Breads & Doughs Hot Cross Buns 4.72 from 21 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Enjoy my spiced, sweet Hot Cross Buns recipe, which are a lovely sweet bread with mixed fruit perfect for Easter and Springtime baking. By Patricia Stafford | March 16, 2017 | 99 Last updated on March 28, 2022 This post may contain affiliate links. Please see my full disclosure for details. 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. There are many more Irish desserts on the site including a Traditional Bread & Butter Pudding and Irish Soda Bread so we hope you enjoy Try These Recipes! Getting Bread To Rise (And Why It Happens)Better Frozen Pizza From ScratchPerfectly Cheesy Monkey BreadBest-Ever Banana Bread Recipe Hot Cross Buns 4.72 from 21 votes Print Recipe Add to Favorites Loading… Author: Patricia Stafford Servings: 12 buns Breakfast Easter Oven Baking Pans Prep Time 30 minsCook Time 3 hrsTotal Time 3 hrs 30 mins Author: Patricia Stafford Servings: 12 buns Ingredients Buns 4 1/4 cups (625g/21 1/4oz) bread flour, plus extra for dusting1 teaspoon salt2 teaspoon ground mixed spice3 tablespoons unsalted butter , cut into cubes, plus extra for greasing(85g/3oz) sugar1 lemon , zest only1½ teaspoon dried yeast1 egg , plus extra for egg wash1 ¼ cup (300ml/10floz) tepid milk⅔ cup (120g/4oz) mixed dried fruitCross topping2 tbsp all purpose flour / plain flour 2 tbsp cold water Instructions Making bunsIn 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.Making the "cross topping" In a small bowl mix flour and cold water into a smooth paste. Spoon the flour mixture into a piping bag and pipe a cross on each bun.Baking 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.