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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Could I substitute bread flour for all purpose? Thanks
Hello! You can but the texture will change quite abit x
Hi, sounds like a fantastic recipe can I ask can I use plain flour instead of bread flour?
Hello! Yes you can but it might turn out bit more cakey x
Absolutely fabulous recipe. I’ve made the hot cross buns twice and I also used the same dough recipe to make caramel buns for my son as he doesn’t like sultanas. I used condensed milk, caramelised it, put a blob of it on top, baked the bun then smoothed over more caramel whilst still warm, allowing it to melt. So, so delicious, soft fluffy dough. Will use this recipe many more times. Thank you
Hi Jane would like to make these but
how long do you knead the dough in
the kitchen aid.
Thanks
Hiya! This can depend on different factors – so knead the dough until fully combined and springy to the touch! x
Hi, I made this a few days ago and the flavour is amazing but they turned out quite dry and the cross part is hard can you think why? thank you!!!
After a few days they will turn dry as they turn stale, but if you mean fresh out of the oven then they are a little over baked! x
Hi Jane, thought i would give these hot cross buns a try, but they don’t seem to be rising, do you leave them at room temperature to proove?
As its colder weather it can take longer – proving isn’t a guaranteed time! But yes room temp/somewhere warm but not too hot as that can ruin it x
Hi Jane, I would love to give this recipe a go. What is the best type of tray to use for these?
Hello! A large metal tray will do the job!x
This is my second time making these and once again they are perfect – thank you!
I also love your cinnamon roll recipe which we have on repeat in our household, is there any plans to post any other dough based bakes please?
I’ve just made these and wow! They’re incredible! Another amazing recipe thank you!
Thank you for the perfect Hot Cross Bun recipe ! This is my second batch because I wanted to check the first wasn’t a fluke !!
I followed the recipe exactly but the buns are very hard – more like a rock cake! Any ideas where I have gone wrong. Taste is fine but it’s just too hard!
They could be under proved, but also very over baked!
I made these today and they are a big hit . So light, fruity and lightly spiced.
The recipe was easy to follow and make . I wanted to send a picture of them to you but I couldn’t. Thanks for the recipe
Hi Jane. Random question but I can’t eat raisins/sultanas and I really miss hot cross buns! Do you think this recipe would work without the fruit? Thank you xx
Yes it definitely would – leave it out or substitute for something else such as chocolate chips!
Great. Thanks so much. You’ve made my Easter better already 😍
Just made a batch and turned out perfectly fluffy and huge! I used the dough cycle on my bread machine as I have an injured wrist so can’t knead properly which worked out well. Only needed to be shaped and one more prove before baking. Great recipe, I will experiment with choc chips next time. Thank you.
This was my first time making these and it won’t be my last.
This recipe is so easy to follow and the buns turned out great.
Thankyou.
I followed this recipe but did not double in size what may I have done wrong.
If the yeast was correctly done, and the correct ingredients were used, it will have just been that it needed longer. Provings times really can vary but especially in the cold weather of winter!