Go Back

Homemade Hot Cross Buns Recipe

Soft, pillowy spiced buns studded with fruit and topped with the signature flour cross and glossy apricot glaze — a classic homemade treat.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours 40 minutes
Servings: 12
Calories: 280
Ingredients Equipment Method

Ingredients
  

  • 500 g strong white bread flour
  • 7 g fast-action dried yeast
  • 50 g caster sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon mixed spice
  • 1/2 teaspoon salt
  • 50 g unsalted butter softened
  • 150 g mixed dried fruit
  • 1 large egg lightly beaten
  • 200 ml warm whole milk
  • 50 g plain flour for the crosses
  • 3 tablespoons water for the crosses
  • 2 tablespoons apricot jam for glazing

Equipment

  • Large mixing bowl
  • Kitchen scale
  • Baking tray lined with parchment paper
  • Small saucepan
  • Piping bag or plastic sandwich bag
  • Wire cooling rack
  • Pastry brush

Method
 

  1. In a large bowl, combine the bread flour, yeast, sugar, spices, and salt. Add the softened butter and rub it into the flour mixture with your fingertips until it resembles fine crumbs.
  2. Stir in the dried fruit. Make a well in the center and pour in the beaten egg and warm milk. Mix with a wooden spoon or your hands until a sticky dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until it is smooth, elastic, and springs back when pressed.
  4. Place the dough in a greased bowl, cover with a clean kitchen towel, and leave to rise in a warm place for about 60 to 90 minutes, or until doubled in size.
  5. Punch the air out of the dough, divide it into 12 equal pieces, and roll them into smooth balls. Place them on the prepared baking tray, spacing them slightly apart.
  6. Cover and leave to prove for another 30 to 45 minutes until they have puffed up significantly. Meanwhile, preheat your oven to 200°C (180°C fan).
  7. Mix the 50g plain flour with 3 tablespoons of water to create a smooth, thick paste. Transfer to a piping bag and pipe a cross over each bun.
  8. Bake for 20 to 25 minutes until golden brown and the buns sound hollow when tapped on the bottom.
  9. While the buns are still hot, melt the apricot jam with a splash of water and brush it over the tops for a glossy finish. Let cool on a wire rack.