Let Me Tell You About These Buns…

Alright, so I have this memory from when I was about eight years old—bouncing around my nan’s kitchen in Sheffield, almost spilling flour everywhere (so nothing’s changed, really). The very first batch of hot cross buns I “helped” with ended up, um, a bit on the firm side; you could probably have played cricket with them. But, she always patted my head, winked, and said, “It’s all about the fun, love.” Now, whenever Easter rolls around (or really any gloomy afternoon), I put the kettle on, crank up some Bowie, and make a batch of these easy hot cross buns—not nan’s recipe exactly, but close enough you can almost hear her fussing about the messy countertops.

Why I Keep Coming Back to This Recipe

I make this whenever I’ve got a few hours and a craving for something homey. My family goes bonkers for ‘em—especially when they’re fresh and a bit warm still, with butter melting into all those nooks and crannies—because they’re soft, sweet, and that hint of spice just hits the spot. (Once, I tried skimping on the glaze to save time. Wouldn’t recommend that shortcut. The tops just weren’t right!) Also, if I’ve had a long week, getting my hands into the dough is weirdly therapeutic—better than any fancy mindfulness app, if you ask me.

What You’ll Need (with a Few Swaps)

500g strong white bread flour (sometimes I do half wholemeal if I’m feeling virtuous)
75g caster sugar (to be honest, granulated is fine if it’s all you’ve got)
2 tsp mixed spice (I use extra cinnamon—don’t tell the spice police)
1 tsp ground cinnamon
1/2 tsp salt (I just give it a slightly heaped teaspoon, old habits)
7g fast-action dried yeast (the little sachet you get in a multipack)
40g unsalted butter, softened (I’ve used Stork in a pinch, and it’s fine honestly)
250ml whole milk, warmed (semi-skimmed won’t ruin anything; nan never noticed)
1 egg (I go for large, but medium works minus a splash of milk)
100g currants or raisins (sultanas are grand too—sometimes I mix ‘em)
50g mixed peel (confession: I sometimes leave this out because my lad hates it)
For the cross: 75g plain flour & cold water (just enough to make a paste—truly, you don’t need to measure the water, just add slowly)
For the glaze: 2 tbsp apricot jam (if I’m out, honey is not bad on top, or even marmalade, though it does give a zing!)

Here’s How I Go About It

Tip the strong white bread flour, caster sugar, mixed spice, cinnamon, and salt into a big mixing bowl (or your stand mixer if you’re fancy), and give it a little whisk to blend. If you like getting your hands in there—go for it!
On one side of the bowl, add the yeast. On the other, the softened butter. I’ve forgotten and dumped it all in together and, honestly? Disaster did not strike.
Pour in the warm milk and crack in your egg. Now, mix this lot together with a wooden spoon or your hands until you’ve got a shaggy dough (it might look a bit like a dog’s breakfast, but trust).
Turn the dough onto a lightly floured surface and knead for a good 10 minutes—until it’s smooth and elastic. Or, use the dough hook for 7 mins if the gym is not your thing.
Scatter in the currants or raisins and mixed peel (if using) and knead again just until they’re evenly dotted through. Dough might fight you a bit here—don’t panic—it behaves in the oven.
Pop the dough in a clean bowl, cover with a tea towel (or clingfilm if you’re feeling posh), and let it rest somewhere warm for about an hour, or till doubled in size. This is the bit where it’ll look slightly puffy and make you smile.
Punch down the dough (knuckles in, good therapy) and divide into 12 hunks. Roll these into buns, and place snugly (but not squished) on a lined baking tray.
Cover again and let them rise for 30-45 minutes, until they’re puffy and almost touching—like little clouds queuing up for their moment in the oven.
Meanwhile, heat oven to 200°C (fan 180°C, 400°F). For the crosses, mix the plain flour with enough cold water to make a thick-ish paste—it should slowly fall from the spoon, not run like soup.
Spoon into a piping bag (or a sandwich bag with the corner snipped—no judgment) and pipe a cross on each bun. Sometimes the crosses go a bit wonky—just call it rustic.
Bake for 20–22 mins until golden brown; if you tap the bottom, it should sound slightly hollow (I always sneak a little taste of the first one out—baker’s perks).
While they’re hot, warm the apricot jam until runny and brush over the buns for that shiny, sweet finish. Let them cool a bit—if you can resist. (I rarely can.)

Actual Notes From My Kitchen Scraps

I’ve under-kneaded these before—don’t skip that bit or they’re heavy like cannonballs.
Sometimes the dough feels super sticky; just dust your hands with flour but go easy… too much dries things out.
If I’m in a hurry, I use rapid-rise yeast, but you don’t get quite the same depth of flavor, in my opinion.

Things I’ve Tried (And One That Went A Bit Pear-Shaped)

Choc-chip version: swap half the fruit for dark choc—kids love these.
Orange zest in the dough is brilliant. But one year I tried shredded coconut—don’t recommend, unless you want buns that taste like a Bounty bar gone rogue.
Almond flakes on top—nice crunch, but remember the sticky glaze or they just fall off.

Do You Need Fancy Gadgets?

You don’t absolutely need a stand mixer. I knead by hand most days, but if your wrists aren’t up for it, a dough hook is handy. And, for piping the cross, I’ve fashioned piping bags form freezer bags plenty of times—nobody’s judging your technique, promise.

Storing Your Buns (If They Last That Long)

Technically, these keep a couple of days in a tin or airtight tub. They freeze well too (slice them first so you can toast from frozen). But honestly? Ours vanish before breakfast’s even over, so I wouldn’t know for sure! Cold leftovers are great split and toasted under the grill, by the by.

How We Eat Them (and a Silly Family Rule)

Hot and slathered in butter is my absolute favourite. My mum liked hers with a slather of raspberry jam. In my house, my husband dunks his in tea, which just seems cheeky, but to each their own.

Stuff I Wish I’d Known at First (Pro Tips)

Don’t rush the first rise—one time I shoved the bowl near a radiator to speed things up and ended up with dough that tasted a bit… odd (yeast likes steady, not sauna).
Brush on plenty of glaze—when I skimped, the buns just looked sad and dry.
If the crosses go lopsided, nobody cares except maybe Instagram. Just lean into the imperfection!

FAQ: All The Things I’ve Been Asked

Can I use something other than bread flour? Yeah—plain flour works, but they’ll turn out less fluffy. One time I used what was left in the bag because I couldn’t be asked to run to the shop. Not my best batch, but edible!
Can you skip the fruit? You can, but then—well—they’re just less fun. If you do, maybe throw in some choc chunks (see above) or just go old school and keep them plain.
How do I know when they’re baked? Tap the bottom; should sound slightly hollow. Or if in doubt, just break one open (quality control, right?!)
Can I make them vegan? Swap in almond milk for cow’s milk, vegan spread for butter, and skip the egg. Actually, the texture’s not quite the same but still decent.

Right then, that’s more than you probably wanted to know about hot cross buns. If you actually get this far and bake a batch, let me know how it went—I’ll bring napkins if you bring the tea!

Easy Hot Cross Buns