Hot Cross Buns

So, Let Me Tell You About My Hot Cross Buns

Alright, if you’ve ever felt like the sweet smell of spiced bread was actually a hug from your kitchen, you get why I love making hot cross buns. The first time I tried, my crosses were pretty much… wobbly, and the filling oozed out—no joke, the cat tried to eat one off the counter! Growing up, these were an Easter thing, but honestly I make ’em for breakfast way more often than that. They’re just that good (and who says you can’t have buns year-round? Rebels unite!).

Why You’ll Love This Recipe

I bake these whenever I want to make the house smell warm and comforting, or when my family starts dropping heavy hints about “those spicy, pillowy buns”. My kids get a bit wild about them—one insisted on having buns instead of a birthday cake, no joke. Sometimes, I grumble about kneading dough, but once they’re in the oven, I forget all about it. The only unexpected part? Cleaning up the inevitable little flour clouds all over the kitchen table. (Pro tip: don’t wear black!)

What You’ll Need (and Some Swaps That Totally Work)

• 3 3/4 cups (475g) bread flour (but plain all-purpose is fine, honestly—I use whatever’s in the cupboard)
• 1/4 cup (50g) granulated sugar (I’ve tried brown sugar for more depth—tasted fab)
• 1 packet (2 1/4 tsp) active dry yeast (fast-action works too, just skip the proofing bit)
• 1 tsp salt (no need to fuss over sea salt vs table salt, both do the trick)
• 1 1/4 cups (300ml) warm milk (I’ve used oat milk in a pinch—nobody noticed)
• 1/4 cup (60g) unsalted butter, melted (Mum swears by Stork, but butter is best for me)
• 1 large egg
• 1 tsp ground cinnamon (I’ve chucked in mixed spice or nutmeg instead—depends what’s left over)
• 1/2 tsp ground allspice
• 1/2 cup (75g) currants or sultanas (raisin rebels, unite!)
• Zest of 1 orange (skip if you’re not into zesty vibes, or swap with lemon)
• 1/4 cup (30g) candied peel, chopped (somehow, I never have this—so extra rind goes in)
• For the cross: 1/3 cup (45g) plain flour and 3-4 tbsp water (just enough to make a paste)
• For the glaze: 2 tbsp apricot jam (okay to use honey or a dab of golden syrup if that’s all you have!)

Let’s Get Our Hands Messy (Directions Below!)

1. First, in a massive bowl, whisk together warm milk, 1 tbsp sugar, and your yeast. Wait until it’s frothy (5-10 minutes). No froth? Chuck the yeast, it’s probably weary.
2. Add the rest of the sugar, salt, melted butter, egg, cinnamon, allspice, and orange zest. Give it a quick whisk until kinda smooth (mine always looks a bit lumpy at this point, don’t fret).
3. Toss in the flour (all at once or a bit at a time, depends how patient you’re feeling) and stir to form a soft dough. It’ll be sticky—that’s good.
4. Tip the dough onto a floured counter; knead away for 8–10 minutes until smooth and springy. If it’s still super sticky, sprinkle on a bit more flour, but not too much, or you’ll get bricks!
5. Gently fold in currants and candied peel. I use my hands, though my pal says a bench scraper is tidier (she lies—it’s still messy!).
6. Dump the dough in a greased bowl; cover with a tea towel, and let it rise for 1 to 1.5 hours. It should double in size, or at least look puffy and proud.
7. Punch it down (the fun bit), then divide into 12 pieces—roughly the size of a small apple each. Roll into balls and line up in a buttered 9 by 13 inch tin, just touching. (I sometimes jam them closer and squeeze in 15 instead.)
8. Cover again, set aside and let them nap 30–45 minutes until pillowy. This is where I usually sneak a taste of the leftover orange zest—don’t tell.
9. For the cross: Mix flour and water into a thick paste (about toothpaste consistency). Scrape into a sandwich bag, snip off a corner, and pipe crosses over the buns. Mine are always a bit squiggly but it adds character. If you have a piping bag—fancy you—even better!
10. Bake at 375°F (190°C) for 22–25 minutes, until golden and hollow-sounding when tapped (though sometimes I just guess based on color). If the tops get too brown, tent a bit of foil on top.
11. Warm the jam (or whatever you’re using) and brush it over the buns as soon as they’re out of the oven (watch your mitts, I’ve burned myself more than once here). Let them cool a bit before tucking in—if you can wait.

Some Notes I Couldn’t Help Adding

• If the dough seems stiff after adding flour, add a splash more milk. Saves you from gloopy, dense buns (learnt that the flour way… yikes).
• Don’t panic if your crosses sink or look uneven. Actually, I think it’s part of their charm—perfection is boring.
• If you don’t love candied peel, just leave it out, or throw in extra currants. No recipe police here.

I Tried These Variations (Here’s What Actually Worked)

• Swapped currants for dried cherries once—big hit, except husband said it was “too fancy”
• Used shredded apple with cinnamon instead of orange zest and candied peel—tasted like a warm autumn hug
• Tried all wholemeal flour. Erm, it was like eating a doorstop. Maybe 1/2 and 1/2 works, but not all…

Equipment (and Some Workarounds)

• Large mixing bowl (who doesn’t have a plastic salad bowl? No worries if not, just use your biggest saucepan—done it loads!)
• Baking pan (9 by 13 inch is classic, but I’ve shoved the buns into two cake tins before—no drama)
• Bench scraper (helpful, but a spatula or, honestly, your hands work fine)
• Piping bag (never seem to find mine, so a ziplock bag with the corner nipped off does the job)
• Tea towel (for covering, but I’ve used an old pillowcase and it was grand)

How to Store These (If They Stick Around)

Pop leftovers in an airtight tin—they’ll stay soft for 2–3 days, but in my house, they go before breakfast is done. Freezing works, too: wrap tight and defrost overnight. Sometimes a quick 10-second zap in the microwave brings ’em back to life. That said, the cross can go a bit chewier on day two, but the flavour? Even better, I think.

My Favourite Ways to Serve Hot Cross Buns

Fresh and warm is classic (with just a bit too much salted butter, let’s be honest), but sometimes I slice them, toast lightly, and go wild with jam. And, every Good Friday, we tear them apart at the table before anyone’s allowed to check their phones. That’s become a silly family rule. One Easter, I tried them filled with lemon curd—bit odd, but not terrible.

Pro Tips I’d Wish I’d Known Earlier

• I once rushed the second rise thinking they wouldn’t notice. They noticed—buns were sad little rocks. Never again.
• Don’t skip the glaze: It’s magic. Tried without once. Looked…depressing.
• Resist the urge to add extra flour if dough is sticky. Promise, it’ll firm up as you knead (I had to learn this the sticky-handed way).

Questions I Get About Hot Cross Buns

• Can I make the dough the night before? Totally! Just let it rise in the fridge overnight for the first rise, then shape and do the second rise in the morning. Slow rise = heaps of flavour.
• Do I have to pipe the cross? Nah, it’s traditional, but you can skip or just mark with a knife. Or get a kid to do squiggles—why not?
• What’s the best way to keep them soft? I’d say wrap well and store cool… but also don’t stress, nothing’s wrong with toasting them if they start to go a little firm!
• Can I freeze them after baking? Yep, works well, just don’t frost right before freezing, or the glaze goes a bit weird.
• Crosses always end up crooked—what am I doing wrong? Oh, same here! It’s part of their personality. But if you want sharper lines, go really thick on the paste. I usually can’t be bothered.

Anyway, if you get distracted mid-recipe (happens to me all the time), the dough is forgiving. Just pick up where you left off and make it yours. Happy bun-baking, mate!