Use this Crusty Bake Baking Tray by Mastercraft to help you with this recipe.


- 2 x 7g sachet dried yeast
- 455g strong bread flour , plus extra for dusting
- 1 teaspoon sea salt
- 2 teaspoon mixed spice
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- 55g caster sugar
- 1 large free range egg
- 2 tablespoons plain flour
- 75g dried fig, chopped
- 100g dark chocolate, chopped
- 100g sultanas
- 200ml semi-skimmed milk
- 55g unsalted butterCross mix
- 75g plain flour
- 5 tbsp waterGlaze
- 1/3 cup water
- 2 tbs caster sugar
- 1/2 tsp each cinnamon, sugar and mixed spice



1 |  Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – 26 degrees is the temp you want but for those without cooking thermometers handy this should feel warm but not scalding to the touch.

2 |  Meanwhile, add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.

3 |  In a small bowl, soak your sultanas and figs in a small ball of water. A little dash of orange juice into this is a nice addition and infuses a little citrus into the fruit. Soaking your fruit will ensure plump moist sultanas

4 |  Transfer the warmed milk mixture to a medium bowl and stir in the yeast. Set aside.

5 |  Sift the flour into a large bowl, then add the salt, spices and the sugar.

6 | 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.

7 | Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.

8 | Return the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.

9 | 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 chocolate and knead into the dough for 1 to 2 minutes.

10 | Preheat the oven to 190C/375F/Gas 5. Grease and line a large baking tray.

11 | Divide the dough into 12 equal pieces and roll each into balls. Evenly space them out on a lined baking tray as you go.

12 | Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.

13 | Meanwhile, place the plain flour and 5 tablespoons water into a small bowl and mix to a thick paste.

14 | Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.

15 | Place the buns into the preheated oven for 15 20 minutes, or until golden brown.

16 | Transfer to a wire cooling rack. Meanwhile, heat caster sugar and water until sugar dissolved. Mix in spices and glaze immediately onto cooling buns liberally

17 | Slice open the sticky hot cross buns, spread with a little butter and serve – delicious


Author Hurricane Snoz Bakes