Hot Cross Buns
Prep time
Cook time
Total time
Serves: 12 buns
for the buns
  • 1 tbsp dry yeast
  • 100g sugar
  • 1½ cups lukewarm milk
  • 600g cups plain flour (or bread flour if you can get it)
  • 50g wholemeal flour (or atta flour)
  • 2 tbsp milk powder (optional)
  • 2 tsp mixed spice
  • 1 tsp cinnamon
  • 1 tsp ginger powder
  • 50g melted butter
  • 1 egg
  • 150g sultanas, raisins and/or currants
  • 20g finely diced crystallised ginger
for the crosses
  • 6 tbsp flour
  • 5 tbsp water
for the glaze
  • 4 tbsp sugar
  • 4 tbsp water
  • pinch of ground cinnamon
  1. Preheat oven to 100C.
  2. Place the yeast, 2 tsp of the caster sugar and all of the milk in a bowl and let it sit for 5 minutes to allow the yeast to activate (bubbles will appear on the surface as the yeast does it's thing - if the mixture isn't bubbly, then abort the recipe here as the yeast could be dead). Turn off the oven.
  3. Combine the remaining sugar, flours, milk powder, mixed spice, cinnamon and ginger. Add this to the yeast mixture along with the butter, egg and sultanas and diced ginger – using the dough hook of the mixer and a low speed, mix until a dough forms - about 7 minutes, you will see the dough pull away from the sides of the bowl and form a smooth, slightly sticky dough. If you don't have a stand mixer, just knead on the bench until the dough is smooth.
  4. Cover with a damp tea towel and place into the warmed (but off!) oven to rise.
  5. When doubled in size, about an hour, place the dough onto the bench and divide into 12 portions. Roll each portion into a ball and place in a high sided rectangular ovenproof tray lined with baking paper.
  6. Loosely cover with a towel and put back in a warm place to rise for 30 minutes to an hour. Once risen you can pipe the crosses over the top.
  7. Preheat oven to 200C. Mix flour and water together to form a thick paste. Pipe on buns.
  8. Bake piped buns for 25-35 minutes until golden brown and well risen.
  9. I personally thought it was a bit too sweet with glaze, so you could cut down the sugar or skip the glaze altogether. While baking, make the glaze by melting sugar and water in a small pan and cook over a low heat until the sugar dissolves and the liquid thickens. It has a tendency to crystallise and form a while crust over the bun so make sure to brush down the sides of the pan with a wet pastry brush. Brush this hot syrup generously over the tops of the hot buns as soon as they have been removed from the oven.
  10. I think the best way to eat these is sliced in half, toasted til golden brown and slathered with butter.
Recipe by A Kitchen Cat at