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Breads & Doughs

Hot Cross Buns

4.81 from 31 votes
Enjoy my spiced, sweet Hot Cross Buns recipe, which are a lovely sweet bread with mixed fruit perfect for Easter and Springtime baking.
Enjoy warm Hot Cross Buns this Easter with this easy recipe

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Hi Bold Bakers!

Hi Everyone! When Gemma was growing up, I used to bake these Hot Cross Buns at Easter time. They are a traditional thing here in Ireland and in the UK. They definitely are a labor of love but the results are great.

These Hot Cross Buns are traditional spiced, sticky glazed fruit buns with pastry crosses. Served as a classic Easter treat, the buns can also be enjoyed at any time of year.

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There are many more Irish desserts on the site including a Traditional Bread & Butter Pudding and Irish Soda Bread so we hope you enjoy

Hot Cross Buns

4.81 from 31 votes
Author: Patricia Stafford
Servings: 12 buns
Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Author: Patricia Stafford
Servings: 12 buns


  • 4 1/4 cups (625g/21 1/4oz) bread flour, plus extra for dusting
  • 1 teaspoon salt
  • 2 teaspoon ground mixed spice
  • 3 tablespoons unsalted butter , cut into cubes, plus extra for greasing
  • (85g/3oz) sugar
  • 1 lemon , zest only
  • teaspoon dried yeast
  • 1 egg , plus extra for egg wash
  • 1 ¼ cup (300ml/10floz) tepid milk
  • cup (120g/4oz) mixed dried fruit


  • In a large bowl sieve the flour, salt and ground mixed spice. Then rub in the butter using your fingertips until the mixture is the texture of fine breadcrumbs. Make a well in the center of the mixture then add the sugar, lemon zest and yeast.
  • Beat the egg with the tepid milk then add to the dry ingredients. Mix together to a form a soft, pliable dough.
  • Turn out the dough onto a lightly floured work surface. Sprinkle over the mixed dried fruit then knead the dough lightly for about 5 minutes. The dough should be smooth and elastic with dried fruit throughout.
  • Grease a large bowl with butter. Shape the dough into a ball and place it into the prepared bowl. Cover with cling wrap and set aside in a warm place for one hour to proof.
  • After about one hour the dough should have doubled in size. Turn out the proofed dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball.
  • Grease a baking tray with butter and transfer the buns to the tray about 1 inch apart. Cover with cling wrap and return to a warm spot to proof for another hour.
  • After the second proof preheat the oven to 400oF (200oC). Brush the buns with a little bit of egg wash for a shiney finish.
  • Transfer the buns to the oven and bake for 15-20 minutes, or until golden-brown and shiny.
  • As soon as you remove the buns from the oven, brush them with a little golden syrup or honey then set aside to cool on a wire rack.


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Leslie McColley(@leslie-mccolley-mccrum)
1 year ago

What are the specific spices in “mixed spice”?

Samantha Winner
Samantha Winner(@samanthawinner)
2 years ago

I’m a Brit living in Houston TX and really miss hot cross buns every year, so was over the moon with this recipe. I made them on Good Friday and they tasted just perfect! Thanks

4 years ago

These were sticky, fluffy and delicious !!!
I made these with plain flour as it was what I had on hand and they turned out better than what you buy in the shop. So yummy yet so simple. Will definitely make these again

Edua Tw(@edua-tw)
1 year ago

Thank you for sharing this recipe!
I was feeling lazy so I popped all the ingredients in my bread machine (minus 20g of sugar) in raisin dough mode. They’re my first hot cross buns and they’re perfect!

3 years ago

I wondered about the ground mixed spice too so will have to look it up on the net to see if there is a guide to follow in how much of each spice to use

3 years ago

Hey, Gemma!
I wanted to ask – how do you do those beautiful crosses on the buns? I’m doing these for Easter and I hope they’ll turn out amazing!

Thank you wishing you a happy Easter!

3 years ago

Hi Gemma & Patricia. Just finished making your Hot Cross Buns & they are amazing. I must apologise for swapping the fruit for chocolate chips as only my hubby likes flies. Plus I changed the cross to a flour one instead of icing. Which was just plain flour and water piped on half way through the final proving. Think it needed to be thicker though as its not very clear. But it was just a pre Easter practise. I added a picture for you. This was my first ever attempt of hot cross buns & they where so easy. Perfect… Read more »

Lusine Buniatyan
Lusine Buniatyan(@lusine-buniatyan)
7 months ago

Hi lovely Gemma ! I have a question. How much cinnamon, ginger, nutmeg, cloves and allspice can I use in this recipe

9 months ago

What’s the best egg sub for this?
The book only has suggestions for cakes, cookies.
And this is bread.

9 months ago

LOL. I made these, they are delicious. I made them crossless, because I could not figure out (from another site) how to add the flour/water paste to make the cross. Well, if I learned to read…..’doh. It’s baked in.

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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