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Hot Cross Buns Recipe

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Fluffy, fragrant, homemade Hot Cross Buns recipe! With my quick video recipe and some cheeky but effective tips, you’ll see that there’s no reason to be afraid of baking with yeast. Plus, I have a bonus no-knead no-standmixer version that’s possibly 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

I’m so excited to share this with you! It’s been on my list for years – so frustrating that Easter is only once per year!

I literally ran out of freezer space because I made so many hot cross buns, making sure I had this recipe down pat before I shared it. My poor friends, they’ve been loaded up with bags and bags of hot cross buns of varying standards!!

One batch was bordering on burnt, one had crosses that were so stiff they were like white pretzels plastered on top, some had citrus peel pieces, some batches rose better than others.

But you know what? Every single one of them were still better than store bought. There is something about homemade baked breads. Because they are completely devoid of artificial flavourings and preservatives, they taste so incredibly pure.

So I promise you, even if your hot cross buns don’t come out exactly as you see in these photos and video, they will taste incredible. They really will.

(PS I do have a handful of cheeky tips that will give you that smooth golden top and ensuring your dough rises… )

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

I’ve wanted to share a Hot Cross Buns recipe since I started RecipeTin Eats. But even last year, I wasn’t that great at doing videos yet, and I really wanted to be able to share a video for this particular recipe. I think it’s especially useful for people who aren’t familiar with baking with yeast, to show things like what the dough looks like before and after kneading.

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

Now! Speaking of kneading! I have two versions of this Hot Cross Buns recipe. One classic version which I make using a stand mixer, though in the video I also demo (briefly) kneading. I’m going to be honest with you – I don’t like kneading by hand because I’m vertically challenged (standing a whole 5 feet / 1.52cm tall short) and that means that I don’t have the benefit of being able to put my weight down on my hands as I’m kneading.

Yes, all you tall people out there, you never thought of that, did you? When I knead dough by hand, it’s all arm muscles and it’s exhausting. You get to push down using body weight. ?

So for all those who are also not fans of kneading by hand – vertically challenged or not – I’m also sharing a no-knead Hot Cross Buns recipe. And this is how it comes out. 🙂 Beautifully fluffy, just as tasty. There are only two differences between the No Knead and classic version: the dough rising time is considerably longer, and it doesn’t rise quite as much.

But 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

My week has not gone to plan, so while I have a recipe video for the classic Hot Cross Buns recipe, I didn’t get a chance to do the No Knead Hot Cross Buns. However, if there’s enough requests, I’ll certainly do one before Easter. And it’s still worth watching the classic Hot Cross Buns recipe video to see how to cut up the dough, and the cheeky way I form the balls so I get a nice smooth golden dome. ❤️

So…. tell me. Is this the year you’re going to wow your family and friends with homemade Hot Cross Buns? There is no need to fear yeast!!! Honestly, watch the video, hopefully it will convince you that this is quite straight forward (also I fixed a handful of grievances I’ve had with other recipes over the years 🙂 )

Happy weekend everyone! – Nagi xx

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

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Hot Cross Buns recipe

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4.97 from 27 votes
Fluffy, perfectly spiced homemade Hot Cross Buns! Watch the video below - very helpful for this recipe. Especially 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 of this recipe! Inactive time for this recipe: 1 - 2 hours.
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:45 minutes
Servings:12
Hover over "Servings" value to reveal recipe scaler
Author:Nagi
Course:Dessert
Easy Hot Cross Buns Recipe - perfectly spiced, fluffy and moist, with a no knead, no stand mixer option! www.reciptineats.com

Ingredients

Buns:

  • 1 tablespoon dry yeast (Note 1)
  • 110g / ½ cup caster sugar (superfine sugar)
  • 1½ cups / 375ml milk, whole or low fat, lukewarm (Note 2)
  • 637.5g/ 4¼ cups bread flour (Note 3) + 1/4 cup extra
  • 2 tsp cinnamon powder
  • 2 tsp All Spice
  • 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

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 large bowl, then pour in milk. Leave for 5 minutes until it froths.
  • Add remaining Buns ingredients, starting with 4 1/4 cups flour, including remaining sugar.
  • Use a stand mixer fitted with a dough hook to mix until a smooth elastic dough forms. Add extra flour if required. (Note 5) See video for how the dough should look.
  • Alternatively, dust a work surface with flour and knead by hand for 10 minutes or until smooth.

Rise #1:

  • Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours. See Note 6 for how I do this (you will laugh - but it works every time!).

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, 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 leaver 30 - 45 minutes, 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 20 minutes (fan / convection) or 23 minutes (standard), 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.  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. 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.
4. 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 to get squished. But it's not noticeable in the end result.
Also, I personally don't like bitter pieces of citrus in my hot cross buns but you could add it if you like. Candied peel is nice but not sold at supermarkets. That's why I use orange zest instead. Use 2 oranges if you want a more prominent orange flavour.
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 so it's stuck on your fingers, but as soft as possible.
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. STORING / MAKE AHEAD: As with all homemade bread, it is best served on the day it's made. 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

Serving: 80gCalories: 217kcal
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats or leave me a comment & rating below.

 

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NO KNEAD Hot Cross Buns

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This no-knead version of Hot Cross Buns come out just like the classic version (see above), except the rise is a touch less than the classic version, it takes longer to rise, the dough has more ingredients (to make the end result as similar as possible) and the buns don't keep as well (Note 6). Watch the Kneaded Hot Cross Buns video below to see how to roll the dough into balls and pipe on the crosses. (Update: Watch the video in the Soft No Knead Dinner Rolls. Same base dough recipe!) 2.5 hours inactive time. 
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Servings:12
Hover over "Servings" value to reveal recipe scaler
Author:Nagi
Course:Dessert
Easy Hot Cross Buns Recipe - perfectly spiced, fluffy and moist, with a no knead, no stand mixer option! www.reciptineats.com

Ingredients

Buns:

  • 1 tablespoon dry yeast (Note 1)
  • 110g / ½ cup caster sugar (superfine sugar), or sub with normal white sugar
  • 1/2cup / 125 ml warm water (Note 2)
  • 1cup / 250 ml milk, lukewarm, whole or low fat, (Note 2)
  • 600g / 4 cups bread flour + extra for dusting (Note 3)
  • 2 tsp cinnamon powder
  • 2 tsp All Spice
  • 1/2 tsp salt
  • 1 - 2 oranges, zest only (Note 4)
  • 1 1/2 cups / 210g sultanas (Note 4)
  • 50 g/ 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 20 minutes (fan / convection) or 23 minutes (standard), 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.  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. 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. 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. 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 to get squished. But it's not noticeable in the end result.
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 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

Serving: 83gCalories: 222kcal
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats or leave me a comment & rating below.

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.

LIFE OF DOZER

He is damn lucky he’s so cute….. I brought that plate back from Japan! I can’t just pop into Target to replace it!! ?

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117 Comments

  1. Here’s another tip regarding timing rising.

    To delay baking refrigerate the risen buns, then return to room temperature while the over preheats.

    To accelerate rising, starting with an unheated oven, turn on the interior light. Add the bowl or pan of shaped dough and close the door. The warmth from the light bulb will hasten rising. Remove the dough before the preheat cycle of course.

    Reply

    • I have an over-the-range microwave oven / vent hood combo and I use that for proofing, turning on just the lights aimed at the range below. Since it has less cubic area than an oven, it seems to heat up more effectively. But whatever you do, don’t microwave the dough!

      Reply

  2. Hi Nagi,
    I am always looking for a good CARDAMON ROLL recipe. Do you think I could use your recipe without the Cinnamon and Allspice, subbing Cardamon and be successful? The orange flavor would be perfect with cardamon , I think! What do you think?

    Reply

  3. Hi Nagi.
    I have finally made the hot cross buns.
    I was so nervous as there were a lot of steps, and I am only new to my mix master.
    I have to say that they turned out way beyond my expectations.
    They even looked like your pics.
    I was so happy with them and they taste amazing.
    My main gold for making these was a comment from my husband.
    He loves hot cross buns and brought a dozen from our local IGA store this Easter.
    He was so impressed by these buns and said that you couldn’t get any better.
    I told him that I had a Nagi recipe for these and said that they wouldn’t be any better.
    Well that was like a red flag to a bull.
    When they came out of the oven he couldn’t believe them.
    He even took a photo of them to send to my daughter.
    He even said that he would never buy another store brought one again.
    They are absolutely delicious. Just perfect.
    Thank you so much

    Reply

    • OMG I just adore this story!!! I’m sitting here at a coffee shop answering messages and grinning away like a food reading yours!! N xx

      Reply

  4. Hi Nagi.
    I am really keen to make these.buns this afternoon. They look amazing.
    I have a couple of questions though.
    With instruction 1 you say to mix the yeast and sugar with the warm water.
    The video shows you mixing it with the warm milk.
    Do I mix it with the warm milk and let it sit for 5 minutes and then add the warm water with the other bun ingredients.
    I am a bit confused and don’t want to mess it up.
    Also, out of interest, how long did you mix the dough for in your stand mixer.
    Mine is new and still a bit unsure of times etc.
    Thank you for all your help on these matters and I will tell you how I go with my first attempt of making hot cross buns.

    Reply

    • Hi Julie! I just added an extra note to make it clear that the video is for the classic kneaded hot cross buns, the yeast is mixed with water in that one. The milk is used for the NO KNEAD version 🙂 Hope that helps! N xx

      Reply

      • Thank you so much Nagi for your quick reply.
        It makes a lot more sense to me now.
        Thank you for taking the time to explain it to me.
        Kind regards
        Julie

        Reply

  5. These are fabulous. Really easy to make and came out delicious. So soft and fluffy and perfectly cooked after 25 minutes for me. I had to add about 5 extra teaspoons of flour while the dough was mixing to get it to the right consistency. My trick to getting the dough to rise quickly is to turn the oven on and then straight off and put the bowl in the oven. Although I live in Queensland so for most of the year I can very easily just find a warm place in the house for them to rise!

    Reply

    • Fresh homemade hot cross buns for Easter! What a treat! 🙂 So glad you loved the Samina! Happy Easter from Sydney – N x

      Reply

  6. Hi Nagi, I discovered your blog a few months ago and have been loving your posts. We share a love for brown food and I also enjoy your writing style. I’m impressed with how consistently reliable your recipes are and consider you my Australian Smitten Kitchen. I tried to make hot cross buns for the first time last year and they were horrible – more like rock cakes. This year, I tried your recipe (including the 10 minutes kneading by hand, which was really quite fine) and they were excellent – light and fluffy and very tasty. Thank you for the wonderful work you do.

    Reply

    • Umm, I think you just gave me the highest praise I could ever hope for…. the Australian Smitten Kitchen?? 😳 Deb is my internal-world-foodie idol!!! N xx

      Reply

  7. It’s kind of frustrating to see the recipe reflect something very different from the video (in terms of eggs and liquid). I started making these and am realizing I have quite a wet dough because I added both milk and water, yet the video shows no water being added. I’m making these for Easter and now terrified to think the end product won’t be very good. I did add an additional 1/3 cup of flour to reduce how wet it was before letting it rise, but it would be super helpful if you could respond with your thoughts =)

    Reply

    • HI Courtney – the water is not shown in the video because it is for the mix for the crosses. Please see the ingredients list and how it’s grouped under a different section. If your dough had the same consistency shown in the video, it should still be just fine 🙂

      Reply

  8. I cannot wait to try your no knead version of hot cross buns…Thank you so much for the wonderful recipes I have been a fan since I stumbled on your site quite by accident… very fortunate for me I might add… with so many recipe sites out there claiming to be good its always a hit and miss game… I no longer have that problem as yours are always reliable …Your no knead rolls are a staple in our house and have tweaked easily it for other recipes …its so versatile and I get amazing results every time….

    Reply

  9. Dear Nagi
    THANK YOU!!! I used to work in the City (Sydney) & i used to get my hot cross bun fix from a litrle patisserie there but i moved to the south coast a couple of years ago and i found out the patisserie is no longer there. Having tried store bought hot cross buns which never really satisfied i resorted to trying to replicate the buns i used to buy combining countless recipes none of them came close to what i used to buy, not until i came across your recipe it has it all the nice spiciness and the apricot jam glaze and your trick of putting the buns in the dryer, pure GENIUS!!! I’ve been too scared to use yeast after many failed attempts and my dough not rising and ending up with flat rock hard buns yours are perfect and i am looking forward to making them for Good Friday tomorrow for family and friends! Oh btw they sell candied peel at Coles. Its a mixture of lemon and orange which to me is perfect as its what the patisserie used to have in their buns. Im now looking forward to trying more of your bread recipes to use up all the yeast and bread flour i bought will be making your dinner rolls next possibly even making a cheese and bacon version! Would love to see a steamed pork bun recipe from you. All the best and have a lovely Easter

    Reply

  10. Hi Nagi once again a super great recipe for hot cross buns..I chuckled when I say Dozer and the broken plate..I think Luca and Dozer are distant relatives😂😂 Luca counter surfs and has broken a plate or two in the past.

    Reply

  11. I made the no knead recipe which was sticky as you said. After rising 2 hrs., I dusted with flour so I can form before cutting. After cutting, had to dust with more flour since it was difficult to forms into balls. When watching the video, I noticed that you only used milk, no water and only 1 egg. Was my dough too wet? Will be baking them in an hour, so I can’t wait how they will turn out.

    Reply

  12. I made the no knead recipe which was sticky as you said. After 2 hrs. rising , I took it out and since it was sticky, dusted flour to be able to form to cut into 12 pcs. After cutting, it was hard to form into buns since it was still sticky, I dusted with some more flour. I did notice on the video that you didn’t use water just milk and one egg. Maybe my dough had too much liqiud? Thanks for the recipe. Eagerly awaiting how they will turn out.

    Reply

  13. Hi Nagi
    I followed the recipe but im not sure my dough came out really wet even after putting in extra flour (almost 2 cups) i was scared to put anymore in in case it got too floury and i lost the spice flavour. The recipe says 1/2 cup of water and 1 cup of milk but the video doesn’t show u adding any water to the buns? Also recipe has 2 eggs but video shows you only adding one? ? I ended up using 1 1/2 cups milk and omitted the water am baking my first batch of buns now they look okay but not as firm looking as yours. If you could please clarify on the recipe that would be great

    Reply

  14. I am yesterday and turned out fantastic. Husband comment was better than the shop bought ones. Can you substitute chocolate chips for the sultanas.

    Reply
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