Paul Hollywood’s hot cross buns are a British Easter classic: soft, spiced sweet dough studded with currants and candied peel, marked with a simple flour paste cross, and finished with a sticky apricot glaze. This recipe works because it uses a rich, buttery dough with a tangy preferment-like sponge that gives the buns a light texture and deep flavor, just like the ones from the Great British Bake Off judge’s own kitchen. The method is straightforward for home bakers, and the results are far better than anything from a supermarket.
Ingredients
- For the sponge:
- 1 cup (240 ml) whole milk, lukewarm
- 1 tbsp (15 g) active dry yeast (or 2¼ tsp instant yeast)
- 1 cup (150 g) strong white bread flour
- For the dough:
- 3½ cups (450 g) strong white bread flour, plus extra for dusting
- 1 tsp (5 g) salt
- 2 tsp (5 g) ground mixed spice (or 1 tsp cinnamon + ½ tsp nutmeg + ½ tsp allspice)
- ¼ cup (50 g) granulated sugar
- 2 large eggs, lightly beaten
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (120 g) currants or raisins
- ¼ cup (40 g) mixed candied peel, chopped
- 1 tbsp (15 g) orange zest (from about 1 orange)
- For the cross paste:
- ½ cup (75 g) all-purpose flour
- 3 tbsp (45 ml) water (or enough to make a thick paste)
- For the glaze:
- 3 tbsp (45 g) apricot jam
- 1 tbsp (15 ml) water
Instructions
- Make the sponge: In a large bowl, mix the lukewarm milk and yeast. Stir in the 1 cup (150 g) flour until smooth. Cover and let stand in a warm place for 30 minutes, until frothy and bubbly.
- Make the dough: Add the remaining flour, salt, mixed spice, sugar, eggs, and the sponge to the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 2 minutes until combined, then add the softened butter in pieces. Increase speed to medium and knead for 5–7 minutes, until the dough is smooth and elastic. It will be sticky but should pull away from the sides.
- Add the fruit: With the mixer on low, add the currants, candied peel, and orange zest. Mix just until evenly distributed. If mixing by hand, turn the dough onto a lightly floured surface and knead the fruit in gently.
- First proof: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp tea towel, and let rise in a warm place for 1–1½ hours, until doubled in size.
- Shape the buns: Turn the dough out onto a lightly floured surface. Divide into 12 equal pieces (about 75 g each). Roll each into a smooth ball. Place them on a baking sheet lined with parchment paper, leaving a little space between them (they will spread). Cover loosely with oiled plastic wrap and let rise for 45 minutes, until puffy and almost touching.
- Preheat the oven: Heat the oven to 400°F (200°C).
- Make the cross paste: In a small bowl, mix the flour and water into a thick, smooth paste. Transfer to a piping bag with a small plain nozzle (or use a zip-top bag with a corner snipped).
- Pipe the crosses: Pipe a line of paste down the center of each row of buns, then across the other way, to form crosses. The paste should be thick enough to hold its shape.
- Bake: Bake for 18–20 minutes, until golden brown and the internal temperature of a bun reaches at least 190°F (88°C) (this is above the safe minimum for enriched dough; the buns are fully cooked when the center is no longer doughy). If the tops brown too quickly, cover loosely with foil.
- Glaze: While the buns are still warm, heat the apricot jam with the water in a small saucepan until melted. Brush generously over the tops to give a shiny finish. Transfer to a wire rack to cool.
Tips
- Use bread flour: Strong white bread flour has more gluten, which gives the buns their chewy, brioche-like texture. All-purpose flour will work but will produce a softer, less structured bun.
- Don’t skip the sponge: The sponge pre-ferments the flour and yeast, which develops flavor and helps the buns stay fresh longer. If you’re short on time, you can mix the yeast directly into the milk and skip the sponge, but the buns won’t be as flavorful.
- Adjust the spice: If you don’t have mixed spice, use a combination of cinnamon, nutmeg, and allspice. Taste the dough before adding the fruit—if it’s not fragrant enough, add a pinch more spice.
- Check the dough consistency: The dough should be soft and slightly sticky. If it’s too dry, add a tablespoon of milk; if too wet, add a little flour. The weather and flour type affect hydration.
Serving Suggestions
Serve the buns warm, split and buttered, with a cup of tea or coffee. They’re also delicious toasted the next day. For a traditional British touch, serve them with a slice of mature cheddar cheese—the sharpness cuts through the sweetness. Or make them into a decadent bread-and-butter pudding with custard.
Variations
- Chocolate chip: Replace the currants and peel with ¾ cup (130 g) chocolate chips and add 1 tsp vanilla extract to the dough.
- Orange and cranberry: Swap the currants for dried cranberries and add 1 tbsp orange zest and 1 tsp orange extract.
- Sticky toffee: Add ½ cup (100 g) chopped dates and 1 tsp treacle (or molasses) to the dough, and glaze with a brown sugar syrup instead of apricot jam.
- Vegan: Use plant-based milk, a vegan butter substitute, and replace the eggs with 2 tbsp ground flaxseed mixed with 6 tbsp water (let sit for 5 minutes). The texture will be slightly denser but still delicious.
Storage and Reheating
Store the buns in an airtight container at room temperature for up to 3 days. They are best eaten within 24 hours, but they freeze beautifully. To freeze, place the cooled buns in a zip-top bag and freeze for up to 3 months. To reheat, thaw at room temperature, then warm in a 350°F (175°C) oven for 5–8 minutes, or toast slices. For a quick treat, microwave a single bun for 15–20 seconds.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, after the first proof, you can punch down the dough, cover it, and refrigerate overnight. The next day, shape and proceed with the second proof. The cold dough will take longer to rise, so allow extra time.
Why didn’t my buns rise? The most common reasons are expired yeast, milk that was too hot (kills the yeast), or a cold kitchen. Check the yeast’s expiration date, use lukewarm milk (about 110°F/43°C), and place the dough in a warm spot, like an oven with the light on.
Can I use instant yeast instead of active dry? Yes, use the same amount (1 tbsp). Mix it directly into the flour in step 2, and skip the sponge step—just add the milk and eggs to the flour mixture. The buns will still be good, but the flavor will be slightly less developed.
How do I know when the buns are done? They should be golden brown on top and sound hollow when tapped on the bottom. For accuracy, use a digital thermometer—the internal temperature should be at least 190°F (88°C). If you don’t have a thermometer, cut one open: the center should be cooked through and not doughy.
Can I make these without a stand mixer? Absolutely. Mix the dough with a wooden spoon, then turn it out onto a floured surface and knead by hand for 10–12 minutes, until smooth and elastic. It’s more work, but the result is the same.
What is mixed spice? Mixed spice is a British blend of cinnamon, nutmeg, allspice, and sometimes coriander or ginger. If you can’t find it, use 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp allspice. It’s not the same as pumpkin pie spice (which has cloves), but that can work in a pinch.
Related
- Cross Bun Ingredients List: What You Need
- Cross Bun Traditional Recipe for Easter
- Cross Buns Recipe: Soft, Spiced & Easy
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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