Freshly baked hot cross buns have a way of making any morning feel special—the sweet aroma of spices and citrus, the soft, pillowy texture, and that golden top that’s almost too pretty to eat.
These buns aren’t just a treat; they’re a little tradition you can hold in your hands, a comforting mix of flavor and nostalgia in every bite. I still remember my first attempt at baking them-messy dough, flour everywhere—but the moment I pulled those warm, spiced buns from the oven, I knew I had created something worth the effort.
What’s amazing about this recipe is how forgiving it is. Even if you’ve never baked bread before, you’ll end up with soft, fluffy buns with that perfect golden crust and a cozy, spiced aroma that fills your kitchen.
And the best part? Eating them. Brush with a warm glaze, watch the steam rise as you slice one, and taste that tender, flavorful inside. Serve with tea, share with family, or enjoy straight from the oven-the Hot Cross Bun recipe delivers warmth, tradition, and pure comfort in every bite.
INGREDIENTS
Buns:
- 4 cups bread flour
- 1/2cup (125 ml) warm water
- 1/2 cup caster sugar, or normal white sugar
- 1 cup (250 ml) milk, lukewarm, whole or low fat
- 2 tsp cinnamon powder
- 1 tablespoon dry yeast
- 2 tsp All Spice OR Mixed Spice
- 1/2 tsp salt
- 1 – 2 oranges, zest only
- 1 1/2 cups sultanas
- 3.5 tbsp unsalted butter, melted and cooled
- 2 eggs, at room temperature, lightly beaten with fork
Crosses:
- 1/2 cup flour, any white flour
- 5 tbsp water
Glaze:
- 1 tbsp apricot jam
- 2 tsp water
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RECIPE INSTRUCTIONS
01. In a medium bowl, add the yeast and 2 teaspoons of sugar, then pour in the water. Let it sit for about 5 minutes until it gets nice and frothy.
02. In another bowl, mix the flour, the rest of the sugar, salt, and spices. Give it a good whisk so everything’s combined.
03. Make a little well in the center of the flour mix, add the rest of the bun ingredients, and add the frothy yeast mixture.
04. Stir it all together with a wooden spoon until it comes together – it should look like a thick, sticky muffin batter. Not pourable, but that’s exactly what you want.
05. Then, leave the dough in the bowl, cover it with a clean, damp towel over it, and keep it somewhere warm for about 1 ½ to 2 hours. By that time, the dough should puff up to about three times its size and get all bubbly on top.
06. Take off the damp towel and give the dough a gentle punch to get the air out.
07. Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper, letting some hang over the edges.
08. Spread some flour on your work surface a bit and put the dough down.
09. Sprinkle a little flour on top and knead it lightly to deflate, and shape it into a log. Cut the log into 12 equal pieces.
10. Grab one piece, press it down with your palm, then use your fingers to tuck it into a ball. Give it a quick roll to smooth the top—this stretches one side and makes it nice and even.
11. Put each ball on the tray with the smooth side up. Do the same with the rest, lining them up in a 3 x 4 grid.
12. Lightly coat a sheet of cling wrap with any oil, then cover the tray with it.
13. Put the tray back in a warm spot and let it rest for 45 minutes to 1 hour, or until the dough has risen about 75% (just under double its original size).
14. While the dough is in the middle of its rise, preheat your oven to 180°C / 350°F (suitable for all oven types).
15. Mix the flour and water until you get a smooth, runny batter.
16. Scoop it into a 3 mm piping bag or a small ziplock and snip off a corner.
17. Take off the cling wrap and pipe little crosses on the buns, going slow so the batter hugs the curves.
18. Bake for about 20 - 22 minutes, or until the tops are a nice golden brown—that’s the best way to tell they’re done.
19. While that’s baking, mix the jam and water in a bowl and microwave for 30 seconds, then give it a good stir.
20. When the buns are out of the oven, brush them with the warm jam mix. Use the edges to lift the buns onto a cooling rack, and let them cool until just warm before serve.
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Tips for the Best Hot Cross Buns
Milk & water temperature matters
Make sure your milk and water are warm, not hot. If it feels like a nice warm bath on your finger, you’re good to go. Too hot will kill the yeast, too cold won’t activate it properly.
Use the right flour (but don’t stress)
Bread flour gives you softer, fluffier buns, but regular white flour still works really well. Use what you have.
Spice it your way
All Spice or Mixed Spice both work fine—no big difference in the final taste. You can also swap with 1 tsp cinnamon plus a little cloves and nutmeg.
Add sultanas early
Mix them in before kneading so they spread evenly through the dough. Some might get a bit squished, but you won’t notice once baked.
Orange flavour boost
Want more citrusy flavor? Use zest from 2 oranges or swap in candied peel for a stronger taste.
Sticky dough = soft buns
Slightly sticky dough makes softer buns. Add flour slowly—you can always add more, but you can’t fix dry dough easily.
Weather affects your dough
Hot, humid days make dough stickier, so you might need a bit more flour. Cooler days usually need less.
Knead until smooth
Don’t rush this step. A smooth, elastic dough gives you light and fluffy buns.
Let them cool (important!)
It’s tempting to eat them straight away, but give them about 20 minutes. This helps the inside finish setting so they’re soft, not doughy.
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Storage & Make-Ahead Tips
- Best eaten fresh - These buns taste best the same day, but you can still enjoy them later.
- Reheat for softness - Pop one in the microwave for about 15 seconds to bring back that soft texture.
- Freezer-friendly - They freeze really well. Just thaw and reheat when needed.
- Reheat a batch - Cover with foil and warm in the oven at 160°C for about 8 minutes so they don’t dry out.
- Toasting option - Slice and toast for a slightly crispy, buttery finish—so good.
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