Hot Cross Buns

Serves: n/a (Makes 12 buns)
Approx cost: €2.50
Approx calories (per bun): 250
Approx preparation and cooking time: 2.5 hours

I thought I’d write a post on something I love about Easter for today. There’s a great many variations on Hot Cross Buns floating around on the internet – buns with chocolate chips, buns with the cross replaced by icing or even pastry – but I really think you can’t beat the most traditional method. Sticky, soft, delicately spiced buns with juicy, plump raisins. Eat them warm or toasted with a little butter for an awesome Easter treat! Even if Easter over, they’re still great to eat so I hope you have a chance to enjoy some. Happy Easter everyone!


Hot Cross Bun Ingredients

Ingredients you'll need for this dish

– 450g + 3 tbsps Plain Flour
– 2 tsps Ground Nutmeg
– 1 tsp Ground Cinnamon
– 1 tsp Ground Cardamom
– 1 x 5g sachet, Dried Yeast
– Zest of 1 Lemon
– 30g Butter
– 160g Dried Raisins
– 300 ml + 3 tbsps Milk + 1 tbsp Milk
– 2 tbsps + 2 tsps Honey
– 1 Egg + 1 Egg Yolk
– 2 tsps Sunflower Oil

You’ll also need
– A Baking Tray
– A Pastry Brush


  1. Start off by mixing the Flour, Yeast and Spices in a large bowl. You can also add in a teaspoon of Salt if you want to at this point. Grate the Lemon Rind into the flour and stir well.

    Mixing the flour with the spices

  2. Heat 300 ml of Milk gently in a pan and stir in the butter until it melts. Add in the 2 tbsps of Honey and the whole Egg and mix well before adding the raisins into the milk and stirring around gently.

    Mixing the raisins with the milk and butter

  3. Pour the milk and raisin mixture into the flour and stir well to create a soft dough. If necessary, you may need to add a little extra flour. Turn out the dough ball onto a floured surface and knead for a few minutes before returning back to the mixing bowl, covering with a clean cloth and allowing to rise in a warm place, for an hour or so.

    Kneading the dough

  4. Take out the risen dough and fold it over a few times just to make it a little more manageable and then divide into 12 pieces. Form into balls and flatten slightly before placing on a large, lightly greased Baking Tray, allowing space for each bun to spread.

    Forming the buns

  5. Cover again and return to a warm place for around 45 minutes to rise again, before removing and then gently cutting a cross into the top of each bun. Turn the oven on to ~200 degrees Celsius. Mix the 3 tbsps of Flour with the 2 tbsps Milk and Sunflower Oil and mix well until you have a smooth paste. If too solid, add a little extra water and mix well.

    Mixing the paste for the cross

  6. Place the flour and milk mixture into a small plastic bag (or Icing Bag if you have one), and cut a tiny hole out of the corner… about 3 or 4 mm in width. Holding the bag from the top and squeezing gently, pipe out the paste into the cross shapes you’ve cut. Mix the Egg Yolk with 1 tbsp Milk and gently brush the buns with the  glaze.

    Piping out the cross

  7. Bake in the oven for ~20 minutes, until risen and golden brown on the top. When removed from the oven, while still hot, mix 2 tsps of Honey with 2 tsps Water and brush over the hot buns with a Pastry Brush. Allow the buns to cool a little before enjoying!
Hot Cross Buns

Nom nom


  1. says

    Yum! These look delicious!

    So with the Royal wedding coming up, we want to cook a traditional British meal this weekend. Any recommendations? Thanks Charles!

    • says

      Mmm, I don't think you can get more British than a good Roast Dinner! Good joint of beef, roast potatoes (roast these in goose fat if you can find it), Yorkshire puddings and some good veg – boiled carrots which you then fry very lightly in melted butter and lemon zest and some steamed broccoli, along with a good meaty gravy is a great meal. You could also give fish and chips a try (I'd really recommend the beer batter recipe I have here).

  2. says

    Thank you Charles! I've actually located a place that sells goose fat, so we're going to go for it. Any traditional desserts you would recommend with the meal?

    • says

      Oh yes! I have a book with a lot of war-time recipes and to celebrate the… er… Queen's Jubilee I think (or maybe some wedding) Trifles seemed to be all the rage then, although it's interesting reading about what they used in place of certain things due to rationing. Alternatively, you could follow it up with something like a steamed syrup or chocolate sponge with home-made custard (I microwave my sponge – takes 4 minutes instead of 4 hours!) or even something like a “Spotted Dick” – Delicious, but open to ridicule across the world thanks to its unfortunate name! 😀

      Looking forward to reading about what you decide to do on your blog!!

    • says

      Thanks Fati! I've been meaning to eat these again sometime – they were so good that it seems a shame to have them only at Easter!


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