Easter Hot Cross Buns


Easter is not complete without the smell of moreish hot cross buns infused with mixed spice and laced with dried fruit.  

Hot Cross Buns originated in the United Kingdom and are also eaten in Ireland, Australia and Canada.   In Australia, they make an appearance in supermarket bakeries weeks before Easter Good Friday. 

Although they are quite available at supermarkets and bakeries, nothing beats making a fresh batch straight from the oven with Traditional and Wholesome Ingredients.  

Variation Suggestion – Making Traditional Hot Cross Buns

Sometimes it is nice to vary it up a little and have been known to add dried apricots into the dough.  When adding dried apricots use 1/4 cup dried raisins or sultanas and 1/4 cup dried apricots chopped into quarters.

hot cross buns traditional recipe kids
Yield: 12 large buns or 18 smaller buns

The Fluffiest Hot Cross Buns with Video

Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 55 minutes

Hot Cross Buns with a phenomenal light and spongy texture.


To make Buns

  • 1 1/2 cups of milk warmed
  • 7g dry yeast
  • 50g unsalted butter softened
  • 1/4 cup fine (caster) sugar
  • 4 1/4 cups plain flour sifted
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 1 egg
  • 1/2 cup sultanas or raisins or currants
  • 1 teaspoon fresh orange zest


  • 1/4 cup water
  • 1/4 cup sugar


How to Activate Yeast

In a bowl, warm the milk to tepid. Your finger should feel comfortable and warm, your finger should not feel uncomfortable when inserted in the warm bath for 5 seconds. 

Add one tablespoon of the sugar, one tablespoon flour into the milk and stir through yeast. Allow to rest in a warm place for 5 minutes. The yeast should start to activate.

If you would like to see a video on how to activate yeast click on the link, or scroll down.

Make the Hot Cross Bun Mixture

The egg should be at room temperature not straight from the fridge. If the egg is too cold, it will reduce the temperature of the bread and the yeast will not activate.

Mix the egg and butter into the milk mixture.

In a bowl, add the flour, sugar, mixed spice, cinnamon, sultanas, apricots and orange zest. Mix through with a fork.

If you are using a food processor, pour the liquid into the flour mix and knead until a ball forms in the bowl.

If using your hands, knead for 8 minutes. The dough should be slightly sticky but form a distinct ball.

Place the dough in an oiled mixing bowl, cover and allow to rise for 30 minutes.

Form balls and place in a 26cm greased square cake tin. Sides, should touch but not be squashed. Allow rising for another 30 - 45 minutes, as long as it takes for them to rise 1/4 in size. The second rising is important. 

Using a piping bag drizzle the flour mix to form a cross.

Bake for 15 -20 minutes at 180 degree Celsius oven. If your buns are a little larger than normal you may need an extra minute.

While buns are baking, in a saucepan add the glaze ingredients. Simmer and stir until slightly reduced in quantity. Brush on the glaze one minute prior to removing buns from the oven. Return to the oven and remove after one minute.

Allow to cool and serve.

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Hot cross buns


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Average rating:  
 1 reviews
 by Maria ascot
Fluffy Hot Cross Buns

These Hot Cross Buns are so fluffy and moreish thank you. We made it with the variation suggestion as per your recipe suggestion and loved it with the extra spices.

We are so glad you loved the hot cross buns recipe. Thank you for sharing your feedback.

7 Comments Add yours

  1. mistimaan says:

    Nice recipe

  2. allergomio says:

    This looks very interesting and so delicious! Thank you for this post!

  3. Good for you! ☘️

  4. Wow these look lovely

  5. nancyc says:

    These look so good! I’ve never made hot cross buns, but really would like to try making them-maybe this year! 🙂

  6. Great recipe and Happy Easter!

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