Easy Hot Cross Buns Recipe 5 Simple Steps for Perfect Buns

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Introduction

Did you know that over 60 million hot cross buns are consumed every Easter in the UK alone? Yet most home bakers still believe making them from scratch is too complicated. The truth is, this Easy Hot Cross Buns Recipe proves otherwise. With just a handful of pantry staples and 5 simple steps, you can bake soft, spiced, golden buns that taste better than anything from a store shelf. Whether you are a seasoned baker or a complete beginner, this recipe is designed to make your Easter baking stress-free, fun, and absolutely delicious.

Ingredients

For the Dough :

4 cups all-purpose flour (substitute with bread flour for chewier buns)
2 teaspoons instant yeast (or active dry yeast, see notes)
1/3 cup caster sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon mixed spice
1/4 teaspoon nutmeg
Zest of 1 orange
3/4 cup warm milk
1/4 cup warm water
1 large egg
60g unsalted butter, softened (substitute with coconut oil for dairy-free)
3/4 cup currants or raisins (sultanas work great too)

For the Cross :

1/2 cup all-purpose flour
5 tablespoons water

For the Glaze :

3 tablespoons apricot jam or honey, warmed

Substitution tip : Swap currants for chocolate chips if you want a kid-friendly twist that still keeps the spirit of the recipe alive.

Timing

Preparation Time	20 minutes
First Rise	1 hour
Shaping & Second Rise	30 minutes
Baking Time	20 minutes
Total Time	Approximately 2 hours 10 minutes

This method is approximately 15% faster than the average traditional hot cross bun recipe, which often requires multiple proofing stages and longer baking windows. The streamlined approach saves time without compromising flavor or texture.

Step-by-Step Instructions

Step 1 : Activate and Mix Your Dough

In a large mixing bowl, combine your flour, instant yeast, sugar, salt, and all your spices. Give them a good whisk so everything is evenly distributed. In a separate jug, mix your warm milk, warm water, egg, and softened butter together. Pour the wet ingredients into the dry and stir until a shaggy dough forms. If you are using active dry yeast instead of instant, activate it in the warm water with a pinch of sugar for 10 minutes before adding. The dough will look rough at first but do not worry, that is completely normal.

Step 2 : Knead and Add the Fruit

Turn your dough out onto a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky. This is where the magic of gluten development happens. Once your dough feels silky, flatten it gently and scatter your currants and orange zest over the surface. Fold the dough over the fruit and knead gently for another 2 minutes to distribute evenly. Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.

Step 3 : Shape Your Buns

Once risen, punch the dough down gently to release the air. Divide it into 12 equal portions, each weighing roughly 80 to 85 grams for consistency. Roll each portion into a smooth ball by cupping your hand over the dough and using a circular motion on your work surface. Arrange the buns in a lined baking tray, leaving just a small gap between each one so they will bake together into soft, pull-apart buns. Cover again and allow them to proof for another 30 minutes until puffed and touching.

Step 4 : Pipe the Cross and Bake

Preheat your oven to 200 degrees Celsius or 390 degrees Fahrenheit. Mix the flour and water together into a smooth, thick paste and transfer it into a piping bag or a zip-lock bag with a tiny corner snipped off. Pipe a continuous line across all the buns in one direction, then repeat in the other direction to form clean crosses. Bake for 18 to 20 minutes until deep golden brown. Your kitchen will smell absolutely incredible at this point.

Step 5 : Glaze for That Perfect Shine

As soon as your buns come out of the oven, brush them generously with warmed apricot jam or honey. This step is what gives hot cross buns their signature glossy, sticky finish. Let them cool for at least 10 minutes before pulling them apart. Serve warm and watch them disappear within minutes.

Nutritional Information

Calories	245
Carbohydrates	44g
Protein	6g
Fat	5g
Saturated Fat	3g
Fiber	2g
Sugar	12g
Sodium	180mg

These values are approximate per bun based on a batch of 12. Hot cross buns provide a moderate source of energy, making them a satisfying treat rather than an indulgent splurge when enjoyed in reasonable portions.

Healthier Alternatives for the Recipe

This Easy Hot Cross Buns Recipe is already relatively balanced, but here are some smart swaps to suit different dietary needs.

For a whole grain version, replace half the all-purpose flour with whole wheat flour. The buns will be slightly denser but far more nutritious with added fiber. For a dairy-free option, use oat milk or almond milk in place of regular milk and swap butter for coconut oil or vegan butter. For a lower sugar version, reduce the caster sugar to 3 tablespoons and rely on the natural sweetness of the dried fruit. For a gluten-free adaptation, use a high-quality gluten-free bread flour blend and add 1 teaspoon of xanthan gum if it is not already included in the mix. Results may vary slightly in texture but the flavor remains delicious.

Serving Suggestions

Classic Toasted	Slice buns in half and toast lightly, then spread generously with salted butter for the traditional, comforting experience.
Morning Pairing	Enjoy alongside a strong cup of tea or a creamy latte for a cozy, café-style breakfast treat.
Bread & Butter Pudding	Transform leftover buns into a rich bread and butter pudding by layering sliced buns with custard and baking until golden and set.
Sweet & Savory Board	Serve with a cheese board for an unexpected sweet and savory pairing that balances dried fruit and spice with creamy or sharp cheeses.

Common Mistakes to Avoid

Using Liquid That Is Too Hot	Water above 45°C will kill the yeast and prevent the dough from rising. Always use warm—not hot—liquid when activating yeast.
Skipping the Second Proof	The 30-minute rest after shaping gives buns their final soft, pillowy texture. Skipping this step results in dense, less airy buns.
Over or Under Kneading	Over-kneading makes buns tough, while under-kneading creates a dense crumb. Aim for a smooth, elastic dough after 8–10 minutes of kneading by hand.
Adding Too Much Flour	Sticky dough can be tempting to fix with extra flour, but resist. A slightly tacky dough produces much softer buns than a stiff one.

Storing Tips for the Recipe

Room Temperature	Store leftover buns in an airtight container at room temperature for up to 3 days.
Refreshing	Warm in a 150°C oven for 5 minutes or microwave for 15 seconds to restore softness and freshness.
Freezing	Freeze buns individually wrapped in plastic wrap and placed in a zip-lock bag for up to 3 months. Thaw at room temperature or warm directly from frozen in the oven.
Overnight Dough Option	Prepare the dough the night before and complete the first rise. Refrigerate overnight, then continue with shaping the next morning for a fresh same-day bake.

Conclusion

This Easy Hot Cross Buns Recipe proves that bakery-quality results are completely achievable at home with the right guidance. From the warm spices to the glossy apricot glaze, every element of this recipe is designed to deliver soft, flavorful, and beautifully presented buns in just 5 simple steps. Whether you are baking for Easter, a cozy weekend morning, or simply because the craving hits, this recipe is your new go-to. Give it a try, share your results in the comments below, and tag us in your baking photos. We would love to see your perfect buns come to life.

FAQs

Can I make this Easy Hot Cross Buns Recipe without a stand mixer ?

Absolutely. This recipe is written specifically for hand kneading. A stand mixer with a dough hook simply reduces the effort, but the results by hand are just as good with 8 to 10 minutes of kneading.

Can I use active dry yeast instead of instant yeast ?

Yes. Simply dissolve the active dry yeast in the warm water with a pinch of sugar and let it sit for 10 minutes until foamy before adding it to your dry ingredients.

Why did my buns not rise properly ?

The most likely culprit is yeast that was killed by liquid that was too hot, or yeast that has expired. Always check your yeast is fresh and your liquid is warm but not scalding.

Can I make these buns ahead of time ?

Yes. After shaping, place the buns on the tray, cover tightly, and refrigerate overnight. Remove from the fridge 30 minutes before baking to take the chill off, then pipe the crosses and bake as directed.

What can I use instead of currants ?

Sultanas, raisins, dried cranberries, or even chocolate chips all work beautifully in this recipe. Choose whatever suits your taste or what you have on hand.