Hot Cross Buns!
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Lightly spiced hot cross buns that are easy to make, and PERFECT for Easter!
Hot cross buns
I LOVE HOT CROSS BUNS. I will say, hot cross buns are for ALL of the year, not just for Easter, but I may be a little controversial in saying that. Yes, they are pushed out much more at Easter time, but I love them all year!
In my mind, you can’t really beat a lightly toasted hot cross bun with a bit of butter, or even a little jam… or even a little cheese. The shock and horror that must be present on some peoples faces as they read that… but trust me, a little cheddar and YUMMY.
You can of course easily just buy hot cross buns, and I totally get that. This recipe is for a basic hot cross bun, and it’s more effort to make them yourself. The amount of fun flavours you can buy year on year is astounding and I do definitely just buy some when they’re on discount and super cheap for convenient, but I also adore making them myself as I find it therapeutic.
An Easter favourite
So even though I have admitted how much I love these all year around, they are a firm easter favourite. They are synonymous with Easter, and I am not mad about it because it means you guys will enjoy this recipe more.
For me, the classic is iconic and can’t be beaten, and I also use them in my hot cross bun pudding. My hot cross bun addiction has gone quite far at this point as I now also have my chocolate hot cross buns, my hot cross loaf, and I even have a recipe for hot cross scones now. The obsession is real.
A classic
The thing is, as much as I simply and utterly ADORE the funky flavoured hot cross buns, I thought it was only dutifully right to post my version of a classic hot cross bun first, and then post an experimental one later on!
Also, I feel like I must point out that I do love a classic hot cross bun just as much as the other flavours, I am not shunning my own recipe post already.. I’ve just had many a request over the years for a hot cross bun recipe so thought it was high time that I shared it!
One thing that might be another slightly controversial thing is that I much prefer the cheaper hot cross buns that come in sixes, and in the flimsy plastic style wrapping from the supermarket bakery, in comparison to the ‘posh’ ones you can buy.
The dough
The dough may sound complicated if you haven’t made bread before, but it’s basically a rich and sweetened enriched dough, and it is wonderful to work with.
- Milk – I always tend to use whole milk because the fat content creates the best bake in my opinion. You also want it warm to activate the yeast.
- Bread flour – I use a basic strong white bread flour as it works wonderfully
- Sugar – a little caster sugar for the sweetness in the dough, and to feed the yeast in the process
- Yeast – I use a dried active yeast that doesn’t need activating, but make sure to check your packet. If it does need activating, add it to the milk before using
- Salt – bread dough needs salt!!
- Flavours – Cinnamon, ginger, nutmeg and orange for me create a wonderful flavour
- Butter – it’s best to use a block butter and not a margarine for a bread dough
- Fruit – raisins, for me!
- Eggs – this makes the dough richer and delicious
Flavours
I like raisins and sultanas, but personally things such as mixed peel or too many lumpy bits inside the hot cross buns is too far for me. In other bakes, these ingredients can work well… but it’s just too much for me in my buns! (notes in the notes section however if you do prefer it)
I love ginger, cinnamon and nutmeg in my hot cross buns, and raisins. It’s quite simple a mix really, but with a dash of orange zest in there too, you have a delicious and winning bake. If you can’t eat orange, you can leave it out, or replace with lemon.
Tips & Tricks
If you have never made bread before, this is a bit of a faffy thing to start with in comparison to just a loaf of bread, but they are 100000% worth it! It’s worth the waiting around whilst the dough proves.
- These are best on the day of baking, but can be fine for a couple of days – they might just need reviving in the toaster a bit as the lack of additives compared to shop bought means they can harden
- They will freeze for 3+ months
Honestly, if you have ever fancied making your own hot cross buns, then give these beauties a go! And then enjoy them to your hearts content!
Hot Cross Buns!
Ingredients
Hot Cross Buns
- 225 ml whole milk
- 500 g strong white bread flour
- 65 g caster sugar
- 8 g dried active yeast/fast action yeast
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- Zest of 1 orange
- 50 g unsalted butter (cold)
- 200 g raisins
- 2 medium eggs
Topping
- 30 g flour
- 30 ml water
- 1 tbsp apricot jam
Instructions
- Warm your milk in a pan until it's just steaming.
- In a bowl, add the flour, salt, cinnamon, ginger, nutmeg, sugar, yeast and orange zest - add in the butter and rub between your fingers so the mixture resembles breadcrumbs.
- To the bowl, add your warmed milk, and the eggs and raisins and mix it all together.
- Knead for 5-10 minutes until the mixture is smooth, elastic and springy to touch.
- Transfer to a clean but lightly oiled bowl, and cover the bowl with clingfilm. Leave to rise until doubled in size - usually takes 1-2 hours.
- Once risen, remove from the bowl and knead lightly on a floured surface to 'knock it back'.
- Split evenly into 12 balls (Mine weighed 98g each) and add on to a lined tray with about a centimetre gap between the balls.
- Cover with lightly oiled cling film, and leave to rise whilst your oven preheats to 200ºc/180ºc fan. I usually leave them 45-60 minutes!
- Once at the temperature - whisk together the flour and water, and carefully pipe on to form the crosses.
- Bake in the oven for 20 minutes until golden
- Once baked - brush lightly with apricot jam if you like them sticky and shiny and then leave to cool fully.
Notes
- This recipe will make 12 medium/regular sized hot cross buns!
- The spices are optional, but also changeable. You can use nutmeg, all spice, etc, etc. You can also switch out some of the raisins for mixed peel, or sultanas!
- These are best on the day of baking, but will last a couple of days at room temperature but covered.
- You can add in 100g of chocolate chips if you like to make them a smidge chocolatey!
- Check if your yeast needs activating before using in the recipe, if it does, add to the warm milk before using in the recipe
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Hinaus two questions: can I make smaller ones? Like 18 out of the dough? If so, how long will i need to bake them? And can I make the second prove overnight?
Hinaus two questions: can I make smaller ones? Like 18 out of the dough? If so, how long will i need to bake them? And can I make the second prove overnight?
Can I leave these to rise overnight? And if so which rise should I leave them on?
Absolutely smashing recipe! I live abroad and can no longer buy them so this has hit my craving 😍
I have recommended this recipe to so many people . Success every time. I add loads of extra spices, dried cranberries etc. I don’t usually bother with the crosses but brush them with apricot jam or orange marmalade
Can they be frozen?
Oh, honestly whatever I make of yours turns out amazing. A weekend of baking over Easter wouldn’t be Easter without hotcross buns, an absolute hit!
I will never buy shop made hotcross buns again, so easy to make and absolutely delicious.
Thank you Jane!
The best hot cross bun recipe I came across so far!!!
I personally prefer to use plain flour and play around with different types of dried fruit and spices.
I make mine in a bread machine on Dough setting. Make sure your liquid ingredients go in first, then dry ones. The machine mixes the dough and allows it to rise beautifully. The whole process takes around 1.5 hours. The whole kitchen smells so fragrant. Then I shape them by hand. Easy peasy!
Hi what if my yeast packet is only 7g ??
I used 1 packet & added a bit from the second!
An absolutely fail safe recipe if followed to the letter.
Perfectly soft and delicately spiced Hot Cross Buns.
Made these, but not very successfully. I used dried active yeast as per the recipe, even although it is usually re-activated before being added to the dough. I should have followed my gut and used easy bake yeast. They took twice as long to prove and were very dense and a bit dry. Lacking in flavour, too. It didn’t put me off trying again, next year. But I will add some mixed peel and ramp up the spices a little.
Different packets need activating, some don’t, it’s always recommended to check your packet before using as mentioned on the post!