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Classic Hot Cross Buns (Soft, Spiced & Fluffy)

Soft, fluffy classic hot cross buns packed with warm spice and juicy sultanas. A proper homemade Easter bun that pulls apart beautifully and toasts perfectly.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Rest Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Afternoon Tea, Breakfast, Brunch
Cuisine British, New Zealand
Servings 12 large buns

Ingredients
  

Hot Cross Bun Dough

  • 2½ tsp instant or active yeast
  • 3 tbsp white sugar
  • 1½ cups warm milk
  • 1 egg
  • 65 grams butter melted
  • 4½ cups high grade flour (or bread flour)
  • 4 tsp ground cinnamon
  • 3 tsp ground mixed spice
  • ¼ tsp nutmeg
  • ½ tsp salt
  • ½ cup sugar
  • 1 cup sultanas

Crosses

  • ½ cup plain flour
  • 4-5 tbsp water

Glaze

  • 1 tbsp honey (or apricot jam)
  • 1 tbsp melted butter

Instructions
 

  • In a large bowl, combine warm milk, 3 Tbsp sugar and yeast. Let it sit for 5–10 minutes until foamy. (If it doesn’t foam, your yeast is probably dead.)
  • Add the egg and melted butter to the yeast mixture. Add 3 out of the total 4½ cups of high grade flour, your spices, salt, sugar and sultanas and mix until fully combined and everything is incorporated well.
  • Once the spices and sultanas are evenly spread throughout the dough add the remain 1½ cups of high grade flour and mix to form a shaggy dough.
  • Knead for 8–10 minutes by hand (or 5–6 minutes in a mixer) until smooth and elastic. The dough should be slightly tacky but not sticky.
  • Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60–90 minutes until doubled in size.
  • Punch down the dough and divide into 12 equal pieces. Roll into smooth balls, press them flat and gather from the outside edges of the circle inwards like a dumpling pinching the seams together.
  • Place into a lined baking tray so they’re only just touching. This helps them rise up instead of out. Cover and let rise again for 30–45 minutes while you turn your oven to 180°C (fan bake) to preheat.
  • To make the crosses, mix flour and water into a thick paste. Spoon into a piping bag (or snap-lock bag with the corner cut) and pipe crosses over each bun.
  • Bake at 180°C (fan bake) for 18–22 minutes until golden brown. Your kitchen will smell unreal at this point.
  • Mix honey (or apricot jam) with melted butter and brush over buns while still warm. This gives them that classic shiny finish.

Notes

  • Milk temperature matters. It should be warm, not hot. If it’s too hot it’ll kill the yeast and you’ll be staring at flat buns wondering what went wrong.
  • Don’t overflour the dough. It should be slightly soft and a tiny bit tacky. Adding too much flour is how you end up with dry buns.
  • High-grade (bread) flour gives better structure. You can use plain flour, but they won’t be quite as fluffy.
  • Let them touch in the tray. This helps them rise up instead of spreading out and gives that classic pull-apart look.
  • Spice level is adjustable. If you like a stronger spice flavour, don’t be scared to add a little extra cinnamon.
  • Best eaten warm. But if you have leftovers, toast them and load them with butter. Non-negotiable.
  • Freezer friendly. Once cooled, freeze in an airtight bag for up to 2 months.
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