Hot Cross Buns

Every year when Easter comes around and I make a batch of my traditional hot cross buns, I think to myself "why don't I make these more often"? Light, fluffy, cinnamon-y buns warm you from the inside and are so comforting. Just with a small addition of butter is everything you want from a bite!

I remember making these for the first time and was surprised how easy they were too, so don't get put off by the idea of making them yourself! They're so much better than shop bought versions!

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

Can I make hot cross buns ahead of time?
Yes, you can prepare the dough in advance and refrigerate it overnight after the first proofing. Then, allow the dough to come to room temperature before shaping, proofing, and baking as instructed so you can enjoy freshly baked buns
My dough didn't rise!
If the dough doesn't double in size during proofing, it may be due to inactive yeast. Check the expiration date of your yeast and ensure it's fresh. Additionally, make sure the milk used for activating the yeast is warm, not hot, as excessive heat can kill the yeast. Placing the dough in a warmer environment or adding a pinch of sugar to the yeast mixture can also help activate the yeast
Is it better to use fresh or dry yeast?
Both types of yeast can produce excellent results in baking, so the choice between fresh and dry yeast ultimately comes down to personal preference. In general, dry yeast is easier to find but if you have access to both types of yeast, you might experiment with each to see which you prefer for hot cross buns or other baked goods.

Can I make hot cross buns ahead of time?
Yes, you can prepare the dough in advance and refrigerate it overnight after the first proofing. Then, allow the dough to come to room temperature before shaping, proofing, and baking as instructed so you can enjoy freshly baked buns
My dough didn't rise!
If the dough doesn't double in size during proofing, it may be due to inactive yeast. Check the expiration date of your yeast and ensure it's fresh. Additionally, make sure the milk used for activating the yeast is warm, not hot, as excessive heat can kill the yeast. Placing the dough in a warmer environment or adding a pinch of sugar to the yeast mixture can also help activate the yeast
Is it better to use fresh or dry yeast?
Both types of yeast can produce excellent results in baking, so the choice between fresh and dry yeast ultimately comes down to personal preference. In general, dry yeast is easier to find but if you have access to both types of yeast, you might experiment with each to see which you prefer for hot cross buns or other baked goods.

FAQs and Troubleshooting

Careful not to overheat your milk as you're at risk of cooking the eggs. The warm milk is so the yeast is activated and will help the rise in the dough
Don't get put off by the sticky dough. Use a scraper to help keep the dough together, especially when kneading on the surface. The dough becomes less sticky after the first and second rise

Careful not to overheat your milk as you're at risk of cooking the eggs. The warm milk is so the yeast is activated and will help the rise in the dough
Don't get put off by the sticky dough. Use a scraper to help keep the dough together, especially when kneading on the surface. The dough becomes less sticky after the first and second rise

Careful not to overheat your milk as you're at risk of cooking the eggs. The warm milk is so the yeast is activated and will help the rise in the dough
Don't get put off by the sticky dough. Use a scraper to help keep the dough together, especially when kneading on the surface. The dough becomes less sticky after the first and second rise

Top Tips

For the buns, begin by combining the flour, sugar, and salt in a large mixing bowl
Using your hands, rub the butter into the flour mixture until it resembles fine breadcrumbs
Heat the milk in the microwave until it's warm to the touch
Add the warm milk, eggs and yeast to the bowl and mix until a sticky dough forms.
Dust your surface with flour and transfer the dough onto it
Knead the dough for about 5 minutes until it becomes smoother (if the dough is too sticky, use a dough scraper to assist in kneading)
Place the dough in a large oiled bowl and cover the bowl with oiled cling film
Allow the dough to double in size in a warm place for approximately 1 hour
Once risen, punch down the dough gently to release excess air
Add the cinnamon and dried fruit to the dough and knead it until the fruit and cinnamon is evenly dispersed
Return the dough to the oiled bowl and cover once again with oiled cling film and let it double in size again for about 1 hour
Once risen, turn out the dough onto a floured surface
Divide the dough into 6-8 equal pieces and shape each piece into a smooth ball
Place the balls on a baking tray or tin, leaving some space between them
Cover the buns with oiled cling film and allow them to double in size again for about 30 minutes
Meanwhile, make the cross mixture by whisking together the plain flour and water in a bowl until smooth
Fill a piping bag with the cross mixture and pipe crosses onto the top of each bun
Preheat the oven to 180°C/390°F with fan or 200°C/392°F without fan
Bake the buns for 15-20 minutes until golden brown
Make the sugar syrup by dissolving the sugar in hot water and leaving to the side to cool
Once baked and whilst the buns are still hot, brush the buns with the sugar syrup
Serve the hot cross buns toasted with butter
Buns can stay fresh for 1-2 days stored at room temperature in an airtight container

For the buns, begin by combining the flour, sugar, and salt in a large mixing bowl
Using your hands, rub the butter into the flour mixture until it resembles fine breadcrumbs
Heat the milk in the microwave until it's warm to the touch
Add the warm milk, eggs and yeast to the bowl and mix until a sticky dough forms.
Dust your surface with flour and transfer the dough onto it
Knead the dough for about 5 minutes until it becomes smoother (if the dough is too sticky, use a dough scraper to assist in kneading)
Place the dough in a large oiled bowl and cover the bowl with oiled cling film
Allow the dough to double in size in a warm place for approximately 1 hour
Once risen, punch down the dough gently to release excess air
Add the cinnamon and dried fruit to the dough and knead it until the fruit and cinnamon is evenly dispersed
Return the dough to the oiled bowl and cover once again with oiled cling film and let it double in size again for about 1 hour
Once risen, turn out the dough onto a floured surface
Divide the dough into 6-8 equal pieces and shape each piece into a smooth ball
Place the balls on a baking tray or tin, leaving some space between them
Cover the buns with oiled cling film and allow them to double in size again for about 30 minutes
Meanwhile, make the cross mixture by whisking together the plain flour and water in a bowl until smooth
Fill a piping bag with the cross mixture and pipe crosses onto the top of each bun
Preheat the oven to 180°C/390°F with fan or 200°C/392°F without fan
Bake the buns for 15-20 minutes until golden brown
Make the sugar syrup by dissolving the sugar in hot water and leaving to the side to cool
Once baked and whilst the buns are still hot, brush the buns with the sugar syrup
Serve the hot cross buns toasted with butter
Buns can stay fresh for 1-2 days stored at room temperature in an airtight container

Method

Large mixing bowl
Microwave-safe bowl or cup
Fork or whisk
Dough scraper
Baking tray or tin
Baking paper
Piping bag
Pastry brush
Clingfilm

Large mixing bowl
Microwave-safe bowl or cup
Fork or whisk
Dough scraper
Baking tray or tin
Baking paper
Piping bag
Pastry brush
Clingfilm

Large mixing bowl
Microwave-safe bowl or cup
Fork or whisk
Dough scraper
Baking tray or tin
Baking paper
Piping bag
Pastry brush
Clingfilm

Equipment

Buns:

250g plain flour
15g fresh yeast / 5g instant yeast
60g unsalted butter
30g caster sugar
120ml milk 50g
(1) egg
2g salt
5g cinnamon
50g raisins/mixed dried fruit

Cross Mixture:
50g water
50g flour

Sugar Syrup:
50g sugar
50ml boiling water

Buns:

250g plain flour
15g fresh yeast / 5g instant yeast
60g unsalted butter
30g caster sugar
120ml milk 50g
(1) egg
2g salt
5g cinnamon
50g raisins/mixed dried fruit

Cross Mixture:
50g water
50g flour

Sugar Syrup:
50g sugar
50ml boiling water

Ingredients

Can I make hot cross buns ahead of time?
Yes, you can prepare the dough in advance and refrigerate it overnight after the first proofing. Then, allow the dough to come to room temperature before shaping, proofing, and baking as instructed so you can enjoy freshly baked buns
My dough didn't rise!
If the dough doesn't double in size during proofing, it may be due to inactive yeast. Check the expiration date of your yeast and ensure it's fresh. Additionally, make sure the milk used for activating the yeast is warm, not hot, as excessive heat can kill the yeast. Placing the dough in a warmer environment or adding a pinch of sugar to the yeast mixture can also help activate the yeast
Is it better to use fresh or dry yeast?
Both types of yeast can produce excellent results in baking, so the choice between fresh and dry yeast ultimately comes down to personal preference. In general, dry yeast is easier to find but if you have access to both types of yeast, you might experiment with each to see which you prefer for hot cross buns or other baked goods.