Hot cross buns are a beloved springtime treat with a rich history and a devoted following. Whether you're baking them from scratch or looking to perfect your recipe, these spiced buns topped with a distinctive cross are easier to make than you might think.

What Makes Hot Cross Buns Special

Hot cross buns are traditionally enjoyed during Easter season, though their appeal extends well beyond the holiday. The combination of warm spices—cinnamon, nutmeg, and allspice—paired with dried fruit creates a complex, comforting flavour that keeps people coming back year after year. The iconic cross on top, traditionally made from a flour paste, adds both visual appeal and a touch of tradition to each bun.

Whether you are honouring tradition or simply craving a delicious spiced bun, homemade hot cross buns are a rewarding bake that brings warmth and comfort to your kitchen.

Ingredients

3 tsp Fleishman's baking yeast

 1/2 cup organic cane sugar (processed to fine granules)

1 1/2 cups full fat warm milk

4 1/2 cups all purpose and pastry flour

2 tsp ground cinnamon

2 tsp ground allspice

1/2 tsp sea salt

1 1/2 cups sultana raisins

1-2 oranges (zest only ) or orange extract 1/4 tsp to replace 2 tsp of zest

50gr unsalted butter, melted and cooled

1 egg

Extra flour for dough

1/4 cup extra flour for kneading

Crosses

1/2 cup all purpose and pastry flour

5 tbsp water

Glaze

1 tbsp apricot jam

2 tsp water

Directions:

1. Mix dry- place flour, yeast, sugar,, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.
2. Ad wet-Add butter, milk, egg, sultanas and zest
3. Stand mixer -Mix for 5 minutes until a smooth elastic dough forms. Add extra flour till dough comes away from side of bowl when mixing and doesn't stick terribly to your fingers.
4. Hand kneading- Alternatively, dust a work surface with flour an knead for 10 minutes
5. Dough is kneaded enough when it's smooth and does not break when stretched.

Rise # 1

Leave dough in the bowl. Cover with cling wrap and place in a warm wind free place to rise until doubled in size. This will take about 1 1/2 hours depending on how warm it is.

Forming balls

1. Line a 9x13" tray with baking paper with over hang.
2. Remove cling wrap and punch dough to deflate
3. Dust work surface with flour, place dough on work surface. Shape into a log and cut into 12 pieces
4. Take one piece and gather into a ball and roll the ball to get a smooth surface.
5. Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3x4

Rise #2

       1. Spray a piece of cling wrap lightly with oil then loosely place over the tray

       2. Return tray to warm place and leave 30-40minutes till dough has risen 

       3. Preheat oven partway through rise #2 to 350 degrees F

 

Crosses

        1. Mix flour and water until a thick runny paste forms.

       2. Spoon into a piping bag or small zip lock bag and snip corner

       3. Remove the cling wrap and pipe crosses onto buns. 

Baking and glaze

       1. Bake for 22 minutes or till surface is golden brown

       2. Meanwhile place jam and water in a bowl and microwave for 30 seconds. Mix to                combine

       3. Remove buns from oven and brush with jam mixture while warm. Allow to cool                   before serving.