Hot Cross Buns

Soft buns infused with warm spices, studded with dried fruit and coated in a light-catching, sticky glaze. These Hot Cross Buns will come out of the oven begging to be torn apart and slathered with butter.

You can, of course, buy them or use another recipe, but here's why this recipe is special:

• Fruity Hot Cross Buns – instead of plain sultanas, this recipe is more old-fashioned and uses mixed dried fruit for a richer, more varied flavour
• A tender dough – the secret ingredient here is Greek yoghurt, which adds tenderness and moisture to the dough and results in beautifully soft buns
• A classic "tested and tweaked" recipe – the recipe is adapted from one I found in an Easter Recipe special in the British Woman's Weekly dated 2 April 1988
• Straightforward method – the step-by-step instructions and images below should help you to easily make your own Easter Hot Cross Buns.

Jump to:

• The sacred bun
• Ingredients you'll need
• How to make Hot Cross Buns
• Serving and storage
• More Easter baking
• Hot Cross Buns Recipe

The sacred bun

These buns are traditionally eaten on Good Friday to mark the end of Lent, with the crosses symbolising the crucifixion. Some historians suggest, though, that they date back to pre-Christian times. At that time, they were baked in honour of the Saxon goddess of spring, Eostre.

Throughout history, they've had special significance attached to them. In medieval times, the buns were thought to ward off evil spirits, cure illnesses, and ensure safe travel. In 1592, Queen Elizabeth I made it illegal for the buns to be sold at any time other than a funeral, Good Friday or Christmas.

Yes, there was a time when Hot Cross Buns were considered sacred. Today, of course, us "consumers" are apparently demanding they be available all year round. How far we've come?

Well, they might not reach the standard of "sacred", but I reckon making your own homemade buns definitely makes them special.

TIP: Another way to make them memorable is by making Hot Cross Buns Bread and Butter Pudding!

Ingredients you'll need

You'll need dry yeast, Greek yoghurt, mixed dried fruit and the spices (mixed spice, cinnamon and nutmeg). Plus just a handful of other pantry staples. The full list of ingredients and quantities is in the recipe card at the end of this post.

How to make Hot Cross Buns

You'll need a couple of hours to make these buns. This includes one hour rising time and 20 minutes in the oven. You'll also need to make sure you have all the necessary equipment, including:

• 25 x 30cm (or slightly larger) baking pan – greased
• piping bag or small ziplock bag
• pastry brush.

The dough

Okay, let's start! Sift the flour, salt and spices into a mixing bowl. Next, rub the butter cubes into the flour and spice mixture until it resembles breadcrumbs (see image 1). Stir in the caster sugar and yeast.

In a separate bowl, add the egg, yoghurt and warm water. Whisk with a fork to combine (see image 2). Add to the dry ingredients and mix to a dough. Knead the dough until smooth, soft and stretchy –but not sticky (see image 3). This should take about 5 minutes on low speed in a stand mixer with a dough hook (or using your hands on the kitchen bench).

TIP: If the dough is sticky, add a small amount of plain flour and continue to knead. If the dough seems too dry (and isn't holding together) add a small amount of warm water and continue to knead. Add the mixed fruit and knead until the fruit is evenly distributed in the dough (see image 4).

Divide into 15 equal portions (see image 5). Roll each portion into a ball and place into the baking pan, organising in 3 rows of 5.

TIP: If you have kitchen scales, weigh the dough, divide by 15 and then weigh each portion to ensure accuracy.

Cover the baking pan with oiled clingwrap (oiled side down) (see image 6) and leave in a warm place to rise for 1 hour or until doubled in size.

Marking the crosses

When the rise is complete, make the cross mixture by combining all cross ingredients into a smooth paste. Place into a small ziplock bag or piping bag and cut off the tip so you have an approximately 3mm wide hole. Pipecrosses onto buns, going at a slow and steady pace (see image 7).

Baking the buns

Halfway into the rise, pre-heat the oven to 220 degrees celsius/430 degrees fahrenheit (fan-forced).

Once the rise is complete and you've added the crosses (see above), bake for 5 minutes and then reduce oven temperature to 200 degrees celsius/390 degrees fahrenheit. Bake for a further 12-15 minutes or until the buns are a deep golden brown colour.

Glaze for Hot Cross Buns

About 5 minutes before the buns are ready to be removed from the oven, make the glaze by combining the glaze ingredients in a small saucepan, bringing to a simmer and then simmering for 2 minutes. Brush tops of buns with glaze, using a pastry brush, immediately after removing the buns from the oven (see image 8).

Remove your hot cross buns from the pan once they have cooled a little and allow to cool on a wire tray.

Serving and storage

Serve your delicious little buns while warm. Alternatively, allow to cool and then serve split, toasted and buttered. Yum!

The buns are best enjoyed within 24 hours of baking. Otherwise, you can freeze them. They freeze well, wrapped, for up to a few months.

More Easter baking

Looking for other recipes like this? Try these:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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