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Home Easter Baking & Desserts

Hot Cross Buns Recipe

By:Nagi
Published:8 Apr '20Updated:26 Apr '22
1,007 Comments
Recipe v Video v Dozer v

Fluffy, fragrant, homemade Hot Cross Buns recipe! With a short recipe video and some cheeky but effective tips, I think you’ll be amazed how easy it is to make hot cross buns.

Plus, a bonus no-knead version – the world’s easiest hot cross buns recipe!

Easy Hot Cross Buns Recipe - perfectly spiced, fluffy and moist, with a no knead, no stand mixer option! www.reciptineats.com

Hot Cross Buns

Big, fluffy, fragrant Hot Cross Buns just like what you get from your favourite bakery are easier to make than you think. Especially if you have a stand mixer. Homemade Hot Cross Buns become a dump-and-mix job to make the dough. Definitely my preferred method!

These Hot Cross Buns are way better than the stock standard ones you buy from grocery stores. Those are pumped with preservatives and have a distinct artificial flavour about them. Once you’ve tried homemade, you will never go back. I haven’t!

BONUS: Make the dough today, bake them fresh tomorrow!

Easy Hot Cross Buns Recipe - perfectly spiced, fluffy and moist, with a no knead, no stand mixer option! www.reciptineats.com

What you need for Hot Cross Buns

Here’s what goes into homemade Hot Cross Buns. You can make this recipe with any type of yeast – rapid rise, instant, active dry or even fresh yeast. Directions have been provided for all.

What goes in Hot Cross Buns

Different types of yeast – use any

There are 3 different types of yeast and you can use any of these to make Hot Cross Buns:

  • active dry / dry yeast – yeast in powder form that is best used after dissolving in warm liquid then left to get foamy before mixing in dry ingredients (like for Bread Rolls)

  • instant yeast / rapid rise yeast (used in this recipe) – this yeast makes the dough rise faster and does not need to be dissolved in liquid first, just mix everything at the same time;

  • fresh yeast – comes in block form, just crumble and dissolve in liquid.


Hot Cross Buns – Choose from 3 Methods

In this Hot Cross Buns recipe, I’m going to give you three different ways to make the dough:

  1. stand mixer – easiest, my default way;

  2. kneading by hand – takes 10 minutes, and requires decent arm strength; or

  3. simple no knead version – all you need is a bowl, wooden spoon and 1 minute of easy stirring. The easiest method of all, this will make buns that are ever so slightly less fluffy and do not keep quite as well. But it is a small compromise for the effort you will save!

Method #1 and #2 is recommended for best results, #3 is the easiest.


How to make Hot Cross Buns

PART 1 – THE DOUGH

This is an easy method where you simple put all the dough ingredients in a bowl, then mix on speed 2 for 5 minutes OR knead by hand for about 10 minutes.

Your dough is ready when it is smooth and elastic – see #4 below for a Before and After Kneading comparison.

How to make Hot Cross Buns

PART 2 – RISE

Once the dough is smooth, place it in a bowl, cover with cling wrap* then leave it in a warm place until it doubles in size. My no-fail place is the dryer! Run it (empty) for 3 minutes, then turn it off and put the bowl inside. Warm and wind free – perfect dough rising conditions!

* I know cling wrap isn’t an environmentally option, but it really is the most effective and safest. Wet towel gets cold which can compromise the dough rising, a plate or pot lid doesn’t seal enough to trap warmth and humidity.

How to make Hot Cross Buns

PART 3 – FORM BALLS

To form the balls that bake into smooth round Hot Cross Buns, I find the best method is as follows:

  • Shape dough into log, cut into 12 pieces;

  • Take a piece, then bundle it up like a moneybag – this will stretch one side into a smooth round dome; and

  • roll/press/shape into a neat ball, the place the ball into the baking pan smooth side up.

PART 4 – Rise #2

Spray cling wrap with oil, then loosely drape over the buns. Leave for 40 minutes until they almost double in size – about 75% is enough.

How to make Hot Cross Buns

PART 5 – HOW TO MAKE THE CROSSES for Hot Cross Buns

Simple mix of water and flour, the trick is ensuring it is the right consistency. Too thin, and it will run everywhere when it’s in the oven. Too thick, and you end up with stiff, hard sprigs on the surface of your soft buns!

PART 6 – BAKE!

Bake for 22 minutes or until the buns are a deep golden brown. I find that colour is the best indicator for this recipe. Pale = undercooked. Burnt = 😩

PART 7 – GLOSS!

The lovely shiny finish on Hot Cross Buns is simply a mix of heated apricot jam and a touch of water. Just microwave to heat, mix until smooth then lightly brush onto the surface.

Substitute with other jams, or honey, maple syrup, golden syrup or other shiny syrups.

How to make Hot Cross Buns

Easy Hot Cross Buns Recipe - perfectly spiced, fluffy and moist, with a no knead, no stand mixer option! www.reciptineats.com

Tips for the BEST Hot Cross Buns!

  • CHECK YOUR YEAST expiry date! The #1 problem because most people don’t bake with yeast very often, and yeast does go off! If your yeast is past its expiry date OR you’ve kept it in hot humid conditions (instead of fridge or freezer), your dough will not rise.

  • Yeast test if you’re concerned: in tiny bowl, mix 2 tbsp very warm tap water with pinch of sugar and 1/4 tsp yeast. Leave in very warm place for 5 – 10 min. If surface gets foamy like the below, your yeast is alive and fine to use.

  • Dough consistency is key. The stickier the dough, the softer and more moist your buns will be because soft dough = easier rise. So you need to use the minimum amount of flour you can get away with so the dough pulls away from the side of the bowl when mixing, but is still soft.

  • Too much flour = dry hard dough = no rise = buns as hard as rocks

  • Start with less flour – it’s easier to add more flour to get the right dough consistency, rather than trying to salvage dough that’s too dry by mixing in more liquid. So this recipe starts with 4 1/4 cups of flour which should be a touch under what you actually need, then calls for adding up to 1/4 cup Extra Flour so it’s not too sticky;

  • Humidity, weather and flour brand all affect the exact amount of flour you need. I use the full Extra 1/4 cup flour in summer (hot, humid, warmer dough = stickier & softer)) and I often do not add any Extra flour in winter (cold = dough cools faster = less sticky).

  • Smooth dough – see above and in the short recipe video below for a before/after kneading comparison of how the dough should look. If you don’t knead enough, your buns will not be soft and fluffy!

  • No stand mixer and can’t be bothered to hand knead? Use the No Knead Hot Cross Buns method provided! Read more about it below.

  • No yeast? Sorry, this recipe won’t work without yeast!

  • Don’t skip cooling the buns – I know, I know, you want to rip into these buns when they’re fresh out of the oven. But don’t! If you do, they will seem doughy inside. They look cooked, but have a doughy texture when you bite into it. They need 20 minutes to finish cooking / dry out the inside.


Ultra-easy option: No-knead Hot Cross Buns

This is the easiest way to make Hot Cross Buns, and I’ve provided it as an extra recipe at the very bottom of this post.

No-knead Hot Cross Buns are exactly as the name says – Hot Cross Buns that are made without kneading the dough. The dough mixture is looser, almost like a thick muffin batter, that you mix with a wooden spoon, then leave it to rise and proceed with the same steps as above.

The end result is marginally different to the kneaded version. The buns rise a touch less, and they do not keep as well – they are a bit drier the next day.

I say that do not rise quite as much, but they’re still super soft and fluffy. See?

Easy Hot Cross Buns Recipe - perfectly spiced, fluffy and moist, with a no knead, no stand mixer option! www.reciptineats.com

Easy Hot Cross Buns Recipe - perfectly spiced, fluffy and moist, with a no knead, no stand mixer option! www.reciptineats.com

There are very few things in this world that can rival the smell of freshly baked homemade Hot Cross Buns, fresh out of the oven.

It’s a smell we only get to enjoy once a year, around Easter. So let’s make the most of it! – Nagi xx


Watch how to make it

Hot Cross Buns recipe video! NOTE: This is for the classic kneaded Hot Cross Buns, not the No Knead version. For the No Knead Hot Cross buns, see recipe intro for links to relevant video.

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Easy Hot Cross Buns Recipe - perfectly spiced, fluffy and moist, with a no knead, no stand mixer option! www.reciptineats.com

Hot Cross Buns recipe

Author: Nagi
Prep: 25 mins
Cook: 20 mins
Rising: 2 hrs
Total: 2 hrs 45 mins
Dessert
Western
5 from 464 votes
Servings12
Tap or hover to scale
Print
  • 1122
Recipe video above. Fluffy, perfectly spiced homemade Hot Cross Buns! Watch video to see the dough before and after kneading, and how I roll the balls to get nice smooth golden tops. Also, see below for the NO KNEAD version!

Ingredients

Buns:

  • 3 teaspoons instant or rapid rise yeast (9 grams) , Note 1, CHECK still active!
  • 1/2 cup (110g) caster sugar (superfine sugar)
  • 1 1/2 cups (375ml) milk, warm , full fat or low fat (Note 2)
  • 4 1/4 cups (640g) bread flour (or plain / all purpose) (Note 3)
  • 2 tsp cinnamon powder
  • 2 tsp All Spice OR Mixed Spice (Note 4)
  • 1/2 tsp salt
  • 1 1/2 cups (210g) sultanas (Note 4)
  • 1 - 2 oranges, zest only (Note 4)
  • 50g / 3.5 tbsp  unsalted butter, melted and cooled
  • 1 egg , at room temperature

Extra Flour for dough

  • 1/4 cup (35g) Extra bread flour

Crosses:

  • 1/2 cup (75g) flour (any white flour)
  • 5 tbsp water

Glaze:

  • 1 tbsp apricot jam (Note 7)
  • 2 tsp water

Instructions

  • Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.
  • Add butter, milk, egg, sultanas and zest.
  • Standmixer: Mix until a smooth elastic dough forms - 5 minutes on Speed 2 of standmixer. After 1 minute, add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn't stick terribly to your fingers. (Note 5).
  • Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes.
  • Dough is kneaded enough when it's smooth and does not break when stretched - see photos video for before/after comparison.

Rise #1:

  • Leave dough in the bowl, cover with cling wrap and place in a warm, wind free place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is - see Note 6.

Forming Balls (watch video, it's helpful):

  • Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
  • Remove cling wrap and punch dough to deflate.
  • Dust work surface with flour, place dough on work surface, shape into a log - this will deflate the air. Cut into 12 equal pieces.
  • Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface.
  • Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

Rise # 2:

  • Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.
  • Return tray to warm place and leaver 30 - 45 minutes, until the dough has risen by about 75% (less than double in size).
  • Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).

Crosses:

  • Mix flour and water until a thick runny paste forms - see video for thickness required.
  • Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
  • Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.

Baking/Glaze:

  • Bake in preheated oven (180°C/350°F) for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe.
  • Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
  • Remove buns from oven. Use overhang to lift buns onto a cooling rack.
  • Brush with jam mixture while warm. Allow to cool to warm before serving.

Recipe Notes:

1.  Yeast: Use any yeast labelled instant or rapid rise yeast. I use Lowan Dried Instant Yeast (red tube, sold at Woolies/Coles baking aisle). 
YEAST CHECK to ensure your yeast is still active (unless you just bought/opened a fresh bottle): mix 1 teaspoon yeast with 1/2 tsp white sugar and 1/4 cup warm water (40C / 100-110F). Leave 10 minutes. Foamy and creamy, smells yeasty = yeast is good. If no foam, it's dead. Time to get another!
Normal yeast / active dry yeast - same ingredients, but start as follows:
  • mix yeast, 2 teaspoons of the sugar and all the warm milk in the bowl, then leave 5 - 10 minutes until surface gets foamy;
  • add all the other ingredients (including remaining sugar minus the 2 tsp used above), then mix/knead per recipe; and
  • proceed with recipe as written.
Fresh yeast (comes in a block that crumbles, not powder like dry yeast) - use 27g/ 0.9 oz. Crumble it into the milk and let stand until it foams up, same as using active dry yeast per above.
2. Milk warmth - Scalding hot milk kills the yeast. I heat it for 45 seconds on high in the microwave. The test is this: stick your finger in. If it was a bath, would it be pleasant? Good. It's not too hot or too cold!
3. Breads are also fluffier and more tender if made with bread flour rather than normal flour. However, this recipe works great with normal white flour too.
Flour quantity - differs all year round, and with different flour brands. Start with 4 1/4 cups to be safe (better to start sticky and add more flour as required), expect to add an extra 1/4 cup. DO NOT add too much flour - results in dry dough = tough buns.
4. Flavourings
  • Spices - All Spice is my default, but I also use Mixed Spice too and no one would ever know the difference. Sub with: 1 tsp cinnamon, 1/2 tsp each cloves and nutmeg
  • Sultanas: Some recipes say to add sultanas after the dough has been kneaded or risen. If you do this, you'll find it very hard to disperse them evenly throughout the dough. By adding them before kneading, some do get squished. But it's not noticeable in the end result.
  • Orange - use 2 oranges if you want a more prominent orange flavour, or switch for 1/2 cup candied citrus peel.
  • Choc chips! Use 2 cups instead of the sultanas (any more and you end up with quite a gooey melted chocolate centre!)
5. Dough: Takes ~5 min, speed 2 with KitchenAide. Add the extra flour if required so the dough comes away from the bowl - the trick is to use the minimum to keep the dough soft so it rises easily (= fluffy buns), but just enough so the dough doesn't massively stick to your fingers (should be bit sticky though). Tough dough from too much flour = tough buns!
6. WARM PLACE for dough: This is what I do all year round - use my dryer. Laugh - but try it! Run the (empty) dryer for 1 - 2 minutes, then place the bowl inside. If you do that, the dough will rise in 40 minutes. Even if it's snowing outside!
7. Jam - sub with any jam to get the glossy finish. Apricot is best because it's clear(ish). Red jams will have more colour. OR sub with honey or golden syrup (follow same amount and directions). Maple syrup - skip the water.
8. STORING / MAKE AHEAD:
  • Make today, bake tomorrow - Do Rise #1 then follow steps to form the balls per the recipe and place in tray, ready to do Rise #2. Except put it in the fridge instead. Leave overnight. Then remove from fridge and put it in a very warm place. Once the fridge chill is gone and the dough is back at room temperature, it will then start the Rise #2 as per the recipe. It takes 2.5 - 3.5 hrs to finish Rise #2 after taking it out of the fridge. Then bake per recipe! (Bonus: They are even tastier if you make ahead because the dough develops flavour overnight!)
  • Best served on day it's baked: As with all homemade bread, it is best served on the day it's baked. Stays fresher and softer if you use bread flour.
  • For the day after, reheating makes all the difference to make them soft and moist again - 15 sec in the microwave! These freeze great, then just defrost. To reheat batches, I pop them on a tray and cover with foil (to avoid the surface getting too crisp), then reheat at 160C/320F for 8 minutes or so.

Nutrition Information:

Serving: 80gCalories: 217cal (11%)
Keywords: homemade hot cross buns, hot cross buns recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Easy Hot Cross Buns Recipe - perfectly spiced, fluffy and moist, with a no knead, no stand mixer option! www.reciptineats.com

NO-KNEAD Hot Cross Buns (so effortless!)

Author: Nagi
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Dessert
5 from 464 votes
Servings12
Tap or hover to scale
Print
  • 1122
This is an extraordinary no-knead version of Hot Cross Buns that's unbelievably simple to make! Tastes and looks just like the classic version (see above), except they rise marginally less (you can only tell if you have both side by side), and the dough takes longer to rise. The dough has more ingredients (to make the end result as similar as possible) and the buns don't keep quite as well - they dry out a bit faster (Note 6), but easy to resurrect by reheating!
Watch the Kneaded Hot Cross Buns video above to see how to roll the dough into balls and pipe on the crosses. Watch the video in the Soft No Knead Dinner Rolls for the dough (uses the same base dough recipe!) 2.5 hours inactive time. 

Ingredients

Buns:

  • 1 tablespoon dry yeast - any type (active dry, rapid rise, instant) (Note 1)
  • 1/2 cup (110g) caster sugar (superfine sugar), or sub with normal white sugar
  • 1/2cup (125 ml) warm water (Note 2)
  • 1 cup (250 ml) milk, lukewarm, whole or low fat, (Note 2)
  • 4 cups (600g) bread flour + extra for dusting (Note 3)
  • 2 tsp cinnamon powder
  • 2 tsp All Spice OR Mixed Spice
  • 1/2 tsp salt
  • 1 - 2 oranges , zest only (Note 4)
  • 1 1/2 cups (210g) sultanas (Note 4)
  • 50g/ 3.5 tbsp unsalted butter, melted and cooled
  • 2 eggs, at room temperature, lightly beaten with fork

Crosses:

  • 1/2 cup flour, any white flour
  • 5 tbsp water

Glaze:

  • 1 tbsp apricot jam
  • 2 tsp water

Instructions

  • Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
  • Place flour, remaining sugar, salt and spices in a bowl. Whisk to combine.
  • Make a well in the centre. Add remaining Buns ingredients and pour in the yeast liquid, including all froth.
  • Mix until combined with wooden spoon - it will be like a thick muffin batter. Not pourable, but thick and sticky.

Rise #1:

  • Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place to rise for around 1 1/2 - 2 hours. See Note 5 for how I do this (you will laugh - but it works every time!). The dough will triple in size and be bubbly on the surface.

Forming Balls (watch video, it's helpful):

  • Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
  • Remove tea towel and punch dough to deflate.
  • Dust work surface with flour, place dough on work surface. Dust top of dough then knead lightly (to deflating air) and shape into a log. Cut into 12 equal pieces.
  • Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface.
  • Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

Rise # 2:

  • Spray a piece of cling wrap lightly with oil (any), then place over the tray.
  • Return tray to warm place and leave for 45 min - 1 hour, until the dough has risen by about 75% (less than double in size).
  • Partway through Rise #2, preheat oven to 180C/350F (all oven types).

Crosses:

  • Mix flour and water until a runny paste forms - see video for thickness required.
  • Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
  • Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.

Baking/Glaze:

  • Bake for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe.
  • Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
  • Remove buns from oven. Brush with jam mixture while warm.
  • Use overhang to lift buns onto a cooling rack. Allow to cool to warm before serving.

Recipe Notes:

1.  Yeast - 1 tbsp dry yeast = 9 grams
I use Lowan Dried Instant Yeast (red tube, sold at Woolies/Coles baking aisle) which technically doesn't need to be frothed before using but there's no harm in doing it, and I do it out of habit + also because then the same steps apply to any dried yeast. If you are using the packets, you can just use 2 x 7 g sachets, that is 4 1/2 tsp which is slightly more than 1 tablespoon but it works just fine. Doesn't taste yeasty and makes it rise a touch more. Otherwise, measure out 1 tablespoon.
If your yeast doesn't go frothy, sorry to say it's not active so your buns won't rise. 🙁
To use fresh yeast (comes in a block that crumbles, not powder like dry yeast), use 27g/ 0.9 oz. You don't actually need to dissolve it in liquid like I do with the dry, but there's no harm in doing it and so for the sake of consistency, crumble it in and let stand until it foams up, same as using dry yeast.
2. Milk - Scalding hot milk and hot water kills the yeast. I heat milk for 45 seconds on high in the microwave, and use warm tap water. The test is this: stick your finger in. If it was a bath, would it be pleasant? Good. It's not too hot or too cold!
3. Flour - Breads are also fluffier and more tender if made with bread flour rather than normal flour. However, this recipe works great with normal white flour too.
4. Flavourings
  • Spices - All Spice is my default, but I also use Mixed Spice too and no one would ever know the difference. Sub with: 1 tsp cinnamon, 1/2 tsp each cloves and nutmeg
  • Sultanas: Some recipes say to add sultanas after the dough has been kneaded or risen. If you do this, you'll find it very hard to disperse them evenly throughout the dough. By adding them before kneading, some do get squished. But it's not noticeable in the end result.
  • Orange - use 2 oranges if you want a more prominent orange flavour, or switch for 1/2 cup candied citrus peel.
5. WARM PLACE for dough: This is what I do all year round - use my dryer. Laugh - but try it! Run the (empty) dryer for 1 - 2 minutes, then place the bowl inside. If you do that, the dough will rise in 1.5 hours. Even if it's snowing outside!
6. STORING / MAKE AHEAD: As with all homemade bread, it is best served on the day it's made. The No-Knead version doesn't keep quite as well as the kneaded version - dries out more. For the day after, reheating makes all the difference to make them soft and moist again - 15 sec in the microwave! These freeze great, then just defrost. To reheat batches, I pop them on a tray and cover with foil (to avoid the surface getting too crisp), then reheat at 160C/320F for 8 minutes or so. Or cut in half and toast. 

Nutrition Information:

Serving: 83gCalories: 222cal (11%)
Keywords: hot cross buns recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published March 2017, updated April 2020 with a brand new video and new process steps.

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1,007 Comments

  1. Charlotte Andrew says

    January 19, 2023 at 2:05 pm

    5 stars
    I’ve made these a number of times and they are fabulous! My only issue is they don;t stay fresh for too long- which is how most buns are. I’ve recently discovered the tangzhong method which keeps breads/rolls fresher for a bit longer… and i was wondering if you’ve tried this hot cross bun recipe using the tangzhong method. i’m excited to try!

    Reply
  2. Maria says

    May 3, 2022 at 1:37 am

    5 stars
    Fabulous recipe. I’ve never had buns so tall and fluffy. Even the cross, that I seem so challenged with, worked out okay. Not great as a bit chewy but looked the part. Living in humid Austin Texas I needed more flour. I’ll definitely make these during the year for a treat. Actually there may be a couple in the freezer if my hubby hasn’t found them :-). Thanks for a great recipe.

    Reply
    • Nagi says

      May 4, 2022 at 3:56 pm

      I hide stuff in the freezer too – sometimes just so I forget it’s there to snack on!! N x

      Reply
      • Maria says

        May 5, 2022 at 2:41 am

        If you had a husband like mine there’s no such thing as “hide” when yummy is involved. 🤨. I can “hide” MY chocolate and then it’s gone. His excuse is that it was just sitting there a long time 😣

        Reply
  3. Sherri says

    April 26, 2022 at 7:53 am

    5 stars
    Absolutely amazing hot cross bun! Theses are so delicious I find them addictive! This recipe is a definite keeper!

    Reply
  4. Jay says

    April 22, 2022 at 10:24 am

    5 stars
    I do try my best to make breads/dough based treats but it’s no secret that dough simply terrifies me. I feel like bread baking is rather intuitive as opposed to baking a set-in-stone cake or biscuit recipe.
    I’ve tried donuts half a dozen times, coconut buns (a pacific treat) probably the same. I’ve even had a go at cinnamon rolls once or twice but I’ve never been satisfied with any of them. They haven’t been terrible but if i set out to make fluffy beautiful rolls, I don’t want a mediocre though perfectly edible bun ya know?
    This recipe however just blows me away. The buns are incredibly soft and well balanced flavour-wise.
    You gave me the most wonderful gift that I’m delighted to share with my family. That’s it! We will never go Easter without hot cross buns again.
    My sincerest thanks,
    An ex-pat kiwi.

    Reply
    • Nagi says

      April 22, 2022 at 1:26 pm

      Woo hoo!! I am so glad that you enjoyed making them Jay!! N x

      Reply
  5. Grace I says

    April 22, 2022 at 3:09 am

    Love all your recipes Nagi, how exact you are, your amazing tips and suggestions, etc., your videos are amazing. Have made many of your recipes and often at dinner table with family, I will mention you. Regarding the hot cross buns, I screwed up. I didn`t re-watch video when I was making. and instruction 1 says to combine all ingredients. Suggest it say bloom milk with yeast as first step. I threw all of it together. Hope it works. will let you know. Thanks for everything!

    Reply
    • Nagi says

      April 22, 2022 at 2:44 pm

      Hi Grace – it will work if you throw it all together – in fact the written instructions say “Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook. Add butter, milk, egg, sultanas and zest.” I do suggest you test your yeast by blooming if you are worried it is too old or haven’t used it recently. N x

      Reply
  6. Mia says

    April 21, 2022 at 3:20 pm

    Can you make them with just cinnamon or do you have to use mixed spiced?I don’t have mixed spice.

    Reply
    • Nagi says

      April 22, 2022 at 3:21 pm

      You can go with just cinnamon Mia! N x

      Reply
  7. Laura says

    April 20, 2022 at 6:52 am

    5 stars
    Spectacularly amazing! This is my third year using this recipe and this year I did the overnight rise and it brought it to a new level, rivaling anything even from a bakery. I am going to have Easter a few times throughout the year now 🙂 Thank you!

    Reply
  8. Erin says

    April 19, 2022 at 2:14 pm

    5 stars
    At first when I saw this recipe I thought it looked so complicated, but once I read it through I realized that it’s not that it’s complicated, it’s that you made an incredibly thorough and detailed recipe where you explain every step. Thank you! My buns turned out fabulous thanks to your extremely detailed recipe and method. These will be my go-to every Easter 🙂

    Reply
    • Nagi says

      April 19, 2022 at 2:17 pm

      That’s great Erin! I am glad that you found the details helpful!! N x

      Reply
  9. Anna Rowland says

    April 19, 2022 at 11:14 am

    5 stars
    They turned out wonderful. The best I have made.

    Reply
  10. Rowena says

    April 19, 2022 at 10:56 am

    5 stars
    Thanks for this fantastic recipe! The instructions were so easy to follow and resulted in perfect buns. I added 1/2 cup of mixed peel and used the juice from the oranges to make a glaze. Next time I’ll also add an extra 1 cup of sultanas (we like LOTS of fruit in ours), and and extra 1/2 tsp of each of the spices. Similar to other comments I will make them smaller next time (16 instead of 12). But this is now my recipe – thanks Nagi!

    Reply
    • Nagi says

      April 19, 2022 at 2:23 pm

      That’s great Rowena!! I am glad they worked out for you!! N x

      Reply
  11. Laurie says

    April 19, 2022 at 5:40 am

    Made these today, and love them. They are huge!!! I will divide them to 18 next time. I used 1 1/2 tsp dried orange peel instead of fresh and did just fine. Great flavour and texture. Recipe was very easy to follow. Used peach jam instead of apricot and was just as good.

    Reply
  12. Joanna says

    April 19, 2022 at 12:11 am

    5 stars
    This was not only an awesome delicious recipe but as usual one with the clearest method. I did need more flour than stated but doughs are funny things and I know enough to ensure the dough came together. I loved the flavour – the buns were fluffy and soft and the house smells delightful.

    Reply
  13. Belinda says

    April 18, 2022 at 7:36 pm

    Every year I plan to try MYO hot cross buns, then shelve the idea as too hard. Today I took the plunge. Batch 1: with fruit using the no-knead method were
    MEGA sized, light and fluffy. Batch 2: fruitless using my hand mixer w/dough hooks for 5 mins then a bit of manual kneading to finish…these are also HUGE and beautiful! I’ll try dividing the next batch into18, because my family will be wanting ‘not cross buns’ all year around, and that might bring them to lunch box size 😆 Another winning recipe that makes me look great in the kitchen. That’s on top of dinner tonight being your carnitas and coleslaw. DROOL! Thank you for these delicious recipes 😊

    Reply
    • Nagi says

      April 18, 2022 at 10:19 pm

      Woo hoo Belinda!! I am so glad that you enjoyed it!! N x

      Reply
  14. Elizabeth Felix says

    April 18, 2022 at 2:58 pm

    5 stars
    Always wanted to make Hot Cross buns, can’t even remember ever having one. Now that I have baked them successfully thanks to your incredible recipe, video, step by step instructions, I will make these again and again! Life changing experience toasted with butter and orange marmalade!

    Reply
    • Nagi says

      April 18, 2022 at 10:24 pm

      Woo hoo Elizabeth!! I am so glad that you enjoyed them!! N x

      Reply
  15. Jo says

    April 18, 2022 at 10:46 am

    5 stars
    Lovely, easy recipe. Will use this one from now on after trialling many. Thanks!

    Reply
    • Nagi says

      April 18, 2022 at 10:31 pm

      I am glad that you finally found one you like Jo!! N x

      Reply
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