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Sweet Hot Cross Buns with Cranberry & Lime

My sweet hot cross buns are a super twist on this classic Easter treat with a kick of lime and plenty of dried cranberries and other fruit!
Course Bakes, Bread, Sweet Treats
Cuisine British, English
Keyword Cranberry and Lime Hot Cross Buns, cranberry hot cross buns, lime hot cross buns
Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings 12 hot cross buns
Calories 140kcal
Author Sisley White


  • 500 g strong white bread flour plus extra for dusting
  • 10 g salt
  • 10 g instant yeast
  • 80 g caster sugar
  • 50 g unsalted butter
  • 2 medium eggs
  • 120 ml warm semi skimmed milk
  • 100 ml cool water
  • 75 g cranberries
  • 75 g currants
  • 80 g chopped mixed peel
  • Zest of 2 limes
  • 2 teaspoons of mixed spice
  • 1 teaspoon of cinnamon

For the crosses

  • 75 g plain flour
  • 75 ml water

For the glaze

  • 100 g Hartleys’s smooth apricot jam


  • Sieve the flour into a large bowl and add the salt, sugar and yeast.
  • Add the soft butter, eggs, milk and half the water. Here is where it gets messy. With one hand start bring all the mix together. Add a little more water if you need it to make a soft but not soggy dough
  • Tip the dough from the bowl and knead for 5-10 minutes with a little flour to stop it sticking to the work top until smooth.
  • Add the cranberries, currants, mixed peel, lime zest, mixed spice and cinnamon to the dough and knead in until evenly spread through the dough.
  • Pop the dough into lightly oiled bowl and leave for at least an hour until doubled in size. I left it for 2 hours.
  • Take the dough from the bowl and give it a quick knead to get the air out.
  • Line a baking tray with greaseproof paper.
  • Divide into 12 and place the balls on the tray with about a 1cm gap between them.
  • Place the baking tray somewhere warm for 1 hour for the buns to rise.
  • Meanwhile, heat your oven to 220°C/200°C fan.
  • For the crosses mix the flour and water in to a thick paste. Pop the flour paste into a piping bag and draw the crosses across the buns.
  • Bake for 15-20 minutes until golden brown.
  • While the hot cross buns are baking warm the apricot jam as soon as it’s baked remove from the oven and brush over the tops of the warm buns to glaze.
  • Leave to cool slightly before tucking in.