Hot cross muffin buns

Hot cross muffin buns

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

Prep: 3 hrs Including breadmaker and time to rise and bake


Makes 9 buns

Try this light and spicy version of everyone's favourite Easter treat

Nutrition and extra info

  • unglazed

Nutrition: per bun

  • kcal352
  • fat8g
  • saturates4g
  • carbs65g
  • sugars8g
  • fibre2g
  • protein10g
  • salt0.54g


  • 450g strong white bread flour
  • ½ tsp salt
  • 50g butter, cut into pieces



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

  • 7g sachet easy-blend dried yeast



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

  • 2 tsp ground mixed spice
  • 50g golden caster sugar
  • finely grated zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 275ml/9fl oz milk, plus extra to glaze



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

  • 2 eggs, beaten



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

  • 200g luxury mixed dried fruit, cherries halved

For the crosses and glaze

  • 2 tbsp plain flour
  • golden syrup, to glaze
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…


  1. Put all dough ingredients, except the dried fruit, in the breadmaker, following the order in your manual. Set to dough programme.

  2. Once the dough is ready, turn it out onto a lightly floured surface and punch down to deflate. Pat into a large flat circle, tip the fruit in the centre and enclose with the dough. Knead the fruit in, cutting through the mixture with a sharp knife, then re-knead a few times to distribute the fruit evenly.

  3. Cut out nine 14cm squares of baking parchment and have ready a 12-hole muffin tin. Cut the dough into 9 even-sized pieces and roll each into a smooth ball. Push a square of the parchment into a tin hole and drop in a ball of dough. Repeat with the rest. Cover the tin loosely with lightly-oiled cling film and leave in a warm place for 30-45 minutes or until doubled in size. Preheat oven to fan 180C/ conventional 200C/gas 6.

  4. For the crosses, blend the flour to a smooth paste with 5-6 tsp of cold water. Spoon into a small plastic food bag and cut a small hole off one corner or use a piping bag. Pipe crosses on the buns. Bake for 15 minutes or until golden. Lift onto a cooling rack. Brush with a little golden syrup while warm.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
12th Jan, 2012
Very easy to make and taste lovely.
13th May, 2011
Dough was v sticky so I added more flour and I think this made them a bit too dry. That saying they were tasty and fine when sluced and toasted. Next time I will keep the dough as it is without adding the extra flour and see if that makes a difference.
21st Apr, 2011
needs more flour in this recipe, mine came out all sticky, and i make a lot of bread, so knew something was wrong. The muffins came out very dry. Will not be making again. I'll stick with a normal hot cross bun recipe
16th Apr, 2011
These were delicious and easy to make. I just made sure the total volume of liquid , eggs plus milk, was as stated in my breadmakers recipe and they turned out beautifully. Not too wet as mentioned by others. Added the fruit to the breadmaker, still had whole raisins etc and much less hassle later. I also made double the quantity of buns and they were more than big enough!! Can't imagine how big they would have been if followed the instructions.
15th Apr, 2011
Made these yesterday - the dough came out really, really sticky, so I added a load of flour while kneading. I'd double the spice next time, but the end result was good otherwise. I've no idea how you'd make 9 buns out of this mixture - I ended up with 12 very large muffins and 8 mini ones (I only had 1 muffin tin so they went in cupcake cases). Happy Easter!
8th Mar, 2011
Made these last night with the help of my breadmaker and my 12 year old daughter (she did the messy bit)! They are brill! Really light and tasty. Would definitely recommend.
2nd Apr, 2010
I've now made - in breadmaker, doubling spice quantity. I threw in the fruit also, didn't mind that it would be a little chopped up (only some cherries) as it saved 'chopping in' the fruit into the dough later. I let rise once, bashed down then put in fridge overnight. Today-brought dough to room temp - and, as it was fairly 'wet', used a spatula and spoon to spoon into silicon moulds (got 22 buns!), left to rise little, then straight into oven. When out, used sugar & water syrup - as I figured easier than working with golden syrup. Result: I've quite 'lazily' made recipe much easier than I could and buns are tasty, not too spicy and lovely and sticky. Bet they're even nice when toasted over weekend... Only 4 stars as adapted recipe!
1st Apr, 2010
Just about to make these - using the bread maker; I'll take on board comments and add extra spices, ensure plenty of rising and make them a little smaller therefore have more. BUT wanted to share my favourite idea for crosses (almost forgot myself) - MARZIPAN! Quick roll of 'worms' in warm hands and plonk them on top; quick, easy and delicious flavour with the buns. Enjoy!
drjacquismith's picture
12th Apr, 2009
Made these for easter weekend in the breadmaker - dough turned out perfect - easily made a dozen but needed extra 5mins in my oven (a fan oven). Kids loved them - will make them again as hot cross buns popular in our house!
3rd Apr, 2008
Saw this recipe in the Easter edition of Radio Times. Followed instructions TO THE LETTER but at the end of the dough making programme of my bread maker the dough was LIQUID! Panic! Friends coming to tea...Threw in about another 6ozs of Flour and reran programme (1 1/2 hours!)Results fine...but after proving realised that I should have made a dozen buns as they were HUGE! As others here have noted that their dough was 'claggy' 'Quite sticky' 'Messy'...I think that the flour quantity in your recipe should be revised. I now feel a litle hesitant about trusting your recipes in the future..especially any given by Joe Pratt.


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?