Hot Cross Buns Recipe

Why You’ll Love This Recipe

Hot Cross Buns are soft, lightly spiced sweet rolls studded with dried fruit and marked with a symbolic cross on top. Traditionally eaten on Good Friday, these buns are rich in history and flavor. Their warm spices, tender texture, and signature icing cross make them a delightful treat for breakfast, brunch, or tea time.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flouractive dry yeastwhole milkgranulated sugarsaltunsalted buttereggsground cinnamon ground nutmeg ground allspicesultanas or raisinsorange zest (optional)all-purpose flour (for the cross)waterpowdered sugar (for glaze)milk or water (for glaze)

directions

Warm the milk until just lukewarm, then mix in a teaspoon of sugar and the yeast. Let it sit for 5–10 minutes until frothy.

In a large bowl, combine the flour, remaining sugar, salt, and spices.

Add the yeast mixture, softened butter, eggs, and orange zest (if using). Mix until a sticky dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let it rise for 1–1.5 hours until doubled in size.

Punch down the dough, knead in the raisins or sultanas, and divide into equal balls. Arrange them on a lined baking tray, slightly spaced apart.

Cover and let the buns rise again for about 30–45 minutes.

Preheat the oven to 375°F (190°C).

Make a paste with flour and water, then pipe a cross on each bun.

Bake for 20–25 minutes or until golden brown.

While warm, brush the tops with a glaze made of powdered sugar and milk or water.

Servings and timing

This recipe makes about 12 buns.
Preparation time: 20 minutes
First rise: 1–1.5 hours
Second rise: 30–45 minutes
Baking time: 20–25 minutes
Total time: 2.5–3 hours

Variations

Add chopped dried apricots, cranberries, or mixed peel for variety.

Use cardamom for a unique spice twist.

Replace icing cross with a simple flour-water paste for a traditional baked cross.

Add a rum or vanilla glaze for extra flavor.

storage/reheating

Store Hot Cross Buns in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
To reheat, warm in the oven at 300°F (150°C) for 5–8 minutes or microwave for 10–15 seconds.
They can also be frozen for up to 2 months—just thaw and warm before serving.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first rise and shape the next day.

Why is my dough not rising?

Make sure your yeast is active and the milk isn’t too hot, which can kill the yeast.

Can I use instant yeast?

Yes, you can use instant yeast without proofing—just mix it directly with the dry ingredients.

Can I make them without dried fruit?

Absolutely, though they won’t be traditional Hot Cross Buns.

How do I get the cross to stay visible?

Use a thick flour-water paste and pipe neatly. Don’t overbake, as the cross can brown too much.

Can I skip the glaze?

Yes, but the glaze adds a lovely shine and light sweetness.

Are these buns very sweet?

They are mildly sweet—perfect with butter or jam.

Conclusion

Hot Cross Buns are a beloved classic with comforting spices, soft texture, and just the right amount of sweetness. Whether part of your Easter tradition or a year-round favorite, baking them from scratch is a rewarding and delicious experience.

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