How to Make Hot Cross Buns – A Traditional British Easter Treat

--- published by foodie Parmod.

Few things say “British baking” like a warm, fragrant hot cross bun. Traditionally eaten on Good Friday, these lightly spiced, fruity buns are recognisable by their iconic white cross. But thanks to their irresistible flavour, they’ve become a year-round favourite in bakeries and homes alike.

In this post, we’ll show you how to make hot cross buns from scratch using simple ingredients and time-tested techniques.

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What Are Hot Cross Buns?

Hot cross buns are yeasted sweet buns filled with dried fruit and spices, traditionally marked with a cross on top. The cross is usually made from a simple flour and water paste, symbolising the crucifixion in Christian tradition.

Hot cross buns are delicious served warm, sliced, and slathered with butter – perfect with a cup of tea or coffee.

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Ingredients (Makes 12 Buns)

For the dough:

500g strong white bread flour

75g caster sugar

1 tsp ground cinnamon

½ tsp ground mixed spice

1 tsp salt

7g fast-action dried yeast

300ml warm milk

1 medium egg

50g unsalted butter, melted

150g sultanas or currants

50g mixed peel (optional)

For the cross:

75g plain flour

5 tbsp water (approx.)

For the glaze:

2 tbsp apricot jam or golden syrup

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Equipment Needed

Large mixing bowl

Wooden spoon or dough hook

Piping bag or plastic sandwich bag

Baking tray

Pastry brush

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Step-by-Step Instructions

1. Mix the Dry Ingredients

In a large bowl, combine the bread flour, sugar, cinnamon, mixed spice, and salt. Add the yeast, keeping it on the opposite side of the salt to prevent it from being deactivated.

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2. Add the Wet Ingredients

Whisk the warm milk, melted butter, and egg in a jug. Pour into the dry mixture and stir until a rough dough forms.

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3. Knead the Dough

Knead on a lightly floured surface for around 10 minutes (or 6 minutes with a mixer and dough hook) until smooth and elastic.

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4. Add the Fruit

Flatten the dough slightly and knead in the sultanas and mixed peel until evenly distributed.

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5. First Rise

Place the dough in a greased bowl, cover with a clean tea towel or cling film, and leave to rise in a warm place for 1 to 1½ hours, or until doubled in size.

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6. Shape the Buns

Punch down the dough to release the air, then divide it into 12 equal pieces. Shape each into a smooth ball and arrange on a lined baking tray, leaving a little space between each.

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7. Second Rise

Cover the buns again and let them rise for 45 minutes, until puffy and nearly touching.

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8. Make the Crosses

Mix the plain flour with water to form a thick paste. Spoon into a piping bag and pipe a cross over each bun.

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9. Bake

Preheat your oven to 200°C (180°C fan) / Gas Mark 6. Bake the buns for 20–25 minutes, or until golden brown and they sound hollow when tapped underneath.

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10. Glaze

While still warm, gently heat the apricot jam or golden syrup and brush over the buns for a shiny finish.

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Serving Suggestions

Serve warm, split in half and buttered.

Pair with a hot cup of English tea.

Toast leftover buns the next day for a lovely breakfast.

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Tips for Perfect Hot Cross Buns

Don’t overheat the milk – it should be warm, not hot.

Add orange zest or grated apple for extra flavour.

For a richer bun, swap milk for half cream.

Store in an airtight container for up to 3 days, or freeze for up to 1 month.

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A Year-Round Favourite

While hot cross buns are most associated with Easter, they’re far too good to limit to just one season. Making them at home means you can enjoy them any time you fancy – and nothing beats the smell of freshly baked buns wafting from your kitchen.

Whether you’re preparing for a traditional Good Friday or just fancy something sweet and spiced, this classic British recipe is a must-try.

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--- write ✍️ by foodie Parmod.