Published: 10 March 2025

There’s something undeniably comforting about the smell of freshly baked hot cross buns drifting through the kitchen—sweet, spiced, and just the right amount of nostalgia. Whether you’re a seasoned baker or a total newbie, making your own hot cross buns at home is easier than you might think—and it’s a brilliant way to add a homemade twist to your Easter celebrations.

So, pop the kettle on, roll up your sleeves, and let’s get baking!

What You’ll Need

Ingredients:

For the buns:

  • 500g strong white bread flour
  • 75g caster sugar
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • ½ tsp ground nutmeg
  • 10g salt
  • 7g sachet fast-action dried yeast
  • 40g unsalted butter, softened
  • 300ml whole milk, warm
  • 1 egg
  • 150g mixed dried fruit (sultanas, currants, peel—the more the merrier!)
  • Zest of 1 orange

For the cross:

  • 75g plain flour
  • About 5 tbsp water

For the glaze:

  • 2 tbsp apricot jam (or honey if you’re in a pinch)

Step-by-Step Instructions

1. Mix and knead

In a big mixing bowl, chuck in the flour, sugar, spices, salt (on one side of the bowl), and yeast (on the other side—yeast and salt aren’t the best of mates at first). Add the butter, warm milk, egg, and orange zest. Mix until you’ve got a sticky dough.

Turn it out onto a floured surface and knead for about 10 minutes until it’s nice and elastic. If you’ve got a stand mixer, lucky you—let it do the hard work with a dough hook for 5–6 minutes.

2. First rise

Pop your dough into a lightly oiled bowl, cover it with a tea towel or cling film, and leave it in a warm spot for 1–2 hours, or until it’s doubled in size. Perfect time for a brew.

3. Add the fruit and shape

Once your dough’s risen, tip it out and gently knead in the dried fruit. Divide into 12 even balls (or go rustic—no judgement here). Place them on a lined baking tray, leaving a bit of space between each.

Cover again and let them prove for about 45 minutes until puffed up.

4. Make the cross

Mix the plain flour with enough water to make a smooth, pipeable paste. Pop it into a piping bag or sandwich bag with the corner snipped off, and pipe a cross over each bun.

5. Bake!

Bake in a preheated oven at 200°C (180°C fan) / Gas 6 for about 20 minutes, or until golden brown.

6. Glaze and admire

Warm the apricot jam and brush it over the buns while they’re still hot. It gives them that classic glossy finish.

Let them cool just enough so you don’t burn your tongue—then dive in!

Put Your Own Twist on It

  • Choc Cross Buns – Swap out the fruit for dark chocolate chips and add a tablespoon of cocoa powder to the dough.
  • Zingy Lemon & Blueberry – Replace the orange zest with lemon, and use dried blueberries for a fresh twist.
  • Spicy Kick – Add a pinch of ground ginger or even a tiny dash of chilli for something a bit different.
  • Gluten-Free? – Try a strong gluten-free bread flour blend—just be mindful of kneading and proving times.

Top Tips from One Home Baker to Another

  • Don’t rush the rise – Good things take time. A slow prove gives you the softest buns.
  • Warm milk is key – Too hot and you’ll kill the yeast. Think “baby bath” temperature.
  • Freeze the extras – Hot cross buns freeze like a dream. Just toast them straight from the freezer!

So there you have it—your foolproof guide to baking hot cross buns that are better than shop-bought (yep, we said it). Whether you’re sharing them with family, popping one in your lunchbox, or scoffing one solo with a slather of butter, we guarantee they’ll go down a treat.

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