Hot Cross Buns by Allinson's

  • Total Time

    2h 35m
    • Prep Time

      2h 20m
    • Bake Time

      15m
  • Serves

    12


Not just for Easter, as lets face it, Hot Cross Buns are delicious ALL year round. In a few easy steps, we show you how to make simple hot cross buns which will bring a smile to anyone's face. This is our favourite traditional hot cross bun recipe. Batch bake these and share with friends, neighbours and colleagues if you really want to impress. 

The significance of the hot cross bun can be traced back to the 12th century when buns filled with spices and fruits were baked and decorated with white crosses. These were widely enjoyed after lent was over as they contained dairy which was a forbidden product. The white cross represents the crucifiction of Jesus. The flavour of the bun comes from spices, these were to represent the spices used to enbalm Jesus at his burial. 

Like us, if you love a hot cross bun, try experimenting with flavours- our Chocolate Hot Cross Buns are really popular and go down really well slightly toasted with lashings of butter. 

Or try our different doughed buns if you relish a good kitchen experimenting session.

Sourdough Hot Cross Buns

Vegan Hot Cross Buns

Lighter Hot Cross Buns

For storage: These buns can be made and stored in an airtight container in a cool, dry place for up to 5 days. You can freeze them safely for up to 6 months. 

If you've accidentally let them go a bit stale, why not transform them into Hot Cross Bun Bread & Butter Pudding?

Method

  1. MIX Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

  2. KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

  3. RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.

  4. SHAPE Sift the mixed spice over the dough, then knead in with the sultanas and mixed peel. Cut the dough into 12 even pieces (use a weighing scales if you like). Roll each piece into a ball and arrange on a baking tray lined with baking parchment with space between for them to grow.

  5. PROVE Cover the dough again with a clean tea towel and leave to prove until almost doubled in size again. Preheat your oven to 200°C (180°C fan, gas mark 6).

  6. BAKE Mix the plain flour with a tbsp of water at a time to a thick paste and spoon into a piping bag (or into a plastic food bag and snip the corner off). Score a cross in the top of each bun with a small, sharp, floured knife and pipe crosses on the buns in the cuts you made. Bake the buns for 12-15 minutes or until golden. If you tap the base of a roll it should sound hollow.

  7. GLAZE Melt the jam in a small pan, then sieve out the lumps of fruit. Brush the apricot glaze over the freshly baked buns and then cool on a wire rack.

Let's Bake

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Reviews

  1. 5 star rating

    Fun to make, didn’t seem to prove as much as in the photo but that rectified itself in the oven and they came out really nice and taste great.

  2. 4 star rating

    These taste great but for some reason they turned out to be quite hard after cooling down! I've made sure I've not over knead it, but clearly something went wrong! Any idea what it might be? I had no issues with rising, it risen well very well on both occasions. Thanks, Bella

  3. 5 star rating

    Super happy with the way the buns turned out! I didn’t have any mixed spice so I boiled whole cloves and cardamom in with the milk and added cinnamon, powered ginger and fresh grated nutmeg land lemon peel with the raisins. I didn’t have any apricot jam, but melted some orange marmalade for the glaze instead. They are delicious

  4. 5 star rating

    First time I have made a sweet bread. Turned out brilliant. Though took longer to rise as at room temperature. But patience paid off. I can't eat spices so more if a sticky bun. Oh I used a clear sugar glaze as no apricot jam. Might make that with lemon peel next time. Certainly going to be hard to want a shop bought bun in future.

  5. 5 star rating

    I made hot cross buns for the first time with this recipe. They are so yummy!! Super happy with them. Definitely will make these again...

  6. 5 star rating

    Absolutely perfect, so delicious. I adapted them by using a vegan 'flax egg', but followed everything else in the recipe and these were amazing first time. I am really impressed by the feel of the website too, so will be trying more recipes in future.

  7. 5 star rating

    Beautiful

  8. 5 star rating

    I ❤️ Hot cross buns! I used that new time saver yeast and it really worked. Saved me 40 mins in proving time- definitely going to use this recipe again.

  9. 5 star rating

    I added double the cinnamon and did an orange glaze for the top for mine. Worked a treat! I made double because I was in a pig mood, but after scoffing 2, realised there was no way I'd be able to eat them all in 5 days. I've stored them in the freezer which I love as it means I can just defrost and eat as I want.

  10. 5 star rating

    Fantastic recipe. I was a bit doubtful as I’ve never made these before, but I wanted to challenge myself and impress the mother in law 😂 they turned out just great! Even if I do say so myself!!

  11. 5 star rating

    why have I never made these before??? I loved making these. I always wondered how the cross bit is made and now I know. I'll be making these again for sure

  12. 5 star rating

    Easy to make and really tasty, i put a little extra spice in as i like the flavour. would make again for sure

  13. 5 star rating

    Halved the dough and made a loaf and 8 buns couldn't resist a taste of the buns and had one while still warm.( the smell was too much to bear) was light and fluffy and the taste was great not too spicy
    Most definitely be making again

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