Hot Cross Buns: A Classic Easter Bake
Soft and fluffy hot cross buns with spices and dried fruit, a traditional Easter bake you can make easily at home.
Soft, lightly spiced, and studded with dried fruit, hot cross buns are one of the most recognisable Easter bakes. Traditionally enjoyed on Good Friday, they are known for their signature cross and gentle warmth from spices.
This version is designed for home bakers, producing buns that are soft, fluffy, and lightly enriched, with just enough spice and sweetness to stay true to tradition.
If you would like to explore the story behind this bake, you can read more here: The History of Hot Cross Buns.
Recommended Tools & Tips
These tools will make the bake easier and help you achieve a better result.
Though kneading by hand is entirely possible, I used my trusty KitchenAid Stand Mixer to develop gluten in the dough more efficiently, resulting in a smoother, more elastic dough.
I bake by weight, not by volume, and would highly recommend using a Digital Scale. It ensures accuracy when measuring flour and liquids, which is essential for soft enriched dough.
Lining a Baking Tray with Unbleached Parchment Paper prevents sticking and helps achieve even browning on the base.
I like using a Silicone Pastry Brush to apply egg wash evenly and to brush on the glaze after baking. It is easy to clean and can go straight into the dishwasher.
Storage and Serving Tips
Hot cross buns are best enjoyed warm on the day they are baked, when the texture is at its softest.
Store in an airtight container at room temperature for up to two days.
To refresh, lightly spray the buns with water and warm in a preheated oven at 160°C for 5 to 8 minutes until soft and heated through. If you do not have a spray bottle, lightly brush with water instead.
They can also be frozen once completely cooled. Store in an airtight container or freezer bag for up to 1 month. Thaw at room temperature for 1 to 2 hours, then refresh in the oven as above.
Hot Cross Buns: A Classic Easter Bake
Ingredients
- FOR THE DOUGH:
- 300g strong bread flour
- 40g sugar
- 5g salt
- 7g instant yeast
- 1 tsp cinnamon
- 1/2 tsp mixed spice (Mixed spice is a traditional British spice blend. If unavailable, substitute with 1/4 tsp cinnamon, 1/8 tsp nutmeg, and a pinch of allspice)
- 1/4 tsp nutmeg
- 180ml warm milk (about 35–38°C)
- 1 egg
- 40g unsalted butter, softened
- 80g raisins or currants
- FOR THE CROSS:
- 50g plain flour
- 4–5 tbsp water
- FOR THE GLAZE:
- 2 tbsp apricot jam
- 1 tbsp water
Instructions
- 1
Prepare the workstation.
- 2
Gather all the tools and ingredients.
- 3
In a stand mixer fitted with a dough hook, or in a large bowl, combine the flour, sugar, salt, yeast, and spices.
- 4
Add the warm milk and egg, then mix on low speed until a dough forms.
- 5
Knead on medium speed or by hand for about 8 to 10 minutes until the dough is smooth and elastic.
- 6
Add the softened butter gradually, kneading until fully incorporated and the dough becomes soft and slightly glossy.
- 7
Mix in the dried fruit until evenly distributed.
- 8
Cover the dough loosely with cling film and leave to rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- 9
Divide the dough into 12 equal portions and shape into smooth balls.
- 10
Place on a lined baking tray, leaving space between each bun.
- 11
Cover and let rise again for 30 to 45 minutes until slightly puffed.
- 12
Preheat the oven to 180°C.
- 13
Mix the flour and water to form a thick paste, then pipe crosses over the buns.
- 14
Bake for 18 to 20 minutes until golden brown.
- 15
Warm the apricot jam with water, then brush over the buns while still hot for a glossy finish.
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