Go Back
Soft hot cross buns split open showing fluffy interior crumb with dried fruit, ready to be eaten warm with butter

Hot Cross Buns

These classic hot cross buns are soft, fluffy, and lightly spiced, filled with sultanas, currants, and candied citrus peel. Made with an enriched dough using milk, butter, and eggs, they deliver a tender crumb and rich flavour. Finished with traditional crosses and a glossy glaze, they’re best enjoyed warm with butter—perfect for Easter or any time you want a comforting, bakery-style treat.
Print Recipe Pin Recipe
Total Time 2 hours 45 minutes
Servings: 8 Serves
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Video Notes

Ingredients
  

Dried Fruit
  • 60 g Sultanas
  • 60 g Currants
  • 60 g Cranberries
  • 60 g Candied Orange peel
Dough
  • 400 g Bakers Flour
  • 60 g Unsalted Butter softened
  • 70 g Soft Brown Sugar
  • 10 g Dried yeast freeze dried (Note 1)
  • 200 ml Milk warmed to 32C
  • 1 tsp Salt 2g
  • 2 tsp Ground Cinnamon (Note 2)
  • 1/2 tsp Ground Nutmeg (Note 2)
  • 1/2 tsp Ground Cloves (Note 2)
Cross Mixture
  • 50 g Plain Flour
  • 50 ml Water
  • 20 ml Olive oil
  • 5 ml Orange blossom water
  • 1/4 tsp Ground Nutmeg
Glaze
  • 150 g Castor Sugar
  • 150 ml Water
  • 1 Juice and zest of orange
Oil
  • 60ml olive oil for oiling the bowl to proof

Equipment

  • 1 Oven
  • 1 Scales
  • 1 Large Bowl for prooving
  • 1 Medium Bowl for soaking the fruit
  • 1 Stand Mixer
  • 1 Stand Mixer Dough Hook
  • 1 Stand Mixer flat beater (or use a hand whisk )
  • 1 Bowl scraper
  • 1 stove
  • 1 Saucepan
  • 1 Spoon
  • 1 pastry brush for glazing the buns
  • 1 knife or pastry cutter to divide the dough
  • 1 baking tray
  • 1 piping bag
  • 1 7mm round piping nozzle
  • 1 Scissors
  • Glad wrap
  • Baking paper

Method
 

Dried Fruit
  1. Rehydrate the dried fruit. Put the Currants,Sultanas and Cranberries in a heat proof bowl and add hot water.
  2. Soak for 15 minutes and then drain off the water. Add in the mixed Peel and mix through
Dough
  1. Place all the dry dough ingredients in the bowl of an electric mixer fitted with the dough hook before adding the yeast. Mix with your hand. Now add in the yeast ensuring it doesn't touch the spices,sugar or salt.
    Then add in the wet ingredients and mix a low speed for 4-5 minutes.
  2. You will see that the dough is starting to combine and at this stage it may appear sticky,there should now be no flour at the bottom of the bowl.
  3. Increase the speed to medium and run it for 6/7 minutes to develop the gluten in the dough
  4. At this stage the dough will form a ball around the hook peeling away from the side of the bowl.
  5. Add the dried fruit into the bowl and mix for 1 minute longer to distribute the fruit.
  6. If needed, add a little flour if the dough becomes too sticky(try to avoid this)
Proving
  1. Set your oven on the lowest setting 50C for 15/20mins and TURN OFF (this may be a good place that is draught free for proving). PROOFING TEMP IDEAL 25℃
  2. Place the dough on the bench and need to finish off the dough mixing to ensure the fruit is distributed
  3. Oil a large bowl and place the dough in the bowl and cover with plastic wrap to stop it from skinning
  4. Place is a warm draught free place to prove until it doubles in size (1-1 1/2 hours)
  5. Line a baking tray with baking paper and set aside
  6. Tip out the dough on to a lightly dusted surface. this is knocking back the dough (removing the air out of the risen dough )
  7. Use a pastry cutter or large knife to divide the dough into 12 even pieces ans then using your palm press firmly and in a round motion to form a round bun
  8. Arrange the buns on the prepared tray in even grid horizontal and vertical .
  9. Cover the buns again with plastic wrap and place in a warm place to prove for 30 minutes until doubled in size 75% will be sufficient
  10. Pre heat the oven to 180C
Crossing Mix
  1. Place all ingredients for the mixture in a bowl either in. a stand mixer with a ft beater or you can do by hand with a whisk.
  2. Mix them together to form an elastic mix ,smooth and no lumps.
  3. To adjust the mix add more water for a thinner pipe and more flour for a thicker pipe
  4. Fill a piping bag fitted with a 7mm piping nozzle .
  5. Stuff the end of the bag into the nozzle before filling the bag.
  6. Fill with cross mix and pull the bag straight and ensure there is not air.
  7. Twist the end of the bag so the batter doesn't spill out the end
Piping
  1. When the buns have doubled in size remove the wrapping
  2. Pipe the cross mixture vertically and then horizontally
  3. Try and get the piping in the middle of the bun(don't worry if it hangs down )
Baking
  1. Place buns in the oven and bake for 15 minutes and then reduce the temperature to 170C and bake for a further 15 minute or until the buns are a nice golden brown
Glaze
  1. Place all the ingredients in a saucepan on the stove and stir on a low simmer until the sugar has dissolved.
  2. Bring the mixture to the boil and return to a low simmer for about 5 minutes.
  3. The mixture will become thicker.Remove the pan from the heat and set side until the hot cross buns are out of the oven
  4. Remove the buns from the oven when they are ready. Liberally brush the tops with the glaze. it will drip down the sides which is perfect.
  5. If it becomes too thick return to the heat before use. the glaze can be cool to use.

Video

Notes

Note 1- My favourite is Lesaffre instant yeast. If not available use Lowan Instant dried yeast. Use any yeast labelled instant or rapid yeast. Check the yeast hasn't been stored in hot or humid conditions instead of the fridge or freezer. 
Tips:Check yeast expiry dates. if it is out of date they wont rise. 
Test your yeast:mix yeast, 2 teaspoons of the sugar and all the warm milk in the bowl, then leave 5 – 10 minutes until surface gets foamy; 
Note 2- Take care using spices. too Much will stop your dough from rising. ensure the yeast is hidden in the flour before adding your spices when weighing up.