Easy hot cross buns

Easy hot cross buns

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(30 ratings)

Prep: 20 mins Cook: 15 mins Plus rising

More effort

Makes 8
Delicious warm from the oven, or lightly toasted for tea or breakfast

Nutrition and extra info

Nutrition: per bun

  • kcal374
  • fat8g
  • saturates4g
  • carbs71g
  • sugars25g
  • fibre3g
  • protein10g
  • salt0.49g
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    For the buns

    • 500g strong white bread flour
    • ½ tsp salt
    • 2 heaped tsp mixed spice
    • 50g caster sugar
    • 50g butter, chopped into cubes



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 200g mixed dried fruit
    • 7g sachet easy-blend dried yeast



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

    • 200ml milk



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

    • 2 eggs



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

    For the crosses & glaze

    • 3 tbsp plain flour
    • honey or golden syrup, for brushing



      Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…


    1. Tip the flour into a bowl and stir in the salt, mixed spice and sugar.

    2. Rub in the butter with your fingertips. Stir in the dried fruit, then sprinkle over the yeast and stir in. Gently warm the milk so it is hot, but still cool enough to put your finger in for a couple of seconds. Beat with the eggs, then pour into the dried ingredients.

    3. Using a blunt knife, mix the ingredients to a moist dough, then leave to soak for 5 mins. Take out of the bowl and cut the dough into 8 equal pieces.

    4. Shape the dough into buns on a floured surface. Space apart on a baking sheet, cover loosely with cling film, then leave in a warm place until half again in size. This will take 45 mins-1 hr 15 mins, depending on how warm the room is.

    5. When the buns are risen, heat oven to 220C/fan 200C/gas 7. Mix the flour with 2 tbsp water to make a paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun.

    6. Bake for 12-15 mins until risen and golden. Trim the excess cross mixture from the buns , then brush all over with honey or golden syrup. The buns will keep fresh for a day. After that they are best toasted and served with butter.

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    Comments, questions and tips

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    9th Apr, 2020
    These hot cross buns were delicious. The white cross on the top was not so lumpy because i used gluten free flour and not normal flour. I am not quite sure why but it does work! thanks for the recipe. My family loved it!
    Djamila Craven
    1st Apr, 2018
    I like this recipe because it is very simple and it was my first time baking hot cross buns. I halved all the measurements (because I only had one egg). I managed to still get 8 decent sized buns out of the dough. I glazed them with watered down golden syrup. The glaze was perfect, but the buns turned out a bit dry. Maybe next time, I'll add an extra egg.
    25th Mar, 2016
    Disappointed, although they looked great they were heavy and not pleasant.
    3rd Apr, 2015
    Made these this morning. Didn't read the comments before I did though. I used the ingredients as stated, but kneaded the dough for 5 mins in my mixer, before leaving for approx 20 mins. I then divided into 8, shaped and left to prove under cling film for nearly 2 hours. End result was lovely buns that my husband kids have absolutely loved.
    31st Mar, 2013
    Forgot to rate - only gets five stars after all the tweaks.
    31st Mar, 2013
    After everyone's comments, I made these using the same ingredients, but kneading for ten minutes or so before the first rise, then again for a couple of minutes after knocking back. I left them to rise until doubled in size the first time, which took about two and a half hours, then about an hour the second time. I rolled into 12 buns, rather than the eight suggested, and they were still pretty generously sized. I glazed them with a sugar glaze made with one tablespoon sugar and one tablespoon water - either bring to a simmer in a tiny saucepan or (easier) stick in the microwave for about 20 seconds and then swish it round. Much nicer than glazing with golden syrup or honey, which would taste completely wrong. I added half a tablespoon of sugar to the dough for the crosses and they tasted fine. The buns were lovely and light, and tasted exactly as they should do.
    30th Mar, 2013
    I just made these today most people said they where a bit heavy mine turned about fine maybe just a bit more flavor was needed but overall they where good oh and also for the glaze instead of golden syrup or honey i just mixed water and sugar on a low heat just before they came out the oven the applied it while they where still warm. Enjoy :)
    29th Mar, 2013
    This recipe is a great recipe for hot cross buns as its easy and are quick to make for Easter. I decided not to leave them to rest and instead I kneaded for ten minutes or more as I usually do when I'm making bread type products. The cross I thought didn't taste bad as its only flour and water so what do you expect from a flour and water mixture. If you wanted to make it better you could add a bit of sugar for a sweetening. I used golden syrup on the top of the buns and I thought it was really nice and they are meant to be a bit sticky. Overall it's a really good recipe and I don't know what everyone is on about saying they aren't good.
    9th Apr, 2012
    I can't give this recipe any stars as it is AWFUL! The end result was heavy and dull, and not from my baking skills!
    6th Apr, 2012
    I made this recipe yesterday and they were lovely great as easter is on its way i couldn't do the crosses . The flour and water paste just went lumpy. When we did this at school it was ok so why do the crosses not work?. Mine were not heavy so i don't no why other peoples were. I have got a suggestion for people who find them heavy. Kneed for more than five minuites then shape them. Also put oil on the cling film that is what we are taught at school. I don't know why but it works! Love them Thanks for the recipe


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