Maple and Pecan Hot Cross Buns


500g Strong White Flour

2 tspn Mixed Spice

Pinch of Salt

7g Sachet of Yeast

50g Caster Sugar

50g Melted Butter

150 ml Milk

150 ml Boiling Water

100g Dried Cranberries and Sultanas

75g Pecans

75g Plain Flour

tbspns Clarks Pure Maple Syrup


  1. Sift the strong white flour and mixed spice into a warmed bowl and stir in the salt and yeast with 2 tsp of the sugar. Mix together the butter, milk and water, pour into the dry ingredients and mix to a soft dough.

  2. Turn out onto a lightly floured surface and knead well for 5 minutes. Return to a clean, lightly oiled bowl, cover loosely with cling film and leave in a warm place for 1 hour until the dough doubles in size.

  3. Turn the dough out onto a clean, lightly floured work surface. Mix the remaining sugar, dried fruit and pecans together and knead into the dough until evenly distributed.

  4. Divide into 12 balls and place well apart on a lightly oiled baking tray (you might need 2 trays). Cover loosely with oiled cling film and leave to prove in a warm place until the buns rise.

  5. Sift the plain flour into a bowl and mix to a paste with cold water. Spoon into a piping bag and pipe a cross on each bun. Bake in an oven preheated to 200°C/400°F/Gas 6 for 25 minutes. As soon as the buns come out, brush with maple syrup.