March 29, 2021


It’s that time of year again when we are eating hot cross buns and if you haven’t baked your own; you’re missing out because they taste even more amazing than bought ones.

This recipe is from famous British baker, Paul Hollywood and it’s GOOD!

Hot cross buns


For the buns:

  • 300ml full-fat milk, plus 2 tbsp more
  • 50g butter
  • 500g strong bread flour
  • 1 tsp salt
  • 75g caster sugar
  • 1 tbsp sunflower oil
  • 7g yeast
  • 1 egg
  • 75g sultanas
  • 50g mixed peel
  • zest 1 orange
  • 1 apple
  • 1 tsp ground cinnamon

For the cross:

  • 75g plain flour
  • water

For the glaze:

3 tbsp apricot jam


  1. Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool slightly.
  2. Put the flour, salt, sugar and yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture and then add the egg. Using a wooden spoon, mix well until you have a sticky dough.
  3. Tip the dough on to a lightly floured surface and knead for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with plastic wrap and leave to rise for 1 hr or until doubled in size.
  4. With the dough still in the bowl tip in the sultanas, mixed peel, orange zest, apple (peeled and chopped up) and cinnamon. Knead into the dough. Leave to rise for 1 hr, or until doubled in size, again covered by some plastic wrap.
  5. Divide the dough into 15 even pieces. Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on two baking trays lined with baking paper, leaving enough space for the dough to expand. Cover with a clean tea towel and then set aside to prove for 1 hr.
  6. Heat oven to 220C/200C fan forced. Mix the flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon mixture into a piping bag and pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
  7. Slowly heat the apricot jam to melt and brush over the top of the warm buns and leave to cool.

These are amazing hot cross buns. If the kids don’t like mixed peel, substitute with extra sultanas.

Will you be baking hot cross buns this Easter? Please add your comment below.

Image courtesy of Shutterstock.com

  • Thanks for the recipe – these really do look good enough to eat.


  • BAKE all year round!


  • They look so good but I am not a very good cook so might just skip this one haha


  • Nope, fraid not! Cooking is really not a pleasant activity for me – eating on the other hand, that’s a no brainer! But seriously, I have so little time as it is , even with planning I struggle to get through the must do tasks of the day, and I honestly dont think with my skills the result would be worth the time.


  • These look delicious but I am not a good baker. Would love one of my friends to make these but they are so cheap at the shops. My children love the chocolate ones from coles and aldi do the mini ones, perfect for lunchboxes

    • True, buying them at the shops will turn out cheaper than making them yourself


  • These look delicious and the recipe is easy to do so might make them with kids soon.


  • My kids want to make them tomorrow so I will give them a try.


  • Whilst these look awesome, I’m happy to buy a half dozen or 2 from Coles. They’ve been rated the best!


  • My daughter in law will be making some with my grandson. I think I attempted them once years ago and they weren’t very good :(


  • Very tempting, thanks for sharing. I’ve shared to my facebook page, so I can make them after Easter.


  • Love Hot Cross Buns but sadly they dont love me…terrible indigestion! Homemade ones might be a better option though.


  • I do not like hot x buns think am in a minority with this


  • Hot cross buns are just sooo delicious, could you do them without the yeast and the hours of waiting ?


  • There will only be my son and myself this Easter so I won’t be making any Easter buns this year. Will save the recipe for next year though.


  • I’m such a sucker for hot cross buns


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