I discovered this homemade British Hot Cross Buns Recipe that sets the stage for sharing delicious moments with family and friends. A delightful blend of cinnamon, ginger, and spices dances with sweet currants and zesty mixed peel. Each warm bite invites a celebration of flavor and tradition.

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I’ve always been fascinated by how a few simple ingredients can transform into something unexpectedly delightful. I decided to give Traditional Hot Cross Buns a try, and the process was as intriguing as it was delicious.

I mixed up 500g of strong white bread flour with 7g of active dry yeast and 75g caster sugar, then added in 50g unsalted butter, a large egg, and 150ml warm milk. The blend of spices like 1/2 tsp ground ginger, 1/2 tsp ground allspice and 1 tsp ground cinnamon really set this recipe apart.

And when you fold in 150g currants and a little optional mixed peel, it gives the buns an extra burst of character. While baking, these buns fill your kitchen with a smell that is simply irresistible even though I barely expected them to impress anyone.

This traditional recipe brings a fresh twist to a time-honoured classic that you definitely need to try.

Why I Like this Recipe

I love this recipe for a few reasons. First, I adore how the warm spices and the mix of currants with mixed peel fill my kitchen with a comforting aroma that makes baking feel really special. Second, I love that the dough comes out soft yet chewy every time and brings back childhood memories of baking with my family during Easter. Lastly, I really enjoy the whole process – from kneading the dough to watching them rise and turn golden – it just makes me proud that I made something so delicious myself.

How to make Traditional Hot Cross Buns

Start off by warming your milk to about 110°F and stir in the active dry yeast with a pinch of caster sugar. Let it sit for 5-10 minutes until it gets all frothy. Then in a big bowl, sift together the strong white bread flour, the rest of the caster sugar, salt, ground ginger, ground allspice, and cinnamon. Pour your frothy mixture into the bowl and add the softened butter and an egg at room temperature. Mix until you get a sticky dough, then turn it out on a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.

Once your dough is ready, fold in the currants and mixed peel until they are evenly scattered through it. Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise in a warm spot for about 1 to 1.5 hours until it doubles in size. After that, punch the dough down and divide it into 12 equal pieces. Roll each one into a ball and arrange them on a baking tray lined with parchment paper. Using a sharp knife, gently make a shallow cross on top of each bun. Cover them loosely and let them rise again for another 30 to 45 minutes until they puff up.

When your buns have had their final rise, preheat your oven to 400°F and bake them for 15-20 minutes until they turn a nice golden brown. Let them cool a bit before enjoying them while still warm. #hotcrossbuns #easterbuns #traditionalhotcrossbuns

Ingredients

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Flour: This strong white bread flour gives plenty of carbohydrates and a hint of fibre while building the bun’s soft texture.
Yeast: The active dry yeast helps the dough rise by turning sugars into air pockets that make it fluffy.
Sugar: Caster sugar provides a natural sweetness that complements the spice mix and energizes each bite.
Butter: Unsalted butter adds richness and tenderness, making the buns moister even if its fat content is high.
Milk: Warm milk gives moisture and protein, helping to create a soft crumb that tastes great.
Currants: These little gems deliver a tangy note and natural sweet bursts that balance the spicy flavors.

Ingredient Quantities

500g strong white bread flour

7g active dry yeast (1 packet)

75g caster sugar

50g unsalted butter, softened

150ml warm milk (about 110°F)

1 large egg at room temperature

1/2 tsp salt

1/2 tsp ground ginger

1/2 tsp ground allspice

1 tsp ground cinnamon

150g currants

75g mixed peel (optional but traditional)

How to Make this

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1. Warm the milk to around 110°F then stir in the active dry yeast and a pinch of caster sugar. Let it sit for about 5-10 minutes until it gets frothy.

2. In a large bowl, sift together the strong white bread flour, the rest of the caster sugar, salt, ground ginger, ground allspice, and ground cinnamon.

3. Pour the frothy yeast mixture into the dry ingredients, then add the softened butter and the egg. Mix everything until a sticky dough forms.

4. Turn the dough out onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic.

5. Fold in the currants and mixed peel (if you’re using it) until they are evenly distributed throughout the dough.

6. Shape the dough into a ball and place it in a greased bowl, then cover it with a damp cloth. Let it rise in a warm spot for about 1 to
1.5 hours until it doubles in size.

7. Once risen, punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place them on a baking tray lined with parchment paper.

8. Using a sharp knife, gently score a shallow cross on top of each bun. Cover them loosely and let them rise for another 30 to 45 minutes until they puff up.

9. Preheat the oven to 400°F while the buns are having their final rise.

10. Bake the buns for about 15-20 minutes until they turn a nice golden brown. Let them cool slightly before enjoying them while still warm.

Equipment Needed

1. Small saucepan (or microwave-safe jug) to warm the milk
2. Kitchen thermometer to check the milk’s 110°F
3. Large mixing bowl to combine the dry ingredients
4. Sifter or fine-mesh sieve for the flour and spices
5. Measuring cups and spoons for all the ingredients
6. Mixing spoon or spatula to stir the dough
7. A clean, lightly floured countertop or board for kneading the dough
8. Dough scraper (or bench knife) to help divide and shape the dough
9. Greased bowl for the rising dough
10. Parchment-lined baking tray for the buns
11. Sharp knife for scoring a shallow cross on each bun
12. Oven for baking the buns

FAQ

Q: How do i know the milk is the right temperature?

A: The milk should be warm, about 110°F. If its too hot it can kill the yeast, and if it's too cold, the yeast might not work well.

Q: Can i substitute the mixed peel with something else?

A: Yes, you can swap it out for raisins or dried fruit if you cant find mixed peel, but it wont have exactly the same traditional taste.

Q: How long should i let the dough rise?

A: You should let the dough rise until it doubles in size. It usually takes around an hour, but this can vary a bit depending on your room temperature.

Q: How can i store leftover hot cross buns?

A: Store them in an airtight container in the fridge for up to three days, then you can reheat them gently in the oven.

Q: Can i make these buns ahead of time?

A: Sure, you can make the dough in advance and let it rise slowly in the fridge overnight and then let it warm up a bit before baking.

Traditional Hot Cross Buns Recipe Substitutions and Variations

Instead of active dry yeast, try using instant yeast but use a little less because it’s stronger
If you dont have unsalted butter, you can swap it out for margarine or a vegan butter alternative even though the taste might be a bit different
Warm milk can be replaced with almond milk or soy milk, just make sure it’s heated to the right temperature
If you’re missing the mixed peel, more candied lemon or orange peel works just as well for that traditional zing

Pro Tips

1. Make sure your milk is about 110°F before mixing it with the yeast. If it’s too hot, it can kill the yeast, and if it’s too cold, the yeast won’t get active enough, so really invest a minute in checking that temperature.

2. When kneading the dough, work it long enough (around 10 minuts) until it’s smooth and elastic but be careful not to over-flour the surface—adding too much extra flour might result in a tougher bun.

3. Be gentle when mixing in the currants and mixed peel. Overmixing or stirring too hard can break them up and make the texture of your dough lumpy.

4. Keep an eye on your buns during the final rise and baking. Every oven behaves a bit differently so watch for that perfect golden brown rather than strictly sticking to the timer on the recipe.

Traditional Hot Cross Buns Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

274

kcal

Equipment: 1. Small saucepan (or microwave-safe jug) to warm the milk
2. Kitchen thermometer to check the milk’s 110°F
3. Large mixing bowl to combine the dry ingredients
4. Sifter or fine-mesh sieve for the flour and spices
5. Measuring cups and spoons for all the ingredients
6. Mixing spoon or spatula to stir the dough
7. A clean, lightly floured countertop or board for kneading the dough
8. Dough scraper (or bench knife) to help divide and shape the dough
9. Greased bowl for the rising dough
10. Parchment-lined baking tray for the buns
11. Sharp knife for scoring a shallow cross on each bun
12. Oven for baking the buns

Ingredients

500g strong white bread flour
7g active dry yeast (1 packet)
75g caster sugar
50g unsalted butter, softened
150ml warm milk (about 110°F)
1 large egg at room temperature
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground allspice
1 tsp ground cinnamon
150g currants
75g mixed peel (optional but traditional)

Directions

Warm the milk to around 110°F then stir in the active dry yeast and a pinch of caster sugar. Let it sit for about 5-10 minutes until it gets frothy.
In a large bowl, sift together the strong white bread flour, the rest of the caster sugar, salt, ground ginger, ground allspice, and ground cinnamon.
Pour the frothy yeast mixture into the dry ingredients, then add the softened butter and the egg. Mix everything until a sticky dough forms.
Turn the dough out onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic.
Fold in the currants and mixed peel (if you're using it) until they are evenly distributed throughout the dough.
Shape the dough into a ball and place it in a greased bowl, then cover it with a damp cloth. Let it rise in a warm spot for about 1 to
5 hours until it doubles in size.
Once risen, punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place them on a baking tray lined with parchment paper.
Using a sharp knife, gently score a shallow cross on top of each bun. Cover them loosely and let them rise for another 30 to 45 minutes until they puff up.
Preheat the oven to 400°F while the buns are having their final rise.
Bake the buns for about 15-20 minutes until they turn a nice golden brown. Let them cool slightly before enjoying them while still warm.

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.