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Traditional Hot Cross Buns

  • Total Time: 145 minutes
  • Yield: 12 1x


Warm, fluffy, rich and the epitome of Easter! You can’t beat homemade hot cross buns and the freshly baked aroma they fill your home with. I hope you enjoy this recipe!




  • 600 g (4 cups) plain all purpose flour
  • 2 1/4 tsp instant dried yeast, (at least 2 sachets needed if using yeast in individual packets)
  • 1/4 cup (60g) white caster sugar, (can also use raw)
  • 1 Tbsp ground mixed spice
  • 1/2 Tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 1/2 tsp pink salt, (or table salt)
  • 300 ml (1 1/4) cups milk of choice, (I used almond milk)
  • 60 g salted butter
  • 1 large egg, (room temperature and lightly whisked)
  • 1 cup (200g) sultanas
  • 2 Tbsp mixed peel, (optional)
  • 1 Tbsp finely grated orange zest


  • 1/2 cup (60g) plain all purpose flour
  • 6-8 Tbsp water


  • 1/2 cup icing sugar (confectioners sugar), (sifted)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp all spice
  • 2-3 Tbsp freshly squeezed orange juice



  1. In a large mixing bowl, add flour, yeast, sugar, mixed spice, cinnamon, nutmeg, clove and salt. Mix with a wooden spoon until well combined. Set aside.
  2. In a small pot, add milk and butter, place over a low-medium heat until warmed through, stirring to combine. Test it by dipping in your finger, you should not get burnt/scalded. Remove from heat.
  3. Make a well in the centre of your dry mixture. Pour in warmed milk mixture followed by the whisked egg. Using a wooden spoon, gently stir flour into liquid, mixing until it begins to form a dough.
  4. Before forming into a ball of dough, add sultanas, mixed peel (if using) and orange zest. Using your hands, mix the fruit into the dough.
  5. Turn dough out onto a lightly floured surface. Knead dough for 8 minutes until smooth and springy.
  6. Take a large mixing bowl and lightly grease it with olive oil or butter.
  7. Place dough into greased bowl, cover bowl with a tea towel and place in a warm, draught free area for 1 hour or 1 hour and 15 minutes until dough has doubled in size.
  8. Punch down dough with your fist to deflate. Turn out onto a lightly floured surface and lightly knead for 30 seconds or until smooth.
  9. Line a large baking tray with parchment paper, set aside.
  10. Divide dough into 12 equal pieces TIP: weigh the entire piece of dough and divide that total weight by 12, leaving you with the weight needed for each individual dough ball.
  11. Roll each piece into a smooth ball. Place on lined tray in 4 rows of 3, slightly touching each other.
  12. Cover with a tea towel and place in a warm, draught free area for 30 minutes until risen slightly.
  13. Whilst buns are rising, pre-heat oven to 190ºC fan-forced (375ºF fan-forced).


  1. In a mixing bowl, add flour and 6 tablespoons water. Mix to combine, adding extra water if needed to turn mixture into a thick paste.
  2. Prepare a piping bag fitted with a small round piping tip. Pour flour paste into bag.
  3. Pipe crosses onto buns.
  4. Bake for 15-20 minutes until lightly golden all over and they spring back when touched.
  5. Make glaze whilst buns are baking.


  1. In a mixing bowl, combine icing sugar, cinnamon, all spice and 2 tablespoons orange juice. Mix to combine to a thick liquid glaze, adding extra tablespoon orange juice if needed to thin it out.
  2. Remove buns from oven and using a pastry brush, generously brush glaze over each warm bun.
  3. Cool on pan for 10 minutes and allow glaze to set.
  4. Serve warm with a spread of butter or allow to cool completely and serve later.


Store in an airtight container, in the pantry or refrigerated, for 2-3 days. Best served freshly baked!

  • Prep Time: 120 minutes
  • Cook Time: 25 minutes


  • Calories: 344
  • Sugar: 19
  • Sodium: 154
  • Fat: 5
  • Saturated Fat: 3
  • Carbohydrates: 65
  • Fiber: 2
  • Protein: 7
  • Cholesterol: 26