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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J x
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Hi
Would it be possible to make these gluten free?
Thanks
I haven’t tried these gluten free before so I am unsure!
Would it be possible to make these chocolate flavoured?
The easiest way is to use chocolate chips in the buns, compared to a chocolate dough as that can be heavier and change the proving time (I am posting a chocolate hot cross bun in the coming weeks though if you can wait!) x
Lovely! Just so you know there is a typo at number 6, it says boil instead of bowl :). Thank you
Hi Jane,
Can I use semi-skimmed milk for this recipe? It was all I was able to get hold of!
Yes you can – whole milk is just generally better for baking as it can help prevent things from splitting! x
Thank you! These turned out brilliantly I will definitely be making them again!
Hi Jane, I made these for Easter and oh my goodness! They are a hit with my family, in fact, my mum has requested I make them every week!
Thank you so much for the recipe, every recipe of yours that I’ve tried has never failed me, you’re absolutely brilliant!
Ahhh yay!! I’m so glad they were a hit!! xx
Hello Jen,
Can i use fresh yeast? And how do i activate it?
Many thanks
😊
Yes, you can use fresh yeast! Usually, you use double the weight for fresh yeast compared to dry so you’ll need 16g, and add the yeast to the warmed milk and stir and let it sit for about 5-10 minutes!
Hello Jane,
Thanks for your reply!! I just made them with fresh yeast and following your advice!! OH… MY GOD!! They look and taste amazing!! Another success following your recipes!! 😊
Ahh yay! I’m so glad!! x
I decided to make some hot cross buns today (as well as your fabulous Terry’s chocolate orange cookies, always a winner!), having tried a few times in the past but never quite getting them right.
Today I used your recipe and method (even down to making sure they’re the same weight!), and they’re the best ones I’ve ever made. All even in size, baked just right and light and airy in texture. I shall definitely make these ones again. 🙂
Ahh, that’s amazing!! I’m so glad that they were a hit!
Hiya Jane, can you use almond milk or any other type of milk over whole milk?
If using dairy milk, you should use whole milk. However, dairy alternatives should work.
Hello
Loving your recipes, thanks for sharing.
Can I ask, why 8g of yeast? The packets are 7 so I’m wasting a lot. I made 6 hot cross buns and nearly used a whole packet. They came out well but thinking of making the 12 next week so want to make sure on quantity beforehand. Thank you
I use a pot of yeast which I weigh myself rather than sachets x
I have been wanting to have a go at making hot crosss buns for ages but always thought they would be difficult. Followed your recipe exactly and they turned out amazing, everyone loved them. We ate them warm out of the oven on the day and had the rest toasted the day after. Won’t be buying shop bought ones again
Ahh yay! That’s amazing!
Can the dried active yeast go in dry without being activated in water first?
The one I use I just throw in! Or you can use fast action yeast!
Loved this recipe!! Turned out perfect and all the family loved them. I’ll be making again but wondered if leaving to rise overnight would be ok to save me time on the day?
One of the proves can be done overnight in the fridge – obviously if it’s the second one, you will still have needed to prove it the first time! x
I found my dough extremely wet with this recipe. I’ve finally managed to knead it but only just. I did double check the measurements too. I’m waiting for them to prove so hopefully they’ll be ok
Oh really? I haven’t had this and I’ve made them many times! – however, with all bread doughs, sometimes it requires less or more liquid, but it’s not often it should really affect it too much. The base rule of baking bread however, is just to keep on kneading and it’ll come together! It may take longer, or less time, but it will definitely come back if everything was weighed correctly!
They turned out really well. Lovely. Maybe my eggs were a bit too big 🧐😋
My first ever Hot Cross Buns!!!
Super easy to make and very tasty. Next time, yes there’s going to be a next time I’m going to add more spice.
Hi Jane do you think it’s possible to prepare the dough the night before and then baked in the morning?
Yes you can do the first prove in the fridge over night, or the second. x
Hi Jane! I’ll be making these tonight and leaving them in the fridge overnight for the second prove.
My question is, do I need to allow them to come to room temp again before baking? Or can they be transferred straight from fridge to oven?
Thank you!
Hiya! It’s best to bring them back to room temp before baking once they’ve even in the fridge x
Awesome recipe, next week our festive month Ramadan starts i will definitely try this , thanks for sharing
Cannot wait to make these! 😊 Been waiting for this recipe. Thank you! 😍
Maybe next year you could do a recipe with chocolate and caramel based on the M&S ones 😋
I made these on good Friday. Went a bit overboard and added chopped peel and chopped apricots as well. Followed instructions to the letter
My wife said they were the best hot cross buns she had ever tasted. Regrettably I only made half measure so this weekend I have been commanded to make a full measure
Oh that is amazing!!