A hot cross buns recipe that is perfect for Easter entertaining. A favorite every Easter in our family, we love having fresh hot cross buns on Good Friday or Easter Sunday. Better than store-bought, this hot cross buns recipe will be an absolute hit in your family!
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Weeeeee happy almost Easter!!
I freaking love Easter, it’s almost my favourite holiday! I think I mentioned it here, but we always used to host a Good Friday seafood feast at our house back in Western Australia. While I love our Good Friday tradition, now that we don’t get Good Friday off, our Easter celebrations have been in the form of Sunday brunch with friends.
There are definitely things I miss about being at home this time of year, in particular, being able to go out and buy delicious hot cross buns from our favourite bakery.
But, when you can’t go out and buy them, you make them! And I promise this homemade hot cross buns recipe produces hot cross buns that are better than store bought!
The original recipe came from one of my fav food bloggers Recipe Tin Eats and has since been adapted over time. I guarantee this recipe produces THE fluffiest, softest hot cross buns!
The fluffiness and tastiness of this recipe come at a small price however if you don’t own a mixer with a dough hook. It’s a good 10 to 15 minutes of solid kneading and it’s a workout! I had sore ab muscles the day after from kneading, but I promise you, you won’t regret it! And, consider your workout done for the day!
Tips for making this hot cross buns recipe
- If you have a mixer with a dough hook, use it! Saves a lot of time and sore tummy muscles and arms!
- America – I used the small flame raisins, they are similar to the usual sultana’s we get at home. Aussie friends – sultanas (tarnies’) all the way!
- The recipe calls for 4 1/4 cups of flour, however, if you are hand kneading, you will need to add extra flour to avoid super sticky fingers. I usually add an additional 1/4 cup or so while I’m kneading otherwise you end up in a sticky mess.
- Milk temperature – the milk should be warmed to lukewarm. Generally, if you put your finger in the milk and it’s a pleasant temperature it’s good. I gently heat mine over a stove on medium heat for a few minutes, or microwave at 30-second increments until warm.
- Kneading – if you’re hand kneading, you will want to do it for 10 to 15 minutes. The dough needs to be kneaded very well. You’ll want the dough to be elastic and smooth. If you break it apart and see cracks, keep kneading!
- Rising – the dough should fully double in size. It’s quite amazing how much it rises! I usually turn on my oven to low, then turn it off and leave the door open for 5 minutes. Then pop in my dough, covered with a tea towel to rise.
- Glaze – traditionally a hot cross buns recipe will have a glaze, BUT personally, I prefer to eat them as is. I hate getting sticky fingers!
- Baking pan – I love this baking pan! It is super functionally and looks pretty for serving! You’ll want one that’s about 11″x9″ which is about 30cmx22cm or thereabouts. The dough balls should fit comfortably side by side without getting overcrowded or squashed.
- Storage – these hot cross buns store well in an airtight container, BUT they are best eaten fresh, hot out of the oven smothered in butter
I do so hope you guys enjoy your Easter! And I know it’s a little early, but this is the perfect time to start thinking about your Easter recipes and entertaining! And this hot cross buns recipe should certainly be on your menu this year!
Georgie x x
Hot Cross Buns Recipe
- 1 tbsp dried yeast
- 1/2 cup sugar, superfine/caster sugar
- 1 1/2 cups milk, lukewarm note 1
- 4 1/4 cups plain flour, plus extra for kneading note 2
- 2 tsp cinnamon
- 2 tsp allspice
- 1/2 tsp salt
- 1 1/2 cups sultanas, note 3
- 3 1/2 tbsp melted butter
- 1 egg, at room temperature
- 1/2 cup plain flour
- 5 1/2 tbsp water
- Dissolve 2 teaspoons of the sugar into the lukewarm milk. Sprinkle the yeast over the milk and for 5 minutes until frothy.
- Add plain flour, spices, sugar, sultanas, and salt into a large mixing bowl. Make a small well in the center.
- Add egg, then add yeast mixture. Use a wooden spoon to combine mixture slightly before kneading.
- Turn dough onto a lightly floured surface. Knead 10 to 15 minutes, until dough is smooth and elastic. If kneading by hand, keep adding a small amount of flour to stop sticking. Eventually, the mixture should not stick to your hands. An alternative - use a mixer with a dough hook and knead until smooth.
- Return dough to a clean bowl, and cover with a clean tea towel. Store in a warm place to rise 1 to 1.5 hours. The dough should be more than doubled in size.
Making Dough Balls
- Line an 11.5"x9"/30cmx22cm (or thereabouts) baking tray with parchment paper, leaving a little overhang on the longer side edges.
- Remove tea towel from the bowl and punch down dough. Turn onto a lightly floured surface.
- Knead lightly to remove excess air, then form into a log shape. Cut into 12 equal pieces.
- Take one piece, flatten it with your palm, then gather the sides together to form a ball. Roll to smooth out, and place in the baking tray, smooth side up. Repeat with remaining dough balls. The dough should line up 4x3
- Place the same clean, teatowel from before over baking dish, and leave to rise for 30 minutes. The dough balls should be about 75% risen.
- Halfway through the second rise, preheat oven to 350F/180C.
- Place flour and water in a bowl and mix together until smooth.
- Spoon into a large snap-lock bag, and cut a small hole in one corner of the bag.bag
- Remove tea towel and pipe crosses carefully over buns. Start at one side and make smooth continuous movements until you reach the other end. Repeat with remaining rows.
- Bake in oven for 20 to 25 minutes until golden brown.
- Remove buns from oven and serve immediately with butter.
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