A selection of hot cross buns

Next level hot cross buns

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(4 ratings)

Prep: 30 mins Cook: 30 mins plus overnight chilling, 2 hrs proving and cooling


Makes 12

Forget shop-bought and make your own hot cross buns. The beauty of making your own is that you can pack in the spices and dried fruit you want, making them extra special

Nutrition and extra info

  • Vegetarian

Nutrition: Per bun

  • kcal368
  • fat16g
  • saturates9g
  • carbs46g
  • sugars17g
  • fibre2g
  • protein8g
  • salt0.2g


  • 4 large eggs



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

  • 3 tbsp milk



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

  • 400g strong white bread flour, plus extra for dusting
  • 7g sachet fast-action dried yeast



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

  • 50g golden caster sugar
  • 1 tsp mixed spice
  • 1 tsp ground cardamom
  • 1 orange, zested



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 75g raisins
  • 75g dried cranberries
  • 200g unsalted butter, cut into cubes and softened



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

For the topping

  • 50g plain flour
  • 1 tbsp caster sugar
  • small pinch of ground cardamom
  • 3 tbsp apricot jam


  1. Prepare the dough the day before baking. Whisk the eggs and milk together in a jug and put the flour, yeast, sugar, spices, orange zest, fruit and a pinch of salt in the bowl of a stand mixer fitted with a dough hook. With the mixer running on medium speed, slowly pour in the egg mixture, until everything is incorporated into a soft dough. Add the butter and gradually increase the speed, kneading for 8-10 mins until the dough comes away from the sides of the bowl and clings to the hook. Scrape the dough off the hook, cover and chill overnight to prove. 

  2. Tip the dough onto a floured work surface. Briefly knead, then roll into a long sausage shape. Quarter, then divide each quarter into three pieces so you have 12 portions. Roll each into a ball and place on a lined baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 2 hrs, or until almost doubled in size.

  3. Heat the oven to 200C/180C fan/gas 6. To make the topping, mix the flour with the sugar, cardamom and about 3 tbsp water, adding the water 1 tbsp at a time until you have a thick paste. Spoon into a piping bag fitted with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins until golden brown. Meanwhile, heat the apricot jam in a small pan or the microwave to loosen, then brush over the warm buns. Leave to cool before serving.

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Comments, questions and tips

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12th Apr, 2020
Made these for Easter Sunday breakfast and they came out really well! I don't have a stand mixer so mixed and kneaded by hand which wasn't a problem. Dough is very wet and sticky before chilling. Tasted great :)
30th Mar, 2020
Very easy to make. The dough is very wet but after the kneading with the dough hook the dough can be left to rise in the fridge overnight. It is then very difficult to shape into buns (I will slightly reduce the quantity of milk). Also felt it needed more spices. The finished buns have a `cake` texture. lovely warm with butter!!!
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10th Apr, 2020
If you’re wondering how long it’ll take you to knead the dough by hand, allow yourself half an hour! But it does happen and it’s so satisfying! When dough comes out of the fridge, it looks a little flat but after shaping, the second prove really allows the buns to rise! I’d agree that I would have liked more spice but my mixture wasn’t too wet to shape - very easy in fact. Buns I’ve made before have been too crispy - these were delightfully soft in the middle!
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