Go Back
+ servings
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
  • ¼ tsp Salt
  • 2 tsp Cinnamon
  • ½ 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


  • 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
  • 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
  • Beat the egg in a bowl and mix it into the milk and butter mixture
  • Make a well in the flour mixture, and pour in the milk mixture. Mix it until a dough forms
  • Knead the dough for 10 minutes either by hand on a floured surface or in a mixer with the dough hook attachment
  • 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
  • Tip the dough out onto a floured surface and add the mixed dried fruit. Knead the dough until all the fruit is mixed well
  • 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
  • 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
  • Use the piping bag to draw the crosses along the dough buns
  • Bake the buns on for 20-25 minutes until dark golden brown on top
  • 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
  • Serve immediately, store leftovers in an airtight container for up to 2 days