Borwick’s Hot Cross Buns Recipe Kit


What says springtime and Easter better than a delicious warm Hot Cross Bun.

With nearly 4kg of high quality ingredients, Borwick’s Hot Cross Bun recipe kit is great value.

Each kit contains enough plump fruit, warming spiced flour and dried yeast to make 5 batches of Hot Cross Buns. That’s 60 buns!  The ingredients can be portioned to make 1 batch of 12 buns at a time, so you can enjoy your favourite springtime treat, all year round.

497 in stock

SKU: 00001-1-1 Categories: ,

Additional information

Weight 5000 g
Dimensions 136 × 39 × 180 cm



Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamine), Mixed Spice (1%).


Sultanas (49%), Raisins (49%), Vegetable Oil.


Yeast, Emulsifier: E491.


For allergens, including cereals containing gluten, see ingredients in bold.

Spiced flour – also may contain oats, milk and egg.

Nutrition Information


Spiced Flour Per 100g, As Sold Dried Yeast Per 100g, As Sold Mixed Fruits Per 100g, As Sold
Energy 1496kJ 1571kJ 1181kJ
351kcal 355kcal 278kcal
Fat 1.5g 5.7g 0.4g
of which saturates 0.4g 0.9g 0.1g
Carbohydrate 81g 19g 69g
of which sugars 0.6g 14g 69g
Protein 9.1g 44g 2.4g
Salt 0.01g 1.2g 0.25g

Good to Know

Suitable for Vegetarians

Preparation Instructions

To make each batch of 12 buns, you will need:

45g Butter, 1 Egg, 275ml Milk, 110g Caster Sugar, 45ml Water, 1 Tsp Salt

Prepare the Dough

  1. Warm 275ml of milk until hand hot.
  2. Weigh 600g (1½ sachets) of the spiced flour into a large mixing bowl and using your fingertips, rub in 45g of softened butter.
  3. Add in one sachet of dried yeast, 85g of sugar and one teaspoon of salt, and stir until evenly mixed then make a well in the centre of the bowl of mix.
  4. Beat the egg in a cup and then with the warm milk, pour into the centre of the well in the flour.
  5. Mix together to a form a smooth dough and then tip out onto a lightly floured work surface.
  6. Carefully add 150g of the mixed dried fruit into the dough.
  7. Knead the dough by holding with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic
  8. Shape the dough into a ball and place into a greased bowl, then cover and set aside in a warm place to prove for 1 hour or until doubled in size.
  9. Once doubled in size, turn the dough out onto a lightly floured work surface and divide into 12 equal pieces.
  10. Roll each piece into a ball, then flatten slightly into a bun shape using the palm of your hand.
  11. Place on a greased baking tray, then cover again and leave in a warm place to prove for a further 40 minutes.

Bake the Hot Cross Buns

  1. Preheat the oven to 240°C (220°C for a fan oven), Gas Mark 8.
  2. In a small bowl, add 25g (2-3 tablespoons) of the spiced flour with 20ml (4 teaspoons) of water and mix into a thick smooth paste – you may need to add a splash more water.
  3. Fill a piping bag with your topping and pipe a cross over the top of the buns.

Tip: If you don’t have a piping bag, use the empty sachet from the spiced flour with a 0.5cm corner snipped off.

  1. Place in the oven and bake for 10–12 minutes. Once baked place on a cooling rack.


Glaze the Hot Cross Buns

  1. Place 25g of sugar and 20ml of water into a small saucepan and heat until the sugar has dissolved.
  2. Brush onto the buns and leave cool.

Place the unused open ½ bag of spiced flour and dried fruits into sealed containers until you are ready to make your next batch of Hot Cross Buns.