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Hot cross buns

Name: Hot cross buns
Yield: 12 buns
Cuisine: United Kingdom
Ingredients: 640 g Strong white bread flour; 110 g Caster sugar; 9 g Instant dried yeast; 3 g Fine salt; 4 g Ground cinnamon; 4 g Ground allspice Use single-spice allspice.; 375 mL Whole milk Lukewarm, around 28°C.; 50 g Unsalted butter Melted, then cooled below 30°C.; 50 g Beaten whole egg About one medium egg without its shell.; 210 g Sultanas Soft dried fruit, without added alcohol.; 6 g Orange zest Finely grated coloured zest, roughly 1–2 oranges.; 30 g Flour for shaping Use only a light dusting.; 75 g Plain flour for the crosses; 75 g Water for the crosses Add a little more only if needed for piping.; 20 g Smooth apricot jam Without added alcohol.; 10 g Water for the glaze

Makes: 12 buns
Heat: 180°C conventional
Baking time: 22–28 min
Cuisine / style: United Kingdom

Warm the separate jam glaze near the end of baking.

United Kingdom · Hot cross buns

Hot cross buns

Soft spiced buns with sultanas and orange zest, finished with a baked cross and a thin apricot glaze. Arrange them close together so the sides join as they rise.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	640 g
Dough	Caster sugar	110 g
Dough	Instant dried yeast	9 g
Dough	Fine salt	3 g
Dough	Ground cinnamon	4 g
Dough	Ground allspice	4 g	Use single-spice allspice.
Dough	Whole milk	375 mL	Lukewarm, around 28°C.
Dough	Unsalted butter	50 g	Melted, then cooled below 30°C.
Dough	Beaten whole egg	50 g	About one medium egg without its shell.
Dough	Sultanas	210 g	Soft dried fruit, without added alcohol.
Dough	Orange zest	6 g	Finely grated coloured zest, roughly 1–2 oranges.
Handling	Flour for shaping	30 g	Use only a light dusting.
Crosses	Plain flour for the crosses	75 g
Crosses	Water for the crosses	75 g	Add a little more only if needed for piping.
Glaze	Smooth apricot jam	20 g	Without added alcohol.
Glaze	Water for the glaze	10 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Mixing bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Or worktop for kneading	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Box grater	Use a handheld grater. Chop long strands if needed; a peeler makes strips rather than the required grated texture.
Baking pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
23×33×5 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Piping bag with 3 mm opening	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Small saucepan	An ordinary sturdy saucepan of suitable capacity is enough. Leave room for foaming or boiling; use a deep heavy pot for frying.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 180°C conventional
Baking time: 22–28 min

Warm the separate jam glaze near the end of baking.

Makes: 12 buns
Heat: 180°C conventional
Plan for: 240 min total; 45 min active

Method

01 · Develop the spiced fruit dough
15–20 min
Use: Strong white bread flour; Caster sugar; Instant dried yeast; Fine salt; Ground cinnamon; Ground allspice; Whole milk; Unsalted butter; Beaten whole egg; Orange zest; Sultanas
Combine the dough flour, sugar, yeast, salt and spices. Add the lukewarm milk, cooled melted butter, egg and orange zest. Mix until no dry flour remains, then knead by hand or with a dough hook for 8–10 minutes. Fold in the sultanas gently at the end.
Ready when: The dough is elastic and slightly tacky, with fruit dispersed throughout. It should not be stiff or floury.
01 Mix DevelopDevelop the soft dough, then fold in the sultanas.
02 · Let the dough rise
60–90 min
Use:
Put the dough in a bowl, cover and leave at about 24–26°C for 60–90 minutes.
Ready when: The dough has roughly doubled and feels aerated. Allow more time if it remains dense.
02 BulkCover and let the fruit dough roughly double.
03 · Divide and round twelve buns
10–15 min
Use: Flour for shaping
Line a 23×33 cm pan with baking paper, leaving enough overhang to lift the buns later. Lightly dust the worktop and turn out the dough. Divide into twelve equal pieces, roughly 122 g each. Fold each piece inward and cup it against the worktop to make a smooth ball. Arrange in three rows of four, seam-sides down.
Ready when: The twelve balls are evenly sized and have space to expand into one another.
03 ShapeArrange twelve evenly sized buns in three rows of four.
04 · Proof and heat the oven
30–45 min
Use:
Cover loosely and leave at about 24–26°C for 30–45 minutes, until clearly puffy. Heat the oven to 180°C conventional during the final 20 minutes.
Ready when: The buns have expanded toward one another and a light fingertip dent returns slowly.
04 ProofLet the buns become puffy and expand toward one another.
05 · Mix and pipe twelve crosses
5–8 min
Use: Plain flour for the crosses; Water for the crosses
Stir the cross flour and cross water into a smooth paste. If it will not pipe, add water a teaspoon at a time. Put it into a piping bag with a small 3 mm opening. Pipe one continuous line along the centre of each row, then across each column, making one cross on every bun.
Ready when: The paste makes narrow continuous lines that sit on the dough without spreading into a puddle.
05 Pipe CrossesPipe narrow continuous lines to make one cross on each bun.
06 · Bake and prepare the glaze
22–28 min
Use: Smooth apricot jam; Water for the glaze
Bake for 22–28 minutes. During the last few minutes, warm the jam with the glaze water in a small pan, stirring until smooth.
Ready when: The buns are deep golden, the crosses are set and a centre bun reads about 93°C on a probe.
06 BakeBake until the joined buns are deep golden.
07 · Glaze and cool
30–33 min
Use: Smooth apricot jam; Water for the glaze
Brush the warm buns with a thin layer of the warm jam glaze. Leave for 5 minutes, then use the paper to lift them onto a rack. Cool for a further 25 minutes before pulling apart.
Ready when: The surface has a light sheen and the crumb is set rather than gummy. The crosses remain clearly visible.
07 Glaze CoolBrush with a thin glaze, then cool on a rack.

What to look for

Stage	Look / feel for	Needs attention
Develop the spiced fruit dough	The dough is elastic and slightly tacky, with fruit dispersed throughout. It should not be stiff or floury.
Let the dough rise	The dough has roughly doubled and feels aerated. Allow more time if it remains dense.
Divide and round twelve buns	The twelve balls are evenly sized and have space to expand into one another.
Proof and heat the oven	The buns have expanded toward one another and a light fingertip dent returns slowly.
Mix and pipe twelve crosses	The paste makes narrow continuous lines that sit on the dough without spreading into a puddle.
Bake and prepare the glaze	The buns are deep golden, the crosses are set and a centre bun reads about 93°C on a probe.
Glaze and cool	The surface has a light sheen and the crumb is set rather than gummy. The crosses remain clearly visible.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The buns are heavy.	The dough was made too dry or did not finish proving.	If unbaked, allow more time for the expansion cue.	Keep handling flour separate and wait until the buns are puffy.
The crosses spread or break.	The paste is too thin or too stiff.	Adjust with small amounts of flour or water until it pipes smoothly.	Test a short line before piping the tray.
The tops brown before the centre cooks.	The oven runs hot or the buns need longer in their close arrangement.	Shield loosely with foil and continue until the centre is cooked.	Use the stated pan and check a centre bun rather than only the outside colour.

Storage: Best on the day. Cool completely and keep airtight for up to 2 days, or freeze for up to 2 months. Split and toast older buns, or warm covered at 160°C for 8–10 minutes.; Contains: wheat, milk, egg, sulphites if present in the dried fruit.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Hot cross buns

Soft spiced buns with sultanas and orange zest, finished with a baked cross and a thin apricot glaze. Arrange them close together so the sides join as they rise.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	640 g
Dough	Caster sugar	110 g
Dough	Instant dried yeast	9 g
Dough	Fine salt	3 g
Dough	Ground cinnamon	4 g
Dough	Ground allspice	4 g	Use single-spice allspice.
Dough	Whole milk	375 mL	Lukewarm, around 28°C.
Dough	Unsalted butter	50 g	Melted, then cooled below 30°C.
Dough	Beaten whole egg	50 g	About one medium egg without its shell.
Dough	Sultanas	210 g	Soft dried fruit, without added alcohol.
Dough	Orange zest	6 g	Finely grated coloured zest, roughly 1–2 oranges.
Handling	Flour for shaping	30 g	Use only a light dusting.
Crosses	Plain flour for the crosses	75 g
Crosses	Water for the crosses	75 g	Add a little more only if needed for piping.
Glaze	Smooth apricot jam	20 g	Without added alcohol.
Glaze	Water for the glaze	10 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Mixing bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Or worktop for kneading	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Box grater	Use a handheld grater. Chop long strands if needed; a peeler makes strips rather than the required grated texture.
Baking pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
23×33×5 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Piping bag with 3 mm opening	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Small saucepan	An ordinary sturdy saucepan of suitable capacity is enough. Leave room for foaming or boiling; use a deep heavy pot for frying.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 12 buns
Heat: 180°C conventional
Allow: 240 min total; 45 min active

How do I make it?

Develop the spiced fruit dough
15–20 min
Combine the dough flour, sugar, yeast, salt and spices. Add the lukewarm milk, cooled melted butter, egg and orange zest. Mix until no dry flour remains, then knead by hand or with a dough hook for 8–10 minutes. Fold in the sultanas gently at the end.
Develop the soft dough, then fold in the sultanas.
Ready when: The dough is elastic and slightly tacky, with fruit dispersed throughout. It should not be stiff or floury.
Let the dough rise
60–90 min
Put the dough in a bowl, cover and leave at about 24–26°C for 60–90 minutes.
Cover and let the fruit dough roughly double.
Ready when: The dough has roughly doubled and feels aerated. Allow more time if it remains dense.
Divide and round twelve buns
10–15 min
Line a 23×33 cm pan with baking paper, leaving enough overhang to lift the buns later. Lightly dust the worktop and turn out the dough. Divide into twelve equal pieces, roughly 122 g each. Fold each piece inward and cup it against the worktop to make a smooth ball. Arrange in three rows of four, seam-sides down.
Arrange twelve evenly sized buns in three rows of four.
Ready when: The twelve balls are evenly sized and have space to expand into one another.
Proof and heat the oven
30–45 min
Cover loosely and leave at about 24–26°C for 30–45 minutes, until clearly puffy. Heat the oven to 180°C conventional during the final 20 minutes.
Let the buns become puffy and expand toward one another.
Ready when: The buns have expanded toward one another and a light fingertip dent returns slowly.
Mix and pipe twelve crosses
5–8 min
Stir the cross flour and cross water into a smooth paste. If it will not pipe, add water a teaspoon at a time. Put it into a piping bag with a small 3 mm opening. Pipe one continuous line along the centre of each row, then across each column, making one cross on every bun.
Pipe narrow continuous lines to make one cross on each bun.
Ready when: The paste makes narrow continuous lines that sit on the dough without spreading into a puddle.
Bake and prepare the glaze
22–28 min
Bake for 22–28 minutes. During the last few minutes, warm the jam with the glaze water in a small pan, stirring until smooth.
Bake until the joined buns are deep golden.
Ready when: The buns are deep golden, the crosses are set and a centre bun reads about 93°C on a probe.
Glaze and cool
30–33 min
Brush the warm buns with a thin layer of the warm jam glaze. Leave for 5 minutes, then use the paper to lift them onto a rack. Cool for a further 25 minutes before pulling apart.
Brush with a thin glaze, then cool on a rack.
Ready when: The surface has a light sheen and the crumb is set rather than gummy. The crosses remain clearly visible.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The buns are heavy.	The dough was made too dry or did not finish proving.	If unbaked, allow more time for the expansion cue. Keep handling flour separate and wait until the buns are puffy.
The crosses spread or break.	The paste is too thin or too stiff.	Adjust with small amounts of flour or water until it pipes smoothly. Test a short line before piping the tray.
The tops brown before the centre cooks.	The oven runs hot or the buns need longer in their close arrangement.	Shield loosely with foil and continue until the centre is cooked. Use the stated pan and check a centre bun rather than only the outside colour.

Useful recipe notes

Storage: Best on the day. Cool completely and keep airtight for up to 2 days, or freeze for up to 2 months. Split and toast older buns, or warm covered at 160°C for 8–10 minutes.

Contains: wheat, milk, egg, sulphites if present in the dried fruit.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Hot cross buns at a glance

Makes: 12 buns
Heat: 180°C conventional
Baking time: 22–28 min
Cuisine / style: United Kingdom
Leavening: Yeast

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	640 g	100%
Caster sugar	110 g	17.2%
Instant dried yeast	9 g	1.4%
Fine salt	3 g	0.5%
Ground cinnamon	4 g	0.6%
Ground allspice	4 g	0.6%
Unsalted butter	50 g	7.8%
Beaten whole egg	50 g	7.8%
Sultanas	210 g	32.8%
Orange zest	6 g	0.9%

Method

01 · Develop the spiced fruit dough

02 · Let the dough rise

03 · Divide and round twelve buns

04 · Proof and heat the oven

05 · Mix and pipe twelve crosses

06 · Bake and prepare the glaze

07 · Glaze and cool

What to look for

Troubleshooting

How do I make it?

Develop the spiced fruit dough

Let the dough rise

Divide and round twelve buns

Proof and heat the oven

Mix and pipe twelve crosses

Bake and prepare the glaze

Glaze and cool

What can go wrong, and how can I fix it?

Hot cross buns at a glance