These Traditional Hot Cross Buns are soft, fluffy and filled with warm spices & fruit, just as they should be. This classic Easter hot cross bun recipe creates beautifully risen buns with a golden glaze and signature cross on top. But with the ease of 1 bowl, same day baking. Perfect served warm with butter, they’re a staple for Easter baking and well worth making from scratch. If you’ve been looking for a reliable homemade hot cross buns recipe that delivers on texture and flavour, this one won’t disappoint.
Traditional Hot Cross Buns, Soft, Fluffy & Spiced Easter Classic
Traditional Hot Cross Buns Recipe
Rated 5.0 stars by 1 users
Category
Baking
Cuisine
Australian
Author:
Ashley's Place
Servings
12
Prep Time
15 minutes
Cook Time
22 minutes
These Traditional Hot Cross Buns are soft, fluffy and filled with warm spices & fruit, just as they should be. This classic Easter hot cross bun recipe creates beautifully risen buns with a golden glaze and signature cross on top. But with the...
Ingredients
Hot Cross Bun Dough
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500g Strong Bread Flour (*see note 1)
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300ml Warmed Milk (*see note 2)
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60g Caster Sugar (Superfine White Sugar)
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50g Softened Butter
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2 Eggs (1 for dough and 1 for egg wash)
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2 Tsp Instant yeast (*See note 3)
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1 Tsp Ground Cinnamon
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1 Tsp Ground Mixed Spice (See note 4)
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175g Sultanas
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1 Tsp Vanilla Essence
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¼ Tsp Salt
Cross on Dough
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75g of flour
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70g of water
Glaze
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1 tbsp Apricot Jam
Directions
Get out your eggs and butter to soften and come to room temp
Add your dry ingredients flour, yeast, salt, sugar, spices into your mixing bowl and give it a mix around
Warm your milk slightly in the microwave, do this in 15 second burst checking each time, we want it warm not boiling or super hot
Add your milk, vanilla, sultanas and egg into your bowl and start to mix with your dough attachment, mix for about 30 seconds and then start to add in the softened butter bit by bit
Once it is all added mix on a medium speed about a 3-4 on a kitchen aid for about 10-15 minutes. As it is mixing through stop the machine and scrape the sides down so it all mixes correctly. This is the part you need to trust the process it will look really sticky and like it is not coming together into a dough but trust me it will. Do not add more flour just keep mixing for that 10-15 mins, once it starts to come together, forms more of a dough and pulls away cleanly from the sides it is done
Cover with a damp tea towel, you can use cling wrap but I always use a damp tea towel making bread. This is so the top doesn’t become dry. Leave to rise in a warmer spot (not directly sitting in the sun) till double approx. 45mins -1 hr. This will depend how warm your house is, mine took about 55 mins and was an overcast day.
Line your 9x13 Inch Tray with baking paper, use a little tiny bit of butter on the tray first it helps the baking paper stick. Leave a bit extra so you can easily pull them all out
Once it has doubled start to roll into your balls, now I like to weigh my dough and divide it by 12, then weigh out each ball into the amount that is even. This is definitely not something you have to do, I just like to make sure they are all the same size or even.
To roll get your dough and pinch all the sides at the bottom of the roll and then roll the dough ball so it becomes smooth. Place the seam side down on your baking tray and repeat until done
Place them 3 rows with 4 in each row with a gap in-between each. Cover with your same damp tea towel and leave again in a warm spot for the second rise again 45 mins - 1 Hour to rise again and about double.
About 15 mins prior to being ready start to pre-heat your oven at 180°C (350°F)
Once risen make your cross mixture, mix the water and flour together. It will be like a paste. If you find it is a bit too thick add a dash of water but only a tiny bit at a time and if for some reason it is super watery just add more flour but you shouldn’t need too
Whish your egg and use a pastry brush if you have one to egg wash the top of your hot cross buns.
Pop your cross mixture into a piping bag or a ziplock bag and cut the corner off and start to pipe your lines. Do 1 full joined line one way on each row and then do the line the opposite direction again all joined to get the cross. I do these joined because honestly it makes it so much easier to pipe it and not start and stop on each bun
Pop into the oven and bake away for about 22-23 mins, the top will become nice and golden which is a great sign they are ready. If they are still blonde on top they may need a few more mins
Once they are done immediately take them out and brush over your jam while they are still hot. If your jam is too thick heat it in the microwave for about 15 seconds prior to taking them out of the oven. Use a pastry brush if you have one
leave in your tray a few mins then pop onto a cooling rack, use your overhang to lift them out of the tray just watch your finger
Once cooled you can break them apart and enjoy right away
Store these in a airtight container, they will last about 3-4 days but always most delicious the day they are baked. Simply toast them up with some butter or pop in the microwave for about 10-15 seconds to heat and freshen up
Recipe Video
Recipe Note
Notes & FAQ's:
- Strong bread flour is one that I highly recommend using. You can use plain but it is best with a good bread flour. I used a brand in Australia called Lighthouse Bread and Bread and Pizza Plain flour, it is a good strong flour with a higher protein % which is great for breads
- We use warm milk for this which you can do in the microwave in 15 second burst checking after each burst. We only want it lukewarm not hot or bubbling so don't overheat this and go slowly
- We want to use instant yeast for this recipe, instant yeast doesn't need activating in water first we just add it straight in. You can find this in most supermarkets in Australia we have a brand called Lowan I have linked it here (not an affiliate link just so you can see). It needs to be kept in the fridge once opened as well FYI. But this yeast makes it so much easier to make these and removes some steps
- Mixed Spice is a spice mix you can get from supermarkets I have linked it here (again not affiliate just an FYI)
- if you don’t want to use apricot Jam (it is the best to use for colour & flavours) but you can use another flavour or maple syrup or honey. The same amount
Q. Can I make other flavours?
A. Yes we have apple & cinnamon & raspberry and white choc
Q. Can I use normal plain (all purpose) flour?
A. Yep you can do you will just get a softer result with the bread flour. If you are unsure about the bread flour DM me
Q. I have dried yeast not instant can I use that?
A. Yes you can but you need to "bloom" or wake it up first. You will need to add it to your warm milk with about 1 tbsp of sugar and leave it for about 5 or so minutes it will become more bubbly and active. Then you can add that in and follow all the same steps
Q. Can I do the second rise in the fridge if I run out of time?
A. Yep you can do, once you roll them into a ball in your tray cover the tray so they don't dry out and pop them into the fridge overnight. The next day when you take them out if they have doubled you can bake them right away. But if they are still a bit smaller which is totally normal because we slowing the rise down in the fridge, just take them out and leave them to rise again until they are doubled. This may take a little longer as they are cold.