5 from 8 votes
hot cross buns, buttered
Hot Cross Buns
Prep Time
2 hrs
Cook Time
30 mins
Total Time
2 hrs 30 mins

A sweet aromatic bun with a sticky exterior, traditional eaten on Good Friday breakfast, but delicious eaten all year round!

Course: Baking
Cuisine: Western
Servings: 12
Calories: 290 kcal
Author: Gillian Thompson
  • 500 g strong white flour plus extra for dusting
  • 75 g caster sugar
  • 2 tsp mixed spice see note on making your own
  • 1 tsp ground cinnamon
  • 1 lemon finely grated zest only
  • 10 g salt
  • 10 g fast-action dried yeast
  • 40 g butter
  • 300 ml milk
  • 1 egg free-range, beaten
  • 200 g sultanas or raisins
  • 50 g finely chopped mixed peel I made without the mixed peel as I had none
  • oil for greasing
For the Cross
  • 75 g plain flour
  • 5 tbsp water
For the Glaze
  • 2 tbsp Apricot Jam or Golden Syrup
  1. Fit an electric mixer with a dough hook and add the flour and sugar into the mixer bowl and combine

  2. Add the salt and yeast, placing them on opposite sides of the bowl
  3. Melt the butter
  4. Warm the milk to very warm but not hot
  5. Add the butter and half the tepid milk to the dry ingredients in the mixer bowl
  6. Add the egg and knead with the dough hook until you have combined all the ingredients, incorporating the flour from the edges of the bowl as you go
  7. Gradually add the remaining milk, to form a soft pliable dough (you may not need all of the milk, I didn't use all the milk)
  8. Once you have a smooth dough turn out onto a lightly floured work-surface and lightly knead for a few minutes, until you have a silky and elastic dough and have formed a smooth ball

  9. Place the ball of dough into a lightly oiled bowl, cover with cling film and leave to rest in a warm place for about 1 to 2 hours or until doubled in size

  10. Turn the dough out onto a floured surface and add the soaked and drained sultanas, mixed peel and spice on top. Knead in until evenly incorporated. Cover and leave to rise for a further hour

  11. Fold the dough inwards repeatedly until all the air is knocked out then divide into 12 pieces and roll into balls

  12. Place them fairly close together, on a baking trays lined with baking paper

  13. Cover your trays with greased cling film or put into a large clean polythene bag, making sure the bag doesn’t touch the buns
  14. Leave for 40-60 minutes until the buns have doubled in size again

  15. Preheat the oven to 220C/200C Fan/Gas 7
  16. For the topping, add the flour to a bowl with about 5 tbsp of water. Mix together to make a paste and spoon into an icing bag

  17. When the buns have risen pipe a cross over each bun

  18. Bake for 15-20 minutes until pale golden-brown, turning the baking trays around halfway through if necessary

  19. Melt the golden syrup in a pan and while the buns are still warm, brush them with a little syrup to give them their nice shine, before setting aside to cool on a wire rack
  20. Serve warm with butter
Recipe Notes

Make your own Mixed Spice by blending: