According to the popular legend, the hot cross bun is said to originate in St. Albans, where Brother Thomas Rocliffe, a 14th-century monk at St. Albans Abbey, developed an original recipe for the buns ...

Patience is needed, but here is a basic recipe for traditional hot cross buns that will be worth the wait. You will need: - 1lb flour (plus an extra 1/3 cup for decoration) - Add the yeast and two ...

Mary's going to be so proud that you made your own hot cross buns this Easter. Lucky thing her recipe is completely foolproof. For this recipe you will need a piping bag fitted with a 3mm nozzle ...

Serve the spiced buns as is or gently warm and savour them with ice cream ... which should now be proofed and slightly spring back when pushed with your little finger. 12. For the cross, make a white ...

Toasted, slathered with butter or plain out of the packet: hot cross buns will forever be the perfect bank holiday treat. Make your own this weekend with delicious recipes from Dominique Ansel ...

hot cross buns are reserved for Good Friday to mark the end of Lent, but 20 million are sold during Easter week in the UK. As a nation, we just can’t get enough. The standard recipe involves ...

Phil Vickery is off to find out about how one of our favourite treats is made at the hot cross bun factory - before putting some buns to good use in his French toast and ice cream recipe!

When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag (or a plastic food bag with a corner snipped away) and pipe a cross on each bun.

Brush over the buns as soon as they come out of the oven to give them a sweet, sticky glaze. This makes a large quantity of bun wash but it keeps very well. To make the hot cross buns, dissolve ...

I asked Sean if he would share an easy recipe for some hot cross buns. He agreed and forgave my clumsy attempt at making the dough, coming to the rescue with his skills. They did work, they tasted ...

The trick to the best hot cross bun is making sure your spices are nice and fresh - always buy perishable items from good suppliers who turn their stock frequently. There are so many little spice ...