Easter Hot Cross Buns Recipe

March 2023


For the buns

  •  300g earl grey tea (strongly brewed)
  • 200g  golden raisins
  • 50g dried currants
  • 360g whole milk (lukewarm)
  • 120g caster sugar
  • 9g instant yeast
  • 300g all-purpose flour
  • 290g bread flour
  • 1 tsp salt
  • 3 ¼ tsp cinnamon
  • 1 ½ tsp ground nutmeg
  • 1 ¼ tsp ground ginger
  • ¾ tsp allspice
  • ½ tsp ground cloves
  • ½ tsp cardamom
  • ½ tsp ground coriander
  • 1 tsp vanilla extract
  • 130g unsalted butter (room temperature)

For the white cross 

  • 40g water
  • 40g flour

For the sugar syrup

  • 30g water
  • 25g sugar
  • ⅛ tsp vanilla extract
  • Pinch of salt


(Please note, this recipe uses a mixer with a dough hook.)

  1. Put the raisins and currants in bowl and cover with the earl grey tea. Leave to soak for 30 minutes, then drain.
  2. Place the sugar, yeast, all-purpose flour, bread flour, salt and spices into a mixing bowl and mix well, using the dough hook attachment.
  3. Add the milk and vanilla extract to the dry ingredients and mix on low for 2-3 minutes. Then, increase the speed of the mixer to medium and mix for a further 5 minutes. Add the butter a little at a time, waiting for it to be covered before adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft.
  4. Turn out the dough onto a work surface and knead in the fruit by hand. It will take longer than you expect and feel squishy, but the fruit will eventually be incorporated into the dough.
  5. Shape the dough into a ball, and place in a lightly oiled bowl. Cover the bowl with cling film and place in a warm spot until the dough has doubled in size. This will take approximately 1 to 1.5 hours.
  6. Once the dough has risen, pre-heat the oven to 180°c and line a baking tray with parchment paper. Turn the dough out onto a lightly floured work surface and divide the dough into 12 equal pieces. Roll each tightly into a ball, then arrange evenly on the baking tray, leaving a little space between.
  7. Loosely cover the tray with cling film and leave in a warm place for 1-2 hours, until the buns are puffy and the dough is springy to the touch. Whilst you wait for the dough to rise, start preparing the mixture for the white crosses. Then, using a sharp paring knife or razor blade, pipe the crosses onto the risen dough balls.
  8. Bake the buns for 30-35 minutes or until the buns are a light golden-brown in colour. While the buns are baking, prepare the sugar syrup. To make the sugar syrup, place all the ingredients in a small saucepan and bring to a boil. Boil for 1-2 minutes, then leave to stand until ready to use.
  9. Remove the hot cross buns from the oven and leave on a rack to cool, before brushing on the sugar syrup.
  10. Serve with butter and jam, and enjoy!