I finally nailed the real English Hot Cross Buns Recipe and it’s shockingly better than the Recipe Tin Eats Hot Cross Buns everyone’s been raving about.

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I’m obsessed with Hot Cross Buns Recipe the way some people collect records. I love that sticky glaze, the little chew of mixed dried fruit and the punch of zest of orange.

And I keep dreaming about tearing one open for Hot Cross Bun Pudding the morning after a bake. I don’t pretend they’re delicate pastries; they’re dense and honest, buttery from unsalted butter and spiced like Sunday drama.

But I’ll always choose a good cross bun over a plain bread bun. Messy fingers, sugar on my face, and no regrets.

I eat them like tiny unholy celebrations every time.

Ingredients

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Strong white bread flour: Basically gives structure and that soft, chewy crumb.
Instant dried yeast: It makes the buns rise and smell like Sunday mornings.
Caster sugar: Adds gentle sweetness and helps the crust caramelize a bit.
Fine sea salt: Balances sweetness, brings out the spices and dough flavour.
Ground cinnamon: Classic warmth, comforting and slightly spiced without being heavy.
Ground mixed spice: Adds depth, a subtle festive autumn vibe.
Orange zest: Bright citrus pop that cuts through the sweetness.
Whole milk: Gives richness and softens the crumb, makes them tender.
Unsalted butter: Basically fat that makes the buns rich and slightly flaky.
Egg for dough: Adds protein and helps the crumb bind up nicely.
Mixed dried fruit: Chewy pockets of sweetness, proper traditional texture.
Mixed peel: Plus a bitter-sweet chew, very authentic if you like it.
Vanilla extract: Optional but gives a warm, cozy background note.
Plain flour for cross: Makes the cross paste, a sharp visual and slight bite.
Water for cross paste: Thins the paste so you get neat crosses.
Egg plus milk wash: Glossy finish, golden colour and light shine.
Apricot jam glaze: Warmed-up shine and sticky sweetness for that bakery look.

Ingredient Quantities

500 g strong white bread flour, plus extra for dusting

7 g instant dried yeast (1 sachet)

75 g caster sugar

1 tsp fine sea salt

1 tsp ground cinnamon

1/2 tsp ground mixed spice

zest of 1 orange

300 ml whole milk, lukewarm

75 g unsalted butter, softened and cut into cubes

1 large egg, beaten (for dough)

250 g mixed dried fruit (eg sultanas and currants)

50 g mixed peel (optional, but traditional)

1 tsp vanilla extract (optional)

75 g plain flour (for the cross paste)

about 60 ml water (to make the cross paste)

1 egg plus a splash of milk for egg wash

2 tbsp apricot jam, warmed and sieved for the glaze

How to Make this

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1. Warm the 300 ml whole milk until lukewarm, stir in 7 g instant dried yeast and 75 g caster sugar until mostly dissolved, then add the 75 g unsalted butter so it starts to soften and melt a bit; let sit 5 minutes while you measure other things.

2. In a large bowl combine 500 g strong white bread flour, 1 tsp fine sea salt, 1 tsp ground cinnamon, 1/2 tsp ground mixed spice and the zest of 1 orange; make a well and pour in the milk/yeast mixture, add 1 large beaten egg and 1 tsp vanilla extract if using, then mix to form a sticky dough.

3. Add the 250 g mixed dried fruit and 50 g mixed peel, fold them through so they are evenly distributed; the dough will be soft and a bit tacky, that is fine.

4. Turn dough out onto a lightly floured surface, knead for 8 to 10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 6 to 8 minutes; add a little extra flour only if the dough is unbelievably sticky.

5. Place the dough in a lightly oiled bowl, cover with cling film or a tea towel and leave in a warm spot for about 1 to
1.5 hours until doubled in size; if your kitchen is cold, near a warm oven or on top of a radiator works.

6. Knock back the dough, divide into 12 to 15 even pieces (about golf ball to slightly larger), roll into smooth balls and place them on a lined baking tray or two, leaving room to expand; cover and prove again for 30 to 45 minutes until puffy.

7. Make the cross paste by mixing 75 g plain flour with about 60 ml water to a stiff pipeable paste; spoon the paste into a piping bag or a ziplock with a corner snipped and pipe crosses over each bun right before baking.

8. Whisk 1 egg with a splash of milk and brush each bun gently with the egg wash, this gives a lovely colour and helps the cross paste to set.

9. Bake in a preheated oven at 200 C / 400 F / Gas 6 for 18 to 22 minutes until the buns are well risen and golden; oven times vary so check they sound hollow when tapped on the base.

10. Warm 2 tbsp apricot jam, sieve if needed and brush over the buns as soon as they come out of the oven for a sticky shiny glaze; cool slightly on a rack and eat warm with butter, though they are great day two toasted too.

Equipment Needed

1. Kitchen scale (for accurate weights)
2. Large mixing bowl
3. Small saucepan or microwave-safe jug (to warm the milk)
4. Measuring spoons and a tablespoon (for yeast, spices, salt, vanilla)
5. Whisk and a wooden spoon or silicone spatula
6. Stand mixer with dough hook or a clean work surface for hand kneading
7. Baking tray(s) lined with baking paper
8. Piping bag or disposable ziplock with a corner snipped
9. Pastry brush (for egg wash and jam glaze)
10. Cooling rack

FAQ

Q: Can I make the dough in a stand mixer or by hand? A: Yes, either works. Use the dough hook on low for about 8 to 10 minutes until smooth and elastic, or knead by hand on a floured surface for around 12 to 15 minutes. The dough should be tacky but not sticky. If it feels too wet, dust with a little flour. If too dry, add a teaspoon of milk at a time.

Q: How long should I let the buns rise? A: Let the dough rise in a warm, draft-free place until roughly doubled in size, usually 1 to 1.5 hours. After shaping the buns, give them a second proof of about 30 to 45 minutes until puffy. Times vary with room temp, so go by size not clock.

Q: Can I swap the fruit or leave out the mixed peel? A: Yep. Use other dried fruit like raisins or chopped apricots, but keep the weight similar so the dough balance stays right. Mixed peel is traditional but optional, it adds that citrus bite. If you hate peel, just leave it out.

Q: How do I make neat crosses that dont fall apart? A: Make a fairly stiff paste with the plain flour and water so it holds shape. Pipe thin lines across the buns about 10 minutes before baking so they keep their shape. If the paste is too runny it will sink into the dough and look sloppy.

Q: Can I freeze the buns? A: Yes. Cool completely, then freeze on a tray until firm and transfer to a freezer bag for up to 3 months. Reheat from frozen in a low oven until warm, or defrost overnight and warm for 5 to 10 minutes. You can also freeze shaped, unbaked buns after the first rise for up to a month; bake from frozen but add 5 to 10 minutes to the baking time.

Q: How important is the apricot glaze and the egg wash? A: Both matter for the final look and shine. Egg wash gives a golden color, glaze adds shine and a sticky finish plus a bit of sweetness. If you skip the apricot jam, a light brush of honey or syrup works, but heat it and sieve so it spreads without lumps.

Hot Cross Buns (the Real English Way!) Recipe Substitutions and Variations

Strong white bread flour
- Plain (all purpose) flour + 1 tbsp vital wheat gluten per 500 g flour to keep the chew and structure
- Use 50% wholemeal flour and 50% white if you want nuttier flavour, but reduce liquid slightly, dough will be denser
- Gluten free flour blend made for bread, follow package notes and add extra binder like xanthan gum if needed
Instant dried yeast
- Active dry yeast, proof in the lukewarm milk first (use same weight), wait till foamy before adding
- Fresh (cake) yeast, about 2.5 times the weight of dried (so ~17 g), crumble and dissolve in milk
- Natural sourdough starter, use an active starter and expect longer proof times and a slightly tangy bun
Whole milk
- Half milk half water if you want slightly lighter buns, keep same liquid volume
- Oat or soy milk at room temp, same volume, gives dairy free buns and slightly different crumb
- Milk powder reconstituted with water to make same volume of milk, useful if fresh milk not available
Unsalted butter
- Margarine or block plant butter, use same weight, soften first for even mixing
- Vegetable oil, use about 80% of the butter weight (so ~60 g) for softer crumb but less flavour
- Coconut oil solid at room temp, use same weight; gives a faint coconut note, melt slightly before mixing

Pro Tips

1) Warm milk just to lukewarm, not hot. If it feels even a little too warm it can kill the yeast, so test it on your wrist like a baby bottle. If the butter hasn’t fully melted that’s fine, it’ll just help keep the dough soft.

2) Scatter the dried fruit on a little flour before adding to the dough. This keeps the fruit from all sinking to the bottom and helps them disperse more evenly when you knead.

3) Don’t overflour when kneading. A slightly tacky dough gives lighter buns. If you must add flour, do it in tiny pinches and knead between additions so you don’t end up with heavy, dry rolls.

4) Give the buns a second short proof on the tray until they look puffy but not huge. Overproofed buns collapse in the oven. If your kitchen is cold, put them in a turned-off oven with just the oven light on or near a warm appliance to get a gentle, steady rise.

Hot Cross Buns (the Real English Way!) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I finally nailed the real English Hot Cross Buns Recipe and it’s shockingly better than the Recipe Tin Eats Hot Cross Buns everyone’s been raving about.

Servings

servings

Calories

352

kcal

Equipment: 1. Kitchen scale (for accurate weights)
2. Large mixing bowl
3. Small saucepan or microwave-safe jug (to warm the milk)
4. Measuring spoons and a tablespoon (for yeast, spices, salt, vanilla)
5. Whisk and a wooden spoon or silicone spatula
6. Stand mixer with dough hook or a clean work surface for hand kneading
7. Baking tray(s) lined with baking paper
8. Piping bag or disposable ziplock with a corner snipped
9. Pastry brush (for egg wash and jam glaze)
10. Cooling rack

Ingredients

500 g strong white bread flour, plus extra for dusting
7 g instant dried yeast (1 sachet)
75 g caster sugar
1 tsp fine sea salt
1 tsp ground cinnamon
1/2 tsp ground mixed spice
zest of 1 orange
300 ml whole milk, lukewarm
75 g unsalted butter, softened and cut into cubes
1 large egg, beaten (for dough)
250 g mixed dried fruit (eg sultanas and currants)
50 g mixed peel (optional, but traditional)
1 tsp vanilla extract (optional)
75 g plain flour (for the cross paste)
about 60 ml water (to make the cross paste)
1 egg plus a splash of milk for egg wash
2 tbsp apricot jam, warmed and sieved for the glaze

Directions

Warm the 300 ml whole milk until lukewarm, stir in 7 g instant dried yeast and 75 g caster sugar until mostly dissolved, then add the 75 g unsalted butter so it starts to soften and melt a bit; let sit 5 minutes while you measure other things.
In a large bowl combine 500 g strong white bread flour, 1 tsp fine sea salt, 1 tsp ground cinnamon, 1/2 tsp ground mixed spice and the zest of 1 orange; make a well and pour in the milk/yeast mixture, add 1 large beaten egg and 1 tsp vanilla extract if using, then mix to form a sticky dough.
Add the 250 g mixed dried fruit and 50 g mixed peel, fold them through so they are evenly distributed; the dough will be soft and a bit tacky, that is fine.
Turn dough out onto a lightly floured surface, knead for 8 to 10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 6 to 8 minutes; add a little extra flour only if the dough is unbelievably sticky.
Place the dough in a lightly oiled bowl, cover with cling film or a tea towel and leave in a warm spot for about 1 to
5 hours until doubled in size; if your kitchen is cold, near a warm oven or on top of a radiator works.
Knock back the dough, divide into 12 to 15 even pieces (about golf ball to slightly larger), roll into smooth balls and place them on a lined baking tray or two, leaving room to expand; cover and prove again for 30 to 45 minutes until puffy.
Make the cross paste by mixing 75 g plain flour with about 60 ml water to a stiff pipeable paste; spoon the paste into a piping bag or a ziplock with a corner snipped and pipe crosses over each bun right before baking.
Whisk 1 egg with a splash of milk and brush each bun gently with the egg wash, this gives a lovely colour and helps the cross paste to set.
Bake in a preheated oven at 200 C / 400 F / Gas 6 for 18 to 22 minutes until the buns are well risen and golden; oven times vary so check they sound hollow when tapped on the base.
Warm 2 tbsp apricot jam, sieve if needed and brush over the buns as soon as they come out of the oven for a sticky shiny glaze; cool slightly on a rack and eat warm with butter, though they are great day two toasted too.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.