Hot Cross Bun Recipe: There’s something magical about the smell of freshly baked hot cross buns wafting through the kitchen.
These soft, spiced buns dotted with sweet dried fruit and topped with their iconic cross aren’t just for Easter—they’re perfect for any time of year. And the best part? You don’t need to be a pro baker to make them from scratch.
In this comprehensive, step-by-step guide, you’ll learn everything from the ingredients you need to expert tips to make your buns light, fluffy, and absolutely delicious.
What Are Hot Cross Buns?
Hot cross buns are sweet, spiced yeast buns traditionally eaten on Good Friday in many countries, especially in the UK, Australia, and New Zealand. They’re typically made with a rich, soft dough filled with raisins or currants and seasoned with warming spices like cinnamon, nutmeg, and allspice. The cross on top is usually made from a simple flour paste and symbolizes the crucifixion, giving the bun its religious significance. However, over time, they’ve become more of a cultural staple than a strictly religious one.
These buns are enjoyed toasted with butter, served with jam, or eaten fresh out of the oven. Their texture is fluffy and tender, with just the right amount of sweetness and spice to make them comforting and addictive.
History and Symbolism Behind Hot Cross Buns
Hot cross buns date back to the 12th century. Legend says that an English monk first marked a bun with a cross in honor of Good Friday, and from there, the tradition took off. By the 16th century, Queen Elizabeth I decreed that hot cross buns could only be sold on Good Friday, Christmas, or for burials—yes, burials!
The cross on top of the bun has religious symbolism tied to Christianity, representing the crucifixion of Jesus. The spices used in the bun are said to represent the spices used to embalm him. Today, while the religious context remains for many, hot cross buns are enjoyed across cultures simply for their unique flavor and comforting texture.
Why Make Hot Cross Buns at Home?
You might wonder, “Why go through all the effort when I can just buy a pack from the store?” Fair question—but here’s the thing: homemade hot cross buns are a whole different level of delicious.
When you make them at home:
- You control the ingredients—no preservatives or artificial flavorings.
- You can adjust sweetness and spice to your preference.
- The aroma that fills your kitchen is nothing short of heavenly.
- They’re fresher, softer, and much more satisfying than store-bought.
Plus, baking these from scratch can be incredibly rewarding. It’s a great weekend baking project or even a family tradition in the making.
List of Ingredients You’ll Need
For the Dough
- 4 cups (500g) bread flour
- 1/3 cup (70g) granulated sugar
- 2¼ tsp (1 packet) active dry yeast
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- 1 tsp salt
- 1½ cups warm milk (about 110°F / 43°C)
- 1 large egg
- ¼ cup (60g) unsalted butter, melted
- 1½ cups mixed dried fruit (raisins, currants, chopped candied peel)
For the Cross Paste
- ½ cup all-purpose flour
- 5–6 tbsp water
For the Glaze
- ¼ cup apricot jam or honey
- 1 tbsp water
Essential Equipment for Baking Hot Cross Buns
Before you dive in, make sure you have the right tools:
- Large mixing bowl
- Wooden spoon or stand mixer with dough hook
- Measuring cups and spoons
- Pastry brush
- Piping bag or ziplock bag (for the crosses)
- Baking tray
- Kitchen towel or plastic wrap
- Cooling rack
Having the right gear makes the whole process smoother and a lot more fun.
Tips Before You Start Baking
Baking hot cross buns isn’t difficult, but a few simple tips can make all the difference:
- Use room-temperature ingredients for even mixing.
- Don’t overheat your milk. Too hot and it can kill the yeast.
- Give the dough time to rise. Yeast needs patience.
- Avoid overloading the dough with fruit, or the buns can be heavy.
- Don’t skip the second proof. It makes the buns airy and light.
- Bake until golden brown, and tap to check for that hollow sound—it’s how you know they’re done.
Step-by-Step Guide to Making Hot Cross Buns
1. Preparing the Yeast Mixture
Start by warming milk to 105–110°F (40–43°C). Stir in a little sugar and sprinkle yeast over the top. Let it sit for 5–10 minutes until frothy. This ensures the yeast is active and ready to rise.
2. Mixing the Dough
In a large bowl, combine melted butter, sugar, eggs, and salt. Pour in the activated yeast mixture, followed by part of the flour. Mix until a sticky dough begins to form.
3. First Proofing (Letting the Dough Rise)
Cover the bowl with a towel or plastic wrap. Place it in a warm spot and let the dough rise for 1–1½ hours, or until doubled in size.
4. Adding the Dried Fruit and Spices
Punch down the dough gently. Add cinnamon, nutmeg, allspice, and dried fruit such as raisins or currants. Knead lightly until evenly distributed.
5. Shaping the Buns
Divide the dough into 12–15 equal portions. Roll each piece into a smooth ball by tucking the edges underneath for a tight shape.
6. Second Proofing (Final Rise)
Place the dough balls in a greased baking dish, spaced slightly apart. Cover and let rise for 30–45 minutes until puffy.
7. Making and Piping the Crosses
Mix flour and water into a thick paste. Pipe a cross on top of each bun. This traditional marking bakes into a soft, pale cross.
8. Baking the Buns
Bake at 375°F (190°C) for 18–22 minutes, or until golden brown and cooked through.
9. Preparing the Glaze
While the buns bake, heat apricot jam, honey, or simple syrup until warm and smooth.
10. Glazing the Buns
Brush the warm glaze over the freshly baked buns for a shiny, sweet finish.
Enjoy your homemade, soft, aromatic hot cross buns!
Serving Suggestions
Hot cross buns are versatile and delicious all on their own, but here are a few ways to serve them that’ll take your experience up a notch:
- Toasted with butter – a classic move. Slightly crisp on the outside, melty in the middle.
- With jam or marmalade – add a fruity punch for your morning tea or coffee.
- As a dessert – split and serve with whipped cream, custard, or even ice cream.
- French toast-style – soak in egg and milk, then pan-fry for an indulgent brunch treat.
They’re not just a holiday food—they’re a year-round comfort snack waiting to happen.
Storage and Freezing Tips
You’ve baked a batch—but what if there are leftovers?
- Room temperature: Store in an airtight container for up to 3 days. Reheat in the microwave for 10–15 seconds before serving.
- Freezer: Wrap each bun in plastic wrap and then foil or place in a ziplock freezer bag. Freeze for up to 2 months. Thaw at room temperature and warm up in the oven for that freshly baked feel.
Pro tip: Freeze some unbaked, shaped buns before the second proof, then thaw, proof, and bake fresh when you’re ready.
Common Mistakes to Avoid
Even seasoned bakers can run into trouble. Here’s what to watch for:
- Using hot liquid for yeast – If your milk is too hot, it will kill the yeast. Always use warm (not hot) liquid.
- Skipping proofing time – It might be tempting to speed things up, but patience is key for texture and flavor.
- Adding too much flour – It’s easy to over-flour your dough. It should be soft and slightly sticky.
- Overloading with fruit – While tempting, too much dried fruit can weigh down your buns and make them dense.
- Underbaking – Pale buns are usually underdone inside. Wait for that golden-brown top and a hollow sound underneath.
Variations of Hot Cross Buns
Want to mix it up? Try one of these fun takes on the traditional recipe:
- Chocolate chip hot cross buns – Swap raisins for dark or milk chocolate chips.
- Cranberry and orange zest – A refreshing twist with dried cranberries and citrus.
- Spiced apple – Add small cubes of apple sautéed in cinnamon and butter.
- Vegan hot cross buns – Use plant-based milk and butter, and replace the egg with a flaxseed or chia egg.
- Sourdough hot cross buns – Add tangy depth of flavor with a sourdough starter.
The beauty of this recipe is that it’s endlessly customizable.
Nutritional Information (Per Bun)
| Nutrient | Approximate Value |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 38g |
| Sugar | 10g |
| Protein | 5g |
| Fat | 6g |
| Saturated Fat | 3g |
| Fiber | 2g |
| Sodium | 150mg |
Note: Nutritional values vary based on exact ingredients and portion sizes.
FAQs about Hot Cross Bun Recipe
1. Can I make the dough ahead of time?
Yes! Prepare the dough and let it rise in the fridge overnight. The next day, bring it to room temperature, shape the buns, and continue with the second proof.
2. What’s the best flour for hot cross buns?
Bread flour is ideal because of its higher protein content, which gives the buns structure and chew. All-purpose flour works too, but the texture will be slightly different.
3. Can I make them without yeast?
Hot cross buns are traditionally yeast-based, but you could experiment with a baking powder version—though they’ll be more like scones than buns.
4. Why didn’t my buns rise properly?
Possible reasons include expired yeast, milk too hot, or not allowing enough proofing time. Make sure your yeast is fresh and your dough is in a warm environment.
5. How do I reheat hot cross buns?
Pop them in the microwave for 10–15 seconds or warm them in the oven at 300°F (150°C) for 5–7 minutes. They’ll taste almost freshly baked!
Conclusion
There’s just something incredibly satisfying about baking your own hot cross buns from scratch. The process might take a little time and care, but the result is more than worth it—a batch of warm, fluffy, golden buns bursting with flavor and tradition. Whether you stick with the classic version or experiment with your own twist, baking hot cross buns is a heartwarming, rewarding experience. Share them with friends, serve them with tea, or keep them all to yourself (no judgment here!).
Give this recipe a try—you might just start your own delicious tradition.
