No-fuss hot cross buns

No-fuss hot cross buns

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(2 ratings)

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Cooking time

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

Skill level



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 info

Nutrition per serving

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  • 500g plain flour
  • ½ tsp dried yeast
  • handful raisins
  • ¼ tsp mixed spice
  • 50g marzipan
  • 1 tbsp granulated sugar

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  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.

Recipe from Good Food magazine, April 2011

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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
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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
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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