Our Flawless Hot Cross Bun recipe gives you soft, fruity British tea cakes with the classic cross — perfect for Easter or any time of year in the UK.
This easy-from-scratch sweet bread uses strong white flour, warmed milk and yeast, melted butter and a whisked egg. We fold in sultanas and chopped dried apricots for a lovely fruity bite, then top with the traditional flour paste cross and a glossy maple glaze.
These hot cross buns are a hit with kids and adults alike. Serve warm, split and generously buttered, or toast and add jam for an extra fruity finish.
How to make Flawless Hot Cross Buns
The full printable recipe card includes ingredient amounts in UK grams and US cup measurements. Below is a clear step‑by‑step method to make 12 buns.
Step-by-step recipe
Flawless Hot Cross Buns
Luke and Kay – Flawless Food
Perfect for Easter and lovely all year round. This recipe shows how to make hot cross buns from scratch with easy steps and measurements in both UK and US formats. Great for breakfast, packed lunches or after-school snacks.
25 mins
20 mins
2 hrs 20 mins (approx)
3 hrs 5 mins (approx)
Breakfast, Lunch, Snack
British
12
310 kcal
Ingredients
Fruit bun ingredients
- 7g (1½ tsp) dried yeast
- 290ml (1¼ cup) milk, warmed
- 500g (4 cups) strong white flour, plus extra for dusting
- 75g (⅓ cup) golden caster sugar (or white caster)
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 2 tsp salt
- 40g (¼ cup) butter, melted
- 1 egg, whisked
- 150g (1 cup) sultanas
- 50g (⅓ cup) dried apricots, chopped
- 1 tsp butter, for greasing the bowl
Cross ingredients
- 80g (⅔ cup) plain flour
- 80ml (⅓ cup) water
- 1 tsp lemon extract (optional)
Glaze
- 1 tbsp maple syrup mixed with 2 tsp water
Instructions
- Warm the milk until just lukewarm and stir in the dried yeast. Set aside to activate.
- In a large bowl stir together the flour, sugar, mixed spice, cinnamon and salt. Make a well in the centre.
- Add the melted butter, whisked egg and the yeast-milk to the well. Mix with a spoon or your hands until combined — the dough will be very wet and sticky.
- Flour a clean work surface. Knead the dough for 10 minutes (see notes on kneading) — it will pick up flour and become less sticky.
- Flatten the dough, add a handful of dried fruit, fold and knead. Repeat until all sultanas and apricots are evenly distributed.
- First proof: grease a bowl, place the dough inside, cover with a damp cloth and leave to double in size. This can take 1–3 hours depending on room temperature.
- Punch down the dough, shape into a long loaf and divide into 12 equal pieces. Smooth each piece into a round bun.
- Place buns on a lined baking tray with small gaps between them. Cover and second proof until doubled in size, about 1 hour.
- Preheat the oven to 180°C fan / 200°C conventional / 400°F as the second proof finishes.
- Make the cross paste by mixing plain flour with water and lemon extract to a very thick paste. Pipe crosses onto each bun using a bag or a small nozzle.
- Bake for 15–20 minutes until golden and cooked through.
- Remove from the oven and brush with the maple syrup glaze while still warm for a shiny finish.
- Serve warm, split and buttered — delicious straight away.
Notes
How to knead
Shape the dough into a round. Push with the heel of your hand away from you, lift and fold the far edge back over, twist slightly and repeat. Continue this push-fold-twist motion for a full 10 minutes for a smooth, elastic dough.
How to proof
Proofing times vary with room temperature. Allow time for two proofs: the first for the whole dough and the second after shaping. If possible, let the dough rise slowly on the countertop or refrigerate overnight for extra flavour and softness. For a faster rise, proof in a warm spot around 27°C (80°F).
Nutrition
Per bun (approx): Calories 310 | Carbohydrates 59g | Protein 8g | Fat 5g | Sugar 19g
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This post was originally published on 11/03/2020 and updated on 10/03/2025 to improve the recipe layout and user experience.
Quick tips: mix the yeast into warm (not hot) milk to activate it while you prepare the dry ingredients. Keep kneading for the full 10 minutes — the dough will transform from sticky to smooth. For best results, proof slowly or refrigerate overnight for added depth of flavour.
Shaping: after the first rise, shape into a long log and divide into 12 portions. Smooth each portion into a tight round to create even, springy buns. Leave space on the tray for the buns to rise and spread.
How long to cook
Bake at 180°C fan / 200°C conventional / 400°F for 15–20 minutes. The cross may appear to disappear during baking but will reappear as the buns brown.
What to glaze with
Brush with 1 tbsp maple syrup mixed with 2 tsp water while the buns are still warm for a shiny, slightly sweet finish.
How to store and reheat
Store cooled buns in a sealed bag or lidded container at room temperature for up to 4 days, or freeze for up to one month. To reheat, slice and toast for 1–2 minutes or warm under a grill until golden, then butter and enjoy.
Flawless Hot Cross Buns are ideal for Easter but delicious anytime — great for breakfast, packed lunches, or as a snack. Try turning leftovers into a bread-and-butter pudding for a creative dessert.
More Easter recipes
If you’re looking for more Easter baking ideas, try chocolate cornflake cakes, iced biscuits, or an Easter-shaped fruit platter. For a Sunday roast, slow-roast lamb or Greek-style lamb kleftiko are excellent mains to pair with seasonal sides.
Please leave a comment if you try the recipe — we’d love to know how your buns turn out.