# Hot Cross Buns > To make hot cross buns, knead a dough of flour, yeast, sugar, mixed spice, cinnamon, orange zest, warm milk, butter and an egg, then work in raisins and candied peel. Let it rise, shape 12 buns and let them rise again. Pipe a flour-and-water cross on top, bake at 190°C (375°F) for 20-25 minutes and brush with warm apricot glaze. Source: https://savourrecipes.com/recipe/hot-cross-buns Author: Cookwithmrdots | Published: Oct 6, 2026 Categories: Breakfast Recipes, British Recipes Collections: Easter Recipes Tags: Easter, Vegetarian, Make Ahead Hot cross buns are soft, lightly sweet yeast buns packed with dried fruit and warm spice, marked with a cross and brushed with a sticky glaze. They are traditionally eaten on Good Friday in Britain and many other countries, and they are just as good split, toasted and buttered all through the Easter weekend. ## Key facts - Prep time: 40 mins - Cook time: 25 mins - Rise: 2 hrs 30 mins - Total time: 3 hrs 35 mins - Yield: 12 buns - Difficulty: Medium - Cuisine: British - Method: Baking - Calories: 305 per serving ## Ingredients ### Dough - 250 ml whole milk, 1 cup - 50 g unsalted butter, 3 1/2 tbsp - 500 g bread flour or all-purpose (plain) flour, about 4 cups - 7 g instant yeast, 2 1/4 tsp (1 sachet) - 50 g granulated or caster sugar, 1/4 cup - 1 tsp salt - 2 tsp mixed spice or pumpkin pie spice - 1 tsp ground cinnamon - 1 orange, finely grated zest - 1 large egg, beaten - 150 g raisins, sultanas or currants, 1 cup - 50 g candied mixed peel, 1/3 cup, finely chopped ### Cross - 75 g all-purpose (plain) flour, about 1/2 cup - 75 ml water, 5 tbsp ### Glaze - 3 tbsp apricot jam - 1 tbsp water ## Equipment - Stand mixer with dough hook (optional) - 23 x 33 cm (9 x 13 inch) baking pan - Parchment paper - Piping bag or zip-top bag - Pastry brush ## Instructions 1. **Warm the milk and butter.** Heat the milk and butter in a small saucepan, or in the microwave, just until the butter melts. Let it cool until lukewarm, about 40°C (105°F). 2. **Make the dough.** Mix the flour, yeast, sugar, salt, mixed spice, cinnamon and orange zest in a stand mixer bowl or a large bowl. Add the lukewarm milk mixture and the egg and mix into a soft, sticky dough. Knead with the dough hook on medium-low speed for 8 minutes, or by hand for about 10 minutes, until smooth and elastic. 3. **Add the fruit.** Add the raisins and mixed peel and knead on low speed, or by hand, for 1-2 minutes, just until they are evenly spread through the dough. 4. **First rise.** Shape the dough into a ball, put it in a lightly oiled bowl, cover and leave somewhere warm for 1-1 1/2 hours, until doubled. Rich, spiced doughs like this one rise more slowly than plain bread dough. 5. **Shape the buns.** Line the pan with parchment. Divide the dough into 12 equal pieces, about 95 g each, and roll each into a smooth ball. Arrange them in the pan in 3 rows of 4, just touching. Cover and leave for 45-60 minutes, until puffy and pressed together. Heat the oven to 190°C (375°F) for the last 20 minutes. 6. **Pipe the crosses.** Mix the flour and water for the cross into a smooth, thick paste that holds its shape, adding a few drops more water if needed. Spoon it into a piping bag or zip-top bag, snip a 5 mm (1/4 inch) hole and pipe a line along each row of buns, then across in the other direction, so every bun has a cross. 7. **Bake and glaze.** Bake for 20-25 minutes, until deep golden brown and a bun in the middle of the pan reads about 88°C (190°F). Warm the apricot jam with the water, sieve it if lumpy and brush it over the hot buns. Cool in the pan for 10 minutes, then move the buns to a rack. ## Tips - Make the cross paste thick enough to hold a piped line. If it spreads, stir in a little more flour. - For plumper fruit, soak the raisins in hot water or orange juice for 10 minutes, then drain and pat dry before kneading them in. - No mixed peel? Leave it out and add the grated zest of a lemon along with the orange zest. ## Variations - Chocolate hot cross buns: swap the raisins and peel for 150 g (1 cup) chocolate chips. - Use dried cranberries and chopped dried apricots instead of raisins and peel. - No apricot jam? Brush the hot buns with a syrup of 2 tbsp sugar dissolved in 2 tbsp hot water. ## Storage - Fridge: Keep hot cross buns in an airtight container at room temperature for up to 2 days. Split and toast them once they start to firm up. - Freezer: Freeze the cooled buns in a bag for up to 3 months. Thaw at room temperature. - Reheat: Warm in a 160°C (325°F) oven for 5-8 minutes, or split and toast. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 305 | 6.5 g | 59 g | 5 g | ## Frequently asked questions ### Why are hot cross buns eaten at Easter? Hot cross buns are traditionally eaten on Good Friday, the Friday before Easter Sunday, and the cross on top is a Christian symbol of the crucifixion. Today many people enjoy them throughout the Easter season. ### What is the cross on hot cross buns made of? Traditionally it is a simple paste of flour and water, piped on before baking, which bakes into a pale, soft cross. Some bakers pipe icing onto the cooled buns instead. ### Can I make hot cross buns the night before? Yes. Shape the buns, cover the pan and refrigerate it overnight. In the morning, leave the pan at room temperature for 45-60 minutes until the buns are puffy, then pipe the crosses and bake. ### What can I use instead of mixed spice? Pumpkin pie spice is the closest swap. You can also mix your own: 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground allspice, 1/4 tsp ground ginger and a pinch of ground cloves. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.