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Hot Cross Buns

Hot Cross buns have long been a symbol of Good Friday. Today they are sold in bake shops and supermarket bakeries throughout the Easter season. Each bun has an icing cross on top to signify the crucifixion.



  • 1/4 cup water - at room temperature or slightly above
  • 1/2 cup lukewarm milk
  • 1/4 cup melted butter
  • 1 egg - beaten
  • 3 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1 1/2 tsp. active dry yeast
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • a pinch of ground cloves
  • a pinch of allspice
  • 1/2 tsp. salt
  • 1/2 cup golden raisins
  • 1/4 cup finely chopped mixed candied fruit


  • 2 Tbsp. granulated sugar
  • 2 Tbsp. Water


  • 1/2 cup confectioners sugar
  • 2 tsp water


Bread Machine: Place all dough ingredients except raisins and fruit in bread machine. Set on dough only cycle. Add the raisins and candied fruit at the signal for adding extra ingredients. Remove dough from bread machine at end of dough cycle. Place in a bowl, cover with a cloth and let it rest for 10 minutes.

Without A Bread Machine

Combine yeast, 1 cup flour, sugar, salt and other spices. Separately, combine milk and water; heat to Combine dry ingredients mixture, liquid ingredients, and butter in a large bowl. Beat for 2 to 3 minutes at medium speed. Add egg; beat 1 more minute. Stir in raisins, fruit, and enough remaining flour to make a firm dough. Knead dough on a floured surface for about 5 to 7 minutes or until smooth and elastic, using additional flour if necessary.


Place in lightly greased bowl; turn over to grease the other side. Cover and let rise. After 15 minutes, check dough to see if it has risen sufficiently and is ready to be shaped. Gently stick two fingers in the risen dough up to the second knuckle and take them out. If the indentations remain, the dough is "ripe" and ready.

Divide dough into 12 pieces. Shape pieces into balls and place them 3 inches apart on a lightly greased baking sheet. Cover and let rise in warm place until almost doubled, about 45 minutes to an hour. Bake at 375 degrees F for 15 to 18 minutes, or until light brown on top. Remove from oven. Place baking sheet on a wire rack to cool. Prepare the glaze and spread over warm buns. Let buns cool completely on baking sheet. Fill a cake decorating bag, fitted with a round tip, with icing. Pipe an icing cross on each bun or simply spoon and spread icing on each one in the shape of a cross.


By Victoria

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April 9, 20040 found this helpful

Shall be trying those potato buns soonest, in the meantime here's my recipe for the English version of the buns ~ the cross on the top is made of pastry strips, not icing ~

Hot Cross Buns
Makes 12

Preparation time 1-2 hours
Cooking time 10 to 30 mins
Oven Temperature 200C/400F/Gas 6


450g/1lb plain flour
1 tsp salt
½ tsp ground cinnamon
1½ tsp mixed spice
50g/2oz butter
75g/3oz currants
50g/2oz mixed peel, chopped
7g sachet or 1½ tsp fast-action dried yeast
100ml/3½fl oz warm water
100ml 3½fl oz warm milk
1 egg, beaten
For the cross:
100g/4oz readymade pastry (shortcrust)
OR 100g/4oz plain flour mixed with 3 tbsp water to make a dough


1 egg, beaten
2 tbsp freshly squeezed orange juice (strained through a sieve)
2 tbsp granulated sugar

1. Sift the flour, salt, cinnamon and mixed spice into a large bowl and rub in the butter. (If using an electric mixer with a dough hook, sift above into mixer bowl.)
2. Stir in the currants, mixed peel and yeast. Make a well in the centre and pour in the water, milk and beaten egg. Mix together to form a sticky dough, then knead on a floured surface for 8-10 minutes (or for 5 minutes in the electric mixer on low speed) until it is smooth and elastic.
3. Place the dough in a clean large bowl, greased lightly with oil, cover with a slightly damp tea towel and leave to rise in a warm place for about 1 hour, or until doubled in volume.
4. Knock back the dough by pressing the air out of it, and knead for a couple of minutes. Divide into 12 equal-sized pieces and shape into round buns. Place on to one or two large greased baking sheets, leaving enough space between each bun for rising. Cover with the tea towel and leave to rise again until doubled in size, which will take about 30-45 minutes.


5. Preheat the oven to 200C/400F/Gas 6.
6. Whilst the buns are rising, roll out the pastry or flour dough thinly and cut out 24 strips, approx. ¼in x 3in for the decoration.
7. Brush the risen buns with the beaten egg and lay 2 strips of the pastry/dough on to each bun to form a cross in the middle. Brush with the egg and place in the oven. Cook for 15-18 minutes until golden.
8. Whilst the buns are cooking, place the orange juice and sugar in a small saucepan and gently heat until the sugar has dissolved.
9. Brush with the glaze as soon as the buns are out of the oven. These are best eaten straight away or can be left to cool and served toasted, dripping with butter!!

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March 12, 20050 found this helpful

Oh ! what memories this evokes ! My father used to give the store clerks good natured trouble about


" false advertising" because these buns were not "hot" but cold !

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April 9, 20060 found this helpful

Here is Land o' Lakes recipe using frozen bread dough:

http://www.land  fm?RecipeID=0862

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