Traditional Hot Cross Buns Recipe

Baking the Best Authentic Hot Cross Buns

There is a specific kind of magic that happens in a kitchen when the oven door opens and that first puff of cinnamon laced steam hits your face. It's the smell of childhood mornings and sticky fingers.

I remember the first time I tried to bake these on my own; I was so impatient that I didn't let the dough rise properly. I ended up with twelve spiced hockey pucks that were so hard we joked about using them as doorstops.

It was a humbling lesson in the patience that yeast requires, but it's what led me to find the tricks that actually work.

Now, when I pull a tray of these out, the house smells like a dream. The buns are so light they almost feel hollow when you pick them up, yet they have this incredible, stretchy crumb that pulls apart in silky ribbons.

We are looking for that specific contrast: a slightly resilient, golden exterior that gives way to a center so soft it practically melts. If you've ever had a supermarket bun that felt like dry sawdust, forget it. This is a completely different animal.

We're going to use a bread flour base to give us the structure needed to hold all that heavy fruit, and a little trick with the spices that ensures the yeast doesn't get "lazy." It’s a labor of love, but once you see that glaze hit the hot crust and hear that subtle hiss, you’ll know exactly why we do it.

Let’s get our hands in some flour and make something wonderful.

Why These Buns Beat Any Bakery

The Spice Bloom: We heat the cinnamon, allspice, and ginger with the butter and milk to release the fat soluble flavor compounds, ensuring the spice permeates every single crumb.

Protein Power: Using 500g of bread flour instead of all purpose provides a stronger gluten network that supports the weight of the 150g of sultanas without collapsing.

Enriched Hydration: The addition of a large egg and 75g of unsalted butter creates an enriched dough that slows down staling, keeping the buns velvety for up to three days.

The Acid Glaze: Using apricot jam for the glaze provides a tart counterpoint to the sugary dough, cutting through the richness and adding a professional looking shine.

Choosing the right method depends on your morning. If you want that deep, bakery style flavor, the classic approach or the overnight cold ferment is the way to go. The extra time allows the enzymes in the flour to break down into sugars, which means better browning and a more nuanced taste that isn't just "yeasty."

The Physics of the Spiced Rise

Cinnamon is a known yeast inhibitor; it contains compounds that can actually slow down or even kill yeast if it’s too concentrated. By mixing our spices into the flour first and then adding the wet ingredients, we "buffer" the yeast, allowing it to activate fully before it encounters the high concentration of oils in the cinnamon and ginger.

This ensures a vigorous rise despite the heavy spice profile.

Your Spiced Dough Ingredient Guide

• 500g bread flour: Provides the essential structure. Why this? AP flour will result in a bun that collapses under the weight of the fruit.
  • Substitute: All purpose flour plus 2 tbsp of vital wheat gluten.
• 250ml whole milk: Adds richness and fat.
  • Substitute: Oat milk for a slightly nuttier flavor (keep the fat content in mind).
• 75g unsalted butter: Tenderizes the gluten strands.
  • Substitute: Salted butter, but reduce the sea salt to a half teaspoon.
• 7g instant yeast: The engine of the rise.
  • Substitute: 21g fresh yeast, crumbled into the warm milk.
• 75g granulated sugar: Feeds the yeast and sweetens the dough.
  • Substitute: Brown sugar for a deeper, more caramel like undertone.
• 1 large egg: Emulsifies the fats and adds structure.
• 1 tsp fine sea salt: Regulates yeast and enhances flavor.
• 2 tsp ground cinnamon, 1 tsp ground allspice, 0.5 tsp ground ginger: The signature aromatic profile.
• 150g sultanas & 50g mixed peel: The classic fruit inclusions.
• 1 large orange (zested): Brightens the heavy spices.
• 75g all purpose flour & 6 tbsp water & 1 tsp oil: For the crosses.
• 2 tbsp apricot jam & 1 tsp boiling water: For the finishing glaze.

Chef's Tip: If you find your fruit usually sinks to the bottom or falls out of the dough, toss the sultanas and mixed peel in a tablespoon of the bread flour before folding them in. This gives them a "velcro" effect that helps them stick to the dough.

Tools for the Perfect Batch

While you can certainly knead this by hand (and get a great arm workout), a stand mixer such as a KitchenAid makes dealing with this sticky, enriched dough much easier. You’ll also want a bench scraper.

Trust me, if you’re a serious baker, this $10 tool will change your life for moving dough around without adding too much extra flour.

A digital scale is non negotiable here. Baking is chemistry, and measuring 500g of flour by weight rather than volume is the difference between a bun that's a cloud and one that's a brick. You'll also need a 23x33 cm baking tin or a large sheet pan lined with parchment paper.

This allows the buns to bake close together so they pull apart, keeping the sides soft and tender.

step-by-step Bun Success

1. Infusion and Mixing

Combine the 250ml whole milk and 75g butter in a small saucepan. Heat gently until the butter is just melted and the milk is warm to the touch (about 38°C). In the bowl of your stand mixer, whisk together the 500g bread flour, sugar, salt, and all the spices.

Note: This ensures the salt doesn't sit directly on the yeast.

2. The Initial Shaggy Mass

Make a well in the center of the dry ingredients and pour in the warm milk mixture, the 7g yeast, and the beaten egg. Use a sturdy spoon or the paddle attachment to mix until a shaggy, sticky dough forms and no dry flour remains.

Let this rest for 5 minutes to allow the flour to hydrate before you start kneading.

3. The Windowpane Knead

Switch to the dough hook and knead on medium low speed for about 8-10 minutes. You are looking for the dough to become smooth, elastic, and pull away from the sides of the bowl.

Test it by pulling a small piece of dough; it should stretch thin enough to see light through it without tearing. If it snaps, keep kneading.

4. The Fruit Fold In

Add the 150g sultanas, 50g mixed peel, and orange zest to the mixer. Knead on the lowest speed for 1-2 minutes until the fruit is evenly distributed throughout the dough. If the fruit is popping out, just use your hands to fold it back in a few times.

5. The Bulk Rise

Lightly grease a large bowl with a tiny bit of oil. Place the dough inside, cover with a damp cloth, and let it sit in a warm, draft free spot for about 1 hour 30 mins until it has doubled in size and looks puffy.

6. Shaping the Rounds

Turn the dough out onto a very lightly floured surface. Divide it into 12 equal pieces (use your scale for precision about 90-95g each). Roll each piece into a tight, smooth ball by cupping your hand over it and moving in a circular motion. Place them in the prepared tin, spaced about 1cm apart.

7. Secondary Proof

Cover the tin loosely with oiled plastic wrap. Let the buns rise for another 45-60 minutes. They are ready when they have expanded to touch each other and a gentle poke with your finger leaves an indentation that slowly springs back.

8. The Cross and The Bake

Whisk the 75g AP flour, water, and oil into a thick, pipeable paste. Transfer to a sandwich bag with the corner snipped off. Pipe slow, steady lines across each row of buns, then repeat in the other direction to form crosses. Bake at 180°C for 22 minutes until the tops are deep mahogany brown and the buns sound hollow when tapped.

9. The Finishing Polish

While the buns are baking, melt the 2 tbsp apricot jam with a teaspoon of boiling water and strain out any lumps. Brush the glaze generously over the buns the second they come out of the oven so it seeps into the crust.

Fixing Your Common Baking Mishaps

Why Your Buns Are Dense

If your buns feel heavy like a dinner roll, the most likely culprit is under proofing or using old yeast. Enriched doughs (with butter and eggs) take longer to rise than simple water and flour doughs. If your kitchen is cold, that 90 minute rise might need to be two hours.

Always look for the visual cue (doubling in size) rather than just watching the clock.

Why the Fruit Is Burning

Sultanas that are exposed on the surface of the bun can catch and turn bitter in the oven. When you are shaping your rounds, try to "tuck" any visible fruit under the surface of the dough skin. This protects the fruit from the direct heat and keeps it juicy.

Common Mistakes Checklist

• ✓ Don't skip the windowpane test: If the gluten isn't developed, the buns won't have the strength to rise around the fruit.
• ✓ Avoid "flour bombing" the surface: Adding too much flour while shaping makes the exterior tough. Use a light touch or a tiny bit of oil on your hands instead.
• ✓ Check your milk temp: If it’s over 43°C, you’ll likely kill the yeast. It should feel like lukewarm bath water.
• ✓ Glaze while hot: The heat of the bun helps the glaze set into a sticky lacquer rather than just sitting on top like a wet mess.

Adapting the Recipe for Everyone

If you’re looking for a bit of a twist, you can easily pivot this recipe. For a Chocolate Chip Variation, simply swap the sultanas and mixed peel for 150g of dark chocolate chips. Just make sure the dough has cooled down after the milk/butter addition before adding the chips, or you'll end up with marbled chocolate dough (which isn't necessarily a bad thing!). For a deeper flavor, you could try the technique in my Chocolate Chip Cookies recipe where we use brown butter.

For Whole Wheat Hot Cross Buns, you can replace up to 200g of the bread flour with whole wheat flour. You will likely need to add an extra tablespoon or two of milk, as whole wheat absorbs more liquid. The result will be a heartier, nuttier bun that feels a bit more like a rustic breakfast. If you want something even sweeter and chewier for a different occasion, my Peanut Butter Cookies recipe is a great one to keep in your back pocket.

Storing and Keeping Buns Fresh

These buns are at their absolute peak about 20 minutes after they come out of the oven, once the glaze has set but the center is still steaming. However, you can store them in an airtight container at room temperature for up to 3 days.

To revive them, always give them 10-15 seconds in the microwave or a quick toast under the broiler.

Freezing: These freeze beautifully. Once completely cool, wrap individual buns in plastic wrap and store them in a freezer bag for up to 2 months. Thaw at room temperature and toast to bring back that "just baked" texture.

Zero Waste Tip: If you have buns that have gone truly stale, don't toss them! They make the world's best bread and butter pudding. The spices and fruit are already built in, so you just need a simple custard of eggs, milk, and a little sugar.

How to Serve Your Buns

The classic way to eat these is split down the middle and toasted until the edges are dark and "shatter" when you bite them, then slathered with a ridiculous amount of salted butter. The heat of the toast melts the butter into the nooks and crannies, creating a salty sweet experience that is hard to beat.

If you want to go gourmet, try using them for a breakfast sandwich. A thick slice of sharp cheddar cheese melted over a toasted bun creates a sweet and savory contrast that is addictive. The orange zest in the dough pairs incredibly well with the sharpness of the cheese.

Honestly, don't even bother with low-fat spreads here; the richness of real butter is what these buns were made for. Trust me on this one bite of a warm, buttered bun and you'll forget all about the store-bought versions. Now, go get that oven preheated!