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Hot Cross Buns

April 10, 2017
by Chelsea Winter
easter bun recipe, easy hot cross buns, easy hot cross buns nz, hot cross bun recipe, hot cross bun recipe nz, hot cross buns, hot cross buns chelsea
77 Comments

Hot Cross Buns_1

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Hot Cross Buns

It’s taken me a while to perfect a hot cross bun recipe – and boy, it was worth the wait! They’re not at all hard to make but like all good bread recipes, they take a little time. To get the buns super light and soft, you make a yeast ‘super booster’ at the start to get it all going. It adds a smidgeon more time to the process, but it’s so worth it. And you probably only make hot cross buns once a year, so what’s your rush? Just enjoy the magic of breadmaking and then stuff yourself with the spiced buttered deliciousness. (And yes, you can add chopped up dark chocolate instead of fruit, you naughty people!)

VEGAN VERSION: Use 1 tbsp ground flaxseed (linseed) soaked in 3 tbsp water instead of the egg, and firm coconut oil (chopped up finely) instead of butter.

GLUTEN-FREE: Sorry, but you can’t use GF flour for this one, it just won’t work. Try my gluten-free hot cross bun cakes instead.

Makes 16 buns
Prep time – 30 minutes, plus 3-4 hours rising time
Cooking time – 17-20 minutes

Ingredients

Super Booster
1 ¼ cups high grade white flour (or strong flour)
1 ½ cups milk
2 tbsp sugar
3 tsp active dried yeast (check expiry date)

Fruit
1 ½ cups raisins, sultanas, chopped apricots or a mixture
Zest and juice of 2 oranges (I like to strip the peel off with a peeler then chop finely)

Dough
3 cups high grade white flour (or strong flour)
3 tbsp brown sugar
2 tbsp mixed spice
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp salt
50g chilled butter
‘Super Booster’ (see recipe above)
1 free-range egg, lightly beaten

Glaze
1/2 cup sugar
1/3 cup reserved fruit liquid from above (make up with water if need be)

Crosses
½ cup flour
1 tbsp sugar
½ tsp baking powder

Method

Fruit
Heat the orange juice and zest in a small saucepan until hot. Add the fruit to a bowl or a resealable bag and pour the orange liquid in. Seal/cover and leave for an hour or so, or overnight. Drain the fruit in a sieve before using and reserve the liquid.

Super Booster
Add the first measure of flour to a large mixing bowl.

Add the milk to a heatproof bowl and microwave in 20 second increments until it reaches skin temperature – about 32c is ideal. If it gets too warm, just let it cool down to skin temp before using.

Add the sugar and yeast and whisk gently for 20 seconds or so.

Make a well in the flour and pour in the milk mixture, stirring to combine evenly. Cover with a clean damp cloth or a plastic bag, and leave somewhere draft-free* for however long it takes for it to double in size.

Dough
Once the superbooster has risen, add the second measure of flour, sugar, spices and salt to a large metal or plastic mixing bowl and stir. The bowl needs to be big enough for the dough to double in size in later.

Finely chop the chilled butter and add to the flour mixture along with the Super Booster mixture and egg. Stir with a wooden spoon to bring it all together into a rough dough.

Tip it out a clean benchtop you’ve cleared some space on. Start to knead – it will feel very wet and sticky at first and your hands will feel caked in dough. You can rub your hands in a little more flour to clean them, adding the crumbs back to the dough. Keep kneading and eventually, the dough will stop sticking to your hands and the bench so much. Don’t be tempted to add heaps of flour – a little bit at the start is OK, but a sticky dough will produce much better buns than a dry dough. My tip is to invest in a dough scraper to clean the bench as you go – it’s a lifesaver.

Knead firmly for 10 minutes – it needs to be very smooth and stretchy (see tips below). You should be puffed with a mild sheen of sweat by the time you’re done (it’s good fitness). I literally stand one leg and throw all my weight into it. Once it’s ready, leave to sit for 5-10 minutes to relax before adding the fruit.

Drain the fruit well in a sieve and tip on to the benchtop. Squash the dough out on top and knead it all together for another minute or so. It will feel slippery and weird to start with – just persist with gentle kneading and it will all come back together into a cohesive, very sticky dough eventually.

Add the dough back to the mixing bowl, pop a plastic bag on top and leave in a draft-free place* (see tips below) until it’s doubled in size – usually an hour or two – it depends on the temperature of the surroundings, among other things. It’s a visual clue, not a timed one.

When it’s doubled in size, tip out on a clean benchtop and divide into 15-16 even pieces (you can weigh them if you have electric scales). Firmly roll (and I mean firmly – I use the bench and really roll it around hard with one hand) each portion until you have a fairly smooth ball.

Place the balls 1-2cm apart on a baking tray or metal baking dish lined with baking paper (mine was about 30 x 20cm). My buns were pretty much touching start with, so all the buns joined up nicely as they rose.

Cover with lightly oiled clingfilm (or I prefer uncovered in the turned-off oven with the bowl of boiled water) and leave to rise again for another hour or so until puffed up into proper bun size – they don’t rise any more when cooking, like cakes do.

Preheat the oven to 180c regular bake.

Crosses
Only do this just before you pipe the buns, or the mixture goes claggy. Stir the flour, baking powder, water and sugar together with a fork to form a smooth paste.  Add to a piping bag with a small round nozzle (or a snaplock bag with a tiny corner cut off). Pipe thin crosses on top of each bun.

Bake immediately in the middle of the oven for about 20 minutes – or until dark golden brown all over. You can turn the oven up to 200c for a couple of minutes if they aren’t browning.

Glaze
Use the reserved fruit liquid and any water needed to make up 1/3 cup of liquid total. Add this to a heatproof bowl with the sugar. Microwave on high for 1 minute then whisk to dissolve the sugar.  Brush on top of the buns as soon as they come out of the oven.

You did it! Homemade hot cross buns! They won’t look perfect because it’s home baking and you can’t produce buns like the bought ones – nor should you want to. No matter what they look like, you’re an absolute legend and they will taste better to you that anything you’ve bought a shop.

If eating them more than half a day later, I’d toast them. Always serve with lashings of butter, dairy-free spread or coconut oil.

*Dough rising
There’s no set time for dough to rise, room temperature is usually OK in the warmer months. It will rise slowest in cold conditions and faster in warm humid conditions (ideal temperature is about 32c). Try placing a bowl or tray of just-boiled water in a turned-off oven and pop the covered dough in there with it. Shut the door and there will be enough warmth trapped in there to help it rise nicely. It’s worth noting that yeast dies at temperatures above 50c, so don’t be tempted to warm it up too much.

Tips

Kneading
Proper kneading at the start means a lighter bun at the end. Knead by pushing the dough away – literally stretching it out – downward and away from you with the heel of your hand, then grabbing it and bringing it and repeating. You’re stretching out the gluten strands in the flour so the dough can rise properly. At the end, try to stretch and coax a piece of the dough out into a ‘window’ with your fingers – when the dough is ready, it should stretch enough you can see light through a thin pane of ‘glass’. If it’s not ready, it will just tear. You’ll get there – just keep going until you do. It’s a good workout!

Using a machine
I prefer not to use a machine – it actually ends up taking longer to achieve the result you want. However, if you must, you can use the dough hook on the machine to start the kneading process. Use a low speed for 5 minutes. You’ll need to finish the kneading by hand for another  5-10 minutes to get the ‘window-pane’ result I’ve mentioned above, which is critical.

 

77 Comments
  1. Hannah K-S April 11, 2017 at 10:45 am Reply
    You absolutely rock Chelsea. I have never been much of a cook before, but since I have got a new kitchen I LOVE it and I swear by all of your recipes. Thanks a bunch for helping cooking-challenged people such as myself - all of your recipes are easy to follow and so tasty!!!
  2. Tiff April 11, 2017 at 8:17 pm Reply
    Woohoo! I'm excited to give these a go for Easter, my partner loves Hot Cross buns so this will be a nice surprise for him on Sunday. Thanks for posting this! ?
  3. Carly April 12, 2017 at 9:09 am Reply
    Cannot wait to try. Your pavlova was an absolute hit which was a first time for me. Fingers crossed for the hot cross buns
  4. Jasmine April 13, 2017 at 5:07 pm Reply
    Hi Chelsea, living here in the Middle East I can't buy high grade flour. There is 'bread flour' which is hideously exspensive, is this the same? Is there anyway you can make or substitute high grade flour?
    • Chelsea Winter April 13, 2017 at 6:53 pm Reply
      Yes that's what you need :)
  5. Rebecca April 13, 2017 at 9:32 pm Reply
    Jasmine it may also be called "strong" flour i believe that is the same as high grade ?
    • Chelsea Winter April 17, 2017 at 11:52 pm Reply
      Correct!
  6. Leonie April 14, 2017 at 12:26 am Reply
    My batch of these just came out of the oven. The whole house smells divine. I made the dough last night up to just before the shaping stage - knocked the dough back, covered the bowl and left it in the fridge overnight. This morning I shaped the buns and continued as normal. They took a bit longer to rise but came out great! Delicious with a bunch of butter melting on top :)
  7. Kate April 14, 2017 at 3:20 am Reply
    The best Hot Cross Buns ever. I have tried lots of other Hot Cross Bun recipes and they've never been a success. This one is fantastic. Thank you.
  8. Celia April 14, 2017 at 4:30 am Reply
    These have got to be the most delicious Hot Cross Buns I have ever made, or eaten in fact. Just follow the instructions to the letter and they will turn out great. The rising in the oven thing was brilliant. Thanks Chelsea
  9. Mel April 14, 2017 at 5:07 am Reply
    @Jasmine I just took some out of the oven that I made with normal flour (10.5 g of protein per 100g) and they look (and smell) amazing! Check the nutritional guide on the flour to check it's more than 10g per 100 and I think it will work.
  10. Glenda kicks April 14, 2017 at 9:52 pm Reply
    Chelsea,Thanks so much what an awesome Easter bun recipe they are delicious I made 18 ,was a real challenge,a friend has now taken the recipe as well,your recipes are always so tasty. Happy Easter to you.?
  11. Kara Nagle April 15, 2017 at 1:34 am Reply
    Oh my word - these are fabulous. Making second batch as they've all gone xxx
  12. Alice McKinley April 15, 2017 at 10:46 pm Reply
    These were delicious!! First time making bread of any sort- holy moly had to eat two straight away. took a long time though but def worth it haha xxx
  13. Lyn April 16, 2017 at 2:34 am Reply
    Absolutely yummy...we are eating a hot one now and they are delicious.. And thank you for the tip about proofing in the oven; worked well.
  14. Sally April 16, 2017 at 8:55 am Reply
    Time consuming but absolutely worth it! They turned out fabulous! Yum yum yum! Sending the recipe to my friends
  15. Kim Parkinson February 12, 2018 at 7:48 am Reply
    Hi Chelsea, I'm allergic to oranges, will lemon work? or something else? Thanks Kim
    • Chelsea Winter March 7, 2018 at 12:01 am Reply
      You could just leave the orange out!
  16. Sue den hartog March 13, 2018 at 6:50 pm Reply
    Can you use this recipe in the bread maker on dough setting?
    • Chelsea Winter March 24, 2018 at 12:51 am Reply
      I haven't tried it, sorry! I'm a hot cross bun purist ;)
  17. Kirsty Harvey March 13, 2018 at 9:08 pm Reply
    My kids love hot cross buns without the fruit, would yr recipe work without the fruit?
    • Chelsea Winter March 24, 2018 at 12:50 am Reply
      Yes it would.
  18. Natalia March 17, 2018 at 3:00 am Reply
    Lengthy process but well worth every minute!!! These are delish ?? Thank you Chelsea for a great recipe and a very Happy Easter to you ?
  19. Sarah March 20, 2018 at 5:46 am Reply
    Made them last year and they were fantastic! Getting ready to have another go. Thanks Chelsea
  20. Eileen March 22, 2018 at 7:15 am Reply
    Hi Chelsea, I was wondering if it's possible to knead this using the dough hook in a stand mixer? I love all your recipes, by the way! I have not had a failed attempt yet.
    • Chelsea Winter March 24, 2018 at 12:46 am Reply
      Yes, but just a gentle speed and not too long. I find it easier to do it by hand and it's less sticky!
  21. Fi March 28, 2018 at 6:00 am Reply
    I made them last year & they were amazing. This year I’m going to experiment using my sourdough starter as a component of the super booster (adjusting accordingly). Wish me luck!
  22. Heather March 28, 2018 at 12:46 pm Reply
    I'm a bit confused about the step where you add chilled butter to the flour and superbooster, and then knead. I'm not sure how the butter is incorporated. Is it supposed to stay as butter lumps in the dough?
    • Chelsea Winter April 16, 2018 at 3:11 am Reply
      Yes, the butter eventually blends in as you knead :)
  23. Helen March 29, 2018 at 6:26 am Reply
    Made these today - time consuming but very successful. I am gluten free but couldn't resist one, because they looked and smelled delicious - and tasted so as well. I think I'll need to leave the remaining ones for the rest of the family to enjoy though. Wish you had a GF version!
  24. Danielle March 29, 2018 at 9:51 am Reply
    My buns were looking so beautiful and has risen properly, but after 20mins baking had deflated to about 3cm high.. still fluffy, but they look like cookies!! Why would this have happened? Perhaps the tray I put them on was too large?
    • Chelsea Winter April 16, 2018 at 3:11 am Reply
      Oh dear! They may have been over-proved when you put them in, so too much air and not enough structure left to hold them up - perhaps you banged some air out when you shut the oven door?
  25. Caroline March 29, 2018 at 10:04 pm Reply
    And as an added bonus when rising the dough in an oven with a tray of water (such a good tip!), the steam makes for a chemical-free oven cleaner! The steam loosens fats and gunk, which can be wiped off easily.
  26. Jo March 29, 2018 at 11:33 pm Reply
    An absolute winner!!! So therapeutic to make too - good for the soul!Thanks Chelsea!
  27. Anna March 30, 2018 at 7:28 am Reply
    For anyone who is interested - I have used my breadmaker to knead the dough up to the second rising, before shaping and baking, works fine. I added the fruit after the second rising and kneaded briefly in the machine to incorporate.
  28. Jenna March 31, 2018 at 5:10 am Reply
    Mmmm yum! Made the buns today. Perfect! How do I make the crosses more pronounced. They turned yellow. Thanks :)
  29. Sheryl March 31, 2018 at 8:33 am Reply
    Love these! How come the brought ones are so brown and have no nice spice flavour like these ones???
  30. Denise March 28, 2019 at 2:07 am Reply
    This is the third year in a row I have made these each batch of buns are great. Many thank, on my second batch this week.
  31. Jo April 1, 2019 at 2:43 am Reply
    These are sooo good and super easy!! I have made them twice now. My dough never makes a window pane but it didn't matter, I just knead til soft and stretchy. For the second batch I replaced some of the milk with the juice drained out of the fruit and they were really yum and orangey. Tip: make the hole in the piping bag REALLY small, my crosses were ridiculously big lol.
    • Jen April 7, 2020 at 9:33 pm Reply
      Hi Chelsea All I have is instant yeast to use, will this work okay instead of the yeast you recommended? Many thanks! PS I just made your date loaf ... soooo good! Any chance of a ginger loaf in your next cookbook? Would love to make one for a friend who gets bad morning sickness.
      • Chelsea Winter April 8, 2020 at 1:49 am Reply
        Yup!
  32. Elisabetta Renwick April 13, 2019 at 9:21 pm Reply
    I've trialled different Hot Cross Bun recipes, including Perfect Hot Cross Buns by Felicity Cloake in The Guardian. But hand on heart, the best recipe of all (IMO) is Chelsea Winter's Hot Cross Buns. I followed her recipe exactly. I didn't add any extra flour at the kneading stage (yes the dough is sticky and it is meant to be - just work with it) or when later adding the sultanas (when the dough becomes very sticky - again, just work with it). I kneaded the dough by hand and it took about 17-18 minutes to get the dough stretchy enough to get the 'window-pane' effect (explained in the recipe notes). I did all proving in the hot water cupboard (it's draught-free and has a gentle warmth). The only thing I may do next time I make them is add a quarter of a cup of candied peel just because I like a tang of citrus in baking. Truly though, these hot cross buns have a fabulous taste, texture, look and feel without candied peel! 5-stars plus.
    • Chelsea Winter May 29, 2019 at 2:30 am Reply
      Thank you, Elisabetta!
  33. Marilyn Stevens April 18, 2019 at 4:28 am Reply
    OMG Just made these - best hot cross buns ever, I love them, thanks Chelsea for sharing your recipe
  34. Karen April 18, 2019 at 6:58 am Reply
    Chelsea made these last year and they were incredible. Plan to make them this easter but i've forgotten to get oranges in my shopping :( Do you think I'll get the same result if I leave out the soaking process and just use the dried fruit as is?
    • Vanetta April 12, 2020 at 3:32 am Reply
      FYI I have just used lemon zest and a cup of pulpy oj from a bottle, worked fine, same effect, smells delish. Still waiting for them to come out of the oven 😋
  35. Kylie April 20, 2019 at 3:15 am Reply
    These are so good! Everyone I know who has tried to make their own has told me they've ended up like rocks. These are fluffy and delicious and I've no experience with bread before! My family and friends demolished the fist batch do I'm currently making another lot for tomorrow morning.
  36. CJ April 20, 2019 at 8:48 pm Reply
    Made these last weekend and they were fabulous first time! Could do with a little more spice in the next batch I think. Thanks for the fantastic recipe will try a chocolate chip version next!
  37. Marilyn April 21, 2019 at 5:20 am Reply
    Fantastic. I made them took hours but they turned out so light and fluffy Wanted to post a pic but couldnt. So damn proud of myself. Thank you Chelsea Winter. First time ever trying to cook with yeast to make bread or buns. Sooooo happy thank you thank you
  38. Lesley taylor April 22, 2019 at 12:50 am Reply
    OMG made these for easter!! Best hot cross buns ever!! My 3 year old granddaughter had a ball glazing them and putting hundred and thousands on her bun (she calls them fairies lol) well worth the effort, will never buy a store bought one again!!! Thanks Chelsea for sharing your recipes! Making crazy italian chocolate cake now smells delish🤤🤤
  39. Meg April 4, 2020 at 10:02 pm Reply
    Great!!! Filled a locked down saturday with deliciousness :-)
  40. Sheridan April 6, 2020 at 1:32 am Reply
    I've never made hot cross buns before so of course I'm going to try out a fellow Kiwis recipe. I've made plenty of bread dough before so had no problems in that respect, buns were soft and fluffy. My only criticism is that the spice flavour was too subtle for me so next time I'll be doubling the mixed spice.
  41. Andrea April 6, 2020 at 11:28 pm Reply
    Can you substitute straight gluten free flour instead? The reviews sound amazing and would love to give them a crack!
    • Chelsea Winter April 7, 2020 at 1:13 am Reply
      No, sorry, gluten-free flour doesn't work for bread, I'll have to do another recipe altogether :(
      • Anna April 11, 2020 at 6:13 am Reply
        We used gluten free flour and found that adding another 1/3 of a cup of milk as we were kneading made this delish and gluten free 😍
  42. Emma April 7, 2020 at 8:53 pm Reply
    Hey Chelsea, can you use Instant yeast sachets instead of active dried yeast?
    • Chelsea Winter April 8, 2020 at 1:48 am Reply
      Yes!
  43. Lulu April 9, 2020 at 9:35 am Reply
    This really is an excellent recipe, thanks Chelsea - slow food, for sure, but very worth it. About a decade ago I gave Hot Cross Buns an inaugural effort with the Edmonds cookbook, what a fail - turns out that recipe is notorious for being crap! Put me off making these for years. Owing to the current Lockdown, I couldn't find High-Grade/Bread flour anywhere, so made them with organic white spelt...not quite as 'bouffy' as I'd like, but a wonderful flavour and texture, and yeah, better [to us] than anything we could buy. My husband got a packet of Hot Cross Buns from Pak n' Save yesterday as a backup, just in case my efforts today flopped dismally - I think they can stay in the freezer.
  44. Shannon April 10, 2020 at 2:04 am Reply
    I made these hot x buns today and they are perfect, soft, light and super tasty. Totally worth a little extra time and attention. Chelsea, you’re a genius !
  45. Marty April 10, 2020 at 2:06 am Reply
    Amazing! So light and fluffy, had to substitute a few things (lockdown life!) 1/2 dates 1/2 sultanas and only had mandarins and a lemon instead of oranges. Also used plain flour, but man they are good! Happy Easter :)
  46. Claire April 10, 2020 at 3:03 am Reply
    Ok I used the active yeast mix and it worked. These are amazing hotcross buns maybe a bit more spices next time but so yummy and soft thanks Chelsea
  47. George April 10, 2020 at 3:15 am Reply
    First time making these for wife today with baby on the way due on 20th May. Best Hot Cross Buns we've had to date! Thanks a Million Chelsea, the baby approved!
  48. Jess April 10, 2020 at 3:56 am Reply
    These buns were certainly a labour of love - but after the first bite, I knew it was all worth it. Delicious!!!
  49. Peter April 10, 2020 at 5:04 am Reply
    WOW .. I just made these Im no chef but they are amazing
  50. judi April 10, 2020 at 6:13 am Reply
    They were fabulous. Spicy, flavoursome and well worth lock down for <3
  51. Nikki April 10, 2020 at 8:05 am Reply
    You're a legend Chelsea! I'm so thrilled with the Hot Uncrossed Bun version I made today. Can't believe how perfectly they turned out thanks to your recipe! Delicious :o)
  52. Yvette von Solms April 10, 2020 at 12:42 pm Reply
    Thanks for this majestic recipe. Made them this morning. I am an ex South African now in Germany and let me tell you I have been craving the perfect HCB for years. Your recipe hit the spot. Thank you and Happy Easter from Germany.
  53. Diane April 10, 2020 at 7:57 pm Reply
    Happy Easter! Fantastic recipe, made my buns yesterday and they were perfect. Was a bit concerned when I added the fruit, but it all came together as you promised 🙂 I saved the soaking juice and used it to make the glaze - added an extra layer of orangey goodness! Delicious!
  54. Simon April 11, 2020 at 1:19 pm Reply
    I made these tonight but substituted the fruit for chocolate drops. ( We had everything except the fruit in our pantry, plus easter means chocolate so why not) I added the juice of half an orange with 1cup baking chocolate drops at what should have been the fruit stage to ensure there was a bit of added moisture that would have come with the fruit. They came out delicious and my family were very impressed. Thanks Chelsea!!
  55. Nina April 11, 2020 at 7:18 pm Reply
    Just wanted to say thank you for the amazing recipe Chelsea. I am currently living in the US where you cannot buy hot cross buns and you made one homesick Kiwi family very happy!
  56. Karen April 12, 2020 at 9:00 am Reply
    Oh these are sooo good! Luckily in Lockdown I had time on my hands. So worth the mission. HAPPY EASTER 🐣
  57. Katie April 13, 2020 at 5:04 am Reply
    I've just made these today, they were fantastic!!! Perfect spice and sweetness, lovely and light. YUM!!
  58. Kate April 13, 2020 at 7:38 am Reply
    I got so angry making these (impatient baker) but holy moley! The most delicious hot cross buns I’ve ever had. Thank you! Winner recipe x
  59. Raewyn April 24, 2020 at 10:57 pm Reply
    Hi Chelsea I made your hot cross buns this Easter and they are the best I’ve ever made. Great instructions and appreciated the hints too, thank you. I’m unlikely to use any other recipe going forward so would like to know which book the recipe is in so I can purchase it. FYI I didn’t have orange juice, so in the spirit of Covid-19 lockdown, I improvised and used a few drops of orange oil in some boiling water instead. (I also hadn’t read the instructions to leave fruit overnight so used the boiling water to speed it up to use same day!) Amazing. Raewyn
  60. Tracy April 24, 2020 at 11:24 pm Reply
    Thanks so much for sharing this recipe. Had a go at making these for the first time, and was successful which is very unusual for any first attempts I have! Cheers
  61. Samantha April 28, 2020 at 3:36 am Reply
    Thank you Chelsea for such a great recipe. I followed your instructions step by step (except I had to soak my sultanas/currants in a bit of orange juice as I had no oranges) and the hot cross buns turned out perfectly. All the little tips about how the dough should look and what it will do were spot on. This will always be my 'go to' recipe now for hot cross buns. Thanks again!
  62. Sarah October 10, 2020 at 8:29 pm Reply
    These are absolutely delicious and worth the wait. The recipe does take a while but its great for a rainy day. Definitely best eaten the day of or heated/toasted after that. Thanks Chelsea this recipe is a keeper.

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