Easy Hot Cross Buns

Easy Hot Cross Buns

The Spruce / Christine Ma

Prep: 15 mins
Cook: 30 mins
Rising: 2 hrs
Total: 2 hrs 45 mins
Servings: 12 servings

Good Friday and Easter could never be the same without a warm, buttery hot cross bun. This hot cross bun recipe is an easier and lighter recipe than a traditional recipe, which requires a starter dough and a slow rise. The recipe may be quicker but in no way is the taste compromised: the sweet, spiced buns taste just as good as the traditional ones.

Ingredients

Steps to Make It

Note: while there are multiple steps to this recipe, these hot cross buns are broken down into workable categories to help you better plan for baking.

Make the Dough

  1. Gather the bun ingredients.

    Easy Hot Cross Buns ingredients

    The Spruce / Christine Ma

  2. Mix the flour, sugar, salt and spices in a large baking bowl.

    Mix the flour, sugar, salt and spices in a large baking bowl

    The Spruce / Christine Ma

  3. Add the butter pieces and rub the butter into the flour until it resembles coarse sand.

    add butter to the flour mixture

    The Spruce / Christine Ma

  4. Add the dried fruit and dried peels; stir.

    Add the dried fruit and dried peels to the flour mixture

    The Spruce / Christine Ma

  5. Sprinkle the yeast over the mixture and pour in the warm milk. Mix gently with a spatula until a soft, sticky dough is formed.

    dough in a bowl

    The Spruce / Christine Ma

  6. Tip the dough onto a lightly floured surface and knead for no less than 10 minutes or until a silky smooth dough is formed.

    dough on a floured surface

    The Spruce / Christine Ma

  7. Place the dough in a large, lightly oiled bowl. Cover with a clean tea towel and leave to rise in a warm (not hot) place until doubled in size; this should take about 2 hours.

    dough in a bowl

    The Spruce / Christine Ma

  8. Tip the dough onto a lightly floured surface, knock all the air from the dough and knead again for 2 minutes.

    dough on a floured surface

    The Spruce / Christine Ma

  9. Divide the dough into 12 and roll each into a bun shape. Place the buns on a lightly oiled baking sheet. With a sharp knife, cut a shallow cross the width of the bun into the top.

    dough balls on a baking sheet

    The Spruce / Christine Ma

  10. Cover the buns with a clean tea towel and leave to rise again for approximately 45 minutes or until well-risen.

    dough balls on a baking sheet

    The Spruce / Christine Ma

Assemble and Bake the Buns

  1. Gather the remaining ingredients.

    hot cross buns ingredients

    The Spruce / Christine Ma

  2. Make the crosses by rubbing the butter into the flour, add a little cold water (approximately 1/2 tablespoon) and stir to make a slightly thick dough. If too dry add a bit more water.

    butter and flour mixture

    The Spruce / Christine Ma

  3. Roll this dough into a ball, cut in half, and then each half into 6. Place in the fridge for at least 30 minutes. The balls will harden and be easier to roll.

    dough balls on a baking sheet

    The Spruce / Christine Ma

  4. Preheat the oven to 425 F. Roll each small dough ball into a long thin cord, cut in half and firmly press each 'cord' half into the cross of the buns without knocking the air out.

    raw hot cross buns on a baking sheet

    The Spruce / Christine Ma

  5. Bake in the preheated oven for 15 to 20 minutes or until the buns have risen and are golden brown.

    baked hot cross buns on a baking sheet

    The Spruce / Christine Ma

  6. Remove from the oven and brush the buns with the jam.

    brush the hot cross buns with jam

    The Spruce / Christine Ma

  7. Place the buns onto a wire rack and leave to cool.

    Easy Hot Cross Buns on a cooling rack

    The Spruce / Christine Ma