Hot Cross Buns

Hot Cross Buns

These   are  the  popular  spiced  bus  filled  with  dried fruits .  The  ones  sporting  crosses  become  extremely popular  during  the  Easter  season.    This   delicious  bread is  a  treat  by itself.  In  winter   liberally spread dollop of butter and  relish  with  a  hot  cup of tea !

Course Breakfast, Snack
Cuisine British
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings 12 Buns
Author Syama


  • 3 C AP Flour/ Bread Flour (350g)
  • 1 pkt Active Dry Yeast (7g)
  • 1 Tsp Fine Salt (7g)
  • 2 Eggs Large
  • 3/4 C Milk, Full fat (180g)
  • 3 Tbsp Butter, Unsalted (45g)
  • 3 Tbsp Sugar (40g)
  • 1/2 Tsp Cinnamon
  • 1/4 Tsp Nutmeg
  • 1/4 Tsp Cloves
  • 1/4 Tsp Ginger
  • 1/2 C Dried Fruit
  • 2 Tbsp Mixed Peel Optional

For Flour Cross

  • 2 Tbsp Flour
  • 1 Tbsp Sugar
  • 1 - 2 Tbsp Water

For Icing Cross

  • 1/2 C Icing Sugar
  • 1 - 2 Drops Vanilla Extract
  • 1 - 2 Tbsp Water/Milk/Lemon Juice


  1. Warm 3/4 C milk to 110°F or just warm to touch . Mix half of the milk with 1 teaspoon sugar and sprinkle the yeast on top to activate . Set aside for 5 to 10 minutes .
  2. Take the flour in a large mixing bowl add the spice powders, sugar and salt . Mix well. Make a well in the center and pour the activated yeast mix followed by one egg and and one yolk . Reserve the extra egg white .Using a wooden spoon break the egg into the yeast mixture.
  3. Add the softened butter and stir everything together , slowly adding the enough of the remaining milk till all the flour comes together in a wet mass. Let it rest for 10 minutes .
  4. Knead gently for 5 to 10 minutes till the dough becomes smooth and pliable .Form into a smooth ball. Transfer to an oiled bowl cover and let rise till doubled , about 1 to 1.5 hours.
  5. Lightly oil a 11" X 9" tray or line the tin you are using with parchment paper.Punch down the dough . Add the dry fruits and citrus (if using) and knead gently for a few times to incorporate evenly .Divide the dough into 12 equal portions and form into balls .Arrange the balls in the tray leaving enough space (about 1/2") between them to expand .Cover and let rise till almost doubled - about 30 minutes .
  6. Preheat the oven to 375°F (190°C). Keep the oven rack in the middle .Mix the reserved egg white with 1 tsp water to make egg wash .Dip a pastry brush in the egg wash and generously brush the tops of the buns.
  7. If making a flour cross, mix the ingredients for the cross together into a thick paste .Make a cross on the top of the buns with the flour paste .
  8. Transfer the buns to the oven and bake to 20 to 25 minutes until the tops are browned nicely .Cool in pan for 5 minutes .Transfer to a wire rack and cool completely.
  9. If making the icing cross, Mix the the icing sugar and vanilla extract together. Add the chosen liquid little by little to the icing sugar to make a thick paste. Transfer the paste to a piping bag and pipe the crosses over the cooled buns.

Recipe Notes

The most common dry fruits used are raisins and currants. Other options are dried apricots, cherries, cranberries, blueberries or a combination of these.