Hot cross buns are a spiced, sweet yeast bread traditionally marked with a cross on top, enjoyed around Easter in the UK, Ireland, and beyond. The classic version is packed with currants and candied peel, but the dough is a brilliant base for all sorts of additions. This guide walks you through a master recipe and a dozen flavour variations, from chocolate-orange to savoury cheddar and chive, so you can make a batch that suits your own table.
Ingredients
- 4 cups (500 g) strong white bread flour, plus extra for dusting
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (7 g) instant yeast (or one 0.25 oz/7 g sachet)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp salt
- 1/2 cup (120 ml) whole milk
- 1/2 cup (120 ml) water
- 1/4 cup (60 g) unsalted butter, cut into small pieces
- 1 large egg, lightly beaten
- 1 cup (150 g) raisins or currants (or a mix)
- 1/2 cup (75 g) mixed candied peel
- For the cross paste: 1/2 cup (65 g) plain flour and 1/4 cup (60 ml) water
- For the glaze: 1/4 cup (60 ml) apricot jam, warmed with 1 tbsp water
Instructions
- Warm the milk and water together in a small saucepan until lukewarm (about 110°F/43°C). Add the butter and stir until melted, then set aside.
- In a large bowl, whisk together the flour, sugar, yeast, cinnamon, nutmeg, cloves, and salt.
- Pour the warm milk mixture and the beaten egg into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. If using a stand mixer with a dough hook, knead on medium-low speed for 6–7 minutes.
- Gently knead in the raisins and candied peel until evenly distributed. The dough may feel slightly sticky; that is fine.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1–1.5 hours, until doubled in size.
- Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 85 g each). Roll each piece into a smooth ball.
- Arrange the balls in a greased 9×13-inch baking pan, leaving about 1/2 inch between them. Cover loosely with the towel and let rise again for 45 minutes, until puffy and touching.
- Preheat the oven to 400°F (200°C).
- For the cross paste, mix the plain flour and water into a smooth, thick paste. Spoon into a piping bag with a small nozzle, or use a zip-top bag with a corner snipped off.
- Pipe a line of paste down the centre of each row of buns, then across the other way, to form crosses on all 12 buns.
- Bake for 20–25 minutes, until golden brown and the buns sound hollow when tapped on the bottom. The internal temperature should read 190°F (88°C) if you want to check with a thermometer.
- While still warm, brush the tops with the warmed apricot jam glaze. Transfer to a wire rack to cool completely.
Tips
- Use instant yeast for simplicity; it does not need proofing in liquid first. If using active dry yeast, dissolve it in the warm milk mixture and let it sit for 5–10 minutes until frothy before adding to the dry ingredients.
- If the dough feels too sticky to knead, add flour one tablespoon at a time, but resist adding too much—a slightly tacky dough makes lighter buns.
- For a shiny, traditional finish, brush the buns with the jam glaze while they are still hot. For a crisp sugar glaze instead, mix 2 tbsp icing sugar with a little milk and brush on after cooling.
- Do not overbake: the buns should be golden, not dark brown, or they will be dry. Start checking at 20 minutes.
Serving Suggestions
Hot cross buns are best served warm, split in half, and spread with butter. They pair beautifully with a cup of tea or coffee. For a more indulgent treat, toast them lightly and serve with clotted cream or a spoonful of lemon curd.
Variations
- Chocolate Orange: Replace the raisins and peel with 1 cup (170 g) dark chocolate chips and the zest of 1 orange. Add 1 tbsp cocoa powder to the flour.
- Apple Cinnamon: Swap the raisins for 1 cup (150 g) finely chopped dried apple and add an extra 1/2 tsp cinnamon.
- Sticky Toffee: Use 1 cup (150 g) chopped dates instead of raisins, and add 1/2 tsp ginger. After baking, brush with a little extra warmed golden syrup instead of jam.
- Cranberry White Chocolate: Use 1 cup (150 g) dried cranberries and 1/2 cup (85 g) white chocolate chunks. Omit the candied peel.
- Savoury Cheddar and Chive: Omit all sugar, spices, raisins, and peel. Add 1 cup (100 g) grated mature cheddar and 2 tbsp chopped fresh chives to the dough. Reduce the sugar to 1 tbsp. Bake as directed; these are excellent toasted with butter.
- Lemon and Poppy Seed: Omit the raisins and peel. Add the zest of 2 lemons and 2 tbsp poppy seeds to the dough.
Storage and Reheating
Store the buns in an airtight container at room temperature for up to 3 days. To reheat, warm them in a toaster or under a grill for 1–2 minutes, or in a 300°F (150°C) oven for 5–8 minutes. They also freeze beautifully: wrap each bun individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature or reheat straight from frozen in the oven.
Frequently Asked Questions
Can I make the dough ahead of time? Yes. After the first rise, punch down the dough, cover the bowl tightly, and refrigerate for up to 24 hours. The next day, shape the buns and let them rise at room temperature for 1 hour before baking.
Why did my buns come out dense and heavy? This usually happens when the dough is under-kneaded or the yeast was too old. Make sure your yeast is fresh and knead until the dough passes the windowpane test—stretch a small piece thin; it should not tear easily.
Can I use whole wheat flour? Yes, you can replace up to half the white flour with whole wheat flour. The buns will be denser and slightly nuttier in flavour; you may need an extra 1–2 tablespoons of milk.
What is the cross made of? The classic cross is a simple paste of flour and water, piped on before baking. Some recipes use a sweet icing after baking, but the flour paste gives the traditional slightly crisp cross.
How do I know the buns are fully baked? The tops should be deep golden brown, and the buns should sound hollow when tapped on the bottom. An instant-read thermometer inserted into the centre of a bun should read 190°F (88°C).
Can I skip the candied peel? Absolutely. If you do not like candied peel, simply replace it with an equal amount of extra raisins, dried cherries, or chopped dried apricots.
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