Traditional Hot Cross Buns

I was asked for my “traditional” Hot Cross Bun recipe, it took a bit of scratching around and paging through a mountain of baking books to find this gem.

In the mood for some lock-down baking over the Easter Weekend, go get yourself the list of ingredients from your closest supermarket (together with the rest of your essentials shopping) and give it a go!


675g Self-rising Flour 5 3/8 cups
1 teaspoon Salt 5ml
1 teaspoon Ground Cinnamon or Mixed Spice 5ml
1 small Nutmeg, Grated Generous Pinch
60ml Brown Sugar ¼ cup
80ml Mixed peel 5 & ½ tablespoons
60ml Seedless raisins (or half raisins, half sultanas) ¼ cup
8ml Instant dried yeast  
250ml Warm Milk 1 cup
100g Softened Butter, room temperature ½ cup
2 Extra-large eggs, beaten  
125ml Self-rising flour ½ cup
1 tablespoon Butter 15ml
1ml Baking powder Pinch
125ml Milk ½ cup
125ml Sugar ½ cup
1 cup Boiling water 250ml
You will need:

·         Ingredients

·         Kitchen scale

·         Mixing bowls

·         Jug

·         Stand mixer; with a dough hook

·         Clingwrap

·         Greased baking tray

·         Pre-heated oven to 180oC

·         Piping bag

·         Small pot (for glaze)

·         Pastry Brush (for glaze)

1.       Prepare all the ingredients prior to starting your baking.

2.       Ensure you have a warm spot to leave the dough to rise before knocking back and doing a second rise.

3.       Alternatives: Chocolate chips instead of raisins / Spice mix / omit the mixed peel


  1. Dough: Combine the yeast with tepid (lukewarm) milk in a jug (or a bowl), give it a brief whisk and let it stand to activate.

Activate the yeast

  1. Season the flour with the spices.

Season the flour

  1. Add the eggs and butter to the yeast mixture.

Add eggs and butter

4.  Add the sugar to the flour mixture.

5. Combine all the dry ingredients in a mixing bowl. Make a well in the centre of dry ingredients and add milk mixture. Mix well to form a soft dough.


  1. Stir through peel and raisins.


*Manual method: Tip dough onto a floured surface and knead for about 10 minutes or until soft and elastic.

  1. Set aside the dough to rise until doubled in size. Keep it in the mixing bowl and cover with plastic wrap and kitchen towel.

Once the dough is double in size, remove from the mixing bowl.

  1. Knock dough back and divide into 16 small balls. Place balls on a greased baking tray slightly apart (about 2cm).


Set aside to rise in a warm place until doubled in size, again.

TIP: To ensure your buns are equal in size, measure off the balls of dough on a scale to ensure they are all the same weight.  Then shape into buns and place on baking tray.

  1. Crosses: Mix flour, butter and baking powder with enough water to make a slightly runny paste.

    Spoon paste into a piping bag (or Ziploc bag with the tip snipped off).


  1. Pipe thin crosses onto buns.


  1. Bake rolls in pre-heated over of 180oC for 20-25 minutes or until golden and cooked through.
  2. Glaze: Mix glaze ingredients together and brush hot buns with glaze. Leave in a switched off oven, that’s still warm, for 5 minutes to set glaze. Remove and cool on a wire rack.


Ideas for serving:



Share and tag me in your home-made Hot Cross Bun creations this weekend!

Instagram: @NadiaBarnard1

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