Recipe: Homemade Hotcross Buns

It’s springtime which means one thing, hot cross buns. It’s the best bit of this time of year, the warm spice mixed with the sweet raisins toasted and slathered in butter is the perfect company to a warm cup of tea. It’s around this time of year that every supermarket starts selling bags and bags of buns but you can just as easily make them in your own kitchen.


  1. 310ml warmed milk
  2. 60g caster sugar
  3. 16g of dried yeast
  4. 600g plain flour, sifted
  5. 1 tsp salt
  6. 1.5 tsp ground cinnamon
  7. 1 tsp allspice
  8. 1/2 tsp ground nutmeg
  9. 60g butter, softened
  10. 1.5 cups of raisins
  11. 2 eggs
  12. 2 tbsp apricot jam, warmed
For the Crosses:
  1. 60g plain flour
  2. 60ml water
  1. In a bowl, whisk together the sugar, milk and yeast together until sugar has dissolved. Cover and set aside for 10 minutes or until it becomes frothy.
  2. Mix the flour, salt and ground spices in a large bowl. With your fingers, rub the butter into the flour until mixed and crumbly. Stir in the raisins/sultanas, egg and frothy yeast mixture until combined.
  3. On a lightly floured surface, knead the bread dough for about 5 minutes until smooth and elastic or use the dough hook on your mixer. Lightly grease another large, clean bowl, place the dough in and turn to coat the surface with grease. Cover in cling wrap and leave in a warm, draught-free place for 45 minutes or until the dough has doubled in size.
  4. When ready, remove the cling wrap and use your fist to punch down the dough, it should drop immediately. Give it a quick knead until smooth and divide into 12 rounds.
  5. Place the buns into a greased 20 x 30cm baking tray, cover with cling wrap and leave in warm place to rise for 15 minutes. Preheat the oven to 200°C.
  6. Whisk together the plain flour and water to a smooth paste. Pipe crosses on top of the buns and bake at 200°C for 10 minutes.
  7. Reduce heat to 180°C bake for a further 15 minutes. Buns are ready when it sounds hollow when you tap the tops.
  8. Brush with warmed apricot jam while the buns are still warm.


  1. Tell me, where are you from?! I was born in England and these hot cross buns were a staple in the weeks leading up to Easter! Now I live in Houston and can’t find them anywhere! Will def be using this recipe!


    • Originally English but born and raised in Dubai, we always had hot cross buns in the house in the lead up to Easter with out fail! It’s the best time of year! I don’t think they’re really a thing in the states are they? But trust me it’s easy enough to make your own – I thought it was going to be a mission but nope, even managed it with a two year old chasing my dog around the kitchen island!


    • Get your butt in the kitchen and get baking then!!! 😂 hot cross buns are the best, toasted and slathered in butter, and if you’re feeling dangerous a good cheddar cheese 😍


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s