A nourishing twist on the classic hot cross bun, these baked goodies have a zesty kick of added nutrients.


  1. Place the milk and butter into a small saucepan over a low heat until the butter has melted. Set aside to cool slightly

  2. Place the strong white bread flour, yeast, sugar, salt, Raw Turmeric Original shot, ground cinnamon, egg and orange juice into a large bowl

  3. Add the melted butter and milk to the bowl and gently bring together using a blunt knife

  4. Knead the dough for 10 minutes either by hand or using a dough hook and stand mixer

  5. Place the kneaded dough into a lightly oiled bowl and cover with a tea towel or oiled cling film

  6. Allow the dough to prove for around two hours or until doubled in size

  7. After this time, remove the dough from the bowl onto a floured work surface and knock back to remove excess air

  8. Scatter over the orange zest, mixed peel and mixed fruit and knead into the dough

  9. Line two baking trays with non-stick baking paper

  10. Divide the dough into 12 equal pieces and roll each into a ball, tucking the dough in underneath to create a tight structure

  11. Place the buns onto the trays with plenty of space between each

  12. Cover and allow to rise again until doubled in size (approximately one hour)

  13. Preheat the oven to 180 degrees C/160 degrees C fan

  14. Whilst the oven is heating, begin making the mixture for the crosses by mixing the plain flour and water into a paste

  15. Add this paste to a piping bag and gently snip off the tip

  16. Pipe crosses onto each bun

  17. Bake in the preheated oven for 20-25 minutes or until golden and when tapped on the bottom the bun sounds hollow. Remove from the oven

  18. Melt the marmalade in a small saucepan over a low heat

  19. Glaze each hot cross bun with the melted marmalade whilst still warm

  20. Allow to cool slightly then serve warm or cold