How to make hot cross buns at home

Hot cross buns are easy to make at home (Picture: Getty Images)

On Easter Monday, Christians will be celebrating the fact that ‘He Has Risen’ – the day Jesus Christ was thought to have resurrected after his crucifixion.

Whether you’re religious or not, across the UK, Easter is a bank holiday and a perfect time to get crafty around the home.

Another tradition of Easter is eating hot cross buns. So why not use this time to bake your own, and get excited about something else rising.

How to make your own Hot Cross Buns

If you’re staying home this Easter, you can still have all of your favourite treats – you can make your own Easter eggs and now we bring you a recipe for hot cross buns, from Borough Market baking masters Bread Ahead.

You do need quite a few ingredients for these rich doughy treats so have a good hunt in your spice cupboard before hitting the shops to add what you can to the mix.

Easter Eggs And Pink Tulips

Easter might be smaller this year as the rule of six applies but you can still have all your favourite touches. (Picture: Getty)

Lots of the ingredients are things that keep for a long time so hopefully, you have them around.

This recipe adds traditional fruit to the dough but you can use the base dough and add something else if you want to. The cross is made made separately and the glaze gives them that traditional shine.

This recipe makes 12 but if you have some leftovers, you can use them to make this hot cross bun bread and butter pudding.


Makes 12 

250g strong white bread flour 

3g salt 

40g caster sugar 

6g mixed spice 

3g nutmeg 

30g unsalted butter 

40g sultanas 

25g mixed peel 

30g peeled, cored and diced apple 

8g fresh yeast (or 4g dried yeast) 

140g milk 

Hot Cross Buns

This recipe will make you 12 mouth-watering buns. (Picture: Getty)

For the cross

100g flour 

a pinch of caster sugar 

a pinch of fine sea salt 

The glaze

100g caster sugar 

50ml lemon juice 

100g water 

Method to make hot cross buns

In a bowl place all the dry ingredients. Rub in the butter to form a sandy consistency. 

Mix together the yeast and milk, add to the dry ingredients and fold till combined. 

Turn out your dough on to the work surface and knead your dough, hold onto your dough with one hand and with the other hand stretch and fold your dough for around five minutes until the dough is nice and smooth. 

Stretch out your dough into a pizza shape and add your fruit combination in the centre, fold over your dough into a Cornish pasty shape covering your fruit.

Gently start to roll and fold your dough till the fruits are evenly distributed, once distributed place the dough in a bowl, cover with clingfilm and leave at room temperature for one hour or until doubled in size.

Line a baking tray with baking paper. Place the mixture on a lightly floured surface and cut into 65g pieces. Roll each one into a smooth ball and place on the baking tray, leave plenty of room as they will spread out. Cover with clingfilm and leave to double in size.

While the buns are proving make the cross mixture and the glaze. Mix together the flour, sugar, salt and 100g water until you have a smooth paste, pour into a piping bag with a 4mm plain nozzle.

In a small pan place the sugar, lemon juice and 100g water, bring to the boil and simmer until the temperature reaches 105C, or about 5 minutes.

Pre heat the oven to 180C/Fan 160C/Gas 4

Once the buns have proved, pipe a cross on the top of each one and bake for 14-15 minutes, until golden brown. Remove from the oven and place on a cooling rack. After 2 minutes, brush with the bun glaze.

Serve warm with plenty of butter.

Happy baking!

MORE : Five spring-time cocktails perfect for Easter

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