Fig and Sour Cherry Hot Cross Muffins

Serves: Makes 12 large buns


  • 330g strong white flour
  • 120g spelt flour
  • pinch of salt
  • zest of one orange
  • 180g water
  • 30g fresh yeast or 14g dried yeast
  • 2 large free-range eggs
  • 100g dried figs, chopped
  • 100g dried sour cherries, chopped
  • 2tsp ground cinnamon
  • 3 tsp ground mixed spice

White Cross Paste:

  • 50g plain white flour
  • 5g sunflower oil
  • 40g warm water
  • honey for glazing the buns


  1. Weigh both flours and fresh yeast into a large mixing bowl; use your fingers to rub the fresh yeast into the flour mixture. Ensure an even distribution of the yeast.
  2. Use a fine grater such as the microplane to grate the orange zest.
  3. Add the zest to the flour mix along with the salt, eggs, chopped sour cherries, figs, spices and add the water.
  4. Use the dough hook to kneed the dough for 8 minutes.
  5. Turn the dough out onto a lightly floured work surface and kneed it into a smooth ball of dough.
  6. Place the dough into a lightly oiled metal bowl and cover with a clean tea towel. Let the dough prove until double in size.
  7. Turn the dough onto a lightly floured work surface. Shape the dough carefully into a long log shape and divide it into 12 even sized pieces.
  8. Cut 12 squares of parchment paper; roll each bun in a smooth ball shape.
  9. Place the round bun onto the centre of the paper and then place the paper into a hole of a muffin tray. Repeat the process with all twelve balls.
  10. Cover the tray with a clean dry tea towel and let the buns prove until double in size.
  11. Preheat the oven to 220°C and follow the following stage while the buns are proving for the second time.
  12. Mix all the white cross paste ingredients (except the honey) in a small bowl to a smooth paste.
  13. Scoop the paste into a disposable piping bag, make a small hole and pipe a cross on top of the proved buns, just before they are ready to go in the oven.
  14. Bake the hot cross buns for 5 minutes at 220°C then turn the oven down to 180°C and bake for a further 22 minutes.
  15. As soon as the buns come out of the oven, heat the honey and brush it onto the warm buns with a pastry brush.
  16. Transfer the buns to a cooling rack and let then cool completely.

All products marked in bold are available to purchase through Vegetarian Express.