Traditional Hot Cross Buns

The recipe, step by step

These traditional hot cross buns are soft, buttery and warmly spiced, with plenty of sultanas and the familiar flour cross on top. They are especially good while still warm, split open and spread generously with butter.

The dough is enriched with milk, butter and egg, then given two unhurried proves before baking. It is the sort of seasonal bake that rewards a little patience and fills the kitchen with the smell of cinnamon and nutmeg.

For another variation, try Orange, Date & Cardamom Hot Cross Buns.

Contents

• Recipe Highlights
• Ingredients
• How to Make
• Recipe Tips
• Variations
• Storage and Freezing
• Frequently Asked Questions
• Nutrition
• Tools You’ll Need
• Recipe Card

Recipe Highlights

• Soft enriched dough: Milk, butter and egg make the buns tender.
• Traditional flavour: Cinnamon, nutmeg and dried fruit give the familiar Easter character.
• Two proves: About one hour each gives the dough time to become light.
• Classic finish: A flour-and-water cross and optional honey glaze complete the buns.
• Makes 12: Plenty for an Easter breakfast or afternoon tea.

Ingredients

• Dried fruit: Sultanas, currants or raisins are soaked before mixing into the dough.
• Milk and butter: Warmed together to roughly body temperature.
• Bread flour: Strong white flour provides structure.
• Sugar, yeast and egg: Enrich and raise the dough.
• Cinnamon, nutmeg and sea salt: Balance and flavour the buns.
• Cross: Plain flour mixed with water.
• Glaze: Runny honey is optional.

How to Make

1. Soak the dried fruit in water for 10 minutes, then drain well.
2. Warm the milk and butter to about 37°C.
3. Mix the flour, sugar, salt, yeast, spices and egg, then add the warm milk mixture to form a soft, slightly sticky dough.
4. Add the drained fruit and knead until smooth and elastic.
5. Cover and leave to prove for about one hour, or until doubled.
6. Knock back the dough, divide into 12 pieces and shape into smooth balls.
7. Arrange on a lined tray and prove for another hour.
8. Heat the oven to 200°C fan / 425°F / Gas 7.
9. Mix the cross paste, pipe crosses over the buns and bake for 20–25 minutes.
10. Brush the warm buns with loosened honey, if using.

Recipe Tips

Warm the milk gently. It should be around body temperature, not hot enough to damage the yeast.

Drain the fruit well. Excess water can make the dough unnecessarily sticky.

Let the dough guide you. Proving time depends on room temperature; look for the dough to double rather than relying only on the clock.

Pipe across the whole row. Long continuous lines make neat, even crosses.

Variations

Different fruit: Replace some or all of the sultanas with mixed peel, dried cranberries or chopped apricots.

Extra spice: Add a little cardamom or allspice to the dough.

Flavoured soaking liquid: Soak the dried fruit in tea, apple juice, orange juice, brandy or rum.

Chocolate version: Replace 50 g of flour with cocoa and use 150 g chocolate pieces instead of the dried fruit.

Storage and Freezing

Storing: Keep in an airtight container at room temperature for up to 24 hours. Avoid refrigerating, as the buns dry out.

Freezing: Freeze for up to one month. Defrost at room temperature, then split and toast if you like.

Frequently Asked Questions

Can I use dried yeast?

Yes. The recipe card gives dried-yeast equivalents alongside fresh yeast.

Why are there two proves?

The first develops the dough; the second allows the shaped buns to become light before baking.

Are these best warm?

Yes. Serve freshly baked or split and toasted with butter.

Nutrition

No calculated nutrition figures are provided. Values depend on the dried fruit, glaze and serving size.

Tools You’ll Need

• Large mixing bowl or stand mixer
• Small saucepan
• Baking tray
• Baking parchment
• Piping bag with a small nozzle
• Pastry brush

Recipe Card

Traditional Hot Cross Buns

Preparation:30 minutes minutes

Baking:25 minutes minutes

Proving:2 hours hours

Total:2 hours hours 55 minutes minutes

Servings: 12 Buns

Who doesn't love a warm hot cross bun served with lashings of butter! These deliciously spiced currant buns, date back to the 12th century and are traditionally enjoyed on Good Friday at Easter.

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INGREDIENTS LIST

 

Dough

• 200 g sultanas (currants or raisins)
• 300 ml milk
• 60 g butter
• 500 g white bread flour (BL80)
• 80 g light brown sugar (or golden caster sugar)
• 23 g fresh yeast (7g dried yeast or 2 tsp)
• 1 medium egg (50g total)
• 1 tsp ground cinnamon
• a pinch of grated nutmeg
• ¼ tsp fine sea salt

Topping

• 60 g plain flour (all-purpose) (BL55)
• 60-70 ml water

Glaze (optional, makes the buns shiny and fresher for longer)

• 3 tbsp honey (runny)

Preparation

 

• Soaking fruit: Cover the sultanas or raisins in water and leave to soak for 10 minutes
• Prepare the dough: Pour the milk and butter into a small saucepan and gently heat until it is just about body temperature 37 °C.
• Mix the flour, sugar, salt, yeast, spices and egg together in a bowl, then slowly add the warmed milk/butter mixture until it forms a soft sticky dough. If your dough is too sticky and not pulling away from the sides of the bowl, add an additional tablespoon of flour at a time. (This stage can also be done in a stand mixer)
• Drain the sultanas/rasins well and add them to the dough and then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heel of the other hand, then folding it back on itself. Repeat until you have a smooth and elastic dough.
• First prove: Put the dough in a lightly oiled bowl, cover with cling film and leave to rise for approximately one hour in a warm environment, or until doubled in size.
• Shaping: When the dough is ready, punch it down to release the air. Divide the dough into 12 equal pieces. (It doesn’t need to be perfect!) Roll each piece into a smooth ball on a lightly floured surface.
• Arrange the buns on a baking tray lined with baking paper, leaving enough space between the buns so they just touch when they rise and expand.
• Second prove: Set aside to prove for another hour.
• 15 minutes before the end of the proofing time preheat the oven to 200 °C fan / 425 °F / Gas 7.
• The cross: Mix the flour with the water one tablespoon at a time, you want a thick paste that will pipe easily. Add remaining water if needed. Spoon the paste into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.
• Baking: Bake for 20-25 minutes or until golden-brown on top.
• Glazing: Warm the honey a little to loosen, then gently brush over the buns to glaze. Brush over the top of the warm buns and leave to cool.

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