Menu
Hot cross buns

Hot cross buns

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

Prep: 45 mins Cook: 15 mins Plus rising and proving

Moderately easy

Makes 12
Make the most of the long Easter weekend and fill the house with the smell of spiced buns baking

Nutrition and extra info

  • Freezable

Nutrition per bun

  • kcalories242
  • fat6g
  • saturates3g
  • carbs44g
  • sugars14g
  • fibre1g
  • protein6g
  • salt0.46g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

For the dough

  • 450g strong white flour, plus extra for dusting

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 2 x 7g sachets easy-blend yeast

    Yeast

    yee-st

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

  • 50g caster sugar
  • 150ml warm milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g unsalted butter, melted, plus extra for greasing
  • oil, for greasing

The spices and dried fruit

  • 1 tsp ground cinnamon
  • ½ tsp mixed spice
  • ¼ tsp grated nutmeg
  • 100g currant

To decorate

  • 4 tbsp plain flour
  • 2 tbsp granulated sugar

Compare prices

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

Method

  1. Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough – start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it’s too wet, add more flour.

  2. Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.

  3. Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions – I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.

  4. Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.

  5. When the buns are ready to bake, mix the plain flour with just enough water to give you a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the crosses you cut earlier. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns.

Ads by Google

Comments, questions and tips

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

Comments (49)

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

These were fantastic - the best I've ever made - light and with a lovely texture and colour. I followed a tip from Elizabeth David as well and added 1/4 tspn of ground cumin to the spice mix. You can't taste it but it definitely adds that little something!

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

Living in Finland where you can't get hot cross buns I've tried a few recipes over the last couple of years was keen to try these. The buns have turned out lovely and soft, without being stodgy and the fruit content seems just right to me. But they don't seem to be spicy enough to me, which is why I only gave them 4 stars. Now it could just be my memory playing tricks on me, but I'll just have to keep tweeking the seasoning a bit until I get the result I want!

beth82's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made these this morning and they turned out perfectly!!!! I haven't ever bothered to do Hot Cross Buns before but will definitely be making these again. The 4 clean plates were a giveaway that the kids wouldn't mind eating these again too!

abi_2505's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was my first ever attempt at hot cross buns. I was very pleased with the results and got great feedback from everyone who tried them. I did have to make a couple of changes though (my own fault for not checking the cupboards!) - I used granulated sugar instead of caster and sultanas instead of currants.

On the day I made them they were soft and springy but the next day they had become rather dry and compact and therefore only good for toasting - is that to be expected? Am I just too used to the supermarket stuff?!

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

These were easy to make, but mine have a very strong yeasty taste, so I was wondering whether 2 sachets is too much? They were nice, but wouldnt make again.

alicia-foodoholic's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made these today, they were OK, but will try another recipe next year, to me they were more like rolls than buns!

You no what they say 'you never no I until you try'

sue331828's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made these today for easter. What can I say there lovely, especially hot from the oven. Light and Yummy.

Easy recipe to do.

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

These came out really well. I didn't have currants so I used mixed fruit instead & it worked fine.

I was a bit concerned because the mixture seemed very sticky after the initial kneading however it didn't seem to affect the buns.

Nice recipe

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

As I live in Holland there are no Hot Cross Buns at Easter unless I make them. My daughter and I made this recipe yesterday and it is the best we've used. Absolutely delicious!

Pages

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.

Magazine

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

Events

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

On TV

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

Good Food Apps

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