Difficulty: Hard

The perfect hot cross bun really does exist if you follow this recipe! Our delicious buns are super fluffy, incredibly flavoursome and acquire the most flawless golden tops from a gentle golden syrup glaze…the perfect treat for your Easter Sunday feast or enjoyed all-year round!

What is a Hot Cross Bun?

A hot cross bun is a sweet, yeasted bun packed full of traditional spices and fruits including currants and raisins. It is believed that the iconic bun first appeared in 12th Century, where English Monks would decorate the freshly baked treat with a piped dough cross on Good Friday to commemorate the Day of the Cross.

The bun itself is symbolic within the Christian Faith. The white cross on top of the bun symbolises the crucifix in which Christ died upon, with the various spices and fruits used to represent the spices that were used to embalm Christ after death.

Why Add Maldon Salt To Hot Cross Buns?

Adding a pinch of Maldon Salt will reduce the bitterness of the cinnamon and grated lemon, and enhance the sweeter notes to come forward within the bake, causing the buns to become elevated and balanced in flavour.

Not only does it aid in producing a more well-rounded in flavour, but sprinkling a final pinch of Maldon Salt also gives texture! It will allow you to experience that satisfying, gentle crunch you crave as you take your first bite into the soft, fluffy bun…delicious!

How to Make Hot Cross Buns

1. In a large bowl mix together the flour, sugar, mixed spice, cinnamon and lemon zest.
2. Mix in the yeast and a Pinch of Maldon Salt.
3. In a saucepan add the butter and milk and allow it to melt over a gentle heat, you want the butter to melt and the mixture to be lukewarm in temperature.
4. Make a well in the middle of the dry ingredients and slowly pour half the butter and milk mixture. Mix this together and then add the beaten egg. Mix this again, followed by the remaining butter and milk mixture. Mix with your hands to form a soft dough.
5. Either tip this onto a lightly floured surface and knead by hand or you can use a stand mixer with a dough hook attachment. Knead the dough for 10 minutes until smooth, soft and elastic.
6. Lightly oil a bowl and place the dough into it. Cover with clingfilm and allow it to prove for 1 hour in a warm place, or until it has doubled in size.
7. After an hour, remove the clingfilm and knock the air out of the dough. Tip it onto a lightly floured surface and add the sultanas and citrus peel by stretching and folding the dough to incorporate, making sure the fruit is evenly distributed throughout.
8. Now divide the dough into 12 equal size balls. Shape them by rolling between your palm and the surface so they are smooth and even.
9. Place the balls onto a baking tray lined with baking paper and space them with roughly 2 – 3cm gap between them.
10. Loosely cover the tray with clingfilm and leave again in a warm place for 45 – 60 minutes until they have doubled in size again. They should be puffed up and just touching.
11. Preheat the oven to 200C.
12. Make the flour mixture by mixing together the plain flour, olive oil and water. Beat together until it forms a smooth paste and then transfer into a piping bag.
13. Once the buns have proved and risen, carefully remove the clingfilm. Pipe the crosses across the top. Then place into the middle of the oven and bake for 15 – 20 minutes until lightly golden brown.
14. Remove from the oven and brush the tops with golden syrup so they are glistening. Then set aside to cool slightly before serving.
15. These buns are best served toasted with some butter spread on and a sprinkling of Maldon Salt.

Tips for Perfect Hot Cross Buns

Making the perfect hot cross buns requires attention to detail. Here are some top tips:

1. Use the Right Flour – For soft, fluffy buns, use a strong bread flour instead of plain flour. This is because bread flour contains a higher protein content compared to plain flour, which helps develop gluten and allows the hot cross buns to become light and chewy in texture.
2. Hydration is Important – A slightly wetter dough results in softer, lighter hot cross buns. Don’t be tempted to add too much flour during the kneading process if it becomes sticky – this is completely normal.
3. Soak the Dried Fruit – You can plump up your dried fruits, such as raisins, currants or sultanas, by soaking them in warm orange juice, tea, or even a splash of rum before adding them to the dough mixture. This will prevent them from drawing moisture out of the dough while baking.
4. Maldon Sea Salt is Key – Make sure to use Maldon Sea Salt flakes in your dough. It’s delicate, flaky texture distributes more evenly in the mixture, enhancing the overall flavour of the hot cross buns without overpowering the sweetness. A tiny pinch sprinkled over the finished hot cross buns will also add an irresistible contrast.
5. Perfect the Prove – You must be patient! A slow first rise (at least 1-2 hours in a warm, room temperature spot) and a second proofing after shaping will give you beautifully light and airy hot cross buns.

How To Get Fluffy Hot Cross Buns?

It’s all about the dough. The smoother the dough means the better the gluten structure. This is because there is more trapped air within the mixture, meaning once your buns are baked, they come out super fluffy in texture!

To get a fluffy result, we recommend either adding the dried fruits/spices after kneading the dough until smooth, or adding them in after the first proof and folding them in until they are evenly mixed.

How To Get Your Hot Cross Buns to Rise?

Make sure you check the temperature of the room. The reason the dough may not be rising is because it needs to be rested in a warm place. If your worried your room temperature is cold, we recommend setting your oven to a low temperature, around 30-40C and place inside.

If not the room temperature, it could be that the yeast you are using has expired! Make sure to check the expiry date on the yeast packet before using. You should know it is still in date as a bubble will form in the milk before being added to the dough mixture.

Can You Add Anything Other Than Dried Fruits and Peels For Hot Cross Buns?

If you want to step away from the classic, we offer a variety of different flavourings to add to your hot cross buns!
Our delicious Chocolate Hot Cross Buns provide the perfect balance of dark chocolate and a kick of warmth through the use of mixed spices.

If you want something even more delectable, we also show you how to make our tantalizingly good Salted Caramel Hot Cross Buns with Dark Chocolate Chips! Be warned, you will definitely be going in for seconds when you bake these.

Can You Make Hot Cross Buns Gluten-Free?

Yes, you can make gluten-free hot cross buns! However, since gluten is what gives regular buns their structure and chewiness, you’ll need to make a few adjustments.

1. Use a High-Quality Gluten-Free Flour Blend – choose a blend that contains a mix of rice flour, tapioca starch, and potato starch for the best texture. Look for one that includes xanthan gum or guar gum – this helps mimic gluten’s elasticity. If your flour blend doesn’t contain it, add 1 tsp of xanthan gum per 250g of flour.
2. Add Extra Moisture – Gluten-free dough tends to be a lot drier compared to normal dough that contains gluten. Make sure to add an extra splash of milk or warm water to the dough mix to keep it soft. You can also add an extra help to bind the dough together, which will create the texture to be fluffier.
3. Use Maldon Sea Salt for Flavour – Gluten-free baked goods can sometimes taste bland. Using Maldon Sea Salt flakes enhances the overall flavour beautifully.