Traditional hot cross buns Recipe

These delicious spiced buns are packed with dried fruits and are traditionally served around Easter.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour pieces
  • For the cake(s)
  • Strong white bread flour : 250 g
  • Dove's Farm Quick Yeast : 5 g
  • Plain flour : 250 g
  • Semi-skimmed milk : 125 ml
  • Water : 125 ml
  • Fine salt : 10 g
  • Caster sugar : 50 g
  • Whole egg(s) : 1 whole
  • Unsalted butter : 50 g
  • Raisin(s) : 100 g
  • Orange(s) : 1 whole
  • Mixed spice : 1 Tsp
  • For the syrup
  • Apricot jam : 50 g
  • Water : 2 Tbsp
  • For the rest of the recipe
  • Plain flour : 50 g
  • Water : 3 Tbsp



    Preheat the oven to 200'C.

    If you have a stand mixer, fit the dough hook and follow the process below.

    Mix together the bread flour and the plain flour. Add the dried yeast, mixed spice, salt and dried fruit and combine. Zest the orange and add this to the mixture. Warm the milk and water until tepid and combine with the dry ingredients. Add the egg and butter, increase the speed on the mixer and mix until you have a smooth and elastic mixture.

    If making the hot cross buns by hand, you will need to combine the ingredients to form a dough and then knead it on a lightly floured work surface. The mixture will be sticky but will become less so as you knead and work the dough.

    Place the kneaded dough in a bowl and cover with cling film. Allow the dough to prove and double in size in a warm place. This should take about 20 minutes. Once the dough has doubled in size, remove from the bowl and press it gently to remove the large air bubbles. Cut the dough into equal sized pieces weighing about 75g.

    Roll into balls and place on a floured baking sheet ready for the next prove. Make sure the buns are touching each other. Cover loosely with cling film and allow to prove for another 20 minutes or until almost doubled in size.


    Whilst the buns are proving make the paste for the crosses. Mix the flour and water together and transfer to a piping bag. Once the buns are proved, pipe a cross onto each one.

    Bake the buns in the oven for 15-20 minutes, rotating the baking sheet half way through.

    Whilst the buns are baking make a glaze by warming the jam and the water. When the buns come out of the oven brush them with a generous amount of the glaze whilst still hot.

    Transfer to a cooling rack and allow to cool for 15 minutes before serving.

Chef's tip

«If you bake the buns before they have proved properly (doubled in size) they will be dense and chewy. Prove them in a warm and draft free place.»

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