Hot cross buns have to be one of the season’s greatest pleasures. Their soft, pillowy texture combined with the warm, comforting aroma of cinnamon, nutmeg, and clove makes every bite a true delight. We’ve given this classic bake a lift with the addition of more dried fruits and spices to make them extra fragrant, infusing each bun with bursts of sweetness and warmth.
With each bite, the golden crust cracks open to reveal the tender, fruit-filled interior—pure bliss for the senses. Whether enjoyed fresh from the oven or toasted with a pat of butter, these hot cross buns are sure to become a beloved seasonal tradition, and what makes them even better- is how quick and easy this recipe is!
This amazing hot cross bun recipe only takes 30 minutes to prepare, and 20 minutes to cook, including proving, and this recipe makes 15 hot cross buns- the perfect recipe to make on a lazy Sunday afternoon when you are in the mood for an Easter sweet treat!
Hot cross buns- ingredient list!
Here is the list of ingredients you need in order to get the delicious burst of flavour in these hot cross buns!
Ingredient list for the buns;
Full-fat milk (300 ml) + two tablespoons extra
50g of butter
500 grammes of robust bread flour
75g of caster sugar and 1 tsp salt
One tablespoon of sunflower oil
7g quick-action or easy-blend sachet Yeast
One beaten egg
75 grammes of sultanas
50g of mixed peel and seed One orange
One apple, peeled, cored, and cut finely
One teaspoon of ground cinnamon
One teaspoon of mixed spice
75g of plain flour plus more for dusting is needed for the cross.
Ingredient list for the glaze;
3tbsp apricot jam
Hot cross buns- step by step instruction method!
Step 1
After bringing 300ml of full-fat milk to a boil, turn off the heat and stir in 50g of butter. Let it cool until it’s warm enough to handle. In a bowl, combine 500g of strong bread flour, 1 tsp salt, 75g of caster sugar, and 7g of a sachet of easy-blend or fast-action yeast. Dig a hole in the middle. Add one beaten egg after adding the heated milk and butter mixture. Mix thoroughly with a wooden spoon, then use your hands to combine everything until a sticky dough forms.
Step 2
Transfer the dough to a lightly floured surface and use the heal of one hand to stretch it, then fold it back on itself to knead it. Continue for five minutes until elastic and smooth. Place the dough in a basin that has been gently greased. Place oiled cling film over it and let it rise in a warm location for one hour, or until it has doubled in size and bears a dent when pushed with a finger.
Step 3
Add 75g of sultanas, 50g of mixed peel, one orange’s zest, one finely diced apple, crushed cinnamon, and mixed spices while the dough is still in the basin. Make sure that everything is evenly distributed as you knead into the dough. Cover with well-oiled cling film once again to prevent the dough from crusting and let it rise for another hour, or until it has doubled in size.
Step 4
The dough should be divided into 15 equal pieces, each weighing around 75g. On a lightly floured surface, roll each piece into a smooth ball. With enough room for the dough to expand, place the buns on one or two parchment-lined baking pans. Cover with a fresh tea towel or extra oiled cling film (do not wrap), and then leave to prove for another hour.
Step 5
Preheat the oven to 200°C (fan 180°C) or gas 6. To make the cross paste, combine 75g of ordinary flour with around 5 tbsp water; add the water 1 tbsp at a time, adding just enough to create a thick paste. Spoon into a tiny nozzle-equipped piping bag. To make crosses, pipe a line down each bun row, then repeat in the other manner. Bake on the centre rack of the oven for 18 to 20 minutes, or until golden brown. The lowest tray can take a minute or more than the top level tray if you’re using two trays.
Step 6
Melt 3 tablespoons of apricot jam gently, then strain to remove any remaining pieces. Brush the heated buns with the jam while it’s still warm, then let it cool.
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