Tom Aikens' perfect hot cross buns

Luxury London

9 April 2020

It may be hard to keep track of the days and weeks passing us by currently, however it would seem that Easter is still happening this weekend - time for Tom Aikens' perfect hot cross buns

9 April 2020 | Luxury London

Makes eight hot cross buns


540g strong white bread flower
2 tsp mixed spice
15g milk powder
60g caster sugar
2 large pinch fine sea salt
10g dried yeast
220ml water
4 whole eggs
50g unsalted butter, softened
60g raisins
30g mixed citrus peel

Cross mixture
100ml water
40ml vegetable oil
pinch of salt
200g strong white bread flour

70 caster sugar
25ml whole milk
25ml water


  1. To make the dough, in a mixing bowl, mix together all the bun ingredients, except the raisins and mixed peel. Work the dough until it comes loose from the sides and becomes smooth and elastic.

  2. Transfer to an air-tight container and prove in the fridge overnight.

  3. The next day poor the dough back into a big mixer bowl and work in the raisins and mixed peel.

  4. Roll into small balls and store in the fridge until ready to use, you can also freeze the mixture.

  5. To make the cross mixture, whisk together all the ingredients. Use straight away or store in the fridge, it will keep for two days.

  6. To bake, take out of the fridge or if frozen defrost in the fridge over-night. Spray/dampen with a little water, cover with a lid and prove on top of the oven until double in the original size. Space the buns on a lined tray, brush with egg wash and pipe the cross mixture on top. Bake at 170°C for 16 minutes and turn halfway through baking.

  7. Once baked, brush with the glaze as soon as they come out of the oven.

  8. Eat warm, cold or toasted. Delicious served with homemade jam and butter.

Muse by Tom Aikens, 38 Groom Place, Belgravia, London SW1X 7BA,