Homemade Hot Cross Buns

With Easter around the corner I decided to dig my hot cross bun recipe out of the archives. This recipe has never failed me, follow it step-by-step and you should have successful delicious, sticky, warm buns ready for the holiday season!


Fresh Hot Cross Buns


Makes: 12 buns


  • 310 ml warm milk
  • ¼ cup caster sugar
  • 16 g instant dry yeast (4 tsp)
  • 4 metric cups plain flour, sifted
  • 1 tsp salt
  • 1.5 tsp ground cinnamon
  • 1 tsp cloves*
  • 1/2 tsp ginger**
  • ¼ cup butter, softened
  • 1.5 cups dried fruit cake mix (you can use raisins and/or sultana’s)
  • 2 eggs
* substitute will all spice
** substitute with ground nutmeg
  • ¼ cup plain flour
  • 60 ml water
  • 1 tbsp of honey
  • 1/2 tbsp warm water

Method – Buns

  1. Preheat the oven to 200°C (392 °F)
  2. Lightly grease a 20 x 30 cm baking tray
  3. In a bowl mix together the sugar, milk and yeast until the sugar has dissolved
  4. Cover and set aside for 10 minutes or until the mixture becomes frothy
  5. Sift the flour, salt and ground spices into a bowl, add the butter and rub with your fingers until the flour becomes crumbly
  6. Stir in the dried fruit cake mix, egg and yeast mixture. Mix well.
  7. On a lightly floured surface, knead the bread dough for about 5 minutes until smooth and elastic
  8. Grease a large bowl and place the dough in the center
  9. Cover with cling-wrap and leave in a warm, draught-free place for about 45 minutes or until the dough has doubled in size
  10. Remove the cling-wrap once risen and knead the dough until smooth
  11. Divide the dough up into 12 rolls and place them in the greased baking tray
  12. Cover again and leave in a warm place to rise for about 15 minutes
  13. Mix the honey and warm water, set aside
Method – Crosses
  1. Mix the flour and water until it forms a smooth paste.
  2. Pipe across the buns, once risen.
  • Bake at 200°C (392 °F) for 10 minutes then reduce the heat to 180°C (356°F) and bake for a further 15 minutes.
  • Buns are ready when a toothpick inserted into the bun comes out clean.
  • While the buns are still warm baste them with the honey mixture so they have a glossy look to them.

Serve warm with butter

Keep them in a tightly sealed container, they last about two to three days.



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