Hot Cross Buns

Hot Cross Buns are a very special treat once-a-year for Good Friday but over the years the ones available from supermarkets have become more and more disappointing and more and more expensive so why not have a go at making your own?

This recipe is really easy and full of the traditional flavours; spices, candied peel, dried fruits but if you fancy something a little different it is really easy to change the flavours – chocolate chips and orange or cranberries and white chocolate…there are so many good combinations!

If 18 buns is too many (really? just think of them toasted and dripping with butter!) then it is simple to cut the recipe in half and just make 9 or 10 buns.

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Nutmeg Grater
Weighing Scales
Stand Mixer


  • warm water
  • warm milk
  • caster sugar
  • salt
  • eggs – beaten
  • butter – melted
  • strong white flour
  • easy blend yeast
  • cinnamon
  • mixed spice
  • mixed dried fruit
  • mixed peel
  • nutmeg – freshly grated
to make 9 buns
  • 115g
  • 115g
  • 50g
  • 1 teaspoon
  • 1
  • 50g
  • 450g
  • 10g
  • 1 teaspoon
  • 1/2 teaspoon
  • 50g
  • 25g
  • 1/4 teaspoon
to make 18 buns
  • 230g
  • 230g
  • 100g
  • 2 teaspoons
  • 2
  • 100g
  • 900g
  • 20g
  • 2 teaspoons
  • 1 teaspoon
  • 100g
  • 50g
  • 1/2 teaspoon
For the crosses
  • plain flour
  • caster sugar
  • water
  • 2 tablespoons
  • 1/2 tablespoon
  • 2-3 tablespoons
  • 4 tablespoons
  • 1 tablespoon
  • 3-4 tablespoons
for the glaze – optional
  • 2 tablespoons granulated sugar (or caster sugar)
  • 2 tablespoons water

How to make hot cross buns

  1. In a large mixing bowl, mix together the flour, sugar, salt, mixed spice, cinnamon, nutmeg and yeast.
  2. In the bowl of your stand mixer, place the water, milk & melted butter and mix together.
  3. Add in the dry flour mixture and mix on a low speed with the dough hook until a dough forms.
  4. Increase the speed to 2 and allow the stand mixer to knead the dough for 8 minutes.
  5. Add in the dried fruit and mixed peel and continue the knead the dough for another 2 minutes so the the fruits are distributed through the dough.
  6. Lightly oil your worksurface and tip the dough out of the bowl.
  7. form the dough into a ball and put it back in the bowl, cover with a damp cloth or oiled clingfilm and leave to rise until about doubled in size – this can take longer than normal bread due to the richness of the dough so 1 1/2 hours or so depending on how warm your kitchen is.
  8. Tip the risen dough back out onto your lightly oiled worksurface and divide into 18 equal size buns.
  9. Form each bun into a neat round and place onto 2 or 3 greased and floured baking trays
  10. Leave to rise again until they have doubled in size
  11. When the buns are nearly ready, pre heat your oven to 180°c Fan / 200°c / gas 6
  12. Mix together the flour, sugar and water to make the paste for the crosses – start with 3 tablespoons of water but if the paste seems too stiff, add in more water until you get a thick but runny paste.
  13. Spoon the paste into a piping bag fitted with a small round nozzle (or use a disposable piping bag and nip off the corner) and pipe the paste onto the buns to form crosses.
  14. Bake the buns for 10 – 15 minutes or until nicely browned and cooked through
  15. while the buns are cooking, make the sticky glaze (if using)
  16. Place the sugar and water into a small saucepan and heat gently over a low heat until the sugar dissolves. Increase the heat slightly and simmer for about 1 minute.
  17. As soon as the buns are cooked and come out of the oven, brush over the glaze to give a sticky, shiny surface.
  18. Remove the buns from the tray and place on a cooling rack. Leave the buns to cool before diving in!
Home Baked Hot Cross Buns

These fruity buns are so good it’s a shame to only make them once a year so we make them without the crosses all through the year!!

1 thought on “Hot Cross Buns”

  1. I cant get the easy blend dried yeast here in Spain, but every supermarket sells the fresh yeast, would I use the same quantity of fresh as dried please, Denise

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