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500g of flour
75g powdered sugar
1/2 teaspoon ground cloves 1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 lemon zest a pinch of salt
1 p. Dry yeast
40g butter
300ml milk
1 egg
200 g sultanas
50 g fruit, finely chopped, candied
75g flour Oil, for greasing


  1. In a large bowl, combine the flour, powdered sugar, spices, salt, yeast, and lemon zest and mix.
  2. Gather the butter in a saucepan and heat the milk in a separate saucepan. Add the butter and half of the warm milk to the dry ingredients.
  3. Add the egg and knead to form a dough.
  4. Gradually pour in the remaining milk and knead until you get a smooth and elastic dough.
  5. Put the dough on a lightly floured work surface and knead by hand.
  6. Add the sultanas and candied fruit and lightly knead the dough in the food processor for 10 minutes.
  7. Shape the dough into a ball and place in a lightly oiled bowl. Cover and let sit for about 1½ hours until doubled in size.
  8. Turn out the dough on a floured work surface and divide it into 12 balls. Place the balls together on the tray and flatten them slightly.
  9. Cover the tray with the buns with plastic wrap and let it rest for 40-60 minutes.
  10. Put the flour in a container with 100 ml of water and stir to form a paste. Place the mixture in a piping bag and make a cross on each bun.
  11. Bake the hot cross buns until lightly golden, about 15-20 minutes. Let the yeast buns cool on a wire rack.

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