Fancy something a little different this Easter? Soak the currants and sultanas in our big flavoured earl grey tea and you are in for a treat this Easter!

What you'll need…

  • 500g strong white flour
  • 3 tsp of our Loose Leaf Earl Grey
  • 7g dried fast action yeast
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 egg, beaten
  • 50g butter
  • 300ml milk
  • 200ml boiling water
  • Zest of 1 lemon
  • 70g sultanas
  • 70g currants
  • 50g chopped mixed peel

For the cross

  • 70g plain flour
  • 1 tsp oil
  • Piping bag with a small nozzle

For the sugar glaze

  • 3 tbsp sugar
  • 1 tbsp water


  1. Pop the loose Earl Grey tea in your stump tea pot. Add boiling water, and leave to brew for about 10 minutes.
  2. Whilst the tea brews, put your currants, raisins and the lemon zest into a large bowl
  3. Pour the earl grey tea straight over your currants, raisins and lemon zest. Cover with cling film and leave to stew for at least 1 hour (overnight if possible).
  4. Bring the milk to the boil in a saucepan, remove from the heat and add the butte, stir and leave to cool slightly.
  5. Place your flour, salt, yeast, sugar and cinnamon in another mixing bowl and make a well in the centre.
  6. Next pour the milk and butter mix and the beaten egg into the well, mix with a wooden spoon to form a sticky dough.
  7. Place the dough on floured surface and knead thoroughly 5 minutes until smooth and elastic.
  8. Drain off the earl grey tea from the fruit mix, press the fruits to remove as much liquid as you can. Add this into the dough along with the mixed peel until evenly distributed.
  9. Cover bowl with cling film and leave to rise for an hour in a warm place.
  10. Knock back the dough, you can add a little flour if it becomes too sticky.
  11. Now divide the dough mix into 14 equal pieces and form these into little balls. Place on 2 grease proofed trays. Cover with cling film and leave to rise again for 45-60 minutes.
  12. Pre heat the oven to 200 degrees.
  13. Make the paste for the cross by adding water to the plain flour, just enough to make a thick paste then add the oil. Place in the piping bag.
  14. Pipe two lines onto the hot cross buns and place in the oven for 20-25 minutes.
  15. When the hot cross buns come out of the oven, mix the sugar and boiling water together for the glaze, and brush each hot bun to make them sweet and shiny.