Recipe: Lemon Cross Buns

Hookery Cookery Home > Easter Recipes > Lemon Cross Buns Makes 8


Lemony variation of the traditional Easter bun with a tangy mamrmalade glaze.


  • 12 oz. (350g) strong plain flour
  • 3 oz. (75g) caster sugar
  • 3 oz. (75g) butter
  • 1 tsp. Salt
  • half a teaspoon of cinnamon
  • 2 eggs, beaten
  • 1 tbsp. Lemon marmalade
  • half a tsp. Ground cardamom
  • quarter pint (150 ml.) milk, warmed
  • 2 tsps. Dried yeast
  • grated rind of 1 lemon
  • Cooking Instructions:

    1. Pre-heat oven to 400F, Gas Mark 6, 204C
    2. Sieve the flour, spices, sugar and salt into a mixing bowl
    3. Rub in the butter and stir in the yeast and lemon rind
    4. Beat in the eggs and milk until and knead to form a soft dough
    5. Place in a greased bowl, cover and leave in a warm place until it has doubled in size.
    6. Knead again until smooth then divide into eight pieces
    7. Shape into rolls, cut a cross on the tops and place on a baking sheet
    8. Cover and leave until the rolls have doubled in size
    9. Brush with egg wash then place in the oven for 15-20 minutes by when they should be a golden brown in colour
    10. Warm the marmalade and brush over the tops of the rolls
    11. Serve while still warm


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