A simple and traditional homemade hot cross bun recipe that makes the softest and fluffiest Easter buns. Make a batch for Easter breakfast and serve warm with butter.
With Easter just around the corner, there's no better time to whip up a batch of sweet homemade hot cross buns!
Choose from this traditional recipe or my chocolate chip version - either way, making your own hot cross buns has never been easier.
Forget about the bakery bought buns, these are going to BLOW YOUR MIND.
Traditional Hot Cross Bun Recipe
Hot cross buns date back to the 12th century and are traditionally made and eaten on Good Friday (although nowadays they are enjoyed all year long - particularly in the months leading up to Easter).
Hot cross buns are sweet buns made with yeast. They can be left plain or flavoured with dried fruits or chocolate chips. White crosses are piped on top of the buns before being baked into big, soft and fluffy buns.
Why You're Going To Love This Recipe
It couldn't be easier to make hot cross buns at home! With just a few basic ingredients and simple steps, you'll be eating soft and fluffy fruit buns in no time!
- No Preservatives/Additives - you just can't beat a homemade hot cross bun recipe. Forget about the artificial tasting store-bought buns, once you try these preservative and additive free buns, you'll never eat grocery store buns again.
- Great For Kids - the entire family will love warm hot cross buns fresh out the of oven - from fussy toddlers and hungry teens to adults.
- Freezer-Friendly - got leftover buns? Pop them in an airtight container in the freezer for a simple grab and go snack. Allow to defrost before reheating or serve at room temperature.
What You Need
My hot cross bun recipe is made using mainly basic pantry ingredients:
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Dry Ingredients - yeast, plain (all purpose) flour, salt and caster (superfine) sugar
- Wet Ingredients - milk, butter and egg
- Spices & Flavours - nutmeg and cinnamon (a classic hot cross bun flavour combo)
- Dried Fruit - sultanas (or substitute with raisins, dried cranberries or any other dried chopped fruit).
Step By Step Instructions
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Mix The Dry Ingredients
Sift the plain flour, cinnamon, nutmeg, sugar and salt in a large bowl.
Step 2 - Rub Through The Butter
Using your fingers, rub the butter through the dry ingredients mixture until it resembles fine breadcrumbs.
Step 3 - Mix The Yeast & Milk
Add the dried yeast to the warm milk and whisk together. Leave in a warm spot until frothy then add to the dry mixture.
Step 4 - Add Egg & Fruit
Add the egg and dried fruit to the bowl and mix to combine.
Step 5 - Knead
Knead the dough together and then cover and set aside to rise in a warm spot for 30 minutes.
Step 6 - Divide Into Buns
Divide the mixture into 12 equal-sized balls and placed into a baking tray.
Pipe crosses over the top using a flour and water paste (see tips below).
Leave the buns to prove again for 15 minutes.
Step 7 - Bake
Bake the hot cross buns until golden.
Glaze with a mix of sugar and water (see tips below) while the buns are still warm.
How To Prove (Rise) Hot Cross Buns
To prove the dough, place it into a lightly greased bowl and set the bowl in a warm spot and cover with a tea towel. Warm places can include:
- a sunny spot in the house
- heat an oven on low temperature and then turn off - allow the oven to cool until only just warm and place the bowl inside
- pour boiling water into the bowl and leave for 5 minutes - drain the bowl, grease lightly and place the dough inside
- place the bowl on top of a hot water bottle
- place the bowl near a warm heater
How To Pipe Crosses On Easter Buns
Plain flour and water is mixed together until a smooth paste forms.
This is then piped onto the hot cross buns in crosses.
Tips for piping crosses:
- make sure the piping mixture is easy to pipe but not runny. Add extra plain flour if the mixture is too runny.
- Place the mixture into a piping bag with a narrow piping tip.
- If you don't have a piping bag, place the mixture into a plastic sealable bag (like a glad bag) and cut a tiny hole in one corner. Squeeze the plastic bag to pipe the crosses onto the buns.
Glazing Hot Cross Buns
Ever wondered how hot cross buns get that beautiful, sweet and shiny top? It's from the glaze that's brushed over the top while the cooked, golden buns are still warm!
To make the sweet glaze, heat water and sugar in the microwave for 30 seconds or until bubbling and then brush the syrup over the warm buns using a pastry brush (or a spoon).
The glaze will set as the buns cool.
Expert Tips
Make sure that your yeast is in date and still active (learn how to test if your yeast is active here).
Mix the yeast with warm milk to help it dissolve and activate. You'll know it's ready when it becomes frothy.
Leaving the dough in a warm place is essential for it to rise and double in size. See my tips above for proving dough.
This traditional recipe is made using dried sultanas. Alternatively, you can omit the sultanas for a fruit-free hot cross bun recipe. You can also substitute the sultanas with any dried fruit you like (such as raisins or cranberries)
Glaze the cooked buns while they're still warm using a mixture of water and caster (superfine) sugar.
Hot Cross Buns are best served immediately after baking while they're still warm. This is when they are their softest and freshest. Serve on their own, with butter or jam.
Store in an airtight container at room temperature for up to 3 days (they are at their very best within the first 24 hours).
Freeze the buns in an airtight container for up to 1 month. Allow to defrost before reheating or alternatively, serve at room temperature once defrosted.
More Easter Recipes
If you love my hot cross buns, then you are sure to fall head over heels with our other chocolate-filled Easter recipes!
From Easter rocky road and chocolate ripple cake to fun Easter cake hacks, kids recipes, easy desserts, brownies and a cheeky chocolate cocktail… your Easter is sure to be extra delicious (and chocolate-filled).
Check out all of the recipes here.
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Hot Cross Bun recipe
Ingredients
- 1 tbs dried yeast
- 1 cup (250g) warm milk
- 4 cups (600g) plain flour
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- ½ tsp salt
- ⅓ cup (80g) caster sugar
- 80 g butter softened
- 1 egg lightly beaten
- ⅓ cup (85g) warm water
- 180 g sultanas see notes
For the piping:
- ½ cup (75g) plain flour
- 100 g water
For the glaze:
- 2 tbs caster sugar
- 2 tbs water
Instructions
Conventional Method
- Add the dried yeast to the warm milk and whisk together. Place the cup in a warm place for 15 minutes or until the mixture has become frothy.
- In a large bowl, sift together the plain flour, nutmeg, cinnamon, salt and caster sugar.
- Add the butter and rub together until the mixture resembles fine breadcrumbs.
- Pour in the milk/yeast mixture, the egg and the warm water. Sprinkle over the sultanas.
- Stir together until the mixture forms a round dough ball.
- Grease a bowl with cooking spray and place the dough ball into the bowl.
- Cover with a tea towel and leave in a warm spot to rise for 30 minutes or until doubled in size (see notes).
- Preheat oven to 200 degrees celsius (fan-forced).
- On a lightly floured board, place the dough and knead for 5 minutes.
- Divide the dough into 12 equal sized portions and roll each portion into a ball.
- Place the balls (1cm apart) in a greased 20cm X 30cm baking tin. Set aside for a further 15 minutes to prove.
- Make the piping by sifting the flour into a bowl and adding enough water to make a paste.
- Pipe the crosses onto the buns using a piping bag or a glad bag with the end snipped off.
- Bake in the oven for 15 minutes or until the buns sound hollow when tapped.
- To make the glaze, place the water and sugar into a microwave safe bowl and heat for 30 seconds. Mix until the sugar dissolves.
- Brush the tops of the buns with the glaze.
- Place the buns onto a wire rack to cool.
Thermomix Method
- Place milk and yeast into the Thermomix bowl and mix for 1 minute, Speed 1, 37 degrees.
- Add flour, salt, softened butter, sugar, egg, cinnamon, nutmeg and warm water and mix for 6 seconds, Speed 7.
- Knead for 2-3 minutes on Interval/Kneading function. Add the sultanas and combine for 10 seconds, Reverse, Speed 5.
- Work the dough into a ball on a lightly floured board. Place in a bowl and cover with a tea towel. Keep in a warm place for 30 minutes to allow the dough to prove (it should double in size). See notes.
- Preheat oven to 200 degrees celsius (fan-forced).
- On a lightly floured board, place the dough and knead into a ball. Divide the dough into 12 equal sized portions. Roll each portion into a ball.
- Place the balls (1cm apart) in a greased 20cm X 30cm baking tin. Set aside for a further 15 minutes to prove.
- To make the piping, mix the flour and water in the Thermomix bowl for 20 seconds on Speed 4. Scrape down the sides and repeat for a further 20 seconds.
- Pipe the crosses onto the buns using a piping bag or a glad bag with the end snipped off.
- Bake in the oven for 15 minutes or until the buns sound hollow when tapped.
- Meanwhile, heat the sugar and water in the Thermomix bowl for 2 minutes, Speed 4, 100 degrees.
- Brush the tops of the buns with the glaze. Place the buns onto a wire rack to cool.
Notes
- a sunny spot in the house
- heat an oven on low temperature and then turn off – allow the oven to cool until only just warm and place the bowl inside
- pour boiling water into the bowl and leave for 5 minutes – drain the bowl, grease lightly and place the dough inside
- place the bowl on top of a hot water bottle
- place the bowl near a warm heater
- make sure the piping mixture is easy to pipe but not runny. Add extra plain flour if the mixture is too runny.
- Place the mixture into a piping bag with a narrow piping tip.
- If you don’t have a piping bag, place the mixture into a plastic sealable bag (like a glad bag) and cut a tiny hole in one corner. Squeeze the plastic bag to pipe the crosses onto the buns.
- Make sure that your yeast is in date and still active.
- Mix the yeast with warm milk to help it dissolve and activate. You’ll know it’s ready when it becomes frothy.
- Leaving the dough in a warm place is essential for it to rise and double in size. See my tips above for proving dough.
- This traditional recipe is made using dried sultanas. Alternatively, you can omit the sultanas for a fruit-free hot cross bun recipe. You can also substitute the sultanas with any dried fruit you like.
- Glaze the cooked buns while they’re still warm.
- Hot Cross Buns are best served immediately after baking while they're still warm. This is when they are their softest and freshest. Serve on their own, with butter or jam.
- Store in an airtight container at room temperature for up to 3 days (they are at their very best within the first 24 hours.
- Freeze the buns in an airtight container for up to 1 month. Allow to defrost before reheating or alternatively, serve at room temperature once defrosted.
Bonnie
I made these last year and am about to make them again today for my family because they loved them so much last time. I think they'll become an Easter tradition. One question would be is can I substitute the sultanas for the same amount of chocolate chips? Thank you for this recipe and have a fantastic Easter!
Lucy
Hi Bonnie, yes absolutely you can! Add in extras if you're a chocolate fan!
Huong
How much can i use if i use fresh yeast instead of dried yeast. Thank you
Lucy
Hi Huong, you will need to times the amount of yeast by 3 (so 3 tbs)
Naomi Riley
My daughter eats one every single morning for breakfast and won’t eat any other type now, my entire family now asks for them whenever they visit. They are truly delicious and the recipe is so easy to follow. Thank you 🙂
Lucy
Hahaha oh that's so gorgeous! What a great way to start the day!