Hot Cross Buns (Easter Favourite)

Soft, lightly spiced buns dotted with fruit and finished with a glossy glaze—warm, fluffy, and perfect for Easter weekend.

Ingredients

• 500g (3 1/3 cups) plain flour (all-purpose), plus extra for dusting
• 60g (1/4 cup) caster sugar (or white sugar)
• 2 tsp instant dry yeast
• 2 tsp ground cinnamon
• 1 tsp mixed spice (or pumpkin pie spice)
• 1 tsp fine salt
• 300ml (1 1/4 cups) milk, warmed to lukewarm
• 60g (4 tbsp) butter, melted and cooled slightly
• 1 large egg
• 200g (1 1/3 cups) sultanas/raisins (or mixed dried fruit)
• 1 tbsp orange zest (optional but lovely)
• 75g (1/2 cup) plain flour
• 75ml (5 tbsp) water
• 2 tbsp sugar
• 2 tbsp water

Method

• 1

  Step 1: Make the dough

  In a large bowl, mix flour, sugar, yeast, cinnamon, mixed spice, and salt. Add warmed milk, melted butter, and egg. Mix until a shaggy dough forms, then tip onto a lightly floured bench and knead 8–10 minutes (or 5–6 minutes in a stand mixer) until smooth and elastic.

• 2

  Step 2: Add fruit

  Flatten dough slightly, scatter over raisins and orange zest. Knead gently for 1–2 minutes until the fruit is evenly distributed.

• 3

  Step 3: First rise

  Place dough in a lightly oiled bowl, cover, and leave in a warm spot for 60–75 minutes until doubled in size.

• 4

  Step 4: Shape buns

  Punch down dough, then divide into 12 even pieces (about 75–80g each). Roll into smooth balls by tucking edges underneath. Arrange in a lined 23×33cm (9×13") tray (or two smaller trays) with a little space between each for soft “pull-apart” sides.

• 5

  Step 5: Second rise

  Cover and proof 35–45 minutes until puffy and the buns are just touching.

• 6

  Step 6: Pipe the crosses

  Preheat oven to **200°C / 390°F (180°C fan)**. Mix cross paste flour and water until smooth and pipeable (like thick pancake batter). Spoon into a piping bag (or zip-top bag, snip the corner) and pipe lines across the buns to form crosses.

• 7

  Step 7: Bake

  Bake **18–22 minutes** until deep golden brown on top.

• 8

  Step 8: Glaze for shine

  While buns bake, simmer sugar and water 30–60 seconds until dissolved. Brush over hot buns as soon as they come out of the oven for that classic glossy finish.

Tips

• **Make them kid-friendly:** Keep spice gentle (stick to cinnamon only) and use raisins/sultanas rather than mixed peel.
• **Spice level:** Adults often love extra spice—add another 1/2 tsp cinnamon to the dough; keep as written for a milder family batch.
• **No piping bag?** Use a zip-top bag with a tiny corner snipped, or drizzle with a spoon carefully.
• **Storage:** Best on day one. Keep airtight 2 days at room temp; rewarm 10–15 seconds in the microwave or toast and butter.
• **Make-ahead:** Shape buns, cover, and refrigerate overnight for the second rise; bring to room temp 45–60 minutes before crossing and baking.
• **Serve with:** Butter (classic), or split and toast for breakfast with jam.

Nutrition (per serving, estimate)