No-fuss hot cross buns

No-fuss hot cross buns

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 5 mins Cook: 20 mins Plus 3 hrs proving


Makes 12
With quick prep and no kneading, this surprisingly simple recipe will be a hit with kids this Easter

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories173
  • fat1g
  • saturates0g
  • carbs39g
  • sugars7g
  • fibre1g
  • protein4g
  • salt0.01g
Save to My Good Food
Please sign in or register to save recipes.


  • 500g plain flour
  • ½ tsp dried yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • handful raisins
  • ¼ tsp mixed spice
  • 50g marzipan



    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • 1 tbsp granulated sugar

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Put flour in a large bowl and add the yeast, raisins, mixed spice and 350ml water. Stir to a soft dough, cover with a tea towel and leave to rise for 3 hrs at room temperature, by which time the dough will have expanded and become smoother in appearance. If you want to leave it for longer, for example overnight, just leave it in the fridge.

  2. Heat oven to 180C/160C fan/gas 6. Butter a 12-hole muffin tin. Divide the dough into 12 and shape each portion into a neat ball on a floured work surface. Drop each ball into a muffin hole. Bake for 20 mins.

  3. Roll out the marzipan and cut it into 0.5cm-wide strips to make the crosses for the buns. Mix the sugar with 2 tbsp water and leave to dissolve. When the buns are cooked, take them out of the oven and carefully lay a cross made from two marzipan strips on top of each and put them back in the oven for 5 mins. Take the buns out, brush with the sugar water and leave to cool.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (8)

janaharp's picture

Very dissapointed with this recipe. Although I found it a bit suspicious that there is no sugar / milk / egg / butter or oil in the recipe...

gertie1958's picture

These looked so nice in the accompanying photo but what a DISASTER. I agree with all of the above comments, they were pale, and very solid. Nobody could eat them as they were far too hard. Threw them out for the birds but they even avoided them. This was one receipe that certainly did not work and I think GF owes all their subscribers an apology for making us look like bad cooks!!!

poysie's picture

I can't give these even one star as they were HORRIBLE!!!! Ditto all the above comments! Lucky chickens because they really are not worth eating, toasted or not . . . I honestly cannot believe that these were ever tested. What a waste of ingredients, electricity and time.

ldegraft's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Poor recipe. I've just made these to take into the office for the last day before Easter. They've come out looking pale, solid and very unappetising. I won't be taking them in tomorrow. I'd be too ashamed. Wish I'd looked up these comments before I tried the recipe and wasted my evening.

keithos's picture

I would like to echo the sentiments of the other posters here. This is a terrible recipe, worst thing I've ever made I think - the whole batch went to waste. Surely the 1/4 tsp of mixed spice is a misprint? It was almost undetectable in the finished product and the resultant taste was a hard, dense and dry unsweetened scone type thing. They may be 'a hit with the kids' but only as a cricket ball substitute.

lottieclotty's picture

have to agree - these were a disapointment - and im glad its not just me as i dont normally have failures with my baking ... i left for just over the 3 hour s minimum resting time to make sure they had had chance to do something but they came out heavy, solid- also agree that the timings were out - had to give them a good bit longer as they were barely coloured and doughy in the middle otherwise . tried toasting to see if that helped but not much. to be honest my son suggested they were sent to a war zone as weapons as a well aimed throw with one could injure you!!

julie_auld's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Thank goodness, I thought it was just me! I was really disappointed with these buns - mine also came out doughy and pale. They're not too bad toasted but, because they're so thick, you have to stick them under the grill and the marzipan falls off every time. I wouldn't recommend them.

ourmoyra's picture

I have just made these and I felt the need to advise that they are terrible, The worst item I have ever made from ten years (and a bit more) of subscribing- and cooking with Good Food.
I admittedly, do take a bit of salt, but there is none at all in this recipe (this the only one I have subsequently looked at, that does not include just, at least, a pinch of salt) Plus, when the buns came out after the said cooking time, they were pale,insipid, doughy.and not ccoked Basically, sorry GF, but a disaster

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.