Hot Cross Buns

Hot Cross Buns

Home made Hot Cross Buns are delicious and simple to make, much cheaper than purchasing and make your home smell divine.
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Course: Afternoon Tea, Breakfast, Celebrations, Easter
Cuisine: British
Prep Time: 20 minutes
Cook Time: 15 minutes
Proving time: 1 hour 30 minutes
Servings: 6
Calories: 517kcal


  • 150 ml water hand hot
  • 1 tbsp yeast dried
  • 70 g sugar granulated
  • 500 g flour plain/all purpose
  • 5 ml salt
  • 2 tsp mixed spice
  • 100 g currants
  • 50 g mixed peel chopped
  • 50 g butter melted
  • 40 ml milk hand hot
  • 1 egg beaten


  • 2 tbsp sugar granulated
  • 2 tbsp water


  • Start with making the yeast mixture, add the yeast, 1 teaspoon of sugar and the 150ml water together. Leave for 5 minutes
  • Place the flour, spice and salt in a large bowl, use a hand whisk to mix it all together
  • Make a dip in the center and add the melted butter, beaten egg and milk
  • Now add the yeast mixture
  • Mix everything together until you have a dough, place on the work surface
  • Knead the dough until it is elastic and pulls back on itself – about 5 -8 minutes( it is much quicker in an electric mixer with a dough hook
  • Place the dough in a bowl, cover with cling film(plastic wrap) and leave to double in size – about an hour
  • Knockback the dough, divide into 12 balls and place on a baking sheet. Cut a cross into the top with a sharp knife, cover and leave for 20-30 minutes. If you want to make the cross more prominent, mix some flour and water together, and pipe it into the cross after they have risen.
  • While they are rising, preheat the oven to 220°C/425°F/gas mark 7
  • Place the buns in the oven and bake for 15 minutes
  • While they are cooking,make the glaze. Dissolve the sugar in the water over a gentle heat . Once you can not see any more sugar, remove from the heat and brush the glaze over the buns as soon as they come out of the oven


Although Hot Cross Buns are traditionally for Easter, they are a delicious bun for all year round and especially if you are doing a traditional afternoon tea or toasting buns on an open fire or grill.


Serving: 1g | Calories: 517kcal | Carbohydrates: 100g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 409mg | Potassium: 263mg | Fiber: 4g | Sugar: 34g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 5mg
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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