Published June 13, 2026
These Easter hot cross buns are soft, lightly sweet, and warmly spiced with cinnamon and citrus. Filled with dried fruit and topped with a classic flour cross and shiny glaze, they’re a traditional Easter bake perfect for breakfast or afternoon tea.
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Step 1
Make the dough
Mix flour, sugar, salt, yeast, spices, and citrus zest in a large bowl. Add warm milk, egg, and melted butter, then combine into a soft dough.
Step 2
Knead and first rise
Knead the dough until smooth and elastic, then cover and let it rise for about 1 hour until doubled in size.
Step 3
Add fruit
Mix in raisins (and mixed peel if using) until evenly distributed throughout the dough.
Step 4
Shape buns
Divide dough into equal portions and shape into smooth balls. Place on a lined baking tray.
Step 5
Second proof
Cover and let the buns rise again for about 45–60 minutes until puffy.
Step 6
Add crosses and bake
Pipe a flour-water paste in crosses over the buns, then bake at 200°C (400°F) for about 20–25 minutes until golden.
Step 7
Glaze and cool
Brush warm buns with a sugar syrup or apricot glaze for shine, then cool slightly before serving.
Check yeast activity
Make sure your yeast is active and foamy when mixed with warm liquid to ensure proper rising.
Don’t overbake
Remove buns when golden to keep them soft and fluffy inside.
Chocolate chip hot cross buns
Replace dried fruit with chocolate chips for a sweeter version.
Orange glaze buns
Add orange juice to the glaze for extra citrus flavor.
Room temperature
2 days
Store in an airtight container to maintain softness.
Freezer
up to 2 months
Freeze once cooled and reheat gently before serving.
Q: Why are my hot cross buns dense?
A: This usually happens if the dough didn’t rise enough or too much flour was added.
Q: Can I make them ahead of time?
A: Yes, bake ahead and warm slightly before serving for best texture.
Q: What gives them their flavor?
A: The combination of warm spices, citrus zest, and dried fruit creates the classic hot cross bun flavor.
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