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Hot Cross Buns

Easy recipe for sweet and spicy Hot Cross Buns
Prep Time4 hrs 30 mins
Cook Time20 mins
Course: Baking
Servings: 12 buns
Author: Crust and Crumb


  • 450 g white bread flour
  • 234 g milk
  • 68 g butter
  • 1 egg
  • 68 g sugar
  • 5 g salt
  • 7 g yeast
  • 9 g spice blend Note 1
  • 135 g fruit (soaked and drained) Note 2

Cross Mixture

  • 50 g flour
  • 65 g water

Sugar Glaze

  • 30 g sugar
  • 30 g water


  • Before mixing, heat up the milk to almost boiling, and then let cool. This is important to do as a protein in the milk that inhibits gluten formation gets deactivated by heating.
  • If you are mixing by hand, add all the ingredients (except the raisins) to a mixing bowl. Knead the dough for about 10 minutes until smooth. Add the raisins at the end. Cover the dough until doubled (1 - 2 hours). OR
  • If using a stand mixer with a dough hook, add all the ingredients (except the raisins) and mix on a low/medium speed for about 6 minutes. Add the raisins at the end. Cover the dough until doubled (1 - 2 hours).
  • Divide the dough into 85g pieces. Then shape each piece into rounds and place on a lined baking tray. Cover and let rise until roughly doubled. (mine took nearly 3 hours)
  • Mix the flour and water for the cross mixture until it forms a paste and put into a piping bag. Pipe the cross mixture over each bun.
  • Bake at 200°C for 16 - 20 minutes until browned nicely.
  • Just before the buns are ready, dissolve the sugar for the sugar glaze in the water and warm it up. Brush the sugar glaze on each bun as soon as they come out of the oven.


  • Spice blend: equal amounts (3g) of ground cinnamon, nutmeg, and cloves. You can also add Allspice.
  • Fruit: Raisins or Currents. You could also add lemon/orange zest or candied lemon/orange. Some recipes also use small pieces of chopped apple. I used 85g Safari Cake mix (mixed raisins and cadied orange peel) and 50g of very finely chopped, peeled apple.
  • As with everything I have learnt at Crust and Crumb, their recipe came as a Baker's Formula or Percentage. For those who are interested:
White Bread Flour - 100% | 450g
Milk - 52% | 234g
Butter - 15% | 68g
Eggs - 10% | 45g (1 whole egg)
Sugar - 15% | 68g
Salt - 1% | 5g
Yeast - 1.5% | 7g
Spice Blend - 2% | 9g
Fruit - 30% | 135g
  • If you would like to try these with sourdough starter instead of yeast, here are the changes:
White Bread Flour  375g
Milk  159g
Butter 68g
1 whole egg
Sugar 68g
Salt 5g
Sourdough Starter 150g
Spice Blend 9g
Fruit 135g