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Hot Cross Buns

Hot Cross Buns -
Written by Bobthefoodie

A hot cross bun is a spiced sweet bun made with currants or raisins, marked with a cross on the top, and traditionally eaten on Good Friday in the British Isles, Australia, Canada, India, Ireland, New Zealand, South Africa and some parts of America.

Hot Cross Buns -

Hot Cross Buns

This Easter recipe is for a sweet bun traditionally served on Good Friday. However, I make these all year round.
4.78 from 59 votes
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Course: Breakfast, Brunch, Snacks
Cuisine: British
Keyword: Bread
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Servings: 20 buns
Calories: 153kcal



  • Combine the milk, sugar, cinnamon, nutmeg, currants or raisins, citron, butter and salt in a small saucepan and heat over a low flame until the sugar is dissolved, the butter has melted, and the milk is luke warm (110F, 43C).
  • Sprinkle the yeast over the milk mixture and allow to proof for 15 minutes.
  • Beat the egg into the milk mixture, and combine with half the flour in a mixing bowl.
  • Turn the dough out on to a floured surface and knead the rest of the flour in, using only enough to form a dough that can be handled easily.
  • Place in a greased bowl and allow to rise until doubled in volume.
  • Shape the dough into 18 balls and place in rows on a greased baking sheet.
  • Using a sharp knife or razor blade, cut a cross into the tops of the balls.
  • Cover with a dish towel and allow to rise until doubled in volume.
  • Bake in a preheated 425F (220C) oven for 20 minutes, until golden brown.
  • Meanwhile, combine the frosting ingredients, stirring until smooth.
  • Allow the buns to cool before spooning or piping the frosting on the cross made by the cuts in the dough.


Sodium: 76mg | Sugar: 7g | Fiber: 1g | Potassium: 69mg | Cholesterol: 15mg | Calories: 153kcal | Monounsaturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Saturated Fat: 1g | Fat: 2g | Protein: 4g | Carbohydrates: 31g