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Wright’s World Cup Red Cross Buns

  • BAKE: 15
  • SERVES: 30


Premium White Bread Mix 5 x 500g
  • Premium White Bread Mix 5 x 500g
  • 500g Wrights Premium White bread mix Or Wholemeal bread mix
  • 500g Wright's Ciabatta Bread Mix
  • 115g Fat
  • 28g Milk Powder
  • 100g Sugar
  • 225g Mixed Fruit
  • 2 Tablespoons Mixed Spice
  • 1 size 4 egg
  • 520ml Warm Water
  • 100g Self Raising Flour mixed to a smooth paste with 38ml of red food colouring made up to 100ml with cold water for crosses.
  • 50g Caster Sugar dissolved in 100ml Boiling Water For Glaze



This recipe makes 30 hot cross buns. A smaller quantity of buns can be made by using half a pack of each mix and half the quantity of other ingredients.
Add the fat, sugar, milk powder, mixed spice and egg to the bread mixes.
Using 520ml of warm water make up the dough following the instructions on the pack.
Add the mixed fruit and blend through the dough.
Divide the dough into 30 pieces and mould into balls.
Rest for 10 minutes.
Remould the pieces and place on a greased baking trays ensuring they are in straight lines to make the piping of the crosses easier. Number on each tray depends on size of tray.
Prove in a warm place for 35-40 minutes or until doubled in size.
Using a piping bag fitted with a fine nozzle (1-1.5mm) pipe the red crosses carefully on the proved buns.
Bake in a preheated oven at 220°C (425°F) gas mark 7 for 15 minutes or until golden brown.
Remove from oven and brush immediately with sugar solution to give glaze.

“Hi Deb Just wanted you to know that I had success following your instructions and have made some beautiful, delicious loaves. Thank you so much for your advice. ”


Deb's Tips

These buns are world class - make every man in the family feel "man of the match" with these Red Cross Buns.

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