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Hot Cross Buns

3.7/5 rating (15 votes)
  • Makes: 18-20
  • Prep Time: 40 mins
  • Ready in: 15 mins
  • Difficulty: Moderate
  • Print:
Hot Cross Buns


  • 650g strong flour
  • pinch salt
  • 50g caster sugar
  • 2 tsp mixed spice
  • 1 tsp cinnamon
  • 10g (1½ packets) of 7g sachet dried yeast
  • 60g sultanas
  • 85g melted salted butter
  • 300ml warm full cream milk approx.
  • 80g plain flour
  • 3-4 tablespoons water
  • For the glaze:
  • 150g caster sugar
  • 75ml sugar
  • ½ tsp mixed spice

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  • Place the flour, salt, sugar, spices and yeast into a bowl.
  • Mix well then add the fruit and peel.
  • Mix well again, then add the melted butter and ¾ of the milk and mix to a soft dough, add more milk if needed the dough must not be too dry (tight)
  • Knead well for 2-3 minutes, then place in a warmed bowl cover with film and leave to prove until roughly double in size.
  • Gently turn the dough out and just bring together, do not knead vigorously.
  • Cut 18-20 pieces and gently roll into a bun shape.
  • Place on a baking tray equally and cover lightly with film and leave in a warm place. You want them to double in size.
  • Meanwhile pre-heat the oven to 200C gas 6.
  • Once proved, mix 80g plain flour with a little water to form a pipeable paste.
  • Using a piping bag, go right across the buns in one direction, then the other way to form a cross.
  • Bake in the pre-heated oven for 15 minutes until well risen and lightly browned.
  • Boil the sugar, water and spice until thick and syrupy.
  • Once the buns are cooked, remove from the oven and place on a wire rack with parchment underneath.
  • Paint the hot glaze over the hot buns and leave to cool and set

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