Easy Traditional Hot Cross Bun Recipe

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    45 mins
Ratings (5)

Good Friday and Easter could never be the same without a warm, buttery Hot Cross Bun. This Hot Cross Bun recipe is an easier and lighter recipe than a traditional Hot Cross Bun recipe which requires a starter dough and a slow rising. The recipe may be quicker but in no way is the taste compromised: the sweet, spicy buns taste just as good as the traditional ones.

What You'll Need

  • For the Buns
  • 500g/1lb 2oz strong, white bread flour
  • 55g / 55g Muscovado sugar
  • 1 tsp salt
  • 3 tsp mixed spice
  • 1 tsp ground cinnamon
  • 55g / 2 oz cold butter cut into small pieces
  • 150g/ 3 ½ oz mixed dried fruits
  • 25g / 1 oz candied mixed peel
  • 7g ¼ oz dried yeast
  • 300 ml /½ pint/ warm (not hot) milk
  • For the Crosses
  • 75g / 2 ½ oz all purpose plain flour
  • 35g / 1 ½ oz cold butter, cut into small pieces
  • Glaze
  • 1 ½ tbsp apricot jam, warmed

How to Make It

Make the Buns

  • Mix together the flour, sugar, salt and spices in a large baking bowl. Add the butter pieces and rub the butter into the flour until it resembles coarse sand. Then, add the dried fruits, mixed peel and stir.
  • Sprinkle the yeast over the mixture and finally, pour in the warm milk. Mix gently with a spatula until a soft sticky dough is formed.
  • Tip the dough onto a lightly floured surface and knead for no less than 10 minutes or until a silky smooth dough is formed. Place the dough in a large, lightly oiled bowl. Cover with a clean tea towel and leave to rise in a warm (not hot) place until doubled in size; this should take about 2 hours.
  • Tip the dough onto a lightly floured surface, knock all the air from the dough and knead again for 2 mins. Divide the dough into 12 and roll each into a bun shape. Place the buns on a lightly oiled baking sheet. With a sharp knife cut a shallow cross, the width of the into the top of the bun.
  • Cover the buns with a clean tea towel and leave to rise again for approx 45 mins or until well risen.
  • Preheat the oven to 220°C/425°F.

Make the Crosses

  • Make the crosses by rubbing the butter into the flour, add a little cold water (1/2 tbsp) and stir to make a thick-ish dough. If too dry add a little more water. Roll the dough into a ball, cut in half, and then each half into 6. Place in the fridge for at least 30 minutes. The balls will go hard and be easier to roll.
  • Roll each small dough ball into a long thin sausage, cut in half and firmly press each 'sausage' half into the cross of the buns without knocking the air out.
  • Bake in the preheated oven for 15 - 20 minutes or until the buns are well risen and golden brown. Remove from the oven and brush the buns with the jam. Lift the buns onto a wire rack and leave to cool.