Hot Cross Buns!

Lightly Spiced Hot Cross Buns that are easy to make, and PERFECT for Easter! 

I LOVE HOT CROSS BUNS. I will say, Hot Cross Buns are for ALL of the year, not just for Easter, but I may be a little controversial in saying that. Yes, they are pushed out much more at Easter time, but I loooove them all year!

In my mind, you can’t really beat a lightly toasted hot cross bun with a bit of butter, or even a little jam… or even a little cheese. The shock and horror that must be present on some peoples faces as they read that… but trust me, a little cheddar and YUMMY. 

One good/amazing/delicious thing about Easter however is how the shops have recently started producing epically flavoured Hot Cross Buns, and I am here for it. Anything bread themed and I am happy. 

Waitrose did an amazing Chocolate Orange flavour last year, and Marks and Spencers have regularly done some Chocolate & Salted Caramel and the gooey level is BEYOND. I use them in my Hot Cross Bun Pudding just fyi!

The thing is, as much as I simply and utterly ADORE the funky flavoured Hot Cross Buns, I thought it was only dutifully right to post my version of a classic Hot Cross Bun first, and then post an experimental one later on! 

Also, I feel like I must point out that I do love a classic hot cross bun just as much as the other flavours, I am not shunning my own recipe post already.. I’ve just had many a request over the years for a Hot Cross Bun recipe so thought it was high time that I shared it! 

One thing that might be another slightly controversial thing is that I much prefer the cheaper Hot Cross buns that come in sixes, and in the flimsy plastic style wrapping from the supermarket bakery, in comparison to the ‘posh’ ones you can buy.

I like raisins and sultanas, but personally things such as Mixed Peel or too many lumpy bits inside the Hot Cross Buns is too far for me. In other bakes, these ingredients can work well… but it’s just too much for me in my buns! (notes in the notes section however if you do prefer it)

I love Ginger, Cinnamon and Nutmeg in my Hot Cross Buns, and Raisins. It’s quite simple a mix really, but with a dash of Orange Zest in there too, you have a delicious and winning bake. 

If you have never made Bread before, this is a bit of a faffy thing to start with in comparison to just a loaf of bread, but they are 100000% worth it! It’s worth the waiting around whilst the dough proves! 

I use my Kitchenaid Mixer (affiliate) with the Dough Hook (affiliate) and it’s SO easy to make! You can easily do it allllll by hand, but eh… I’m lazy. Also, after having rubbed the butter into the dry ingredients, my arms are tired?! Idk. I’m making this up. 

Honestly, if you have ever fancied making your own Hot Cross Buns, then give these beauties a go! And then enjoy them to your hearts content! x

Hot Cross Buns!

Lightly Spiced Hot Cross Buns that are easy to make, and PERFECT for Easter! 

4.73 from 22 votes

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Category: Bread

Type: Bread

Keyword: Easter

Prep Time: 20 minutes

Cook Time: 20 minutes

Rising Time: 2 hours

Total Time: 40 minutes

Servings: 12 Buns

Author: Jane's Patisserie

Ingredients

Hot Cross Buns

• 225 ml Whole Milk
• 500 g Strong White Bread Flour
• 65 g Caster Sugar
• 8 g Dried Active Yeast/Fast Action Yeast
• 1/2 tsp Salt
• 1 tsp Ground Cinnamon
• 1/2 tsp Ginger
• 1/2 tsp Nutmeg
• Zest of 1 Orange
• 50 g Unsalted Butter (cold)
• 200 g Raisins
• 2 Medium Eggs

Topping

• 30 g Flour
• 30 ml Water
• 1 tbsp Apricot Jam

Grams - Ounces

Instructions

• Warm your Milk in a pan till it's just steaming.
• In a bowl, add your Flour, Salt, Cinnamon, Ginger, Nutmeg, Sugar, Yeast and Orange Zest - add in you Butter and rub between your fingers so the mixture resembles bread crumbs. 
• To the bowl, add your warmed milk, and the Eggs and Raisins and mix it all together. 
• Knead for 5-10 minutes until the mixture is smooth, elastic and springy to touch. I use my Kitchenaid with the Dough Hook! 
• Transfer to a clean but lightly oiled bowl, and cover the bowl with clingfilm. Leave to rise until doubled in size - usually takes 1-2 hours. 
• Once risen, remove from the bowl and knead lightly on a floured surface to 'knock it back'. 
• Split evenly into 12 balls (Mine weighed 98g each) and add on to a lined tray with about a centremetre gap between the balls. 
• Cover with lightly oiled cling film, and leave to rise whilst your oven preheats to 200C/180C fan. I usually leave them 45-60 minutes! 
• Once at the temperature - whisk together the flour and water, and carefully pipe on to form the crosses.
• Bake in the oven for 20 minutes at 200C/180C Fan! 
• Once baked - brush lightly with apricot jam if you like them sticky and shiny and then leave to cool fully. 

Notes

• This recipe will make 12 medium/regular sized Hot Cross Buns! 
• The spices are optional, but also changeable. You can use Nutmeg, All Spice, etc, etc. You can also switch out some of the Raisins for Mixed Peel, or Sultanas! 
• This recipe is based on the All Recipes recipe. 
• These are best on the day of baking, but will last a couple of days at room temperature but covered. 
• You can add in 100g of chocolate chips if you like to make them a smidge chocolatey!

Enjoy!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.