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A tray of freshly baked hot cross buns with a golden brown crust, featuring white cross decorations on top. Nearby, a small glass jug awaits to complement these delightful hot cross buns fresh from the oven.

Hot Cross Buns

Hot Cross Buns are the kind of treat that feels nostalgic and special, yet they’re surprisingly simple to make. Soft and lightly spiced, with bursts of dried fruit and a glossy finish, they’re perfect for Good Friday, Easter brunch, or just a cozy weekend bake. You can prep the dough ahead or bake them the day before, and they’ll still be just as delicious when warmed up. They freeze well, so you can always have a batch ready for whenever a craving—or a gathering—comes up.
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Prep Time: 1 hour
Cook Time: 25 minutes
Rising time: 3 hours
Total Time: 4 hours 25 minutes
Course: Breakfast, Dessert
Cuisine: Best of British
Keyword: Hot Cross Buns
Servings: 12
Calories: 256kcal
Author: Mandy Applegate

Ingredients

  • 2 ½ teaspoons dried yeast
  • ¾ cup whole milk plus 1 ½ tablespoons
  • ¼ cup sugar plus 1 teaspoon
  • 2 ¼ cups all purpose flour plus extra to dust
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon ground mixed spice
  • 2 large eggs plus 1 yolk
  • ¼ cup soft unsalted butter
  • ½ teaspoon salt
  • ¼ cup raisins
  • ¼ cup dried unsweetened cranberries

For the cross topping:

  • ½ cup plain flour
  • ¾ cup icing sugar
  • 2 tablespoons olive oil
  • 3 tablespoons milk

For the syrup:

  • ¼ cup sugar
  • ⅛ cup water
  • 1 whole star anise
  • 1 whole clove
  • ½ vanilla pod split in half length
US Customary - Metric

Instructions

  • In a large bowl, dissolve the yeast in warm milk with 1 teaspoon of sugar. Let it sit for 15 minutes until bubbly.
    2 ½ teaspoons dried yeast, ¾ cup whole milk, ¼ cup sugar
  • In a stand mixer bowl, sift together the flour, ground cinnamon, freshly grated nutmeg, and ground mixed spice. Add the yeast mixture, remaining sugar, 1 egg, and yolk. Stir to form a rough dough.
    2 ¼ cups all purpose flour, ½ teaspoon ground cinnamon, ½ teaspoon freshly grated nutmeg, 2 large eggs, 1 teaspoon ground mixed spice
  • Gradually incorporate the butter until fully mixed and the dough becomes sticky. Knead for 5 minutes until smooth and shiny. Add the salt and mix in the raisins and cranberries. Knead for 3 more minutes.
    ¼ cup soft unsalted butter, ½ teaspoon salt, ¼ cup raisins, ¼ cup dried unsweetened cranberries
  • Transfer the dough to a lightly greased bowl, cover it, and let it rise for 1 ½ – 2 hours until nearly doubled in size.
  • Turn the dough onto a floured surface and divide it into 12 equal pieces. Shape each into a smooth bun by rolling on the surface.
  • Place the buns on a parchment-lined baking tray, leaving a 2 cm gap between them. Cover and let prove for 1 hour until almost doubled in size.
  • Preheat the oven to 375°F (190°C). Brush the buns with beaten egg, let dry for 10 minutes, and then brush again.
  • For the cross topping, mix the plain flour, icing sugar, olive oil, and milk in a small bowl until smooth. Fill a piping bag with the mixture and pipe crosses onto the buns. Bake for 20–22 minutes until golden.
    ½ cup plain flour, ¾ cup icing sugar, 2 tablespoons olive oil, 3 tablespoons milk
  • For the syrup, combine sugar, water, star anise, whole clove, and vanilla pod (split lengthwise) in a small pan over low heat. Stir until the sugar dissolves, then simmer for 2 minutes until thickened. Remove from heat and discard the spices.
    ¼ cup sugar, ⅛ cup water, 1 whole star anise, 1 whole clove, ½ vanilla pod
  • Brush the warm buns with syrup. Let it cool slightly before serving.

Video

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Notes

  • Yeast Activation: The milk should be warm but not too hot—if it’s too hot, it’ll kill the yeast, and your buns won’t rise properly.
  • Sticky Dough: The dough will feel sticky when you’re kneading it, but resist adding extra flour. A soft dough makes softer buns!
  • Even Rising: If your kitchen is chilly, place the dough in a slightly warm oven (turned off) to help it rise faster.
  • Balanced Spices: Freshly grated nutmeg adds a real depth of flavor, but if you don’t have it, pre-ground nutmeg will still work fine.
  • Fruit Distribution: Make sure the raisins and cranberries are evenly spread throughout the dough so you don’t end up with some buns packed with fruit and others with barely any. Feel free to use your favorite dried fruit, currants, orange peel, or mixed peel if you prefer.
  • Golden Tops: Double-brushing the egg wash makes a big difference—it helps the buns develop a deep, glossy golden color when baked.
  • Perfect Glaze: Brush the syrup on while the buns are still warm so it absorbs properly and gives them that bakery-style finish.
  • Storage Tip: If you’re making these ahead of time, let them cool completely before storing so they don’t become soggy.

Nutrition

Calories: 256kcal | Carbohydrates: 42g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 117mg | Potassium: 107mg | Fiber: 1g | Sugar: 17g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg
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