If you’ve ever dreamed of filling your home with the warm, spicy, and slightly fruity aroma of freshly baked delights, this Hot Cross Buns Recipe is exactly what you need to try. These soft, fluffy buns studded with sultanas and candied peel, and topped with iconic flour crosses, are a true classic that brings comfort and joy to any table. Perfect for sharing or enjoying with a steaming cup of tea, this recipe walks you through how to make those golden bites bursting with cinnamon and mixed spice magic right in your own kitchen.
Ingredients You’ll Need
Every ingredient in this Hot Cross Buns Recipe is simple but plays an essential role in creating that perfect balance of flavor, texture, and visual appeal. From the richness of milk and butter to the warmth of cinnamon and mixed spice, each one matters.
- 220 ml Milk: Gives moisture and tenderness to the dough, making it soft and fluffy.
- 50 g Butter: Adds rich flavor and helps create a beautifully tender crumb.
- 450 g Strong white bread flour: Provides the structure and chewiness needed for perfect buns.
- 1 tsp Fine salt: Enhances all the flavors and balances the sweetness.
- 3 tsp Mixed spice: The heart of the warm, spiced aroma, quintessential to hot cross buns.
- 2 tsp Cinnamon: Adds a sweet, woody note that complements the dried fruits perfectly.
- 45 g Caster sugar: Sweetens gently without overpowering the spices.
- 60 g Candied peel: Bursts of citrusy zing with every bite for character and color.
- 80 g Sultanas: Juicy pockets of natural sweetness throughout the buns.
- 1 Egg (Beaten): Binds ingredients together and contributes to a golden crust.
- 2 tbsp Milk (for brushing): Keeps the buns soft and helps achieve that perfect finish.
- 50 g Plain flour (for crosses): Mixed with water to create the decorative crosses on top.
- 2 tbsp Apricot jam (for glazing): Provides a shiny, sticky glaze that makes the buns irresistibly appetizing.
How to Make Hot Cross Buns Recipe
Step 1: Prepare the Butter Milk
Start by gently heating the milk until it’s hot but not boiling, then stir in the butter so it melts completely. Set this mixture aside, allowing it to cool to tepid. This warm, buttery milk forms the flavorful liquid base of your dough, ensuring tender buns every time.
Step 2: Mix the Dry Ingredients
Combine the bread flour, fine salt, mixed spice, cinnamon, and caster sugar in a large bowl. This blend brings together the structure and all the warming, fragrant spices that make this recipe uniquely special.
Step 3: Add the Fruits
Fold in the candied peel and sultanas with the dry ingredients. These juicy and zesty bits add texture, sweetness, and that wonderful festive vibe inherent in every hot cross bun.
Step 4: Form the Dough
Once the milk mixture has cooled to a warm tepid temperature, pour it into the flour mixture along with the beaten egg. Stir everything together until a dough forms. Turn the somewhat sticky dough onto a clean surface and knead it for about 5 minutes until it’s soft and springy. This kneading helps develop the gluten, giving your buns that delightful chewy yet fluffy texture.
Step 5: First Rise
Place the dough in a clean bowl greased with oil, then cover with lightly oiled cling film. Let it rise in a warm spot for around 2 hours or until it’s doubled in size. This slow rise develops flavor and lightness in the dough.
Step 6: Shape and Second Rise
Once the dough has puffed up nicely, divide it into 12 equal portions. Shape each into tight, neat balls by stretching the edges underneath—this technique ensures smooth tops and even baking. Place them spaced on an oiled tray, cover again, and allow to rise for another 45 minutes for that perfect fluffy rise.
Step 7: Add the Milk Brush and Crosses
Preheat your oven to 180°C fan (200°C conventional). Gently brush the tops of each bun with the remaining milk, being careful not to press too hard to keep their soft surface intact. Then, mix the plain flour with just enough water to form a soft paste. Using a piping bag or even a sandwich bag with the corner snipped off, pipe classic crosses over each bun. This final step adds the iconic touch to your hot cross buns!
Step 8: Bake and Glaze
Bake the buns for 15 to 20 minutes until they turn a gorgeous dark golden brown. As soon as they come out of the oven, brush them with warm apricot jam for a shiny, sweet glaze that makes the buns almost irresistible. Let them cool slightly, then get ready to enjoy your homemade masterpiece.
How to Serve Hot Cross Buns Recipe
Garnishes
Serving hot cross buns warm, slathered with a little butter or cream cheese, makes the experience truly indulgent. If you want to play up the spicy notes, a sprinkling of cinnamon sugar on top is a delightful finishing touch.
Side Dishes
These buns go beautifully alongside a cup of strong tea or freshly brewed coffee. For a luscious treat, serve them with jam and clotted cream or even alongside a bowl of fruit salad for a spring-inspired breakfast or brunch.
Creative Ways to Present
If you’re hosting, slice the buns horizontally and use them as sweet sandwich bases with mascarpone and fresh strawberries or a dollop of honeyed ricotta. For a fun twist, try toasting and layering them with melted chocolate and marshmallows to channel a cozy dessert vibe.
Make Ahead and Storage
Storing Leftovers
Leftover hot cross buns stay soft and flavorful when stored in an airtight container at room temperature for up to 3 days. To keep that fresh-baked softness, avoid refrigerating them as it can dry out the buns.
Freezing
If you want to keep your Hot Cross Buns Recipe delights longer, freeze fully cooled buns in a freezer bag for up to 2 months. Thaw them at room temperature or warm gently in the oven when ready to eat.
Reheating
Reheat buns by wrapping them in foil and warming in a moderate oven for 5 to 10 minutes, or microwave briefly covered with a damp cloth to restore softness. You’ll get that freshly baked feel with every warm bite.
FAQs
Can I use dried cranberries instead of sultanas?
Absolutely! Dried cranberries offer a lovely tartness that complements the spices beautifully and can be used as a delicious alternative or in combination with sultanas.
Do I have to use mixed spice and cinnamon?
While these spices give hot cross buns their signature flavor, you can adjust or omit them depending on your preference, but the traditional taste comes from that warm spice blend.
How can I tell when the dough has risen enough?
The dough should roughly double in size and feel airy and soft to touch. Pressing lightly with a finger should leave a slight indentation that springs back slowly.
Can I make the dough ahead and refrigerate it?
Yes, after kneading, you can cover the dough and refrigerate it overnight. Remember to bring it to room temperature before shaping and the second rise for the best results.
What if I don’t have a piping bag for the crosses?
No worries! A sandwich bag with a tiny corner snipped off works perfectly for piping the flour paste crosses, or you can even use a small spoon to carefully draw the crosses.
Final Thoughts
There’s something truly special about making the time-honored Hot Cross Buns Recipe from scratch—it fills the kitchen with warmth and your soul with joy. This recipe strikes the perfect balance between comforting tradition and delightful flavors, and once you give it a go, these buns might just become your new favorite treat to share with loved ones. So grab your mixing bowl and get baking!
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
A classic traditional Hot Cross Buns recipe featuring soft, spiced buns studded with sultanas and candied peel, topped with signature flour crosses and a glossy apricot jam glaze. Perfect for Easter or any cozy teatime indulgence.
Ingredients
For the Dough
- 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 the Crosses
- 50 g Plain flour
- Enough water to make a soft paste
For Glazing
- 2 tbsp Milk (for brushing)
- 2 tbsp Apricot jam (warmed for glazing)
Instructions
- Heat Milk and Butter: Heat the milk on the hob or in the microwave until hot but not boiling. Remove from heat and stir in the butter. Set aside to cool until the butter melts and the mixture is tepid.
- Mix Dry Ingredients: In a large bowl, combine the strong white bread flour, fine salt, yeast (assumed as necessary for rising though not explicitly stated), mixed spice, cinnamon, and caster sugar.
- Add Fruits: Stir in the candied peel and sultanas to the dry mixture for even distribution.
- Combine Wet and Dry: Pour the cooled milk and butter mixture into the flour mixture, then add the beaten egg. Mix all together until a dough forms.
- Knead Dough: Turn the dough out onto a floured surface and knead for 5 minutes until it becomes springy and smooth.
- First Rise: Place the dough into a clean, oiled bowl, cover with oiled cling film, and leave it to rise in a warm place for about 2 hours until doubled in size.
- Shape Buns: After rising, divide the dough into 12 equal portions. Shape each portion into neat, tight buns by tucking edges underneath.
- Second Rise: Place formed buns on an oiled baking tray, cover again with oiled cling film, and let them rise for another 45 minutes in a warm place.
- Preheat Oven: Set your oven to 180°C fan/200°C conventional/400°F/Gas Mark 6 to prepare for baking.
- Prepare Buns for Baking: Lightly brush the tops of the buns with 2 tablespoons of milk very gently to keep them soft without denting.
- Make and Pipe Crosses: Mix plain flour with enough water to create a soft pipeable paste. Using a piping bag or a sandwich bag with the tip cut off, pipe crosses atop each bun carefully.
- Bake: Bake in the preheated oven for 15-20 minutes, or until buns are a rich golden brown.
- Glaze Buns: Immediately after baking, brush the warm buns generously with warmed apricot jam to give a glossy finish and added sweetness.
Notes
- Ensure milk is warm but not boiling when mixing with butter to avoid curdling.
- Yeast is presumed included though not explicitly listed; use about 7 g (1 packet) of dry active yeast or equivalent instant yeast for leavening.
- If you don’t have candied peel, dried orange or lemon peel can be a substitute.
- Work gently when brushing milk on buns before baking to prevent deflating the dough.
- Apricot jam should be warmed slightly for easier brushing and better glazing effect.
- Leftover buns can be stored in an airtight container and refreshed by warming in the oven.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
