Hot Cross Bun Recipe
Soft, spiced Easter buns studded with sultanas and finished with a glossy glaze.
With Easter approaching it's time to make some hot cross buns. These are another classic that is not part of the traditions where I'm living, so if I want hot cross buns I can't go to the local supermarket, I need to make them myself. Fortunately they are easy to make, but you do need to give yourself some time as they require a couple of dough rises.
Your reward is the best hot cross buns you'll ever taste. Soft, lightly sweet, studded with juicy sultanas and brushed with a glossy syrup glaze, these buns are everything you want from a proper bakery-style treat… except you made them at home.
This recipe gives you perfectly fluffy hot cross buns with the signature cross, the classic spice blend, and that irresistible shiny finish. Enjoy yours toasted with butter, fresh from the oven, or slathered with jam, these buns are the kind that disappear very quickly.
Ready to bring that warm, nostalgic bakery smell into your home? Let’s get baking.
Why You’ll Love This Recipe
- Simple ingredients, big flavour - Everything you need is easy to find, and the classic spice blend gives these buns that unmistakable hot‑cross aroma.
- Fool‑proof dough - Whether you knead by hand or with a mixer, this dough is soft, forgiving, and perfect for beginners.
- Two rises = super fluffy buns - Giving the dough time to rest creates a beautifully light, tender texture you won’t find in shop‑bought versions.
- Customisable - Add orange zest, switch the fruit, or use marmalade glaze for a citrus twist.
- Better than bakery‑fresh - Warm, glossy, soft, spiced… nothing beats homemade hot cross buns straight from your own oven.
- Freezer‑friendly - Make a batch now, enjoy them throughout Easter.
- A true seasonal show‑stopper — Ideal for breakfast, brunch, or gifting to friends and neighbours.
Ingredients
INGREDIENTS FOR THE BUNS
- 500g strong white bread flour
- 75g light brown sugar
- 1 tsp salt
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 7g sachet fast-action dried yeast
- 300ml warm milk
- 50g unsalted butter, melted
- 1 large egg, beaten
- 150g sultanas
- Zest of 1 orange (optional)
INGREDIENTS FOR THE CROSSES
- 50g plain flour
- 50ml water
- 2 tsp icing sugar
FOR THE GLAZE
- 2 Tbsp apricot jam, marmalade or golden syrup, warmed
Method
- 01
Make the dough — In a large bowl, mix the flour, sugar, salt, spices and yeast. Make a well in the centre and pour in the warm milk, melted butter and beaten egg. Stir until a sticky dough forms.
- 02
Knead — Turn onto a floured surface and knead for about 10 minutes until smooth and elastic, or use a stand mixer with a dough hook.
- 03
First rise — Place the dough into a lightly oiled bowl, cover with a damp cloth or cling film, and leave to rise in a warm place for 1–2 hours until doubled in size.
- 04
Add fruit & second rise — Turn the dough out onto a lightly floured surface. Knock back and knead for 5 minutes, adding the sultanas and orange zest (if using) in the final minute. Return the dough to the bowl, cover, and let rise for 1 hour until doubled.
- 05
Shape the buns — Punch down the dough. Divide into 12 equal pieces and shape each into a smooth ball. Arrange on a lined baking tray, slightly spaced apart. Cover and allow to rise for another 45 minutes.
- 06
Preheat the oven to 200°C (180°C fan) or 400°F.
- 07
Pipe the crosses — Mix flour, water and icing sugar into a paste and pipe crosses over the buns.
- 08
Bake for 20–25 minutes until golden brown.
- 09
Glaze — While the buns are still warm, brush with your chosen glaze for a beautiful shine.
💡 Make your life easier and use a machine with a dough hook instead of hand kneading.
A Little History of the Hot Cross Bun
Hot Cross Buns have been around for centuries, long before they became a supermarket Easter staple. Their exact origins are a little hazy, but most historians trace them back to medieval England, where spiced buns marked the end of Lent and were eaten on Good Friday. The cross on top symbolised the crucifixion, while the spices represented the flavours of the ancient world.
By the 16th century, Hot Cross Buns were so beloved that Queen Elizabeth I issued a decree limiting when they could legally be sold — only on Good Friday, at Christmas, or for burials. People loved them so much they began secretly baking them at home.
Over the years the tradition spread around the world, and today Hot Cross Buns are an Easter favourite in many countries. Whether toasted with butter or eaten fresh from the oven, they’re a comforting reminder of spring, celebration, and the joy of sharing favourite seasonal bakes.
Serving Suggestions
✨ Eat them warm—the best way.
✨ Split and toast the next day with salted butter (warning: addictive).
✨ Turn leftovers into the richest bread-and-butter pudding.
✨ Freeze them and heat in the oven for an instant “freshly baked” moment.
Storage
- Store 2-3 days in an airtight container
- Freeze for up to 3 months
- Reheat in the oven for 5 minutes to refresh
Final Thoughts
Hot cross buns may look like a bakery challenge, but once you’ve made them yourself, you’ll never go back to shop‑bought. The soft dough, the bursts of fruit, the kiss of spice — it’s home baking at its finest.
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