There is something irresistibly charming about the scent and taste of freshly baked hot cross buns, and that’s exactly what you get with this Classic Hot Cross Buns Recipe. These golden, spiced buns studded with juicy sultanas and topped with a distinctive cross make for the perfect treat any time of year, but especially around Easter. Soft, lightly sweet, and wonderfully aromatic, these buns bring a warm, nostalgic feel to your kitchen and celebrations. Whether you’re baking them for family gatherings or indulging yourself with a cozy teatime snack, this recipe walks you through every delightful step to achieve bakery-quality buns at home.
Ingredients You’ll Need
The magic of this Classic Hot Cross Buns Recipe lies in its simple, well-balanced ingredients. Each component plays an important role—from the warm milk that creates a tender crumb to the fragrant spices that infuse the dough with rich flavor. Together, they form the perfect harmony for these iconic buns.
- Instant yeast (3 teaspoons): Make sure it’s fresh and active to give your buns the best rise and fluffiness.
- Caster sugar (1/2 cup): This superfine sugar dissolves quickly, sweetening the dough lovingly without graininess.
- Milk, warm (1 1/2 cups): Use full fat or low fat milk warmed to cozy temperature to activate the yeast and enrich the dough.
- Bread flour (4 1/4 cups): Provides the necessary gluten structure for a chewy, soft texture; all-purpose works if needed.
- Cinnamon powder (2 teaspoons): One of the star spices adding warmth and subtle sweetness.
- Allspice or mixed spice (2 teaspoons): Adds complexity and a hint of spice that perfectly complements the cinnamon.
- Salt (1/2 teaspoon): Balances the sweetness and enhances the overall flavor.
- Sultanas (1 1/2 cups): These juicy dried grapes burst with sweetness in every bite.
- Orange zest (from 1–2 oranges): Brings bright citrus notes that lift the richness of the dough.
- Unsalted butter, melted and cooled (50g): Adds richness and tenderness to the dough.
- Egg (1, room temperature): Helps with dough binding and gives a beautiful golden color.
- Bread flour (1/4 cup): Extra flour to perfect the dough consistency while mixing.
- White flour (1/2 cup): For the piped crosses on top; keeps them firm yet delicate.
- Water (5 tablespoons): Used to form the flour paste for the crosses.
- Apricot jam (1 tablespoon): Heated and brushed on top to create a shiny, inviting glaze.
- Water (2 teaspoons, for glaze): Mixes with the jam for smooth glazing.
How to Make Classic Hot Cross Buns Recipe
Step 1: Mixing the Dry Ingredients
Start by combining your flour, instant yeast, caster sugar, cinnamon, allspice, and salt in a large bowl. Using a stand mixer fitted with a dough hook makes this easier, but you can also mix by hand. This blend of dry ingredients forms the flavorful foundation of your dough, ensuring every bite is loaded with the right spices and sweetness.
Step 2: Adding the Wet Ingredients
Next, pour in the melted butter, warm milk, egg, sultanas, and fresh orange zest. These ingredients transform the dry mix into a sticky, fragrant dough packed with bursts of fruit and zesty brightness. The warm milk is essential here—it wakes up the yeast and nurtures the dough so it develops perfectly.
Step 3: Kneading the Dough
Mix with your stand mixer on a gentle speed at first, then increase to ensure the dough becomes smooth and elastic. If the dough sticks excessively, add extra flour gradually until it pulls cleanly away from the bowl sides and feels soft but not sticky beneath your fingers. Alternatively, knead by hand on a floured surface for about 10 minutes—you’ll know it’s ready when it stretches without breaking and feels silky smooth.
Step 4: First Rise
Once kneaded, cover the dough in its bowl with cling wrap and leave it in a warm, draft-free spot. Patience here is key; wait patiently as the dough doubles in size, becoming airy and light, which usually takes between 30 minutes to 1 1/2 hours depending on your environment.
Step 5: Shaping the Buns
Deflate the dough gently after the first rise and turn it out onto a floured surface. Shape it into a log, then divide evenly into 12 pieces. Roll each piece into tight, smooth balls—this helps create that signature beautiful dome on your hot cross buns. Place them evenly spaced on a lined baking tray, smooth side up, eagerly anticipating the second rise.
Step 6: Second Rise
Cover the tray lightly with oiled cling wrap and place back into a warm spot. This second rise takes about 30 to 45 minutes or until the buns puff up by about 75%. During this time, preheat your oven to 180°C (350°F) so it’s ready for baking.
Step 7: Piping the Crosses
Mix together the flour and water to form a thick but runny paste for piping. Fill a piping bag or a small ziplock bag with this paste and carefully pipe a cross across the top of each risen bun. Go slowly here—the cross adds that unmistakable signature look and a slight contrast in texture once baked.
Step 8: Baking and Glazing
Bake the buns in your preheated oven for about 22 minutes, or until they develop a rich, deep golden brown color on top. Meanwhile, warm your apricot jam with water in the microwave and stir until smooth. As soon as the buns come out of the oven, brush the warm glaze generously on top to give a shiny, irresistible finish. Let cool just enough so you can enjoy warm soft buns—with that melt-in-your-mouth freshness.
How to Serve Classic Hot Cross Buns Recipe
Garnishes
A dusting of icing sugar or a light spread of softened butter on your warm buns elevates the experience to something truly comforting. The butter melts into the cracks, enriching every bite, while the icing sugar brings a touch of delicate sweetness and charm that looks almost too pretty to eat.
Side Dishes
Classic hot cross buns are beautifully accompanied by a cup of tea or coffee, but you can also serve them alongside fresh fruit, creamy clotted cream, or tangy mascarpone. These combinations allow you to balance the sweet, spiced flavor of the buns with fresh or creamy elements.
Creative Ways to Present
Thinking outside the bun? Slice and lightly toast your hot cross buns, then use them as the base for mini sandwiches with cream cheese and smoked salmon, or even a sweet spread of Nutella and banana. They also make fantastic French toast when soaked in an egg batter and fried up golden—breakfast just got thrilling!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your batch, keep them fresh by storing in an airtight container or a sealed plastic bag at room temperature for up to two days. This preserves their softness and flavor without drying out the buns.
Freezing
Classic Hot Cross Buns Recipe results freeze beautifully. Wrap each bun tightly in plastic wrap or foil and place in a freezer-safe container or bag. They’ll stay fresh for up to three months. When you’re ready to enjoy, simply thaw overnight at room temperature.
Reheating
For the best warm, tender texture, reheat buns in a microwave for 15-20 seconds, or pop them in a 160°C (320°F) oven for 5-7 minutes until warmed through. Add a quick brush of butter or jam after heating for that fresh-baked feel all over again.
FAQs
Can I use dried fruit other than sultanas in this Classic Hot Cross Buns Recipe?
Absolutely! Currants, raisins, chopped dried apricots, or even cranberries can be great substitutes or additions. Just keep the amount similar to maintain the dough balance.
What if I don’t have a stand mixer—can I make these buns by hand?
Yes, you can mix and knead by hand easily. It requires a bit more arm work, about 10 minutes of kneading, but it’s very doable and rewarding to feel the dough come to life under your hands.
Why are the crosses on the buns sometimes cracked after baking?
This usually happens if the paste for the crosses is too thick or was applied unevenly. Aim for a smooth, pipeable paste and steady piping to avoid cracks and keep the crosses neat and defined.
Can I prepare the dough the night before?
Definitely! After kneading, cover the dough and place it in the fridge overnight. The slow rise enhances the flavor. Just remember to let it come to room temperature before shaping and the second rise.
What is the best way to eat hot cross buns?
Fresh and warm, ideally slathered with a little softened butter. For an extra indulgence, use them in bread pudding or French toast recipes. The possibilities are endless once you’ve mastered this Classic Hot Cross Buns Recipe.
Final Thoughts
There really is nothing quite like the joy of baking your own Classic Hot Cross Buns Recipe. From the comforting aroma that fills your kitchen to that first soft, spiced bite, these buns become a special part of your tradition and table. I encourage you to try this recipe as soon as you can—there’s a little magic in each batch just waiting to be shared with those you love. Happy baking, my friend!
Print
Classic Hot Cross Buns Recipe
- Total Time: 2 hours 45 minutes
- Yield: 12 buns
Description
Classic Hot Cross Buns recipe featuring spiced, fluffy yeast buns studded with sultanas and finished with a sweet apricot glaze and traditional cross decoration. Perfect for Easter or any cozy occasion, these buns are soft, aromatic, and lightly sweetened with warming cinnamon and mixed spice.
Ingredients
Dry Ingredients
- 3 teaspoons instant or rapid rise yeast (9 grams)
- 1/2 cup (110g) caster sugar (superfine sugar)
- 4 1/4 cups (640g) bread flour (or plain/all purpose flour)
- 2 tsp cinnamon powder
- 2 tsp all spice (or mixed spice)
- 1/2 tsp salt
- 1/4 cup (35g) extra bread flour
- 1/2 cup (75g) flour (any white flour)
Wet Ingredients
- 1 1/2 cups (375ml) milk, warm (full fat or low fat)
- 50g / 3.5 tbsp unsalted butter, melted and cooled
- 1 egg, at room temperature
- 1 – 2 oranges, zest only
Fruits
- 1 1/2 cups (210g) sultanas
Glaze
- 1 tbsp apricot jam
- 2 tsp water
Cross Paste
- 5 tbsp water
- 1/2 cup (75g) flour (any white flour) – combined above for cross paste with water
Instructions
- Mix dry: In a large bowl, combine the flour, yeast, caster sugar, all spice, cinnamon powder, and salt. Mix briefly with a stand mixer fitted with a dough hook to evenly distribute ingredients.
- Add wet: Add the melted butter, warm milk, egg, sultanas, and orange zest to the dry ingredients.
- Mix dough: Using a stand mixer, mix on speed 2 to combine ingredients, then increase to speed 4 and continue mixing for 5 minutes until a smooth elastic dough forms. Add extra flour gradually if the dough is too sticky, ensuring it pulls away from the bowl sides and is manageable. Alternatively, hand knead the dough on a floured surface for 10 minutes until smooth and elastic.
- Check kneading: The dough is kneaded enough when it is smooth and does not break when stretched.
- First rise: Cover the bowl with cling wrap and place in a warm, draft-free location for the dough to rise until doubled in size, approximately 30 minutes to 1 1/2 hours depending on temperature.
- Shape buns: Line a 31.5 x 23.5 cm (9 x 13 inch) tray with baking paper with overhang. Punch down the risen dough to deflate it, then dust your work surface with flour. Shape the dough into a log and cut into 12 equal pieces. Roll each piece into a smooth ball by pressing down and gathering dough with your fingers, placing each ball with the smooth side up on the tray in a 3 by 4 arrangement.
- Second rise: Lightly oil a piece of cling wrap and loosely cover the tray. Place in a warm spot to rise again for 30-45 minutes or until dough has risen about 75% (not quite doubled).
- Preheat oven: About halfway through the second rise, preheat your oven to 180°C (350°F).
- Make crosses: Mix 1/2 cup flour with 5 tablespoons water until a thick runny paste forms. Transfer to a piping bag or small ziplock bag with the corner snipped. Remove cling wrap and pipe crosses onto each bun, piping slowly to follow the bun contours.
- Bake buns: Bake in the preheated oven for 22 minutes or until buns are a deep golden brown on the surface.
- Prepare glaze: While baking, combine 1 tablespoon apricot jam with 2 teaspoons water and microwave for 30 seconds, stirring to combine.
- Glaze and cool: Remove the buns from the oven and lift them onto a cooling rack using the baking paper overhang. Brush the warm buns generously with the apricot glaze. Let them cool to warm before serving.
Notes
- Ensure your yeast is active by proofing if uncertain, as inactive yeast will prevent dough from rising.
- You can use either full fat or low fat milk depending on preference; full fat will yield richer buns.
- Bread flour creates a chewier texture but plain/all-purpose flour works fine if bread flour is unavailable.
- All spice can be substituted with mixed spice for authentic warm flavor; orange zest and sultanas add traditional fruity aroma and sweetness.
- Adjust flour quantities slightly during mixing to achieve a tacky but not overly sticky dough.
- Rising times depend heavily on ambient temperature; a warm, draft-free place will speed up fermentation.
- Glazing with apricot jam while warm gives the buns a lovely shiny finish and slight sweetness.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: British
