Hot cross buns
Soft, spiced hot cross buns with raisins and mixed peel, baked until golden and finished with a glossy syrup glaze - perfect for toasting year-round.
Updated : 19 December, 2025
Easy
More than 1 hour.
Ingredients
500 grams
Flour
75 grams
Sugar
1 teaspoon
Cinnamon
1
Lemon
10 grams
Salt
10 grams
Dry yeast
40 grams
Butter
300 milliliters
Milk
1
Eggs
200 grams
Raisins
50 grams
Candied fruit peels
as needed
Vegetable oil
For the topping
75 grams
Flour
2 tablespoon
Golden syrup
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the flour, sugar, spices and lemon zest into a large mixing bowl and stir to combine. Add the salt and yeast, keeping them on opposite sides of the bowl.
Step 2
Melt the butter in a saucepan and gently warm the milk in a separate pan. Pour the melted butter and half of the tepid milk into the dry ingredients. Add the egg and, using your hands, begin to bring the mixture together, drawing in the flour from the edges of the bowl. Gradually add the remaining milk until you have a soft, pliable dough (you may not need all of the milk).
Step 3
Turn the dough out onto a lightly floured work surface. Add the raisins and mixed peel, then knead by hand for 10 minutes until the dough is smooth, silky and elastic, forming a neat ball. (This step can also be done using a stand mixer with a dough hook or a bread machine on the dough setting.)
Step 4
Lightly oil a bowl, place the dough inside and cover with cling film. Leave to rise in a warm place for about 1½ hours, or until doubled in size.
Step 5
Once risen, tip the dough back onto a lightly floured surface, knock it back and knead again for 5 minutes. Return it to the bowl, cover, and leave in a warm place for a further 1 hour, or until doubled in size once more.
Step 6
Turn the dough out again and divide it into 12 equal pieces, shaping each one into a smooth ball. Line 1-2 baking trays with baking paper and arrange the buns on the trays fairly close together, flattening them slightly.
Step 7
Slide each tray into a large, clean polythene bag, making sure it doesn’t touch the buns (or cover with lightly oiled cling film or a damp tea towel). Leave to prove for 40-60 minutes, until the buns have doubled in size.
Step 8
Preheat the oven to 220C.
Step 9
To make the topping, mix the flour with 100ml/3½fl oz water in a bowl to form a smooth paste. Spoon this into a piping bag or small food bag.
Step 10
Once the buns have risen, remove the covering and pipe a cross over the top of each bun. (If using a food bag, snip off a small corner.)
Step 11
Bake for 15-20 minutes, until the buns are pale golden-brown, turning the trays halfway through if needed to ensure even baking.
Step 12
Warm the golden syrup in a small pan. While the buns are still hot, brush them with the syrup to give a glossy finish. Transfer to a wire rack and leave to cool completely.
Step 13
Serve the buns split and buttered. Any that go slightly stale are excellent toasted.
Author note
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