heat until melted, then set aside. Transfer the warmed milk mixture to a medium bowl and stir in the yeast.
  2. Sift the flour into a large bowl, then add one teaspoon of sea salt, the spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.
  3. Using a fork, mix well until you have a rough dough, transfer to a clean flour-dusted work surface and knead for around 10 minutes or until soft and springy. Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour or until doubled in size.
  4. Transfer the dough to a clean flour-dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel, and knead into the dough.
  5. Preheat the oven to 190°C, then grease and line a large baking tray. Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go. Cover with the tea towel and leave in a warm place for a further 30 minutes or until doubled in size.
  6. Place the plain flour and two tablespoons of water into a small bowl and mix to a thick paste. Pat down the risen buns, then use the batter to trace a cross over the top with a piping bag or spoon.
  7. Place buns into the preheated oven for 15-20mins or until golden brown. Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool.