Flawless Hot Cross Buns

Our Flawless Hot Cross Bun recipe is the simple way to guarantee the best fruity bread buns all year round in the UK!

The best sweet bread dough made from scratch, with sultanas and apricots added for a delicious fruity flavour and don't forget the traditional cross on top.

A must-have healthy treat for the kids at Easter. Serve these British tea cakes toasted with a generous spread of butter.

How to make Flawless Hot Cross Buns?

Check out the printable recipe card for all the ingredients you will need and measurements in both UK grams and US cups.

📖 Step by Step Recipe

This post was originally published on 11/03/2020 but has now been updated on 10/03/2025 by placing the recipe card further up the page for a better user experience.

Keep reading below for more detailed instructions on ingredients, cooking times and how to store the hot cross buns.

To make your sweet bread dough, mix the yeast into warm milk and set it aside to activate the yeast whilst you are weighing out your dry ingredients.

Mix the flour, caster sugar, mixed spice, cinnamon, and salt together. Create a well in the middle ready for your wet ingredients

Add a beaten egg, melted butter, and the yeast and milk mixture into the well.

Mix together; you can use a spoon or a mixer..... Conversely, we find it best to just get stuck right in with your hands!!

The hot cross bun dough will be super sticky! Which is completely normal at this point!

Sprinkle some flour down on the surface whilst you are kneading the dough for 10 minutes.

Do not feel tempted to add more flour to the mixture it will get less sticky as you are kneading it from the flour it picks up from the surface and the action of kneading.

How to knead?

Start off with the wet hot cross bun dough, shape it into a round ball, and push the dough with the heel of your hand/s away from you, stretching it flat.

Lift the dough furthest away and fold back over itself into a ball shape again, twist ball slightly, and push flat again.

Keep repeating and twisting for 10 minutes, set a timer and don't cheat!! 10 minutes of kneading later, you will have a smooth, not so sticky dough!

Flatten it down add a handful of sultanas and dried apricots, fold and knead them in and repeat until all the dried fruit has been added!

Place the hot cross bun fruit dough into a greased bowl and cover with a clean, damp towel. Leave to proof until doubled in size.

How to proof?

The proofing time for hot cross buns will vary on the temperature of your room. Remember that they will need to proof twice.

1st proof as a whole, 2nd proof when shaped into the fruit buns

If you have no time restrictions, it is best to leave the dough to double in size on the countertop!

This will give you the best soft bouncy hot cross buns.

Alternatively, if you want quicker results, place it somewhere warm to help proof it; we place it in our airing cupboard! About 27°C/80°F is perfect for a quick rise.

It will take anywhere between 1 ½ hr- 3 hr, depending on room temperature for both the proofs to complete.

Shaping buns?

After the first proof has doubled in size, it is time to shape your buns. Knock the air out and stretch the dough into a long baguette shape.

Chop in half then mark out 6 equal pieces in each half. Last but not least, smooth each of the 12 sections into a rounded bun shape.

Place in a baking tray lined with parchment paper. Leave a little gap between each bun to allow them to rise and spread.

Now proof for at least 1hr (until they have doubled in size.)

How to make a cross?

Wondering how to make a cross on a hot cross bun? It is a simple mix of plain flour and water.

We also added a couple of drops of Nielson Massey lemon extract to ours to give it some sweetness; however, this is optional.

It should be a very thick gloopy paste to stop it from spreading out when piping on.

Use a piping bag and nozzle to pipe your crosses on top of your hot cross buns. We used scissors to cut the paste at the ends without having to drag.

Why do they have a cross?

The traditional cross on the hot cross bun symbolises the crucifixion of Jesus.

Hot Cross Buns are often made for Good Friday, as it the end of Lent. People who have given up dairy during Lent find these a nice treat.

They are also very popular healthy treats for children during easter.

How long to cook?

Bake your prepared hot cross buns in a preheated oven at 180°C fan / 200°C conventional / 400°F for 15-20 minutes.

Don't worry if your crosses magically disappear during cooking, they will reappear again once the buns start to brown!

What to glaze bun with?

Finally, time to glaze the hot cross buns, we use 1 tablespoon maple syrup mixed with 2 teaspoon water. Use a brush to coat the glaze over the cooked hot cross buns.

Pull the sticky, spicy, fruity buns apart; they are at their best eaten whilst they are still warm with some salted butter. Yum!

How to store?

Hot cross buns can be stored in either a food bag or a lidded plastic container for up to 4 days at room temperature. Or freeze for up to a month. Allow to defrost at room temperature.

How to reheat hot cross buns?

To warm up, slice the bun in half and toast in the toaster for 1-2 minutes. Or toast under the grill until browned instead.

Its up to you how you eat your hot cross bun, keep it simple with a spread of butter. Or add jam for an extra fruity taste.

Flawless Hot Cross Buns are perfect for Easter, but we love them all year round!

Not only do they make a sweet bread breakfast treat, but also great for packed lunches or after school snacks too!

Why not get really creative and create a bread and butter pudding with them!

More Easter Recipes

Looking for more Easter recipes ideas? Try our easy chocolate cornflake cakes decorate with mini eggs to make them look like mini nests at Easter.

Have fun with the kids decorating Easter biscuits with royal icing or making cute Easter shaped fruit for a healthy treat.

For the main meal at Easter try our delicious slow roast lamb leg or lamb shoulder roast dinner. Or for something different try our Greek lamb kleftiko.

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