Make your own baking moment ...

20 mins prep + PROVE



Date & Toffee Hot Cross Loaf or Mini Hot Cross Buns

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Carr’s Plain Flour1lb Carr’s Plain Flour

2x7g sachets of Fast Action Dried Yeast

more about yeast

Yeast is a living organism which produces carbon dioxide when it ferments. This gas naturally expands the dough helping to give the loaf a good volume. It also matures and develops the dough, providing flavour through the production of complex compounds.

Fast Action Dried Yeast (easy blend yeast):
A powdered yeast which generally comes in sachets and can be added straight into your cake/bread mix. Used in all our recipes for ease.

Dried yeast (active dried yeast):
Comes as granules that are added to water and sugar to activate.

Fresh yeast (cake or compressed):
A solid block of yeast with a short shelf life, that is stored in the fridge and activated by adding to water and sugar.

Sourdough starter:
A naturally grown yeast that takes longer to activate, but is easy to digest. See our sourdough starter recipe.

A level teaspoon Salt

150ml Milk

1 Egg

50g Caster Sugar

50g Butter (room temperature) 

100g Dates (chopped)

50g Toffee Chunks



75g Carr’s Plain Four




Apricot Jam

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Mini hot cross buns - perfect for little mouths!Put all the ingredients except the dates and toffee, into your bread maker following the maker’s instructions and follow for raisin dough. If you don't have a nut dispenser add the dates and toffee when it beeps.

Take out of bread maker and form into approx 15 balls for individual buns, or shape and place into one large loaf tin, 22cm x 12cm.

Cover with a clean tea towel and leave to prove in a warm place until doubled in size.

Preheat oven to 180 ˚C (Fan 160˚C, Gas Mark 4). To make the cross mix the flour and water and pipe a cross on top of the uncooked buns or loaf. Bake for approx 40 mins.

To make the glaze warm the jam with some water in a pan until softened Brush the top of the buns or loaf with the glaze when they come out of the oven. Let the loaf cool slightly in the tin, before turning out.


For baking & cooking advice go to hints & tips or call our helpline 016973 33715

Milled in the UK by Carr's Flour Mills Limited,
Solway Mills, Silloth, Cumbria CA7 4AJ