Hot cross buns on a cooling wrack

Spiced hot cross buns

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(56 ratings)

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

More effort

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

  • kcal242
  • fat6g
  • saturates3g
  • carbs44g
  • sugars14g
  • fibre1g
  • protein6g
  • salt0.46g
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    For the dough

    • 450g strong white flour, plus extra for dusting



      Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

    • 2 x 7g sachets easy-blend yeast



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

    • 50g caster sugar
    • 150ml warm milk



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

    • 1 egg, beaten



      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



      One of the most useful of spices for both sweet and savoury

    • 100g currant

    To decorate

    • 4 tbsp plain flour
    • 2 tbsp granulated sugar


    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.

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    Comments, questions and tips

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    28th Mar, 2013
    I have these in the oven ready to take round to my father in law this afternoon, I am soo excited, they smell wonderful and are looking great!
    25th Mar, 2013
    These are delicious to eat on Easter Sunday. We have a family tradition of watching Mel Gibson's wonderful film "The Passion of The Christ" and we eat these whilst watching, beats popcorn any day, yummy!
    26th Jun, 2012
    This very strange - the best I've always made
    9th Apr, 2012
    Very nice texture and not too tricky to make, with the help of my 11 year old. Needed more spice for me though, hence the 4 stars, would use 1 tsp mixed spice next time.
    8th Apr, 2012
    I added 1.5 times spices as we liked the spicier flavours. Keeping the cross paste really thin with an icing pen also helped with the cross part. Love them!!
    8th Apr, 2012
    a great success everytime and always gone within a day of making them! Perfect!
    Bucklebury's picture
    7th Apr, 2012
    Easter is tomorrow, so i am making t he dough now and cooking them ready fro tomorrow morning. Kids are going to love them, I omit the currants. Happy Easter to All.
    6th Apr, 2012
    Tasted great and easy enough to make. Prefer the taste of shop-bought ones though - oops sorry!
    31st Mar, 2012
    I was a bit hesitant at making an "easy" version of hot cross buns but WOW they are great and the white paste beats all the pastry lays.
    25th Feb, 2012
    I made them for the first time for my husband who loved them so mush that i had to make them again 2 days later, I have one question can you use fresh yeast or do you have to use dried.


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