A Bake Worth the Occasion
Hot cross buns occupy a special place in baking tradition. Spiced with cinnamon and mixed spice, studded with currants, and finished with that iconic cross, they're one of the most rewarding seasonal bakes you can make at home. The process takes a few hours, but most of that is hands-off proving time — and the result is incomparably better than anything from a supermarket shelf.
Ingredients (makes 12 buns)
Dough
- 500g strong white bread flour
- 7g (1 sachet) fast-action dried yeast
- 1 tsp fine salt
- 75g caster sugar
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- Zest of 1 orange and 1 lemon
- 75g unsalted butter, softened
- 2 large eggs, beaten
- 250ml warm whole milk
- 150g mixed dried fruit (currants, raisins, mixed peel)
For the Cross
- 75g plain flour
- 6–7 tbsp cold water
For the Glaze
- 3 tbsp apricot jam, warmed and sieved
Method
Step 1: Make the Dough
In a large bowl (or the bowl of a stand mixer), combine the flour, yeast, salt, sugar, spices, and citrus zests. Add the softened butter and rub it in until the mixture resembles breadcrumbs. Add the eggs and warm milk, then mix to form a soft, slightly sticky dough.
Knead for 8–10 minutes by hand (or 6 minutes in a stand mixer with a dough hook) until smooth and elastic. You're looking for the dough to pass the "windowpane test" — stretch a small piece and it should be thin enough to see light through without tearing.
Step 2: Add the Fruit and First Prove
Flatten the dough, scatter the dried fruit over it, then fold and knead briefly to distribute evenly. Shape into a ball, place in a lightly oiled bowl, cover with cling film, and leave in a warm place for 1–1.5 hours until doubled in size.
Step 3: Shape
Knock back the dough and divide into 12 equal portions (weighing them ensures even buns). Shape each into a smooth ball by tucking the sides under and rolling on an unfloured surface. Place them in a lined baking tin, leaving just a small gap between each. Cover and prove for another 45 minutes to 1 hour until puffed and touching.
Step 4: Pipe the Cross
Mix the plain flour with enough cold water to make a thick, pipeable paste. Transfer to a piping bag (or a sandwich bag with the corner snipped) and pipe a cross over each bun.
Step 5: Bake and Glaze
Bake at 200°C (180°C fan) for 18–22 minutes until deep golden brown. While still hot, brush generously with the warmed, sieved apricot jam for a glossy, sticky finish. Allow to cool for at least 15 minutes before eating — if you can wait.
Serving Suggestions
- Split and toasted with salted butter is the classic choice.
- Use day-old hot cross buns in a bread and butter pudding for a spectacular dessert.
- They freeze well: cool completely, freeze individually, then reheat from frozen in a warm oven for 10 minutes.
Make-Ahead Tips
- Overnight method: After shaping the buns in the tin, cover tightly and refrigerate overnight. In the morning, bring to room temperature for 30–45 minutes before baking.
- The spice blend matters: Good mixed spice includes cloves, nutmeg, and allspice. Check your jar isn't too old — spices lose potency after 6–12 months.
Making hot cross buns from scratch is one of those baking projects that genuinely connects you to tradition. The smell that fills your kitchen while they bake is reason enough to try.