Show Us Ya Buns challenge

We are calling all budding bakers to put on their chef’s hat and cook up a storm. Any keen bakers wanting to take part can share their weird and wonderful recipes, or can even bake their own twist on classic hot cross buns and share their goodies with us by tagging @cowcrossyards on Instagram or Facebook, using #CowcrossShowUsYaBuns.

To take part in the #CowcrossShowUsYaBuns challenge:

  • Take the Cowcross Yards special recipe (see below)
  • Add your twist – either create an unusual recipe or go the extra mile and actually bake a bun using the ingredients that you already have in your cupboards – sugared almonds, popping candy, hot fudge, peanut butter, candy floss, whatever you like!
  • Share your images/recipes on Instagram or Facebook tagging @cowcrossyards with the hashtag #CowcrossShowUsYaBuns
  • Points go to those buns that are mouth-watering yet extraordinary flavours, or fun presentations! Go on and show us ya buns!

* Each week Cowcross Yards will pick their favourite bun(s) and re-share them on Instagram and Facebook. The challenge is live now and closes on Easter Sunday.

Cowcross Yards special recipe


625g Strong White Flour, also need some for dusting!

45g Unsalted butter

85g Caster Sugar

125g Dried Mixed Fruit

275ml Milk

1 tsp Salt

2 tsp Ground Mixed Spice

1 tsp Cinnamon

1 Lemon, just for the zest

1 ½ tsp Dried Fast-Action Yeast

1 Beaten Egg

2 tbsp Plain Flour, for the crosses

1 tbsp Golden Syrup, gently heated, for the glaze


  • Start by sieving all of the flour, salt, mixed spice and cinnamon into a large mixing bowl.
  • Next, rub in the cubed butter using your fingertips. Careful, this bit can get messy!
  • Into the middle of the mix add the sugar, lemon zest and yeast
  • Combine the egg and milk together and then add all into the flour mixture
  • Mix all of the above well
  • Now add the dried fruit, kneading the dough on a flour-dusted work surface
  • Knead the dough for around 5-10 mins, it should me smooth and springy!
  • Return the kneaded dough to a flour-dusted bowl and cover with a damp tea-towel. Leave to prove in a warm place for around an hour.
  • After an hour, turn out the dough, which should be double in size now, onto the flour dusted worktop and ‘knock back’ the dough – you’re trying to get the air out!
  • Return the dough (in a ball shape) back to the bowl and cover with the damp tea-towel for another 30 mins
  • Pop the dough out onto the lightly floured work top again and divide it into 12 equal bits.
  • Roll each of these sections into a ball and then flatten to make a classic ‘bun’ shape
  • Set aside under a damp tea-towel for about 10 mins
  • Meanwhile, grease a baking tray with butter and pop the buns onto here
  • Wrap greaseproof paper loosely around the tray and then place this into a large polythene bag. Tie the bag tightly (you don’t want any air getting in there!) and set aside in a warm place for another 40 mins to rise.
  • While your buns are rising, preheat your oven to 240C/ 220C Fan / Gas 8.
  • To make your buns hot cross ones, they need a cross! To make this, mix the plain flour with 2tbsp’s of cold water to make a paste.
  • Once your buns have risen, pipe the paste across the top of the buns to make a cross. (We recommend using a piping bag!)
  • Pop your buns into the oven and bake for 10-12 mins, or until they are beautiful and pale golden brown.
  • Once down, place onto a cooling rack and brush them with the warm golden syrup for the tasty glaze!