Fluffy, spicy homemade traditional hot cross buns are surprisingly easy to make and taste so much better than the average shop-bought bun. In fact, I think they are just the best hot cross buns you can have.
The sweet spicy smell of hot cross buns as they bake on Good Friday is a memory etched on my brain and one of my fondest childhood memories. As a result, Easter would not be the same for me without fresh hot cross buns eaten while still warm from the oven.
If you haven't been lucky enough to eat one this way then you will be in for just the biggest treat when you make these.
My Dad was a master baker and growing up the bakery was attached to our house. I think Easter, and Good Friday in particular was probably the busiest time of the year for my father. Not only did he have extra bread to bake (people always stocked up on bread during public holidays as shops were not open all hours as they tend to be today) but there were also the hot cross buns to make.
He must have made hundreds if not thousands each year, even though we were only a small bakery supplying our own village bakery and a few other local shops.
Unlike now, when hot cross buns are pretty much in all the supermarkets from Christmas onward, if not all year round, back then we only made them in the week or so up to Easter with the vast majority on Good Friday itself, when they are traditionally eaten.
So each year my dad would work through the night in order to make enough buns. I'm not sure at what age I got to pipe the crosses on the buns but as the youngest, it was my job to help with this long before I was old enough to serve in the shop. After all, with it being such a busy time it was a case of all hands on deck.
A short history of the hot cross bun*
The tradition of baking bread marked with a cross takes its roots in Paganism as well as Christianity. The pagan Saxons would bake cross buns at the beginning of spring in honour of the goddess Eostre – most likely being the origin of the name Easter.
The cross represented the rebirth of the world after winter and the four quarters of the moon, as well as the four seasons and the wheel of life. Later Christians saw the cross as a symbol of the Crucifixion and replaced its meaning with the resurrection of Christ at Easter.
One theory of the origins of the hot cross bun as we know them now dates back to the 14th century when an Anglican monk baked the buns at St Albans Abbey and called them the ‘Alban Bun’. which were distributed to the poor on Good Friday. Instead of the piped cross the cross on these buns were cut with a knife.
The first recorded reference to hot cross buns was in ‘Poor Robin Almanac‘ in the 1700s.
It read: “Good Friday come this month, the old woman runs. With one or two a penny hot cross buns”.
The English nursery rhyme
‘Hot cross buns, hot cross buns!
One ha’penny, two ha’penny, hot cross buns!
If you have no daughters, give them to your sons,
One ha’penny, two ha’penny, hot cross buns!’
was first published in a book called the Christmas Box in London, 1798. Which is also claimed to be used by vendors selling buns around Easter time.
*References Miss Food Wise and The New Daily
Traditional hot cross bun recipe
Now, of course, I just make enough for the family and they really are not that difficult to make, although you have to allow enough time for them to rise. Homemade hot cross buns taste far superior to the ones that you can buy, unless you are lucky enough to have good artesian bakery like my father's to supply you.
Over recent years I have played around with different variations to the classic hot cross bun including making sourdough hot cross buns well worth doing if you make your own sourdough bread. I have also varied the flavours a little with my Pecan, cinnamon and orange hot cross buns published here on Recipes Made Easy as well as Apple and sultana hot cross buns and Sultana, lemon and thyme hot cross buns both published on my baking blog Only Crumbs Remain
But I love traditional hot cross buns so much that I have only strayed slightly from the classic bun and I still think this classic bun recipe remains my favourite. As for totally non-traditional hot cross buns such as chocolate and orange well I just can't bring myself to make them. They might be perfectly delicious buns I'm sure they are but they are just not hot cross buns!
Ingredients to make homemade buns
While I do not have the recipe my dad used and sadly he is no longer with us to ask, I have developed this recipe to resemble a bun that tastes as near as possible to how I remember the ones he made.
Strong bread flour – You need flour with a high gluten content to make good hot cross buns. You will also need some flour to make the crosses you can use bread flour or regular plain flour for this.
Mixed spice – Mixed spice is a blend of warm sweet spices and is used a lot in the UK. The spices and proportions can vary slightly from brand to brand but usually contains cinnamon, allspice, nutmeg, coriander, ginger, cloves If you are in the states then pumpkin spice is probably the nearest
Nutmeg – I like lots of nutmeg but you could add extra cinnamon if you prefer or just stick to mixed spice.
Easy-blend yeast – I find this is the easiest and most readily available yeast to use. When I can get fresh yeast I use that (the smell of fresh yeast is another nostalgic thing) simply double the quantity and rub it into the flour with you fingertips.
Caster Sugar – I like to use golden caster sugar for most of my baking. It’s the same as normal caster sugar, but it’s unrefined, It is a little more flavoursome with light caramel tones.
Butter – I tend to use lightly salted butter as that is what I have in the fridge. .
salt – Important f not only important for the flavour, it also helps regulate the action of the yeast.
Sultanas
Mixed peel – If you really don't like mixed peel it can be left out but I think it really think it adds to the traditional flavour of the bun.
Egg – medium
Milk – whole or semi-skimmed
Step by step hot cross buns
1 Rub the butter into the flour and mix in the remaining dry ingredients. Make a well in the centre of the ingredients.
2 Beat the egg and milk together with most of the water. Add the liquid and mix to form a soft sticky dough adding more water if required.
3 Turn out the dough and lightly knead.
4 Place in an oiled bowl, cover and leave to rise in a warm place.
5 The dough is ready when it has doubled in size.
6 Divide into 12, roll into balls and place spaced on a baking sheet.
7 Cover and allow to rise. Then pipe on the crosses.
8 Bake and brush with glaze while still warm.
Cook's Tips
- I have used easy-blend/fast-action yeast which you just stir into the flour. Do check the use-by date, especially if you don't bake with yeast very often. Old yeast may take much longer to work or even not work at all.
- For the best rise, you need a soft slightly sticky dough. The softer the dough the easier it is for it to rise too firm and the dough can not rise and the buns will be hard. Take care not to work in too much flour when kneading the dough.
- When making bread and buns, I cover my bowl with a shower cap - one of those disposable ones that you get when you stay in a hotel. You can reuse it many times so it is less wasteful and more environmentally friendly than using cling film every time.
- When it comes to covering the buns when they are on the tray, I pop them in large plastic (I keep one just for baking so it stays clean) but a damp, well wrung out tea towel also does the job. Hang it in front of the oven during baking to help speed up drying it out afterwards.
- There is no need to pipe each cross separately just pipe a line along each row in one direction and then the other.
- I use a disposable piping bag and cut off the tip, you do not need a nozzle since this is not fine piping work. If you don't have a piping bag use a polythene food bag and snip off one corner.
- I like to make a sugar syrup to glaze the buns as I can add a little extra spice to the glaze - I like them spicy but you can save time by using a little warmed golden syrup or honey if you prefer. (Warming the syrup or honey first makes it easier to brush on the buns.)
Now all the hard work is done it's time to sit back with a cup of tea and enjoy a hot cross bun - Bliss!
How long will the buns keep?
Hot cross buns are best eaten slightly warm from the oven and on the day they are made. Although do allow them to cool for at least 15 minutes first or they may taste a bit doughy!
However, they will keep for 2 or 3 days in an airtight container and can be refreshed by popping them in the microwave for a few seconds or the oven for a few minutes to warm through. They are also delicious toasted.
You can freeze the hot cross buns for up to 2 months. Defrost in the refrigerator overnight and warm in the oven at 180℃/170℃ fan/gas mark 4 for 5 minutes.
Can I make them dairy-free?
To make the buns dairy-free simply replace the butter with 3 tablespoons light olive oil or other vegetable oil and use a dairy-free milk substitute of your choice. You may need to use a little less water.
Can I make them vegan?
Yes, you can adapt the recipe to make them suitable for vegans. Change as for dairy-free Increasing the plant-based milk to 150ml (¼ pt) and omit the egg. You may need to add a little more water.
Traditional hot cross buns
Equipment
- mixing bowl
- measuring jug
- cling film, bag or teatowel to cover
- baking sheet
- piping bag or small plastic bag
- pastry brush
- cooling rack
Ingredients
for the buns
- 500 g strong bread flour
- 2-3 teaspoon mixed spice (pumpkin spice)
- ½ teaspoon ground nutmeg
- 7 g sachet easy-blend yeast
- 60 g golden caster sugar
- 1¼ teaspoon salt
- 50 g butter, cut into cubes
- 125 g sultanas
- 50 g chopped mixed peel
- 1 egg
- 100 ml milk
- about 150ml warm water
for the crosses
- 50 g plain flour
- cold water to mixwater
for the glaze
- 25 g golden caster sugar
- 50 ml water
- ½ teaspoon mixed spice
Instructions
- To make the dough, place 500g (1lb 2oz) flour and 2-3 teaspoons mixed spice and ½ teaspoon grated nutmeg into a large mixing bowl and stir in 7g (¼oz) yeast, 60g (2½oz) sugar and 1¼ teaspoon salt.
- Rub in 50g (2oz) butter with your fingertips, then stir in 125g (4oz) sultanas and 50g (2oz) mixed peel. Make a well in the centre.
- Beat the egg with a fork until frothy, then beat in 100ml (3½floz) milk. Pour into the centre of the dry ingredients and add most of the water-about 150ml (¼pt). Mix to a soft slightly sticky dough, adding more water if required.
- Turn out the dough and knead gently for 5 minutes, until smooth and elastic. Place in a lightly oiled bowl, turning to coat the dough in the oil. Cover and leave in a warm place to rise for about 1½ hours, or until doubled in size.
- Turn out, and lightly knead again. Divide the dough into 12 and roll each piece into a ball. Place on a greased baking sheet about 2cm apart. Cover with a damp tea towel, or slip the tray inside a carrier bag, and leave in a warm place until doubled in size which should take about 50 minutes.
- Preheat the oven to 190℃/180℃ Fan/ gas mark 5.
- To make the crosses, place 50g (2oz) flour into a small bowl and stir in enough water to mix to a soft thick paste. Spoon the mixture into a disposable piping bag and snip of the end. Pipe a cross on each bun.
- Bake for 20 -25 minutes until risen and golden. While the hot cross buns are baking, prepare the glaze. Place 25g (1oz) sugar and 50ml (2floz) water in a small pan and heat gently stirring until the sugar dissolves. Remove from the heat and stir in ½ teaspoon mixed spice.
- Once the buns are cooked, transfer to a wire rack placed over a tray or baking sheet the brush the tops with the sugar glaze. Allow to cool for at least 15 minutes before eating.
Notes
- Do check the use-by date of your yeast, especially if you don't bake with yeast very often. Old yeast may take much longer to work or even not work at all.
- For the best rise, you need a soft slightly sticky dough. The softer the dough the easier it is for it to rise too firm and the dough can not rise and the buns will be hard. Take care not to work in too much flour when kneading the dough.
- When making bread and buns, I cover my bowl with a shower cap - one of those disposable ones that you get when you stay in a hotel. You can reuse it many times so it is less wasteful and more environmentally friendly than using cling film every time.
- When it comes to covering the buns when they are on the tray, I pop them in large plastic (I keep one just for baking so it stays clean) but a damp, well wrung out tea towel also does the job. Hang it in front of the oven during baking to help speed up drying it out afterwards.
- There is no need to pipe each cross separately just pipe a line along each row in one direction and then the other.
- I use a disposable piping bag and cut off the tip, you do not need a nozzle since this is not fine piping work. If you don't have a piping bag use a polythene food bag and snip off one corner.
- Hot cross buns are best eaten just warm and on the day they are made. However, they can be refreshed by popping them in the microwave for a few seconds or a warm oven for a few minutes to warm through.
- They are also delicious toasted.
- Freeze for up to 2 month. Defrost in the refrigerator overnight and warm in the oven at 180℃/170℃ fan/gas mark 4 for 5 minutes.
Bronwen
Hi,
The recipe says mixed peel but I just want to double check before I try making these in a few days. By mixed peel do you mean candied peel, or more like the zest?
thank you,
Bronwen
Jacqueline Bellefontaine
Hi Bronwen, by mixed peel, I mean diced candied peel; you will find it in the baking section at supermarkets near the glace cherries! Enjoy the buns and do pop back and rate the recipe when you have made them if you have a moment.
Gill
Made my first ever hot cross buns with this recipe yesterday. Can say for certain that I won't be buying shop ones ever again. I don't have a conventional oven so cooked in my air fryer, did need to turn them over for a minute or two to finish the bottoms. They went down so well with a cuppa. We'll pleased. Next bake Fig Rolls!
Jacqueline Bellefontaine
Homemade and the average shop bought hot cross bun are barely comparable and I know which ones I prefer too!!! Glad they worked in the air fryer. Good luck with the fig rolls.
Martin Fletcher
Nice easy recipe to follow and well laid out. The end result didn't look as neat and perfectly formed as yours, but I can say they are the very best Hot Cross Buns I've made to date, and I've made quite a few over the years. I just need to take more care in shaping and piping the cross! Haha. Thank you very much.
Jacqueline Bellefontaine
Im so delighted you found them to be the best you ever made. I wouldn't worry if they didn't look absolutely perfect its what they taste like that matters most. and if Im honest the ones I make at home for the family do not always look as good as the ones I carefully made to photograph either;)
Kelvin moody
After after many attempts at hot cross buns, I’ve finally mastered it thanks to your recipe! Fab blog well done
Jacqueline Bellefontaine
I'm so glad you liked them you can find varaitions here and on my new baking blog Only Crumbs Remain. Hopefully there will be no stopping you now. Thank you for taking the time to tell me, You have made my day!
Siobhan
Jacqui your recipe for hot cross buns is fool-proof - I have made them! And they're delicious! Don't look as pretty as yours but so tasty! Thank you!