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enamel baking tray lined with hot cross buns

Hot Cross Buns Recipe

The Home Cook's Kitchen
This hot cross buns recipe is perfect for Easter! Whether you're hosting a good Friday feast, or Easter sunday brunch, these buns are light, fluffy and are best eaten straight out of the oven!
5 from 5 votes
Prep Time 25 mins
Cook Time 25 mins
Rising Time 2 hrs 30 mins
Total Time 3 hrs 20 mins
Course Dessert
Cuisine Western
Servings 12 people
Calories 327 kcal



  • 1 tablespoon dried yeast 10 g
  • ½ cup sugar 115g superfine/caster sugar
  • 1 ½ cups milk lukewarm (36-40C/105F)
  • 4 ¼ cups plain flour 585g + ¼ cup extra for kneading
  • 2 teaspoon cinnamon
  • 2 teaspoon allspice
  • ½ tsp salt
  • 1 ½ cups sultanas 280g
  • 3 ½ tablespoon butter 50g, melted
  • 1 egg lightly beaten


  • ½ cup plain flour
  • 5 ½ tablespoon water

Glaze (Optional)

  • 1 tablespoon apricot jam
  • 2 teaspoon 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, melted butter and 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. Eventually, the mixture should not stick to your hands. An alternative - use a mixer with a dough hook and knead until smooth. Add the additional ¼ cup of flour if needed. Dough shouldn't be sticky.

First Rise

  • Return dough to a clean bowl, and cover with a clean tea towel. Store in a warm place to rise 1 to 1 ½ 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

Second Rise

  • 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. 


  • Combine the apricot jam and water in a small bowl and microwave for 30 seconds
  • Use a silicone brush to brush the tops of the buns with the glaze.
  • Remove buns from oven and serve immediately with butter. 


See blog post for additional notes on how to make this hot cross bun recipe. 
Keyword Easter Recipe, Hot Cross Buns