By: Henry Hunter

Traditional Hot Cross Buns

A classic recipe for Hot Cross Buns, which are traditionally eaten during Easter. These spiced, sweet buns are marked with a cross, symbolizing the crucifixion. Unlike some modern variations that add the cross post-baking, this recipe includes the cross baked into the bun for authenticity.

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Prep Time 30

Cook Time 25

Total Time 2 55

Course Bread, Breakfast, Snack

Cuisine British

Servings 12 Buns

Calories 12 kcal

Equipment

Mixing bowls
Stand Mixer with Dough Hook (optional)
Baking tray
Piping bag or plastic bag for crosses
Pastry brush

Ingredients

Dried fruit mix currants, raisins, mixed peel: 1 cup (150g)
Warm milk: 1 1/4 cups 300ml
Instant yeast: 2 teaspoons 7g
All-purpose flour: 4 cups 500g
Sugar: 1/4 cup 50g
Mixed spice: 2 teaspoons
Ground cinnamon: 1 teaspoon
Salt: 1 teaspoon
Lemon zest: 1 tablespoon
Butter room temperature: 1/4 cup (60g)
Egg: 1 large
Egg yolk: 1

For the cross:

All-purpose flour: 1/3 cup 50g
Water: approximately 50ml

For the glaze:

Granulated sugar: 1/4 cup 50g
Boiling water: 2-3 tablespoons

Instructions

Soak the dried fruit in hot tea or juice, then drain.
Mix flour, sugar, yeast, spices, salt, and zest. Add warm milk, butter, egg, and yolk to form a dough.
Knead the dough until smooth, then let it rise until doubled.
Divide into 12 buns, place on a baking tray, and allow a second rise.
Preheat the oven to 180°C (350°F).
Mix flour and water for crosses, pipe onto buns.
Bake for 18-25 minutes until golden.
Dissolve sugar in boiling water for the glaze and brush over warm buns.

Notes

Please note that each bun weighs approximately 90-100 grams. For more details and variations, you can explore the recipes at Recipe Tin Eats, Sally’s Baking Addiction, King Arthur Baking, The Flavor Bender, The Daring Gourmet, Sweetest Menu, and Baking with Butter.

Keyword Hot Cross Buns, Easter, Traditional, Baked Cross, Spiced Buns, Raisin Buns

Traditional Hot Cross Buns