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 flavoured with cinnamon and nutmeg before the soaked fruit is kneaded through. After two unhurried proves, the buns bake until beautifully golden and can be brushed with runny honey for that classic glossy finish.

There is something particularly satisfying about making hot cross buns from scratch. They need a little patience, but most of that time is simply waiting for the dough to rise while the yeast does the work.

For another twist on the classic, try my Orange, Date & Cardamom Hot Cross Buns. If you enjoy making soft enriched doughs, you might also like my Brioche Burger Buns or Nutella & Hazelnut Buns.

Recipe Highlights

• Ease: Easy, although like most yeast breads they need time for proving.
• Taste: Buttery and gently sweet with warm cinnamon, nutmeg and dried fruit.
• Texture: Soft, light and tender with juicy sultanas throughout.
• Serving: Best warm from the oven or split and toasted with plenty of butter and jam.
• Quantity: 12 buns.
• Preparation: 30 minutes.
• Baking: 25 minutes.
• Proving: 2 hours.
• Total time: 2 hours 55 minutes.

Why You’ll Love These Traditional Hot Cross Buns

Homemade hot cross buns have a softness and freshness that is difficult to beat. Milk, butter and egg enrich the dough, while cinnamon and nutmeg give the buns their familiar warm spice.

Meanwhile, soaking the sultanas before kneading them into the dough helps keep the fruit plump rather than allowing it to dry out further during baking.

The recipe also gives you plenty of flexibility. You can use fresh or dried yeast, swap the sultanas for currants or raisins, experiment with other dried fruits and spices, or even turn the dough into chocolate hot cross buns.

Finally, the traditional flour crosses and optional honey glaze give the buns their recognisable Easter finish.

Ingredients and Substitutions

Hot Cross Bun Dough

• Sultanas: Use 200 g sultanas. Currants or raisins can be used instead. The fruit is soaked in water for 10 minutes before being drained and added to the dough.
• Milk: Use 300 ml milk. Warm it with the butter until it reaches roughly body temperature, around 37°C.
• Butter: Use 60 g butter. It enriches the dough and contributes to the soft, tender texture.
• Strong white bread flour: Use 500 g white bread flour (BL80). Strong flour provides the gluten structure needed for a well-risen enriched dough.
• Light brown sugar: Use 80 g light brown sugar. Golden caster sugar can be used instead.
• Yeast: Use 23 g fresh yeast, or 7 g dried yeast / 2 teaspoons.
• Egg: Use 1 medium egg, approximately 50 g.
• Ground cinnamon: Use 1 teaspoon ground cinnamon for the characteristic warm spice.
• Nutmeg: Add a pinch of freshly grated nutmeg.
• Fine sea salt: Use ¼ teaspoon fine sea salt. It helps balance the sweetness and brings out the flavours of the enriched dough.

Flour Cross

• Plain flour: Use 60 g plain flour, also known as all-purpose flour or BL55.
• Water: Use 60–70 ml water, adding it gradually until you have a thick paste that can be piped easily.

Honey Glaze

• Runny honey: Use 3 tablespoons runny honey for an optional glossy finish.

How to Make Traditional Hot Cross Buns

Prepare the Dough

1. Soak the fruit: Cover the sultanas or raisins with water and leave them to soak for 10 minutes.

2. Warm the milk and butter: Pour the milk and butter into a small saucepan and heat gently until the mixture reaches approximately 37°C, or about body temperature.

3. Mix the dough: Combine the flour, sugar, salt, yeast, cinnamon, nutmeg and egg in a large bowl. Slowly add the warm milk and butter mixture and mix until a soft, sticky dough forms. If the dough is excessively sticky and will not pull 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.

4. Add the fruit and knead: Drain the soaked sultanas or raisins thoroughly and add them to the dough. Turn the dough onto a lightly floured work surface and knead by stretching it away from you with the heel of your hand, then folding it back on itself. Continue until the dough becomes smooth and elastic.

First Prove

5. Leave the dough to rise: Place the dough in a lightly oiled bowl, cover with cling film and leave it in a warm place for approximately 1 hour, or until doubled in size.

Shape the Buns

6. Knock back and divide the dough: Once the dough has risen, punch it down gently to release the air. Divide it into 12 roughly equal pieces.

7. Shape the buns: Roll each piece into a smooth ball on a lightly floured work surface.

8. Arrange on the tray: Place the buns on a baking tray lined with baking paper, leaving enough room between them so that they just touch as they rise and expand.

Second Prove

9. Prove the shaped buns: Set the tray aside and leave the buns to rise for another 1 hour.

10. Preheat the oven: About 15 minutes before the end of the proving time, preheat the oven to 200°C fan / 425°F / Gas 7.

Add the Crosses and Bake

11. Make the cross paste: Mix the plain flour with the water, adding the water 1 tablespoon at a time, until you have a thick paste that pipes easily. Add the remaining water only if needed.

12. Pipe the crosses: Transfer the paste to a piping bag fitted with a small nozzle. Pipe one continuous line across each row of buns, then repeat in the opposite direction to create the crosses.

13. Bake the buns: Bake for 20–25 minutes, or until the buns are golden brown on top.

14. Glaze the buns: Warm the runny honey slightly to loosen it, then brush it gently over the warm buns. Leave the glazed buns to cool.

Variations

Change the Dried Fruit

Replace some or all of the sultanas with currants, raisins, mixed peel, dried cranberries or chopped dried apricots.

You can also add pecans or walnuts, or grate a little orange or lemon zest into the dough for a citrus flavour.

Add Different Spices

Cinnamon and nutmeg give these buns their traditional flavour, but you can experiment by adding a little cardamom or allspice.

Change the Soaking Liquid

Instead of water, try soaking the dried fruit in tea, apple juice or orange juice.

For a richer adult version, brandy or rum can also be used.

Make Chocolate Hot Cross Buns

For chocolate hot cross buns, replace 50 g of the flour with Dutch cocoa powder and replace the dried fruit with 150 g chocolate chips or chopped chocolate.

Nigel’s Recipe Tips

Keep the Milk at Body Temperature

Warm the milk and butter mixture gently until it reaches approximately 37°C. It should feel comfortably warm rather than hot.

Using liquid that is too hot can interfere with the yeast, so there is no advantage in overheating it.

Drain the Fruit Thoroughly

Once the sultanas have soaked for 10 minutes, drain them very well before adding them to the dough.

The fruit should be plump but not carrying unnecessary water into the dough.

Don’t Add Too Much Extra Flour

This is meant to be a soft, slightly sticky dough.

Only add extra flour if it remains excessively sticky and will not begin to pull away from the sides of the bowl. Add it 1 tablespoon at a time rather than tipping in a large amount.

Let the Dough Tell You When It Is Ready

The first prove takes approximately an hour, but room temperature affects how quickly yeast dough rises.

Use the clock as a guide and look for the dough to double in size before moving on to shaping.

Give the Second Prove Enough Time

The shaped buns need another hour to rise before baking. This second prove is important for creating a lighter finished bun.

Pipe Long Lines for Neater Crosses

Rather than drawing a separate cross on every bun, pipe one long line across an entire row, then another in the opposite direction.

This is quicker and usually gives the buns a much neater, more consistent finish.

Brush the Honey on While the Buns Are Warm

Warm the honey just enough to loosen it, then brush it over the freshly baked buns.

The glaze gives them a beautiful shine and the WPRM card also notes that it helps keep them fresher for longer.

Frequently Asked Questions

Can I Use Dried Yeast Instead of Fresh Yeast?

Yes. Use 23 g fresh yeast or 7 g dried yeast / 2 teaspoons.

Why Do Hot Cross Buns Need Two Proves?

The first prove allows the dough to rise after kneading.

Once the dough has been divided and shaped, the second prove gives the individual buns time to expand again before baking, helping produce a softer, lighter texture.

How Do I Know When the First Prove Is Finished?

The dough should have approximately doubled in size.

This usually takes about an hour in a warm environment, although a cooler kitchen may require a little longer.

Can I Use Currants or Raisins Instead of Sultanas?

Yes. The WPRM recipe specifically allows sultanas, currants or raisins.

What Temperature Should the Milk Be?

Aim for approximately 37°C, or roughly body temperature.

It should feel comfortably warm but not hot.

Can I Make Chocolate Hot Cross Buns?

Yes. Replace 50 g of the flour with Dutch cocoa powder and use 150 g chocolate pieces instead of the dried fruit.

Are Hot Cross Buns Best Served Warm?

They are especially good freshly baked and still slightly warm.

Once cooled, split them in half and toast them before serving with plenty of butter and, if you like, jam.

Tools You’ll Need

• Large mixing bowl or stand mixer
• Small saucepan
• Baking tray
• Baking paper
• Piping bag with a small nozzle
• Pastry brush
• Wire cooling rack
• Digital kitchen scales

Storage and Freezing

Keep the cooled hot cross buns in an airtight container at room temperature for up to 24 hours.

Avoid putting them in the refrigerator, as this can cause them to dry out more quickly.

If they are no longer freshly baked, split them in half and toast them before serving.

Freezing

The buns freeze well for up to 1 month.

Defrost them at room temperature. The existing article suggests around half an hour on the kitchen worktop, after which they can be split and toasted if you prefer.

Nutrition

Serving: One traditional hot cross bun.

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