Traditional Hot Cross Buns
This Traditional Hot Cross Bun Recipe is the perfect blend of spiced, sweet dough and fragrant fruits that promises to be the highlight of your Easter celebrations!
Traditional Hot Cross Bun Recipe
As the crisp air of Easter approaches, it’s time to fill your kitchen with the aroma of Traditional Hot Cross Buns, a seasonal delight that heralds the celebration of spring.
These buns offer a symphony of warm spices such as cinnamon and allspice, enriched with mixed peel, promising a delight not only for the taste buds but also a sensory feast.
Homemade traditional hot cross buns, from the initial mixing of the dough to the final brush of glaze, bring warmth and a sense of accomplishment, especially when you compare these homemade wonders to their store-bought counterparts.
Each bun, with its soft, fluffy interior and spice-infused bite, becomes a small treasure, perfect for sharing with loved ones over a morning coffee or as a sweet end to an Easter meal.
How to Make Traditional Hot Cross Buns (with photos)
A full and detailed recipe card is at the bottom of this post.
Mix Dry Ingredients: In a large mixing bowl, combine flour, yeast, sugar, mixed spice, cinnamon, and salt.
Warm Milk & Butter: Heat milk and butter in a small saucepan until warm to the touch, do not let any bubbles form. Test with a finger; it should be warm, not hot.
Combine Wet & Dry: Make a well in the dry ingredients. Pour in the milk mixture and the whisked egg. Stir with a wooden spoon or rubber spatula to form a dough.
Add Fruits: Mix in sultanas and mixed peel.
Knead: Turn the dough out onto a floured surface. Knead with your hands for 8 minutes until smooth and elastic.
First Rise: Grease a large bowl with cooking spray or lightly oil a paper towel and wipe the bowl’s interior to prevent sticking. Place the dough in the bowl, cover, and let it rise in a warm spot for 1 hour and 15 minutes until doubled.
Punch & Knead: Punch down the dough with your fist then transfer it to a lightly floured surface and knead lightly to bring it together.
Divide Dough & Form: Weigh the dough and divide by 12 to get equal pieces. Roll each part into a smooth bun.
Let Rise: Arrange buns on the lined tray in 4 rows of 3, slightly touching. Cover with plastic wrap and place in a warm spot for 45 minutes until risen and slightly increased in size.
Preheat Oven: To 350ºF (180ºC) fan-forced.
Make Crosses: Mix the flour and water into a thick paste in a small mixing bowl. Fill a piping bag fitted with a small round tip or a plastic zip-lock bag, snipping one corner to pipe. Pipe the crosses onto risen buns.
Bake: Bake buns for 20-22 minutes until golden. The buns in the middle may be lighter in color, this is ok, you don’t want them overcooked. While the buns are baking, make the glaze to brush it over as soon as they come out of the oven.
Mix Glaze: In a mixing bowl, sift together the icing sugar, cinnamon and all spice. Pour in the water and whisk until well combined. It will be thin in consistency. will be
Remove Buns & Brush: Once the buns are golden, remove them from the oven. Brush the glaze over the warm buns. Transfer the hot cross buns to a wire rack, removing the parchment paper. Allow the buns to cool slightly, then serve warm with butter or cool completely on the wire rack. Enjoy!
Expert Tips
- Proofing is Key: Ensure your yeast is active for the dough to rise properly.
- Avoid Over-Kneading: Once the dough is smooth and elastic, stop kneading. It takes 8 minutes for this hot cross bun recipe. Over-kneading can make the buns tough.
- For the Crosses: Use a piping bag with a small nozzle for neater crosses. If you don’t have a piping bag, a zip lock bag with a corner snipped off works just as well.
Can I add other fruits?
Absolutely! Feel free to include other dried fruits like currants, raisins, or even chopped dried apricots for different flavors.
How do I know if my hot cross buns are fully baked?
Hot cross buns are done when they have a golden-brown color and sound hollow when tapped on the bottom.
Storage Instructions
Store: Once cooled, store the buns in an airtight container at room temperature for up to 2 days.
Refrigerating: For longer storage, refrigerate them in an airtight container for 4-5 days. Warm in the oven or microwave before serving or serve them at room temperature.
Freezing: Freeze the cooled buns on a baking sheet, then transfer to a freezer bag. They can be frozen for up to 3 months. Thaw overnight at room temperature, and warm up before serving.
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Traditional Hot Cross Buns
Ingredients
Dough
- 4 cups (600g/21 oz.) all-purpose flour, scoop & leveled
- 2 1/2 tsp instant dried yeast, at least 2 sachets needed if using yeast in individual packets
- 1/3 cup superfine sugar, also known as caster sugar
- 1/2 Tbsp ground mixed spice
- 1/2 Tbsp ground cinnamon
- 1/2 tsp fine salt
- 1 1/4 cups whole milk
- 60 g salted butter
- 1 large egg, room temperature and lightly whisked
- 1 cup sultanas
- 2 Tbsp mixed peel
Crosses
- 1/2 cup all-purpose flour
- 5 Tbsp room temperature water
Glaze
- 1/2 cup icing sugar/powdered sugar,
- 1/4 tsp ground cinnamon
- 1/4 tsp all spice
- 2 Tbsp water
Instructions
Prepare Dough
- Mix Dry Ingredients: In a large mixing bowl, combine flour, yeast, sugar, mixed spice, cinnamon, and salt.
- Warm Milk & Butter: Heat milk and butter in a small saucepan until warm to the touch, do not let any bubbles form. Test with a finger; it should be warm, not hot.
- Combine Wet & Dry: Make a well in the dry ingredients. Pour in the milk mixture and the whisked egg. Stir with a wooden spoon or rubber spatula to form a dough.
- Add Fruits: Mix in the sultanas and mixed peel with your hands.
- Knead: Turn the dough out onto a lightly floured surface. Knead with your hands for 8 minutes until smooth and elastic.
- First Rise: Grease a large bowl with cooking spray or lightly oil a paper towel and wipe the bowl's interior to prevent sticking. Place the dough in the bowl, cover, and let it rise in a warm spot for 1 hour and 15 minutes until doubled.
Shape & Second Rise
- Line Tray: Line a 9×13 (23cmx33cm) oven tray with parchment paper and set aside.
- Punch & Knead: Punch down the dough with your fist then transfer it to a lightly floured surface knead lightly to bring it together.
- Divide Dough & Form: Weigh entire dough and divide by 12 to get equal pieces. Roll each part into a smooth bun.
- Let Rise: Arrange buns on the lined tray in 4 rows of 3, slightly touching. Cover with plastic wrap and place in a warm spot for 45 minutes until risen and slightly increased in size.
- Preheat Oven: To 350ºF (180ºC) fan-forced.
Prepare Crosses
- Make Paste: In a small mixing bowl, mix the flour and water to a thick paste. Fill a piping bag.
- Pipe Crosses: Fill a piping bag fitted with a small round tip or a plastic zip-lock bag, snipping one corner to pipe. Pipe the crosses onto risen buns.
- Bake: Bake buns for 20-22 minutes until golden. The buns in the middle may be lighter in colour, this is ok, you don’t want them overcooked. While buns are baking, make the glaze to brush it over as soon as they come out of the oven.
Glaze
- Mix Glaze: In a mixing bowl, sift together the icing sugar, cinnamon and all spice. Pour in the water and whisk until well combined. It will be thin in consisceintcy. will be
- Remove Buns & Brush: Once the buns are golden, remove from the oven. Brush the glaze over the warm buns.
- Cool & Serve: Transfer the hot cross buns to a wire rack, removing the parchment paper. Allow the buns to cool slightly, then serve warm with butter or cool completely on the wire rack. Enjoy!
Notes
- Store: Once cooled, store the buns in an airtight container at room temperature for up to 2 days.
- Refrigerating: For longer storage, refrigerate them in an airtight container for 4-5 days. Warm in the oven or microwave before serving or serve them at room temperature.
- Freezing: Freeze the cooled buns on a baking sheet, then transfer to a freezer bag. They can be frozen for up to 3 months. Thaw overnight at room temperature, and warm up before serving.