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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    8th Jul, 2011
    My 4yr old girls and i have made these hotcross buns three times now, and not only are they really easy to make, they are delicious! All the family love them and we will certainly be making them on a regular basis!
    9th Jun, 2011
    Very good!
    Julia S
    3rd May, 2011
    Made these for Easter using my bread machine. Although the first batch turned out really well, my husband does like them spicy so I increased the mixed spice to 1 tsp and added ½ tsp salt to bring out the flavour further. I had to substitute raisins for currants (these do not appear to be available here in India at the moment) but still had a lot of very happy expatriate Brits! I also batch-baked them in a 23 cm square cake tin, Australian style, rather than making individual buns which everyone also liked. Lovely toasted the next morning and incredibly filling!
    24th Apr, 2011
    I'm just about to try these Hot X Bun's, just wondering how much milk to use. In the ingredients list it says 150mils, but in the method it says 50 mils, which one is correct please?
    23rd Apr, 2011
    i was a homemade hot cross bun virgin till i made these today and they are sooooo much nicer than shop bought i'm never buying them again :)
    22nd Apr, 2011
    Made these today (Good Friday). Great recipe, deliciously light - will probably add more spice next time though!!
    22nd Apr, 2011
    I've made these twice now and was really pleased with the result. The second time I added a little more mixed spice and they tasted even better. I don't think I'll be buying shop bought ones again!
    22nd Apr, 2011
    Absolutely delicious. taste even better than the shop bought
    22nd Apr, 2011
    delicious! i used mixed dried fruit and doubled the quantities and it was lovely!
    bronwynkate's picture
    22nd Apr, 2011
    Just took these out of the oven and am trying to stop my four-year-old from devouring the lot. Turned out a treat, will definitely be making these again! Only changes were using 20 grams fresh yeast instead of dry because I prefer it and adding sugar to the flour paste. Lovely!


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