HOT CROSS BUN RECIPE BETTER THAN GROCERY STORE (HOT CROSS BUN BRITISH STYLE)

a bunch of hot cross buns on a baking tray

Easter is coming, it is the perfect time to make HOT CROSS BUNS!

Soft, Fluffy and Delicious Hot Cross Bun Recipe. Traditionally eaten on Easter or Good Friday. This recipe is an original British version using orange peel and various spices that taste much better than the grocery store bought ones in my town.

holding one piece of soft bun

a very soft bun

Hot cross buns are a popular Easter treat that has been enjoyed for centuries. These spiced buns are made with a soft, sweet dough and studded with orange peel, raisins or sultanas just like the ones I used to have from Tesco or Lidl! . Topped with a signature cross made of flour and sugar glaze, hot cross buns are a delicious and festive addition to any Easter brunch.

You can say that this hot cross bun is a cross between dinner roll and cinnamon roll. The best thing is that this recipe is really easy to make at home. 

a bunch of hot cross buns on a baking tray

adding butter on to one piece of hot cross bun

If you’re looking to make your own hot cross buns this Easter, look no further than this recipe! With just a few simple ingredients and some easy-to-follow steps, you can create a batch of delicious hot cross buns that are sure to impress your friends and family.

Want to know how to make the perfect Homemade Hot cross bun just like in the UK shops? Let’s bake!

USEFUL TOOLS WE USE


Thermapen NANO


Hot Cross Buns

Soft, fluffy, and delicious spiced hot cross buns with citrus zest and raisins — just like the ones from British bakeries. Traditionally eaten on Easter or Good Friday.

  • Stand mixer with dough hook
  • Baking tray

For the Dough:

  • 1 1/2 cups warm milk
  • 2 1/4 tsp active dry yeast
  • 4 1/2 cups all-purpose flour (plus extra)
  • 1/2 cup granulated sugar (plus 2 tsp)
  • 4 tbsp unsalted butter (melted)
  • 1 egg (room temperature)
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice (or mixed spice/allspice)
  • 1/4 tsp ground cloves (optional)
  • 1/4 tsp grated nutmeg (optional)
  • 1 tsp salt
  • 1 orange zest (or 2 lemons zest)
  • 125 g raisins or dried fruit
  • 1/2 cup orange peel or mixed candied citrus peel

For the Cross:

  • 1/2 cup all-purpose flour
  • 2 tbsp confectioner’s sugar
  • 5 tbsp water

For the Glaze:

  • 1 egg yolk
  • 2 tbsp cream or milk
  • 2 tbsp butter (melted, for finishing)
  1. Prepare the yeast: in a mixing bowl, add the yeast and 2 tsp of the sugar, then add the warm milk. Mix and let sit for 5-10 minutes in a warm place. (If using instant or rapid-rise yeast, skip this step and mix it with the other dry ingredients.)
  2. Once the yeast is foamy, add the flour, remaining sugar, pumpkin pie spice, cinnamon, ground cloves, nutmeg, and salt. Mix briefly with a stand mixer fitted with a dough hook.
  3. Add the melted butter, egg, raisins, orange peel, and orange or lemon zest.
  4. Knead on low-medium speed for 5-8 minutes, adding the extra flour after about 2 minutes so the dough comes away from the bowl. Knead until smooth and elastic. (Alternatively, knead by hand on a floured surface for 10-15 minutes.)
  5. Oil the bowl, place the dough in it, cover with cling wrap, and let rise in a warm place until doubled in size, about 60-90 minutes.
  6. Punch down the risen dough to release the air, then shape into a log and cut into 18-19 equal pieces.
  7. Prepare a baking tray, greased or lined with baking paper.
  8. Shape each piece into a smooth ball by pressing, stretching, and rolling, then arrange evenly on the baking tray.
  9. Cover with cling wrap and proof in a warm place for 30-60 minutes, until risen by about 50-75%.
  10. Meanwhile, make the cross paste by mixing the flour, sugar and water into a thick, pancake-batter-like consistency.
  11. Preheat the oven to 350°F (180°C).
  12. Brush the risen buns with the egg yolk and cream glaze, pipe on the cross paste, then bake until golden brown, about 23-25 minutes.
  13. Remove from the oven, transfer to a cooling rack, and brush with melted butter or apricot jam for extra shine.
  14. Let cool for 5-10 minutes and serve warm with butter.

Milk Temperature: Warm the milk to about 105-110°F (43°C) — it should feel like a warm bath. Milk that’s too hot will kill the yeast.

Don’t Overwork the Flour: Add extra flour only until the dough comes away from the bowl (no more than about 1/4 cup) — too much flour makes for a dry, tough bun.

Warm, Wind-Free Rising Spot: Both rises work best in a warm, draft-free place — try a turned-off oven preheated to about 110°F (43°C).

Getting the Cross Right: The flour-and-water paste should be about the consistency of thick pancake batter — too thin and it disappears while baking, too thick and it forms a hard ridge.

Storage: Buns stay fresh and soft for up to 3 days and freeze well for about 3 months. Reheat a single bun for 10-12 seconds in the microwave or in a toaster; to reheat a batch, cover with foil and warm in a 325°F (160°C) oven for about 8 minutes.

Alternative Glaze: Instead of brushing the baked buns with butter, you can use a mix of 1 tbsp apricot jam and 2 tsp water for a shiny finish.

Breakfast
British


🛒 Shop the Ingredients

  • 2 ¼ tsp active dry yeast (1 pkg)
  • 1 tsp pumpkin spice if you are in America (you can use mixed spice or all spice if you are in the UK)
  • 100 – 125g California raisins or you can use dried fruit ( I like extra raisins and prefer soak overnight with black tea or soaked in orange juice for at least 30 mins)
  • 1.Prepare the yeast: in a mixing bowl, add yeast and 2 tsp sugar, then add in warm milk (full or low fat), mix and leave it for 5-10 mins in a very warm place. If you are using instant or rapid rise yeast then skip this step, just mix it with other dry ingredients.
  • 4. Using a stand mixer, knead on a low – medium speed for about 5-8 mins (I use kitchenaid mixer stand pro 600 – speed #2). After about 2 mins add the extra flour so the dough comes away from the bowl (it shouldn’t be more than 1/4 cup). When the dough is smooth and elastic, it’s ready for the rise. Alternatively, dust a work surface with flour and knead by hand for 10-15 minutes.
  • 7. Prepare a baking tray mine is 16″X11″ (41cmx28cm) and spray using oil or butter or line using baking paper.
  • 14. Allow to cool (5-10 mins) but still warm before serving. It is best served on day it’s baked and add butter! Please use real grass-fed cow butter. Anchor butter is the absolute best but quite hard to find here in the US. Kerrygold is a great second choice and available almost everywhere. Real butter is so worth it!
  • All Purpose Flour
  • Ground Cinnamon
  • Pumpkin Pie Spice
  • Ground Cloves
  • Grated Nutmeg
  • Confectioner’s Sugar