Easy Hot Cross Buns recipe Recipe

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This easy Hot Cross Buns recipe is perfect for sharing over the Easter weekend

Tear and Share Hot Cross Buns recipe on a plate beside a blue napkin.
(Image credit: Future)
Makes10
SkillMedium
Preparation Time30 mins (plus proofing)
Cooking Time20 mins
Total Time50 mins
Nutrition Per PortionRDA
Calories422 Kcal21%
Fat11 g16%
Saturated Fat6 g30%
Carbohydrates72 g28%

This easy hot cross buns recipe proves that while it's quick to pick up a packet from the shops, it's worth the extra effort to make some at home too. After all, there is nothing quite like a hot cross bun just out of the oven!

Just like a Simnel cake or Easter cake ideas, hot cross buns are synonymous with spring. Traditionally hot cross buns are eaten on Good Friday, but there's no reason why you can't tuck into these hot cross buns at any time of year.

As well as being  simpler than you think to make, the wonderful thing about homemade hot cross buns is the possibility of customising the recipe to your tastes. Add chunks of chocolate and a spoonful or two of marmalade to make the hot cross buns chocolate and orange flavour, or grate cheddar cheese for a savoury spin on the original recipe. 

You can also use any leftover hot cross buns to make a chocolatey hot cross bun bread & butter pudding. 

Ingredients:

  • 250ml full-fat milk, warm to the touch, not hot
  • 1 egg
  • 7g sachet Yeast
  • 500g strong white bread flour, pus extra for dusting
  • 50g caster sugar
  • 1/2tsp salt
  • 2 tbsp mixed spice
  • 100g Italian mixed peel
  • 200g sultanas
  • 1 lemon zest
  • 1 orange zest
  • 100g unsalted butter, softened

For the cross:

  • 60g plain flour
  • 1tsp vegetable oil

For the glaze:

  • 2 tbsp apricot jam
  • 1/2tsp mixed spice

You will also need:

  • piping bag
  • floured oven tray

Method: 

  1. Whisk together the milk, egg and yeast. Tip the flour, sugar, salt, mixed spice with the mixed peel and sultanas into the bowl of a mixer, mix with a using a dough hook while adding the liquid, once combined add the butter a little at a time and continue to knead with a dough hook until the dough has an elastic consistency.
  2. Tip the dough out onto a floured surface and cut the dough into 10 pieces, mould each into a ball using the palm of your hand in a circular motion, push down firmly and the dough will spring back. Arrange the balls in the oven tray leaving a 2cm gap between each one. Leave in a warm place covered with a clean damp tea towel to proof for 1 hr 30 mins - 2 hrs, until they have almost doubled in size. Heat oven 250C, Gas 9.
  3. To makes the crosses: mix the flour, oil with 5tbsp water, put into a piping bag and pipe crosses over the buns.
  4. Put the buns in the oven and bake for 20 mins until golden on top.
  5. For the glaze: Heat the cinnamon and jam with 1tsp of water in a small pan, mix to combine and brush over the warm buns.

Samuel has a BSc in Food from the University of Birmingham and nearly 16 years after he began his professional food career, his work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. 


He was also a nutritional consultant for BBC’s Eat Well for Less. Throughout his career he has specialised in recipe writing and has produced many recipes for woman&home. Samuel is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC.