Hot cross buns recipe

  • We earn a commission for products purchased through some links in this article.
  • Hot cross buns are a delicious spring treat, and while you can buy a packet in the supermarket, nothing is better than a warm, home-made hot cross bun fresh from the oven. Learn how to make classic hot cross buns with our simple step-by-step hot cross buns recipe. Hot cross buns are one of the most-loved Easter foods. A fruity bun topped with a simple white cross, hot cross buns are traditionally eaten on Good Friday and throughout the Lent period.

    You may think a hot cross buns recipe is too tricky to master at home – but you’d be wrong! They’re so simple once you know how. The basic hot cross buns recipe is just a fruity dough with a flour paste cross topping.

    Hot cross buns are steeped in Easter traditions, the most obvious being the famous white cross which symbolises the Crucifixion. Most recipes, like this one, use a flour and water paste to make the cross but you can use marzipan, fondant icing or even white chocolate for yours.

    Sharing a hot cross bun with a friend, whilst both saying: ‘Half for you and half for me. Between us two shall goodwill be’, is also supposed to ensure continuing friendship though the year.

    Perfect anytime of the day, hot cross buns are delicious toasted with a little butter and jam for breakfast, as a sweet treat at lunch or baked into a pudding for dessert.

    Follow this hot cross buns recipe along with our step-by-step pictures to make perfect hot cross buns in the comfort of your own home.

    Hot cross buns recipe: How to make hot cross buns


    For this Easter recipe you will need:

    • 750g strong white bread flour
    • 1 tsp salt
    • 90g butter, cubed
    • 1 tsp ground cinnamon
    • 1 tsp ground mixed spice
    • 60g light muscovado sugar
    • 150g mixed dried fruit
    • 90g dried apricots, chopped
    • 7g sachet easy-bake dried yeast
    • 300ml warm milk
    • 2 medium eggs

    For the crosses:

    • 90g plain white flour
    • 2 tbps golden caster sugar, to glaze