Hot cross bun recipe lovers, this one's for you. These soft, fluffy and gently spiced homemade hot cross buns are a true classic of British Easter baking. Made completely from scratch with citrus zest, warm spice and that traditional cross, they're everything you want in a proper Easter bun - bakery‑style, beautifully risen and guaranteed to disappear the moment you add butter.
This hot cross bun recipe has become a bit of a spring tradition in our house. These soft, fluffy, gently spiced buns taste like proper British Easter baking. We like to tear into them while they're still warm and the butter melts instantly.
My five‑year‑old, however, has developed very strong opinions on the matter. He'll happily eat these traditional hot cross buns, but he insists my chocolate chip orange hot cross buns are "the best ones ever, Daddy."
For me, though, this recipe is the heart of Easter – simple, comforting, and made to be shared. The kitchen smells incredible, the dough rises into huge, bakery‑style buns. These hot cross buns look impressive so be sure to share with your wider family!!
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Ingredients and substitutions
See recipe card for full ingredient list with quantities.
- .Bread Flour – Bread flour gives these soft, fluffy hot cross buns their height and chewy, bakery‑style texture. You can use strong white flour instead, but plain flour won't give the same rise.
- Plain Flour (for the Crosses) – Used just for the classic hot cross bun cross recipe. Plain flour works best here because it pipes smoothly. If you're out, self‑raising flour will do in a pinch – just mix gently.
- Whole Milk – Warm, whole milk enriches the dough and helps it rise beautifully. Semi‑skimmed works too, but avoid skimmed – the fat in whole milk works wonders to enrich the dough.
- Lemon & Orange Zest – These bring that essential British Easter baking flavour. Fresh zest is best, but if you're caught short, a splash of bottled citrus extract will do the job.
- Eggs – Eggs add richness and help the dough rise tall. Large eggs are ideal, but medium will work – just add a tiny splash more milk if the dough feels dry.
- Dried Fruit – Raisins, sultanas, currants – whatever your family loves. My five‑year‑old would replace the lot with chocolate chips if he had his way, but for traditional buns, stick with fruit!
- Mixed Spice & Ground Cinnamon – These warm spices are the heart of a proper hot cross bun recipe. If you don't have mixed spice, use a blend of cinnamon, nutmeg and allspice.
- Dried Active Yeast – This gives the dough its lift. Instant yeast works too – just skip the activation step and mix it straight into the flour.
- Caster Sugar – Adds sweetness without weighing the dough down. Granulated sugar works, but you may need to stir a little longer to dissolve it.
- Butter – Melted butter enriches the dough and keeps the buns soft. Salted or unsalted both work – just adjust the added salt slightly if using salted.
- Apricot Jam – The classic glossy glaze. If apricot isn't your thing, marmalade or honey also make a cracking finish
How do I make hot cross buns?
Making homemade hot cross buns is one of those slow, satisfying bakes that fills the whole house with the smell of Easter. Don't worry if you're new to British Easter baking – this step‑by‑step photo method walks you through everything from mixing the dough to glazing those soft, fluffy buns. Take your time, enjoy the process, and let the dough do most of the work.
Step 1: Combine the dry ingredients – Add the bread flour, sugar, salt, cinnamon, mixed spice, lemon zest and orange zest to a large mixing bowl. Stir to combine.
Step 2: Prepare the yeast mixture – Gently warm the milk until it is lukewarm, not hot, or it will kill the yeast (I use the microwave). Stir in the yeast until dissolved and activated.
Step 3: Add the wet ingredients – Melt the butter. Add the beaten eggs, melted butter and the warm milk‑yeast mixture to the bowl of dry ingredients. Add the dried fruit and use a fork to bring everything together into a shaggy dough
Step 4: Knead the dough – Tip the dough onto a lightly floured work surface. Knead for around 10 minutes, adding flour to your hands and the surface as needed, until the dough becomes smooth and elastic.
Step 5: First prove – Place the dough into a clean, lightly oiled bowl. Cover with cling film and leave in a warm place for 1 hour, or until doubled in size.
Step 6: Knock back & second prove – Turn the dough out onto the work surface and knead again for 2-3 minutes. Return it to the bowl, cover and leave to prove for another 1 hour, or until doubled
Step 7: Shape the buns – Oil and flour a baking tray. Divide the dough into 12 equal pieces, shape each into a ball and arrange them on the tray with space between each one. Cover with cling film and leave to prove for 40 minutes
Step 8: Bake – Mix the flour and water to make into a smooth paste. Use a piping bag or snip the corner off a sandwich bag and pipe on the crosses. Preheat the oven to 200°C. Bake the buns for 15 minutes, or until lightly golden on top.
Step 9: Glaze – Warm the apricot jam (microwave works well). Brush the hot buns with the warm jam to give them a glossy finish
Step 10: Cool & serve – Allow the buns to cool in the tray before lifting them out. Serve with plenty of butter – absolutely delicious.
Serving suggestions
- Enjoy these soft, fluffy hot cross buns warm from the oven with plenty of butter melting into all the spiced, citrusy layers.
- Perfect for Easter breakfast, a spring afternoon treat, or a cosy weekend bake with the family.
- Slice and toast leftover buns the next day – they're incredible with butter, jam or even a swipe of marmalade to boost the orange notes.
- Serve alongside a pot of tea or hot chocolate for peak British Easter comfort.
- If you've got kids with strong opinions (like my five‑year‑old, who still claims my chocolate orange version is the champion), add a few chocolate chips to a couple of buns to keep everyone happy.
Variations
Storage and freezing
- Store at room temperature:
Keep your homemade hot cross buns in an airtight container for up to 3 days. They'll stay soft and fluffy, especially if you warm them for a few seconds before serving. - Refresh before eating:
A quick toast or 10 seconds in the microwave brings them right back to their bakery‑style best. - Freeze for later:
These buns freeze brilliantly. Once completely cool, pop them into a freezer bag or airtight container and freeze for up to 3 months. - Defrosting:
Let them thaw at room temperature, then warm gently in the oven or toaster. They taste just as good as the day you baked them – sometimes better, because you get that fresh‑baked smell all over again.
- Warm milk, not hot milk – Lukewarm is the sweet spot. Too hot and you'll kill the yeast and your buns wont rise, too cold and the yeast will not activate and the buns will not rise.
- Don't rush the rise – Good homemade hot cross buns need time to puff up properly. If your kitchen is chilly, pop the bowl near a warm oven or wrap it in a clean tea towel like a little dough duvet.
- Sticky dough is normal – This dough starts off clingy – like a toddler at bedtime!! Keep dusting your hands and work surface with flour and it will come together beautifully.
- Knead with confidence – Ten minutes of proper kneading gives you those soft, fluffy, bakery‑style buns. It’s also a mini workout before the butter-eating begins!!
- Use fresh citrus zest – Lemon and orange zest are what make this hot cross bun recipe sing.
- Glaze while hot – Brush on the warm apricot jam as soon as the buns come out of the oven. That glossy finish makes them look like they've come straight from a bakery window.
FAQ
What is the significance of hot cross buns?
Hot cross buns have been part of British Easter baking for centuries. Traditionally eaten on Good Friday, the cross represents the crucifixion, while the spices symbolise the warming flavours of spring and the end of winter. These days, they're just as much about family traditions – baking together, sharing good food and making memories.
Are hot cross buns a British thing?
Yes – very much so. While they're now enjoyed all over the world, hot cross buns are rooted in British tradition. They've been baked here since at least the 12th century, and no UK Easter feels complete without them. Even my five‑year‑old knows Easter is coming when the house starts smelling like mixed spice and citrus.
What are hot cross buns flavours for 2026
Every year brings new twists, and 2026 is shaping up to be full of fun flavours. Expect classics like traditional hot cross buns, but also bakery trends such as chocolate orange (my five‑year‑old's undisputed favourite), salted caramel, apple & cinnamon, white chocolate & raspberry, and even savoury versions popping up. But honestly, nothing beats a soft, fluffy homemade bun fresh from your own oven
What does a traditional hot cross bun contain?
A proper traditional hot cross bun includes dried fruit (usually raisins or sultanas), mixed spice, cinnamon, citrus zest, yeast, milk, butter and flour. The piped flour‑and‑water cross on top is what makes it unmistakably Easter. Simple ingredients, big flavour – and the perfect excuse to slather on far too much butter
Can I use instant yeast instead of active dried yeast?
Absolutely. Just mix instant yeast straight into the flour – no need to activate it in warm milk first
Why are my hot cross buns dense?
This usually means the dough wasn't kneaded long enough or didn't prove fully. Give it time – good buns need patience, not speed.
Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!
Hot Cross Buns Recipe (Soft, Fluffy & Traditional Easter Bake)
Ingredients
- 500 grams bread flour
- 70 grams caster sugar
- 8 grams salt
- 200 grams dried fruit I used raisins and cranberries
- 2 orange zest
- 1 Lemon zest
- 2 teaspoon mixed spice
- 250 ml Whole milk
- 2 eggs
- 45 grams butter
- 13 grams active dry yeast
- 1 teaspoon ground cinnamon
- 2tbsp apricot jam
- 80 grams plain flour
- 100 ml water
Instructions
- Combine the dry ingredients – Add the bread flour, sugar, salt, cinnamon, mixed spice, lemon zest and orange zest to a large mixing bowl. Stir to combine.
- Prepare the yeast mixture – Gently warm the milk until it is lukewarm - not hot, or it will kill the yeast. Stir in the yeast until dissolved and activated.
- Add the wet ingredients – Melt the butter. Add the beaten eggs, melted butter and the warm milk‑yeast mixture to the bowl of dry ingredients. Add the dried fruit and use a fork to bring everything together into a shaggy dough.
- Knead the dough – Tip the dough onto a lightly floured work surface. Knead for around 10 minutes, adding flour to your hands and the surface as needed, until the dough becomes smooth and elastic.
- First prove – Place the dough into a clean, lightly oiled bowl. Cover with cling film and leave in a warm place for 1 hour, or until doubled in size.
- Knock back & second prove – Turn the dough out onto the work surface and knead again for 2-3 minutes. Return it to the bowl, cover and leave to prove for another 1 hour, or until doubled.
- Shape the buns – Oil and flour a baking tray. Divide the dough into 12 equal pieces, shape each into a ball and arrange them on the tray with space between each one. Cover with cling film and leave to prove for 40 minutes
- Add the cross – Mix the plain flour with the water to make a smooth paste, using a piping bag or snipping the end off a sandwich bag, pipe the cross onto the buns.
- Bake – Preheat the oven to 200°C. Bake the buns for 15 minutes, or until lightly golden on top.
- Glaze – Warm the apricot jam (microwave works well). Brush the hot buns with the warm jam to give them a glossy finish
- Cool & serve – Allow the buns to cool in the tray before lifting them out. Serve with plenty of butter – absolutely delicious.
Notes
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Pairing
These are my favorite dishes to serve with [this recipe]:
