These iconic spiced buns studded with dried fruit and topped with a delicate pastry cross are a timeless Easter treat that fills your kitchen with warmth and nostalgia. Soft, pillowy, and aromatic with cinnamon, nutmeg, and allspice, they're perfect served warm with butter and jam. Once you taste homemade hot cross buns, you'll never settle for store-bought again.
⏱️180 min
📊Medium
👥12 servings
🍽️Snack
vegetarianfestivefamily
Ingredients
500 gall-purpose flour
250 mlwarm milk
7 ginstant yeast
50 gbutter
1 pieceegg
50 gbrown sugar
2 tspground cinnamon
1 tspground nutmeg
0.5 tspground allspice
150 gmixed dried fruit
5 gsalt
30 mlhoney
Instructions
1ACTIVATE THE YEAST: Pour the warm milk (around 40-45°C, warm but not hot to the touch) into a large bowl and sprinkle the instant yeast over it. Stir gently and let it sit for 5 minutes until it becomes foamy and smells yeasty—this confirms the yeast is active and alive. If it doesn't foam, your yeast is dead and you'll need to start over with fresh yeast.
2MIX THE DOUGH: Add the flour, melted butter, beaten egg, brown sugar, ground cinnamon, nutmeg, allspice, and salt to the yeast mixture. Using a stand mixer fitted with a dough hook or mixing by hand, combine all ingredients for about 8-10 minutes until a soft, slightly sticky dough forms that pulls away from the bowl sides. The dough should be smooth and elastic; knead for an extra minute if it feels shaggy.
3INCORPORATE THE FRUIT: Gently fold the mixed dried fruit (such as currants, raisins, and candied peel) into the dough using a wooden spoon or by hand, being careful not to overwork it. Distribute the fruit evenly throughout—every bite should have a hint of sweetness. If the dough becomes too sticky, dust lightly with flour as you fold.
4FIRST RISE: Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat all sides. Cover with plastic wrap or a damp kitchen towel and let it rise in a warm place (around 25-27°C) for about 90 minutes or until doubled in size—it should spring back slowly when poked with a finger. You can use a banneton proofing basket or simply let it rise in the bowl.
5SHAPE THE BUNS: Turn the risen dough onto a lightly floured surface and divide it into 12 equal pieces using a bench scraper or knife. Roll each piece into a smooth ball by rotating it under your palm in circular motions on the work surface, creating surface tension. Arrange the buns on a baking tray lined with parchment paper, spacing them about 3-4 cm apart so they can puff during the second rise.
6SECOND RISE: Cover the tray with plastic wrap or a damp towel and let the buns rise for another 45-60 minutes in a warm place until they're puffy and touching or nearly touching each other. They should feel light and airy when gently pressed. Preheat your oven to 200°C during the last 15 minutes of this rise.
7PIPE THE CROSSES: Make a simple paste by mixing 50g flour with 75ml water until smooth. Transfer to a piping bag fitted with a small round tip (about 3mm diameter). Pipe a thin cross on top of each bun, starting with one line from top to bottom and another from left to right, creating an even cross pattern. The paste will expand slightly during baking and create the traditional cross marking.
8BAKE THE BUNS: Place the tray in the preheated 200°C oven and bake for 18-22 minutes until the buns are golden brown on top and sound hollow when tapped on the bottom. The internal temperature should reach 90°C when measured with a thermometer inserted into the center of a bun. Don't overbake or the buns will dry out—they should still feel soft to the touch.
9GLAZE WHILE WARM: While the buns are still hot from the oven, brush the tops generously with the honey mixed with 30ml warm water, using a pastry brush. The warm buns will absorb the glaze, giving them a beautiful shine and subtle sweetness. Work quickly as the buns cool rapidly, and the glaze works best on warm surfaces.
10COOL AND SERVE: Transfer the buns to a wire cooling rack and let them cool for at least 10-15 minutes before serving. They can be served warm or at room temperature, split open and spread with butter and jam or lemon curd. Store in an airtight container for up to 3 days, or freeze for up to 2 months and reheat gently in the oven before serving.