Hot ‘not crossed’ buns

This is a forgiving recipe and fantastic for a beginner baker – get your kids involved. We were sneaky and left out the cross as it can be a little fiddly.


To get a head start make the dough the night before to give it time to rise and bake in the morning for a delicious breakfast.

What you will need

4 cups organic plain, unbleached flour

1 cup organic wholemeal flour

1 cup organic dried fruit (you can use about 2/3 cup sultanas and 1/3 cup currants)

3 or more teaspoons sugar (we used dark brown ’cause the colour is glorious but any organic sugar will be fine)

1 teaspoon cinnamon

½ teaspoon mixed spice

1 ½ teaspoons salt

2 ½ cups lukewarm water


1. Mix dry ingredients.

2. Add water.

3. You may be able to do it all with a spoon. Sometimes you need to do a small knead/fold with your hands.

4. Cover (you can use a tea towel).

5. Wait ‘ till dough doubles in size. This could take as little as a couple of hours in a warm, humid environment.

6. Oil your hands and break off chunks to make small buns.

7. Cook at 200 degrees for 10 minutes then lower to 180 degrees  for 5-10 minutes.

8. Then glaze them.

Bun glaze or dipping sauce

What you will need

4 tbsp organic sugar

½ tsp cinnamon

½ tsp mixed spice

½ cup water


1. Put all ingredients in saucepan and stir until sugar has dissolved.

2. Allow to cool.

3. Drizzle glaze over the buns and put the excess in a bowl to use as a dipping sauce. We also sprinkled with cacao.

Thanks to the Princess at Pimlico Palace for sharing this recipe. The added joy of these buns is that most of the ingredients are available organically. Enjoy!

Dough before

Dough before

Dough after

Dough after rise