Hot cross buns, hot cross buns, the easiest ever way to make hot cross buns! (Please, sing it!) These hot cross buns are a fail-proof recipe- super easy, quick to make and are great for getting the kids involved!
Why you're going to love these hot cross buns
They are absolutely delicious! These hot cross buns contain no nasties, are low in sugar and the kids can help make them!
- they are versatile- swap out the sultanas for chocolate chips if you want to!
- easy to make, with proper yeast so they are light and fluffy
- the recipe makes 12 so you'll have some to freeze
- most of the prep time is hands off, so they can even be made in the afternoon between homework and dinner prep
- the recipe is super simple!
What goes into the recipe
don’t forget to scroll to the recipe card for quantities and the full method
- plain and wholemeal flour- because wholemeal is better for us, but plain flour keeps these light and airy
- mixed spice- not all spice- don't get them confused! Mixed spice is a blend of cinnamon, allspice and nutmeg. It is traditionally used in Christmas cakes, and fruit based baking. It's a handy blend to keep in the cupboard.
- sultanas- in the interests of keeping it simple and kid friendly, these hot cross buns only contain sultanas. No orange peel in sight!
- yeast- make sure it's in date! I buy the Lowan yeast and I store it in the fridge after opening. To test if your yeast is still ok pop some in some water with a teaspoon of sugar and see if it activates or comes alive- it should froth and bubble. Make sure you check this before adding other ingredient to it.
You will also need: flour, water and sugar for making the crosses and jam (I use apricot) for glazing.
How to make this recipe
- In a jug mix the cup of body temp water, 2 tbsps sugar and the yeast. Allow to rest until frothy. (This should take 5 minutes max. Any longer and your yeast isn't active!) (Images 1 and 2)
- Add the butter and milk to the yeast mixture. (Image 3)
- Combine the cinnamon, mixed spice and flour in a bowl. Add the yeast mixture. (Image 4)
- Using a dough hook on your mixer (or do it by hand), knead for 1 minute on low. (Image 5)
- Add the sultanas and knead for 3 minutes on medium. (Image 6)
- Cover the bowl with a damp tea towel and set aside in a warm place for 30 minutes to rise. (image 7)
- Divide the dough into 12 pieces and knead into balls. (image 8)
- Then pop into a lined tray, just touching each other. (I used a 33x22.9x5.1 cm pyrex baking dish, - 13x9x2in) (image 9)
- Preheat oven to 180 degrees. Allow buns to rise 20 minutes more.
- Mix the flour, sugar and water to form a paste. (image 10)
- Using a piping bag or a ziploc with the corner trimmed off, pipe each row of lines in one go. (image 11)
- Bake at 180 degrees for 20 minutes or until golden.
- Remove from oven and leave in the tray.
- Warm the apricot jam and use to glaze the tops of the buns. (image 12)
- Serve with butter. These freeze well.
Expert Tips and FAQs
Make sure your yeast is in date! This recipe is very forgiving, but if your yeast is out of date it won't work! If the yeast doesn't froth when mixed with the water and sugar, do not mix it with the flour. Pop up to the shops instead to get some more.
The key here is to not over knead. Unlike bread they don't need to be over kneaded. Sticking to the instructions in the recipe will help! Also, adding flour when dividing the dough will make them denser.
The cross on top is made with a flour, sugar and water paste that is piped on before baking! It ends up a little hard, but that's ok. This is how they are traditionally made.
Yes! Just knead by hand and use the process shots as a guide for when your dough is ready!
Yes! Although they look and smell delicious just out of the oven if you rip them apart and start eating them whilst hot, they will go stale faster.
Store your hot cross buns in a sealed contai er in the fridge for up to 5 days.
Yes! After they have cooled you can freeze them in containers for up to three months.
More hot cross bun recipes
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Hot cross buns
Ingredients
Buns
- 1 tablespoon dried yeast
- 2 tbsps sugar
- 1 cup body temp water
- 2 tsps cinnamon
- ½ teaspoon mixed spice
- 1 cup sultanas
- 3 cups plain flour
- 1 cup wholemeal flour
- 75 grams butter- softened
- ½ cup milk
Crosses
- ½ cup plain flour
- 1 tablespoon raw caster sugar
- 4 tbsps water
Glaze
- 1 teaspoon apricot jam
Instructions
- In a jug mix the cup of body temp water, 2 tbsps sugar and the yeast.
- Allow to rest until frothy.
- Add the butter and milk to the yeast mixture.
- Combine the cinnamon, mixed spice and flour in a mixer bowl. Add the yeast mix to the bowl.
- Using a dough hook on your mixer (or do it by hand), knead for 1 minute on low. Add the sultanas and knead for 3 minutes on medium.
- Cover the bowl with a damp tea towel and set aside in a warm place for 30 minutes to rise.
- Divide the dough into 12 pieces and knead into balls, then pop into a lined tray, just touching each other. (I used a 33x22.9x5.1 cm pyrex baking dish, - 13x9x2in)
- Preheat oven to 180 degrees.Allow buns to rise 20 minutes more.
- Mix the flour, sugar and water to form a paste. Using a piping bag or a ziploc with the corner trimmed off, pipe each row of lines in one go.
- Bake at 180 degrees for 20 minutes or until golden.
- Remove from oven and leave in the tray.
- Warm the apricot jam and use to glaze the tops of the buns.
- Serve with butter. These freeze well.
Ben McDonald says
!!!!!!!!!!!!!!!THOSE WERE VERY TASTY!!!!!!!!!!!!!!!
Megan says
Easy to make. Just had 10 teenagers make batches by hand in 2 hours. Turned out pretty well 🙂
yourkidsot says
Love home made hot cross buns! Made a chocolate batch the other day and my kids said they preferred the traditional ones! Definitely breakfast food here too!