Hot Cross Buns Recipe

20 mins Cook
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Fluffy, fragrant, homemade hot pass Buns recipe! With a quick recipe and a few quick effective tips, I suppose you’ll be surprised how clean it’s miles to make hot go buns.

Ramsha Baig

Hot Cross Buns

Large, fluffy, aromatic warm cross Buns just like what you get from your favorite bakery are easier to make than you observed. specially when you have a stand mixer. homemade warm cross Buns grow to be a unload-and-blend process to make the dough. in reality my preferred technique!

These hot cross Buns are way higher than the stock fashionable ones you purchase from grocery stores. the ones are pumped with preservatives and feature a distinct synthetic flavour about them. once you’ve tried home made, you will by no means go back to the store bought. You can also try my special recipe of Barbari Bread. It’s a must try.

Pro Tip: Make the dough nowadays, bake them clean day after today!

Hot Cross Buns Recipe
Hot Cross Buns Recipe

What you need for Hot Cross Buns

Here’s what is going into home made hot pass Buns. you can make this recipe with any kind of yeast – speedy rise, on the spot, active dry or even sparkling yeast. guidelines have been furnished for all.

Different types of yeast – use any

There are three different forms of yeast and you could use any of those to make hot cross Buns:

  • Energetic dry / dry yeast – yeast in powder form this is quality used after dissolving in warm liquid then left to get foamy before blending in dry substances (like for Bread Rolls)
  • On the spot yeast / fast upward thrust yeast (used on this recipe) – this yeast makes the dough upward push quicker and does no longer want to be dissolved in liquid first, simply blend the whole lot on the equal time;
  • Sparkling yeast – is available in block shape, simply collapse and dissolve in liquid.

Hot Cross Buns – Choose from 3 Methods

In this hot go Buns recipe, I’m going to provide you 3 different methods to make the dough:

  • Stand mixer – easiest, my default way;
  • kneading via hand – takes 10 mins, and requires first rate arm strength; or
  • Easy no knead model – all you want is a bowl, timber spoon and 1 minute of easy stirring. the easiest technique of all, this will make buns which are ever so slightly less fluffy and do no longer hold quite as properly. however it’s miles a small compromise for the effort you’ll save!

How to make Hot Cross Buns

Part 1 – The Dough

This is an smooth approach wherein you easy put all the dough components in a bowl, then mix on speed 2 for five mins OR knead via hand for about 10 minutes.

Your dough is ready when it’s miles smooth and elastic – see #four under for a earlier than and After Kneading comparison.

Part 2 – Rise

As soon as the dough is easy, area it in a bowl, cover with grasp wrap* then depart it in a warm region till it doubles in length. My no-fail place is the dryer! Run it (empty) for three mins, then flip it off and placed the bowl interior. heat and wind loose – best dough growing conditions!

I understand hang wrap isn’t an environmentally option, however it genuinely is the simplest and most secure. moist towel receives bloodless that could compromise the dough rising, a plate or pot lid doesn’t seal enough to entice warmth and humidity.

Part 3 – Form Balls

To shape the balls that bake into smooth round hot pass Buns, I find the exceptional method is as follows:

  1. Shape dough into log, reduce into 12 pieces;
  2. Take a chunk, then package it up like a moneybag – this can stretch one side into a clean round dome; and
  3. Roll/press/form into a neat ball, the region the ball into the baking pan clean side up.

Part 4 – Rise #2

Spray cling wrap with oil, then loosely drape over the buns. Leave for 40 minutes until they almost double in size – about 75% is enough.

Part 5 – How to Make the Crosses for Hot Cross Buns

Simple mix of water and flour, the trick is ensuring it is the right consistency. Too thin, and it will run everywhere when it’s in the oven. Too thick, and you end up with stiff, hard sprigs on the surface of your soft buns!

Part 6 – Bake!

Bake for 22 minutes or until the buns are a deep golden brown. I find that colour is the best indicator for this recipe. Pale = undercooked. Burnt

Part 7 – Gloss!

The lovely vivid finish on hot pass Buns is truely a mixture of heated apricot jam and a hint of water. just microwave to heat, mix till easy then lightly brush onto the floor.

Substitute with different jams, or honey, maple syrup, golden syrup or different vibrant syrups.

Tips for the Best Hot Cross Buns!

  • Check YOUR YEAST expiry date! the number 1 hassle due to the fact the general public don’t bake with yeast very regularly, and yeast does go off! in case your yeast is beyond its expiry date or you’ve kept it in hot humid conditions (rather than refrigerator or freezer), your dough will no longer rise.
  • Yeast check in case you’re involved: in tiny bowl, mix 2 tbsp very hot tap water with pinch of sugar and 1/4 tsp yeast. depart in very hot place for 5 – 10 min. If surface gets foamy just like the under, your yeast is alive and high-quality to use.
  • Dough consistency is fundamental. The stickier the dough, the softer and greater wet your buns may be due to the fact smooth dough = less difficult upward thrust. so you want to use the minimum amount of flour you may break out with so the dough pulls faraway from the side of the bowl while blending, but continues to be smooth.
  • An excessive amount of flour = dry tough dough = no upward push = buns as tough as rocks
  • Start with less flour – it’s simpler to add more flour to get the right dough consistency, as opposed to looking to salvage dough that’s too dry with the aid of blending in more liquid. So this recipe begins with four 1/four cups of flour which should be a touch below what you really want, then calls for adding up to 1/4 cup more Flour so it’s no longer too sticky;
    Humidity, weather and flour emblem all affect the precise amount of flour you want. i take advantage of the entire extra 1/4 cup flour in summer season (warm, humid, warmer dough = stickier & softer)) and i regularly do no longer upload any more flour in winter (bloodless = dough cools faster = much less sticky).
  • Smooth dough – see above and within the quick recipe video under for a before/after kneading comparison of ways the dough should look. if you don’t knead sufficient, your buns will not be gentle and fluffy!
    No stand mixer and can’t be bothered at hand knead? Use the No Knead hot move Buns technique provided! study greater approximately it below.
    No yeast? Sorry, this recipe won’t work without yeast!
  • Don’t pass cooling the buns – I know, I recognize, you need to tear into these buns after they’re fresh out of the oven. however don’t! if you do, they will appear doughy interior. They appearance cooked, however have a doughy texture whilst you chunk into it. They need 20 minutes to complete cooking / dry out the inner.

Ultra-easy option: No-knead Hot Cross Buns

That is the easiest manner to make hot go Buns, and that i’ve provided it as a further recipe at the very backside of this put up.

No-knead hot move Buns are exactly because the name says – hot pass Buns which might be made without kneading the dough. The dough mixture is looser, almost like a thick muffin batter, that you mix with a wooden spoon, then go away it to rise and proceed with the equal steps as above.

The stop end result is marginally one-of-a-kind to the kneaded version. The buns rise a hint less, and that they do no longer maintain as well – they are a bit drier day after today.

I say that don’t upward thrust quite as a good deal, however they’re still wonderful tender and fluffy. See?

There are very few matters in this world that can rival the smell of freshly baked selfmade hot move Buns, fresh out of the oven.

It’s a odor we best get to experience once a 12 months, around Easter. So permit’s make the maximum of it!

Hot Cross Buns Recipe

Hot Cross Buns Recipe

Fluffy, fragrant, homemade hot pass Buns recipe! With a quick recipe and a few quick effective tips, I suppose you’ll be surprised how clean it's miles to make hot go buns.
prep time
25 mins
cooking time
20 mins
total time
45 mins



  • BUNS:

  • 3 teaspoons instant or rapid rise yeast (9 grams) , Note 1, CHECK still active!

  • 1/2 cup (110g) caster sugar (superfine sugar)

  • 1 1/2 cups (375ml) milk, warm , full fat or low fat (Note 2)

  • 4 1/4 cups (640g) bread flour (or plain / all purpose) (Note 3)

  • 2 tsp cinnamon powder

  • 2 tsp All Spice OR Mixed Spice (Note 4)

  • 1/2 tsp salt

  • 1 1/2 cups (210g) sultanas (Note 4)

  • 1 - 2 oranges, zest only (Note 4)

  • 50g / 3.5 tbsp unsalted butter, melted and cooled

  • 1 egg , at room temperature


  • 1/4 cup (35g) Extra bread flour


  • 1/2 cup (75g) flour (any white flour)

  • 5 tbsp water


  • 1 tbsp apricot jam (Note 7)

  • 2 tsp water


Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. in short blend with stand mixer equipped with a dough hook.
Add butter, milk, egg, sultanas and zest.
Standmixer: blend until a smooth elastic dough forms - 5 mins on velocity 2 of standmixer. After 1 minute, add more flour if required, just sufficient so dough comes far from facet of bowl while mixing and would not stick terribly to your fingers. (word five).
Hand kneading: alternatively, dirt a piece floor with flour and knead by using hand for 10 mins.
Dough is kneaded sufficient while it's smooth and does no longer damage when stretched - see photographs video for earlier than/after contrast.
Leave dough in the bowl, cover with cling wrap and place in a warm, wind free place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is - see Note 6.

Forming Balls (Watch Video, It's Helpful):

Line a 31.five x 23.five cm / nine x 13" tray with baking paper with overhang.
Do away with grasp wrap and punch dough to deflate.
Dust work surface with flour, region dough on paintings floor, shape right into a log - this can deflate the air. cut into 12 equal pieces.
Take one piece and press down with palm, then use your arms to gather into a ball, then roll the dough in short to form a ball. This stretches the dough on one facet and that's how i am getting a nice easy surface.
Place the ball with the easy facet up at the tray. Repeat with closing dough. Line them up three x 4.


Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.
Return tray to warm place and leaver 30 - 45 minutes, until the dough has risen by about 75% (less than double in size).
Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).


Mix flour and water until a thick runny paste paperwork - see video for thickness required.
Spoon into a spherical three mm piping bag or small ziplock bag then snip corner.
Put off the hang wrap and pipe crosses onto the buns. cross gradual so it hugs the curves.


Bake in preheated oven (a hundred and eighty°C/350°F) for 22 mins, or until the surface is a deep golden brown. The surface colour is the nice check for this recipe.
In the meantime, place jam and water in a bowl, microwave for 30 seconds. blend to mix.
Cast off buns from oven. Use overhang to raise buns onto a cooling rack. Brush with jam mixture whilst heat. allow to chill to heat before serving. Recipe


1. Yeast: Use any yeast labelled instant or rapid rise yeast. I use Lowan Dried Instant Yeast (red tube, sold at Woolies/Coles baking aisle). YEAST CHECK to ensure your yeast is still active (unless you just bought/opened a fresh bottle): mix 1 teaspoon yeast with 1/2 tsp white sugar and 1/4 cup warm water (40C / 100-110F). Leave 10 minutes. Foamy and creamy, smells yeasty = yeast is good. If no foam, it's dead. Time to get another! Normal yeast / active dry yeast - same ingredients, but start as follows: mix yeast, 2 teaspoons of the sugar and all the warm milk in the bowl, then leave 5 - 10 minutes until surface gets foamy; add all the other ingredients (including remaining sugar minus the 2 tsp used above), then mix/knead per recipe; and proceed with recipe as written. Fresh yeast (comes in a block that crumbles, not powder like dry yeast) - use 27g/ 0.9 oz. Crumble it into the milk and let stand until it foams up, same as using active dry yeast per above. 2. Milk warmth - Scalding hot milk kills the yeast. I heat it for 45 seconds on high in the microwave. The test is this: stick your finger in. If it was a bath, would it be pleasant? Good. It's not too hot or too cold! 3. Breads are also fluffier and more tender if made with bread flour rather than normal flour. However, this recipe works great with normal white flour too. Flour quantity - differs all year round, and with different flour brands. Start with 4 1/4 cups to be safe (better to start sticky and add more flour as required), expect to add an extra 1/4 cup. DO NOT add too much flour - results in dry dough = tough buns. 4. Flavourings Spices - All Spice is my default, but I also use Mixed Spice too and no one would ever know the difference. Sub with: 1 tsp cinnamon, 1/2 tsp each cloves and nutmeg Sultanas: Some recipes say to add sultanas after the dough has been kneaded or risen. If you do this, you'll find it very hard to disperse them evenly throughout the dough. By adding them before kneading, some do get squished. But it's not noticeable in the end result. Orange - use 2 oranges if you want a more prominent orange flavour, or switch for 1/2 cup candied citrus peel. Choc chips! Use 2 cups instead of the sultanas (any more and you end up with quite a gooey melted chocolate centre!) 5. Dough: Takes ~5 min, speed 2 with KitchenAide. Add the extra flour if required so the dough comes away from the bowl - the trick is to use the minimum to keep the dough soft so it rises easily (= fluffy buns), but just enough so the dough doesn't massively stick to your fingers (should be bit sticky though). Tough dough from too much flour = tough buns! 6. WARM PLACE for dough: This is what I do all year round - use my dryer. Laugh - but try it! Run the (empty) dryer for 1 - 2 minutes, then place the bowl inside. If you do that, the dough will rise in 40 minutes. Even if it's snowing outside! 7. Jam - sub with any jam to get the glossy finish. Apricot is best because it's clear(ish). Red jams will have more colour. OR sub with honey or golden syrup (follow same amount and directions). Maple syrup - skip the water. 8. STORING / MAKE AHEAD: Make today, bake tomorrow - Do Rise #1 then follow steps to form the balls per the recipe and place in tray, ready to do Rise #2. Except put it in the fridge instead. Leave overnight. Then remove from fridge and put it in a very warm place. Once the fridge chill is gone and the dough is back at room temperature, it will then start the Rise #2 as per the recipe. It takes 2.5 - 3.5 hrs to finish Rise #2 after taking it out of the fridge. Then bake per recipe! (Bonus: They are even tastier if you make ahead because the dough develops flavour overnight!) Best served on day it's baked: As with all homemade bread, it is best served on the day it's baked. Stays fresher and softer if you use bread flour. For the day after, reheating makes all the difference to make them soft and moist again - 15 sec in the microwave! These freeze great, then just defrost. To reheat batches, I pop them on a tray and cover with foil (to avoid the surface getting too crisp), then reheat at 160C/320F for 8 minutes or so. NUTRITION INFORMATION:
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