About the Recipe
Hot Cross Buns are a timeless treat, rich in flavour and tradition. Soft, spiced, and lightly sweet, these buns are filled with dried fruit and finished with their signature cross on top. Traditionally enjoyed around Easter, they carry a long history and are often shared warm, straight from the oven, with a generous spread of butter. Hot Cross Buns are a comforting reminder of good food, shared moments, and seasonal celebration.
Ingredients
Dough:
4 Cups Plain or High Grade Flour
1/4 Cup Sugar
2tsp Mixed Spice
1tsp Cinnamon
2 1/4tsp Active Dry Yeast
1 Cup Warm Milk
1/4 Cup Melted Butter
1 Egg
1 Cup Raisins or Sultanas
Zest of 1 Orange (Optional but recommended)
1/2tsp Salt
Crosses:
1/2 Cup Flour
5tbsp water (to make paste)
Glaze:
2 tbsp Apricot jam (or honey)
1 tbsp Hot Water
Preparation
Step 1: Activate Yeast
In a bowl, mix warm milk, yeast, and a tsp of sugar
Let sit for 5-10 minutes until foamy
Step 2: Make the dough
In a large bowl, combine flour, sugar, mixed spice, cinnamon, and salt.
Add yeast mixture, melted butter, and 1 egg. Mix to form a soft dough.
Step 3: Knead
Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic.
Work in the dried fruit and orange zest as you go.
Step 4: First rise
Place dough in a greased bowl, cover, and leave in a warm place for 1 - 1.5 hours until doubled in size.
Step 5: Shape
Punch down dough and divide into 12 equal balls.
Place on a lined baking tray, slightly touching.
Step 6: Second rise
Cover and let rise again for 30 - 45 Minutes.
Step 7: Add Crosses
Mix flour and water into a thick paste. Pipe crosses over buns.
Step 8: Bake
Bake at about 180C for 20 - 25 Minutes until golden
Step 9: Glaze
Heat jam (or honey) with water and brush over hot buns for shine.
Tips for the best buns:
Use warm - Not Hot - milk so you don't kill the yeast.
Let them rise somewhere warm - Hot water cupboard for example.
For extra softness - don't overbake
Add a bit of mixed peel or chocolate chips for variation