Hot cross buns
Soft, spiced, fruity Easter buns with a piped flour cross and sticky glaze. Better than shop-bought, especially warm and buttered.
- Prep
- 40 mins
- Cook
- 20 mins
- Total
- 1 hr
- Serves
- 12
- Difficulty
- Medium
- Cost
- Budget
Recipe: Hot cross buns
Hot cross buns
Ingredients
For the buns
- 500g strong white bread flour, plus extra for dusting
- 75g caster sugar
- 7g fast-action dried yeast, 1 sachet
- 1 tsp salt
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 50g unsalted butter, melted
- 1 large egg, beaten
- 300ml whole milk, lukewarm
- 150g sultanas or mixed dried fruit
- 50g mixed peel
- 1 orange, zest only
For the crosses
- 75g plain flour
- 5 tbsp water, roughly
For the glaze
- 3 tbsp apricot jam, or golden syrup
Kitchen kit
- Large baking tray Search Amazon for large baking tray
- Piping bag Search Amazon for disposable piping bags
As an Amazon Associate we earn from qualifying purchases. Amazon links go to search results for the kit, never food.
Method
-
Step 1: Make the dough
Mix the flour, sugar, yeast, salt and spices in a large bowl. Make a well, add the melted butter, egg and most of the milk, and mix to a soft, slightly sticky dough, adding the rest of the milk if it feels dry.
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Step 2: Knead and rise
Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Put in an oiled bowl, cover and leave somewhere warm for 1–1½ hours until doubled.
-
Step 3: Add the fruit
Knock back the dough, then flatten it and scatter over the sultanas, peel and orange zest. Knead until evenly distributed.
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Step 4: Shape and prove
Divide into 12 equal pieces (about 95g each), roll into smooth balls and arrange on a lined baking tray, about 1cm apart. Cover loosely and leave for 45 minutes–1 hour until puffy and touching. Heat the oven to 220°C / 200°C fan / gas 7.
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Step 5: Pipe the crosses
Mix the plain flour with enough water to make a thick, pipeable paste. Spoon into a piping bag and pipe a line along each row of buns in both directions.
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Step 6: Bake and glaze
Bake for 15–20 minutes until golden brown and the bases sound hollow when tapped. Warm the jam with a splash of water, sieve if lumpy, and brush over the hot buns. Cool on a rack.
Tips
- Adding fruit after the first rise helps the dough rise better and stops fruit burning on the surface.
- If the tops brown too fast, cover loosely with foil for the last 5 minutes.
Storing & reheating
Keep in an airtight container for up to 2 days; split and toast after day 1.
Freezing
Freeze cooled buns for up to 3 months. Defrost and toast or warm through.
Variations
- Chocolate chip: swap the fruit and peel for 150g chocolate chips.
- Apple and cinnamon: use chopped dried apple instead of peel and add an extra tsp of cinnamon.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/hot-cross-buns/ · Checked 17 October 2026
Questions people ask
When are hot cross buns traditionally eaten?
On Good Friday, though they're now popular throughout Lent and Easter.
Can I make the dough the night before?
Yes – after shaping, cover and refrigerate overnight; let the buns come to room temperature and finish proving before baking.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
See other recipes that use the same kit on our kitchen kit pages.
