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Hot Cross Buns Recipe

Prep Time10 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12
Author: Maria Ghidella


Hot Cross Buns

  • 2 sachets dry yeast (14g)
  • 1 1/3 cups warm milk
  • 1/4 cup caster sugar
  • 4 cups plain (flour) All purpose flour
  • 1 tsp salt
  • 1 tsp mixed spice (or equal quantities of cinnamon, nutmeg & cloves)
  • 1 1/2 cup sultanas (raisins are also an option)
  • 3 tbsp melted butter
  • 1 egg lightly beaten

Piping Mixture

  • 1/3 cup plain flour
  • 1/4 cup water Add 1tbsp at a time if mixture is too thick


  • 1/4 cup water
  • 2 tbsp caster sugar
  • 1/2 tsp mixed spice


  • To begin with, place the dry yeast, 2 tbsp caster sugar & warm milk into a bowl. Mix & leave for 5 minutes or until frothy. 
  • Next, in a large bowl, add the dry ingredients (flour, mixed spice, sultanas, the remaining sugar, salt). Mix then make a well in the centre.
  • Pour in the yeast liquid & remaining ingredients (melted butter & egg).
  • Finally, mix all together to form a sticky dough. Knead the dough on a lightly floured surface until elastic. (Approx. 5 minutes).
  • Place the dough in a lightly oiled bowl, cover with cling wrap and set aside in a warm place for 1 hour. The dough will double in size.
  • Divide the dough into 12 pieces and roll into balls. (see tip in recipe notes)
    For a light & fluffy bun, flatten the individual dough portions then folder under all around to create a ball.
  • Place the dough balls into a lightly greased 22cm square cake tin lined with non-stick baking paper / parchment paper.
  • Cover with a damp cloth and set aside in a warm place for 30 minutes for further rising.
  • Place the crosses over the buns with the piping mixture.
  • Bake at 200°C (400°F) for 20-25 minutes or the buns are golden & springy to touch.


When dividing the dough to make 12 even size buns, I find that weighing the dough & dividing it by 12 gives me a good estimate to the weight each bun should be.