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Hot Cross Buns

Hot Cross Buns

The traditional Easter fruit bread

Course Breakfast
Cuisine British
Keyword Bread
Prep Time 40 minutes
Cook Time 25 minutes
Resting time 2 hours
Total Time 3 hours 5 minutes
Servings 12
Author thebakingexplorer


For the dough

  • 500 g Strong white bread flour
  • 1 x 7g Sachet dried fast action yeast
  • 1/4 tsp Salt
  • 2 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 60 g Caster sugar
  • 285 ml Semi skimmed milk
  • 75 g Butter
  • 1 Egg large
  • 250 g Mixed dried fruit

For the 'cross'

  • 75 g Strong white bread flour
  • 4-5 tbsp Water

For the glaze

  • 2 tbsp Golden syrup


  1. In a small pan heat up the milk and butter, once the butter is melted take it off the heat and leave to cool for 10 minutes

  2. Put the flour, fast action yeast, cinnamon, mixed spice, salt and sugar in a large bowl. Make sure that the salt and the yeast do not directly touch each other. Stir together

  3. Beat the egg in a bowl and mix it into the milk and butter mixture

  4. Make a well in the flour mixture, and pour in the milk mixture. Mix it until a dough forms

  5. Knead the dough for 10 minutes either by hand on a floured surface or in a mixer with the dough hook attachment

  6. Place the kneaded dough in a oiled bowl covered with cling film and leave in a warm place to rise for 1 hour until doubled in size

  7. Tip the dough out onto a floured surface and add the mixed dried fruit. Knead the dough until all the fruit is mixed well

  8. Cut the dough up into 12 equal pieces, weigh them for accuracy if you like. Roll them into balls and place them onto a baking tray. Cover the tray with cling film, then a tea towel and leave to prove in a warm place for 1 hour

  9. 15 mins before the dough is finished proving, pre-heat your oven to 200C Fan/220C/350F/Gas Mark 4, and make the flour paste for the cross on the buns by mixing the strong white bread flour with the water until a thick paste forms. Put it in a piping bag and snip off the end

  10. Use the piping bag to draw the crosses along the dough buns

  11. Bake the buns on for 20-25 minutes until dark golden brown on top

  12. Warm the golden syrup on the hob in a small pan, and brush on top of the buns as soon as they come out of the oven to give them a lovely shiny and sticky sweet glaze

  13. Serve immediately, store leftovers in an airtight container for up to 2 days