Hot Cross Bun time is upon us. Delicious, sweet, aromatic Hot Cross Buns! There is nothing quite like a warm, fresh-out-the-oven Hot Cross Bun, served with a thick layer of butter.
What are Hot Cross Buns ?
Hot cross buns are a spiced sweet bread bun made with raisins or sultanas and mixed peel, recognisable by the cross on the top and shiny sticky exterior. Hot Cross Buns are traditionally eaten on Good Friday to mark the end of Lent. In different parts of the world hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial. You may now be thinking, not so appetising after all!
Hot Cross Buns
The first time I made these, last year, I enjoyed them toasted for breakfast every morning, which sadly meant, there were none left by the time Good Friday came around!
I’m still a novice at baking Hot Cross Buns, this is only my second attempt. I think I’ve still a way to go on getting a nice rounded shape and aiming for a lighter more airy texture.
There are a couple of things I would make sure I do differently in my next bake to improve the texture. Firstly, it would be to soak the fruit prior to mixing, as the dried fruit takes in moisture from the dough. Secondly, I would add the spices in with the drained soaked fruit and add them to the dough later in the mixing, as spices can kill yeast. I have taken into account these alterations within my recipe below.
Whether perfect or not, of course, home baked, fresh-out-the-oven, Hot Cross Buns are still far more satisfying than any store bought so do give them a go. Just imagine the sweet aroma in your kitchen as these bake in the oven? You may be so overcome with joy that you may even burst into song…
One a penny, two a penny, Hot Cross Buns, give them to your daughters, give them to your sons…..
Hot Cross Buns
Have you tried baking Hot Cross Buns before? How did you get on?
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A sweet aromatic bun with a sticky exterior, traditional eaten on Good Friday breakfast, but delicious eaten all year round!
- 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
- 75 g plain flour
- 5 tbsp water
- 2 tbsp Apricot Jam or Golden Syrup
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Fit an electric mixer with a dough hook and add the flour and sugar into the mixer bowl and combine
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Add the salt and yeast, placing them on opposite sides of the bowl
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Melt the butter
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Warm the milk to very warm but not hot
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Add the butter and half the tepid milk to the dry ingredients in the mixer bowl
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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
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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)
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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
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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
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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
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Fold the dough inwards repeatedly until all the air is knocked out then divide into 12 pieces and roll into balls
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Place them fairly close together, on a baking trays lined with baking paper
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Cover your trays with greased cling film or put into a large clean polythene bag, making sure the bag doesn’t touch the buns
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Leave for 40-60 minutes until the buns have doubled in size again
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Preheat the oven to 220C/200C Fan/Gas 7
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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
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When the buns have risen pipe a cross over each bun
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Bake for 15-20 minutes until pale golden-brown, turning the baking trays around halfway through if necessary
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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
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Serve warm with butter
Make your own Mixed Spice by blending:
- 1 tbs ground allspice
- 1 tbs ground cinnamon
- 1 tbs ground nutmeg
- 2 tsp ground mace
- 1 tsp ground cloves
- 1 tsp ground coriander
- 1 tsp ground Ginger
I didn’t know about the significance of the spices, that was an interesting fact! I knew about the cross. Even though it’s your second attempt – they look like you’ve been making them for years – so good, fluffy and tasty! I like the aria of apricot jam for the glaze – yum!
Thank you Julia. I’ll make them again soon, still feel I need a little practise.
These are lovely! I love all of the raisins in there and the apricot glaze on the top is perfect! I would love to enjoy one of these warm out of the oven with some butter.
Thank you Emily, yes they are perfect straight out the oven.
Easter just isn’t Easter without Hot Cross Buns. I remember my mom used to make these all the time and I’m so going to miss not having one of hers this year. Thank you for sharing this recipe and bringing back such fond memories.
Classic recipes like these do hold many dear memories for many of us, I think this is what keeps them going besides being delicious of course.
Hot cross buns always reminds me of my mom… we’d bake these with her every year!! I’m hoping to start doing that with my kids from this year. Can’t wait to give your recipe a try.
That would be a perfect idea Veena. I must get my little one in the kitchen with me more.
I always heard the term hot crossed buns in a song and I know they are consistently associated with Easter!! I can see why, because they look amazing!!
Thank you Dene. Have a good Easter!
I was singing the rhyme in my head when I saw the title! These look lovely. I had no idea it had any religious significance.
Ha ha, well you learn something new everyday right?!
I’ve never had hot cross buns before and every year I say I’m going to make them but I still haven’t. I should finally try them with your recipe this year!
I know I was the same Sara, until finally I made them last year.
I’ve never made these, but I always think I should. Unfortunately, I’m going to be traveling for Easter – guess I should just make some the week before. They definitely won’t last until Good Friday in our house! Your recipe looks especially yummy!
We are travelling too, they make a perfect breakfast and ours never last till Good Friday.
I love hot cross buns. Ive made or helped to make quite literally thousands as my dad was a Baker and I still never tire of them.
You must be quite the Hot Cross Bun expert then, unlike me! 🙂
I don’t think I’ve ever had hot cross buns but if I have I don’t really remember. They look delicious and I enjoyed reading your post about them.
My little fav rhymes is hot cross bun😂I m sure he wil enjoy this. Let me try for him
My son loves them. Hope yours does too 🙂
These look fantastic, Gillian! I love hot cross buns but haven’t had them for years… we don’t get them here in Slovenia. Guess I’m going to have to introduce my Slav friends to them, methinks!
Thank you Nico. Yes you really will, am sure they will enjoy them 🙂
ok, I’ll admit, I’m giggling like a 4 year old over here. I was saying that rhyme in my head as soon as I read the title of this post and lo – and- behold! You included it in your narrative!
Thank you for making me feel not so alone in my silliness.
Love these buns!
Ha ha Noel, that’s too funny! I can’t help myself – you are definitely not alone 🙂
Yummy – I love hot cross buns and these look delicious. I’ve just posted my own version of hot cross buns today.
Thank you Mandy. Oh yum, I’ll head over and take a look for sure. 🙂
I never understood why Hot Cross Buns were so popular around Easter….thanks for explaining! I really want to try to make these 🙂
Glad you learnt something new today 🙂
I have never attempted hot cross buns as I am very wary of anything with yeast. I think it doesn’t like me. I love your tutorial and think I might give it another shot. Perfect for Easter and Mother’s Day.
Good luck with it & have a great Easter Jennifer!
I literally just added hot cross buns to my learn-to-bake list today! These look great, can’t wait to try – pinned for later reference
Thanks Kelly 🙂
I love hot crossed buns and they really are an essential part of Easter aren’t they? Thank you for sharing with #CookBlogShare x
Yes they are Kirsty, wouldn’t be the same without them. Have a great Easter! 🙂
Hot Cross Buns are a huge part of Easter for me. They’re so common in New Zealand where I grew up, that I miss them now I live in the US and make my own every year! Your version looks terrific!
Thank you Kylee, glad you get to make them at least, better than going without 🙂
They looks so pretty and have that perfect gloss/shine on the top. I’m saving your recipe to try soon as we love buns and these would be gone soon 🙂
I love hot cross buns Gillian. These look so good with the wonderful glaze on them, it really does make them look very inviting. Although I realised the significance of the cross which we decorate the top of our hotcross buns with I didn’t realise it’s representation, nor did I know that spice can kill yeast. Great tip! #CookBlogShare
Angela x
Thank you Angela. I didn’t realise spices killed yeast either, and so does salt that is why the salt and sugar should always be placed at opposite sides.
If my son saw this recipe he would start singing hot cross bun song. Perfectly baked buns. I have active yeast I should bake some bun
Yes do, just because it’s no longer Easter doesn’t mean you can’t make these.