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bread roll eaten at easter
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5 from 1 vote

Easy Hot Cross Bun Recipe

Easy Hot cross bun recipe: a lightly spiced and sweet roll served as part of a meal on good Friday! This hot cross bun recipe is foolproof. It is fluffy and delicious  
Prep Time15 mins
Cook Time20 mins
proofing time1 hr
Total Time35 mins
Course: Breakfast
Cuisine: British
Keyword: Easy hot cross bun, hot cross bun recipe, hot cross buns
Servings: 10
Author: Ajoke


  • 500 g strong bread flour or strong plain flour more for dusting
  • 80 g unsalted butter
  • 75 g sugar use less or more
  • 7 g fast action dried yeast
  • 280 ml warm milk
  • ½ tsp salt
  • 1 egg at room temperature
  • 1 tsp allspice substitute with ground clove
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 cup currants

For the crossing

  • 4 tbsp plain flour
  • 1 tbsp caster sugar
  • 4 tbsp water
  • Vanilla essence optional

For glazing

  • 2 tbsp honey
  • 2 tbsp water


  • Add all the dry ingredients into the bowl of a stand mixer and mix to combine
  • Microwave the milk and butter for 1 minute on high power. Please note: the temperature of the milk should be slightly higher than room temperature, warm to touch (tepid) If you have a thermometer, the temperature should be between 45⁰C to 54⁰C (120⁰F to 130⁰F).
  • Beat the egg into the milk mixture and quickly whisk together (wet ingredients).
  • Using the dough hook, slowly add the wet ingredients into the dry ingredients on low speed. Followed by the currants and continue to mix on medium-high speed until smooth elastic dough is formed and the dough is no longer sticking to the side of the mixing bowl. This should be between 6 to 8 minutes
  • If kneading by hand: after adding the wet ingredients into the dry ingredients, turn it unto a lightly floured worktop and knead for at least 10 minutes
  • Put the dough in an oiled bowl (use a bowl that is big enough to allow proofing) lightly oil the top of the dough then cover the bowl with cling film and kitchen towel. Place in the warmest part of your kitchen and leave to rise. This can take up to 2 hours
  • once the dough is risen and doubled in size, knock it back down in the bowl to let all the air out. Turn it unto a lightly floured worktop, knead it slightly to deflate the remaining air in the dough.
  • Divide the dough into 12 places. Roll each dough into a bun and place on an oiled baking pan leaving a bit of space in between to allow for second rise. Lightly spray the top of the bun with cooking spray and cover with cling film. Leave to proof for the second time usually between 20 to 45 minutes.
  • Whilst waiting on the second rise, preheat the oven at 200⁰C (392⁰F) and 190⁰C (374⁰F) for a fan oven

Prepare the crossing paste

  • Add water to sugar and flour mixture to form a paste, spoon into a piping bag and leave for later
  • Once the buns have risen, remove the cling film. Pipe a line across each bun to form a cross
  • Transfer the buns into the preheated oven and bake for 12 to 20 minutes or until golden. Take the hot cross buns out of the oven and brush with honey syrup or marmalade. Leave to cool for a few minutes. If you are like me, you would start eating the buns as soon as they come out of the oven. Enjoy!