If you’ve ever wanted to master a classic that’s as comforting as it is delicious, this Hot Cross Buns Recipe is exactly what you need. These warmly spiced, fruit-studded buns with their iconic flour crosses on top bring a cozy feeling to any kitchen. Soft and tender, with just the right sweetness and a glossy apricot glaze, these buns are perfect for breakfast, teatime, or sharing as a special treat. Once you try this recipe, you’ll see why these buns have been a beloved tradition for generations.
Ingredients You’ll Need
Gathering the right ingredients for this Hot Cross Buns Recipe is simple, yet each element plays a vital role in the final flavour, texture, and look of your buns. From creamy butter to warm spices and luscious fruit, it all comes together beautifully.
- 220 ml Milk: Provides moisture and richness, helping create a soft dough.
- 50 g Butter: Adds a tender crumb and buttery flavour that makes the buns irresistible.
- 450 g Strong white bread flour: Gives structure and rise to the buns so they hold their shape.
- 1 tsp Fine salt: Balances sweetness and strengthens the dough.
- 3 tsp Mixed spice: The signature warm spice blend that brings classic Hot Cross Buns flavour.
- 2 tsp Cinnamon: Further deepens the spice notes with its comforting aroma.
- 45 g Caster sugar: Sweetens just enough for a gentle touch of sugary glaze inside.
- 60 g Candied peel: Adds little pockets of citrusy sweetness and texture.
- 80 g Sultanas: Juicy bursts of fruity goodness throughout every bite.
- 1 Egg (Beaten): Enriches the dough and helps with the golden colour.
- 2 tbsp Milk (for brushing dough): Keeps buns soft and helps toppings adhere.
- 50 g Plain flour: For making the distinctive crosses on top of the buns.
- 2 tbsp Apricot jam: Brushed at the end to give a shiny, appealing finish and a subtle fruity glaze.
How to Make Hot Cross Buns Recipe
Step 1: Warm the Milk and Butter
Start by gently heating the milk until it’s hot but not boiling, just enough to melt the butter. Stir in the butter and set it aside to cool to a tepid temperature. This warm milk mixture is the perfect environment to help your dough rise beautifully later on.
Step 2: Combine Dry Ingredients
In a large bowl, mix the strong white bread flour with salt, mixed spice, cinnamon, and caster sugar. This spices and sweetens the dough evenly, setting the flavour tone for your buns. Stir in the candied peel and sultanas so that these delicious bits get evenly distributed throughout the dough.
Step 3: Form the Dough
Once your milk and butter mixture is comfortably warm, pour it into the flour bowl along with the beaten egg. Bring everything together to form a dough, then turn it out onto a clean surface and knead vigorously for about 5 minutes until your dough feels springy and smooth.
Step 4: First Rise
Place your kneaded dough in a clean bowl greased with oil, cover it with oiled cling film, and leave it somewhere warm to rise. This first long rise, about 2 hours, is when the magic happens—the dough doubles in size as the yeast works, creating that light, airy texture you’re aiming for.
Step 5: Shape the Buns
After the dough has puffed up nicely, turn it out and divide it into 12 equal parts. Shape each portion into a neat ball by stretching the edges underneath with your hand, creating a smooth top. Place these on an oiled baking tray, spaced to allow for another rise.
Step 6: Second Rise
Cover the buns with oiled cling film again and leave them to rise for an extra 45 minutes. This final proofing gives them a light, fluffy texture and helps them bake up gorgeously soft.
Step 7: Prepare and Add the Crosses
Heat your oven to 180°C fan/200°C conventional/400°F/Gas Mark 6. Gently brush the tops of the buns with 2 tablespoons of milk to keep them moist and to help the crosses stick. Mix the plain flour with water to make a soft paste for the crosses, then use a piping bag or a simple sandwich bag with the corner cut to pipe neat crosses onto each bun.
Step 8: Bake and Glaze
Bake the buns for 15 to 20 minutes, until they develop a deep golden-brown colour that’s utterly inviting. Right out of the oven, brush the buns with warm apricot jam to give them that lovely shiny, slightly sticky finish that is classic for hot cross buns.
How to Serve Hot Cross Buns Recipe
Garnishes
Serving your hot cross buns warm with a slather of butter is a timeless choice that melts beautifully into the soft interior. For something extra special, try a dusting of cinnamon sugar or a drizzle of honey right on top for an added touch of sweetness and sparkle.
Side Dishes
Hot cross buns are wonderfully versatile and pair wonderfully with a variety of accompaniments. Consider serving with a comforting cup of black tea or spiced chai, or even a hot cocoa for indulgence. Fresh fruit or a fruit compote also complements the spice and fruit in the buns beautifully.
Creative Ways to Present
If you want to wow your guests, slice the buns in half and toast them lightly, then fill with cream cheese and a smear of jam or lemon curd for a decadent treat. You can also create a dessert stack, layering warmed buns with whipped cream and fresh berries for a quick and impressive sweet finale.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover hot cross buns in an airtight container or resealable bag at room temperature. They stay fresh for about 2 to 3 days, perfect for quick snacks or breakfast on the go.
Freezing
Because these buns freeze beautifully, you can make a batch ahead of time. Wrap each bun tightly in cling film and place in a freezer bag. They will keep for up to 3 months without losing their soft texture or flavour.
Reheating
To reheat, simply defrost frozen buns at room temperature and warm them gently in the oven or microwave. Brushing a little milk or butter on top before reheating will help restore that lovely soft crust and warm aroma that makes hot cross buns so irresistible.
FAQs
Can I make this Hot Cross Buns Recipe without candied peel?
Absolutely! If you’re not a fan of candied peel or can’t find any, you can substitute with additional sultanas, raisins, or even dried cranberries. The flavour profile will slightly change but the buns will still be delicious.
Why do I need to prove the dough twice?
The two rises, or proofs, ensure the dough develops flavour and texture. The first rise helps the yeast work and the dough to expand, while the second rise after shaping the buns makes them light and fluffy rather than dense.
Can I use different spices in this Hot Cross Buns Recipe?
Yes! While mixed spice and cinnamon are traditional, you can experiment with nutmeg, cardamom, or even ginger to give the buns your own twist. Just keep the quantity balanced so the spices don’t overpower the fruit.
How do I prevent the crosses from cracking during baking?
Making a smooth paste with the plain flour and water and piping it carefully onto the buns helps prevent cracks. Try not to add too much water; a thick paste keeps the crosses intact and defined as they bake.
Are these buns best eaten fresh or can they be enjoyed later?
Hot cross buns are best enjoyed fresh and warm for the perfect texture and flavour. However, if stored properly, they can still taste great for a few days, and reheating helps revive their softness and warmth.
Final Thoughts
There’s something wonderfully charming about homemade hot cross buns, and this Hot Cross Buns Recipe makes them achievable for any home baker. With their rich spices, fruitiness, and that iconic cross, they’re sure to become a favorite in your kitchen. Don’t wait for a special occasion—bake a batch, share them, and enjoy a simple moment of joy any time of year.
Print
Hot Cross Buns Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 50 minutes
- Yield: 12 buns
- Category: Baking
- Method: Baking
- Cuisine: British
Description
This classic Hot Cross Buns recipe yields soft, fragrant spiced buns studded with candied peel and sultanas, topped with traditional flour crosses and a shiny apricot glaze. Perfect for Easter or any cozy tea time, these buns are gently leavened and baked to a golden finish with a tender crumb and a warm blend of cinnamon and mixed spices.
Ingredients
Dough Ingredients
- 220 ml Milk
- 50 g Butter
- 450 g Strong white bread flour
- 1 tsp Fine salt
- 3 tsp Mixed spice
- 2 tsp Cinnamon
- 45 g Caster sugar
- 60 g Candied peel
- 80 g Sultanas
- 1 Egg (Beaten)
For Brushing and Crosses
- 2 tbsp Milk (for brushing tops)
- 50 g Plain flour (for crosses)
- Water (enough to make a soft paste for crosses)
- 2 tbsp Apricot jam (for glazing)
Instructions
- Prepare Milk and Butter: Heat the milk until hot but not boiling, then remove from heat and stir in the butter until melted. Set aside to cool to tepid temperature.
- Mix Dry Ingredients: In a bowl, combine the bread flour, fine salt, mixed spice, cinnamon, caster sugar, candied peel, and sultanas.
- Combine Wet and Dry Ingredients: Pour the cooled milk and butter mixture into the flour mixture, add the beaten egg, and mix together to form a dough.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes until the dough feels springy and smooth.
- First Rise: Place the kneaded dough in a clean oiled bowl, cover with oiled cling film, and leave in a warm place for about 2 hours, until doubled in size.
- Shape the Buns: Divide the risen dough into 12 equal portions. Shape each portion into a tight ball by stretching the dough edges underneath, then place them spaced on an oiled baking tray.
- Second Rise: Cover the buns with oiled cling film again and let them rise for 45 minutes in a warm place until puffy.
- Preheat Oven: Preheat your oven to 180°C fan/200°C/400°F/Gas Mark 6.
- Brush Buns: Lightly brush the tops of the buns gently with 2 tbsp milk to keep them soft as they bake.
- Make and Pipe Crosses: Mix the plain flour with enough water to form a soft paste. Transfer the paste to a piping bag or sandwich bag with the tip snipped off and pipe crosses onto the buns.
- Bake: Bake the buns for 15-20 minutes until they turn a rich dark golden colour.
- Glaze: Remove the buns from the oven and while still hot, brush the tops generously with warm apricot jam for a shiny finish.
Notes
- To ensure even rising, make sure the dough and shaped buns are kept in a warm draft-free environment.
- The milk for brushing before baking helps the buns maintain a soft crust.
- Piping flour crosses can be done with any disposable bag if a piping bag is not available.
- Store cooled buns in an airtight container to keep them fresh for several days or freeze for longer storage.
