Hot cross buns were illegal in England from 1592-1845 unless sold on Good Friday—bakers risked prison for Easter bread.
Hot Cross Buns
Indulge in the heavenly aroma of freshly baked hot cross buns that are irresistibly soft and fluffy! With a delightful blend of warm spices, plump raisins, and a hint of citrus zest, these buns are perfect for sharing with loved ones. Master the art of glazing with a sweet syrup for that shiny finish, and watch them vanish before your eyes!
Prep
120
min
Cook
25
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥬Fresh Produce(3)
- 125ml (1/2 cup) lukewarm water (4.22 fl oz)
- Water
- 40ml Boiling water (1.35 fl oz)
🥛Dairy & Eggs(3)
- 50g (3 1/2 tbsp) melted butter (3.5 tbsp)
- 2 eggs
- 250ml (1 cup) whole milk (8.45 fl oz)
🫙Pantry Staples(5)
- 600g (5 Cups) strong white bread flour (4.8 cup)
- 60g (1/2 cup) flour (0.48 cup)
- 110g (1 cup) golden caster sugar (0.55 cup)
- 40g (1/2 cup) sugar (0.2 cup)
- 7g (2 tsp) fast action yeast (0.25 oz)
🧂Spices & Seasonings(2)
- 2 tsp cinnamon (10 ml)
- 4g (1/2 tsp) salt (0.14 oz)
📦Other(1)
- 200g (1 cup) sultanas (7.06 oz)
👨🍳 Instructions
- 1
Mix together all the ingredients in a bowl. Give it a good stir to make sure everything is combined.
- 2
Cover and leave in a warm place for a couple of hours until doubled in size.
- 3
Tip the dough out of the bowl and shape into a log. Divide the log into 12 equal portions. Take each bit of dough and pinch together into a ball.
- 4
Place the dough balls in a baking tray lined with greaseproof paper. Cover and let rise in a warm place for 1 hour until almost doubled.
- 5
To make the cross, mix flour and a few tablespoons of water until a thick paste is formed. Then spoon over the risen buns.
- 6
Place the buns in an oven at 180C for about 25 minutes, until golden.
- 7
Make the glaze by mixing sugar and boiling water to make a syrup.
- 8
When the buns are cooked, take them out of the oven and brush with the glaze.
- 9
Transfer the buns onto a wire rack to cool. Enjoy toasted and covered in butter.
💡 Pro Tips
- ✓Proof your hot cross buns at exactly 75-80°F because yeast activity peaks at this temperature, ensuring optimal rise while preventing over-fermentation that creates sour flavors.timing75-80°F
- ✓Make your cross paste with a 3:1 flour to water ratio and add 1 tsp oil to prevent cracking during baking as steam expands the dough underneath.technique3:1 ratio
- ✓Apply glaze immediately when buns reach 200°F internal temperature because the residual heat creates steam that helps the glaze penetrate and creates that signature glossy finish.timing200°F internal temp
- ✓Divide your dough using a kitchen scale to ensure each bun weighs exactly the same, preventing uneven baking where smaller buns overbake while larger ones stay doughy.equipmentEqual weight portions
- ✓Bake at 180°C for exactly 22-25 minutes until internal temperature reaches 190°F, as enriched doughs with eggs and butter need lower internal temps than lean breads to avoid drying out.timing190°F internal temp
Share this recipe
Prep
120
min
Cook
25
min
Serves
12
people
Level
beginner
Share this recipe
Hot cross buns were illegal in England from 1592-1845 unless sold on Good Friday—bakers risked prison for Easter bread.
Hot Cross Buns
Indulge in the heavenly aroma of freshly baked hot cross buns that are irresistibly soft and fluffy! With a delightful blend of warm spices, plump raisins, and a hint of citrus zest, these buns are perfect for sharing with loved ones. Master the art of glazing with a sweet syrup for that shiny finish, and watch them vanish before your eyes!
📝 Ingredients
Serves 12🥬Fresh Produce(3)
- 125ml (1/2 cup) lukewarm water (4.22 fl oz)
- Water
- 40ml Boiling water (1.35 fl oz)
🥛Dairy & Eggs(3)
- 50g (3 1/2 tbsp) melted butter (3.5 tbsp)
- 2 eggs
- 250ml (1 cup) whole milk (8.45 fl oz)
🫙Pantry Staples(5)
- 600g (5 Cups) strong white bread flour (4.8 cup)
- 60g (1/2 cup) flour (0.48 cup)
- 110g (1 cup) golden caster sugar (0.55 cup)
- 40g (1/2 cup) sugar (0.2 cup)
- 7g (2 tsp) fast action yeast (0.25 oz)
🧂Spices & Seasonings(2)
- 2 tsp cinnamon (10 ml)
- 4g (1/2 tsp) salt (0.14 oz)
📦Other(1)
- 200g (1 cup) sultanas (7.06 oz)
👨🍳 Instructions
- 1
Mix together all the ingredients in a bowl. Give it a good stir to make sure everything is combined.
- 2
Cover and leave in a warm place for a couple of hours until doubled in size.
- 3
Tip the dough out of the bowl and shape into a log. Divide the log into 12 equal portions. Take each bit of dough and pinch together into a ball.
- 4
Place the dough balls in a baking tray lined with greaseproof paper. Cover and let rise in a warm place for 1 hour until almost doubled.
- 5
To make the cross, mix flour and a few tablespoons of water until a thick paste is formed. Then spoon over the risen buns.
- 6
Place the buns in an oven at 180C for about 25 minutes, until golden.
- 7
Make the glaze by mixing sugar and boiling water to make a syrup.
- 8
When the buns are cooked, take them out of the oven and brush with the glaze.
- 9
Transfer the buns onto a wire rack to cool. Enjoy toasted and covered in butter.
💡 Pro Tips
- ✓Proof your hot cross buns at exactly 75-80°F because yeast activity peaks at this temperature, ensuring optimal rise while preventing over-fermentation that creates sour flavors.timing75-80°F
- ✓Make your cross paste with a 3:1 flour to water ratio and add 1 tsp oil to prevent cracking during baking as steam expands the dough underneath.technique3:1 ratio
- ✓Apply glaze immediately when buns reach 200°F internal temperature because the residual heat creates steam that helps the glaze penetrate and creates that signature glossy finish.timing200°F internal temp
- ✓Divide your dough using a kitchen scale to ensure each bun weighs exactly the same, preventing uneven baking where smaller buns overbake while larger ones stay doughy.equipmentEqual weight portions
- ✓Bake at 180°C for exactly 22-25 minutes until internal temperature reaches 190°F, as enriched doughs with eggs and butter need lower internal temps than lean breads to avoid drying out.timing190°F internal temp