What are hot cross buns?

Hot cross buns are soft, lightly spiced, sweet buns traditionally eaten around Easter. They are made with an enriched yeast dough and flavoured with warm spices such as cinnamon and nutmeg, often mixed with dried fruit, for example, sultanas and peel. The buns are mildly sweet, tender, and usually finished with a glossy glaze.

What is the cross on hot cross buns made of?

The cross is typically made from a simple flour-and-water paste, sometimes with a little sugar added. This paste is piped onto the buns just before baking, where it sets into a pale, soft line that contrasts with the golden crust. In some recipes, the cross can also be made from shortcrust pastry or icing added after baking, but the classic version is the baked flour paste.

What if my dough is too sticky to work with?

If your dough is too sticky, avoid adding too much flour, as it can make your buns hard and dry. Instead, lightly flour your work surface and hands with strong bread flour to keep the gluten strong. Use a dough scraper to handle the dough without adding extra flour. You can also lightly oil your hands and surface to prevent sticking and maintain the dough's moisture. Knead the dough for 8-10 minutes; as the gluten develops, it will become less sticky and more elastic. If the dough is still very sticky, add flour sparingly – no more than 1-2 tablespoons.

How should I store hot cross buns?

Let the hot cross buns cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days. Or refrigerate them for up to 5 days, noting that this may slightly dry them out.

Can you freeze hot cross buns?

Yes, hot cross buns freeze very well. Let them cool completely, then freeze them individually in an airtight freezer bag or container so you can take the amount you need out later. They can be frozen for up to 3 months without losing their soft texture or flavour. It is best to freeze them the day they are baked so they stay as fresh as possible.

How to reheat hot cross buns?

Hot cross buns can be reheated, whether they are fresh, chilled, or frozen. If the buns are at room temperature, warm them in the oven at 160 °C for 5-8 minutes. You can also slice them in half and toast them lightly, which brings out the flavour of the spices and dried fruit. If the buns have been stored in the fridge, let them sit at room temperature for 10-15 minutes before reheating, then warm them in the oven or toaster as above. Thaw frozen hot cross buns at room temperature or overnight in the fridge. Alternatively, you can microwave a bun for 15-20 seconds if you are short on time; however, oven warming or toasting yields the best results.

Hot cross buns

1 hour 30 mins cooking time

Elevate your Easter table or afternoon break time with these easy hot cross buns. Good food deserves Lurpak®, and with this simple recipe, you get soft, fluffy, buttery buns with a shiny cross on top and a golden syrup glaze to finish.

Hot cross buns

1 hour 30 mins cooking time

Ingredients

1 portions

Buns

200 ml whole milk
50 g Lurpak® Butter Unsalted
1 orange, zest
2 tbsp whole clove
¼ tsp of ground cardamom
1 cinnamon stick
400 g strong bread flour, sieved, plus extra for dusting
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
80 g mixed peel, chopped
100 g sultanas
40 g granulated sugar
¼ tsp salt
10 g dry yeast
1 large free range egg, beaten

Cross

2 tbsp cold water
3 tbsp plain flour
1 tbsp granulated sugar

Glaze

2 tbsp golden syrup

Scan to see the recipe online

Method

Buns

In a small saucepan, heat milk, butter, orange zest, cloves, ground cardamom, and cinnamon stick over medium heat until the butter has melted. Remove from the heat and allow to infuse for at least 30 minutes.

In a large bowl, combine flour, spices, mixed peel, sultanas, sugar, salt, and dry yeast.

Remove the cinnamon stick and cloves from the milk mixture.

Gently reheat the infused milk over low heat until it reaches 35-38C. Pour half the warm milk and the beaten egg into the dry ingredients and mix with your hands.

Gradually add the remaining milk until you achieve a soft, mouldable dough. If the dough feels dry, add a small amount of milk or water. The dough should be slightly sticky rather than dry.

If the dough sticks to your hands when you knead it, lightly oil your hands rather than adding more flour. This helps maintain the right dough texture without drying it out.

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes silky and elastic.

For a richer flavour, use butter when greasing the bowl for the first rise. This helps prevent sticking while adding an extra layer of buttery goodness to the dough as it rises.

Form the dough into a ball and place it in a lightly oiled bowl. Cover with cling film or a damp tea towel and leave in a warm place to rise for about an hour and a half or until the dough has doubled in size.

Turn the dough onto a lightly floured surface and knead for a couple of minutes until smooth and elastic. Divide the dough into 12 evenly sized pieces, roll each into a ball, and place them on a baking tray lined with baking paper, close together but not touching.

Gently flatten each ball with the palm of your hand, then cover it with cling film or a damp tea towel and let it rise in a warm place for another 45 minutes or until the buns have risen and are touching.

Preheat the oven to 220C/200C fan/gas mark 7.

Cross

Mix water, flour, and sugar into a paste, then spoon it into a piping bag.

Pipe crosses onto the buns, then bake them for 20 minutes until golden brown.

Glaze

Melt the golden syrup in a small saucepan and brush it over the warm buns. Serve immediately.

Always serve your hot cross buns with a generous spread of butter. The butter melts into the dough, enhancing the spices and giving each bite a rich, satisfying flavour.

Questions about hot cross buns

Find answers to the most common questions about hot cross buns, including how to store, freeze, and reheat them properly.

Hot cross buns are soft, lightly spiced, sweet buns traditionally eaten around Easter. They are made with an enriched yeast dough and flavoured with warm spices such as cinnamon and nutmeg, often mixed with dried fruit, for example, sultanas and peel. The buns are mildly sweet, tender, and usually finished with a glossy glaze.
The cross is typically made from a simple flour-and-water paste, sometimes with a little sugar added. This paste is piped onto the buns just before baking, where it sets into a pale, soft line that contrasts with the golden crust. In some recipes, the cross can also be made from shortcrust pastry or icing added after baking, but the classic version is the baked flour paste.
If your dough is too sticky, avoid adding too much flour, as it can make your buns hard and dry. Instead, lightly flour your work surface and hands with strong bread flour to keep the gluten strong. Use a dough scraper to handle the dough without adding extra flour. You can also lightly oil your hands and surface to prevent sticking and maintain the dough's moisture. Knead the dough for 8-10 minutes; as the gluten develops, it will become less sticky and more elastic. If the dough is still very sticky, add flour sparingly – no more than 1-2 tablespoons.
Let the hot cross buns cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days. Or refrigerate them for up to 5 days, noting that this may slightly dry them out.
Yes, hot cross buns freeze very well. Let them cool completely, then freeze them individually in an airtight freezer bag or container so you can take the amount you need out later. They can be frozen for up to 3 months without losing their soft texture or flavour. It is best to freeze them the day they are baked so they stay as fresh as possible.
Hot cross buns can be reheated, whether they are fresh, chilled, or frozen. If the buns are at room temperature, warm them in the oven at 160 °C for 5-8 minutes. You can also slice them in half and toast them lightly, which brings out the flavour of the spices and dried fruit. If the buns have been stored in the fridge, let them sit at room temperature for 10-15 minutes before reheating, then warm them in the oven or toaster as above. Thaw frozen hot cross buns at room temperature or overnight in the fridge. Alternatively, you can microwave a bun for 15-20 seconds if you are short on time; however, oven warming or toasting yields the best results.

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Bake up some fluffy and easy hot cross buns

Let freshly baked soft, spiced hot cross buns fill your kitchen with a warm, fragrant aroma. These buns combine a light, pillowy dough with sweet notes of sultanas and mixed peel and the warmth of cinnamon, nutmeg, and cardamom. Topped with a glossy glaze of golden syrup, the buns are sweet and spiced, and ready to enjoy fresh from the oven.

Sweet mixed peel, sultanas, and warm spices

Take in the luscious scent of spices and citrus as the buns bake. The combination of cinnamon, ginger, and nutmeg creates a rich, warm fragrance that lingers in the air, promising the comforting flavours to come. The orange zest adds a bright, fresh note, while the mixed peel brings a tangy sweetness with a slightly chewy texture. The sultanas, plump and juicy from baking, offer small bites full of sweetness that balance the warmth of the spices. Together, the spices, citrus, and dried fruit create a flavourful harmony, making each mouthful memorable. This is what you do.

Serve warm with butter, and get creative throughout the year

Put your mark on it. Hot cross buns are a classic Easter treat, but they are too good to save for just one time of year. For Easter celebrations, make them the star of your festive spread, adding a traditional touch to your table. Outside of the holiday season, they are just as delightful.

Serve them warm, fresh from the oven, with a generous spread of butter melting into the soft, spiced dough for breakfast, brunch, or afternoon tea. Their sweetness and spices are delicious with a cup of tea or coffee, making them the ideal afternoon treat.

Enjoy them toasted with cream cheese or fruity jam for a quick snack or pack them up for picnics and weekend get-togethers. However you choose to serve them, hot cross buns offer that wonderful mix of warmth and sweetness, no matter the time of year.

Turn your leftovers into hot cross bun butter pudding

Do not let leftover hot cross buns go to waste, but turn them into a rich butter pudding instead. Slice the leftover buns and spread butter generously on each half before layering them in a baking dish. Whisk eggs, milk, and sugar to create a smooth custard, then pour it over the buns, letting them soak up the creamy mixture. Bake until the custard sets and the top turns golden brown.

The result is a luscious dessert in which the spices and fruits from the buns meld with the custard, creating a rich and indulgent pudding. Serve it warm, drizzled with golden syrup or topped with a scoop of ice cream, for a classic treat that brings new life to your hot cross buns.

Enjoy more delicious baked goods recipes, such as banana walnut bread or a lemon drizzle cake.

Lurpak® Butter Unsalted

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Butter Unsalted enhances the flavour of whatever food you add it to. From a hearty risotto dish, your weekend baking creations, to some simple earthy mushrooms, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.

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