How to make hot cross buns

If you're going to try making your own hot cross buns this Easter, first learn a few tricks of the trade!

Hot-cross-buns-hero

It wouldn’t be Easter without hot cross buns. Fresh and soft, direct from the bag as you leave the supermarket – or split and toasted with butter melted all over them.

But if you fancy making an extra effort this Easter, why not try making them from scratch? You’ll soon see that homemade hot cross buns are easier than you think – and absolutely delicious.

How to make hot cross buns

There are many secrets to making hot cross buns that hold their shape, are golden on top and soft and fluffy inside. There’s one hack in particular, involving the dried fruit and flour, that you probably won’t know about but will help you take your hot cross buns to the next level.

Follow these steps for the best hot cross buns you’ve ever had!

Step 1: Combine the dry ingredients

Regardless of your recipe, the first step is to combine your dry ingredients in a large bowl. My #1 hack (that many people don’t know about!) is to give the dried fruit a really good toss in flour, to ensure it’s coated.

This will prevent it from sticking together and sinking to the bottom of the buns so you get sultanas evenly distributed throughout the buns. It’s an age-old hack that classic cooks use when making fruit cakes at Christmas.

Step 2: Add the wet ingredients

In a jug, mix together your wet ingredients. Make a well in the dry ingredients and gently pour in the wet ingredients. Use a wooden spoon to gently stir the mix together.

Step 3: Knead it together

It’s time to put your muscles to good use. Turn the dough out onto a lightly floured surface and knead until it becomes smooth and elastic.

Step 4: Punch it down

Place the dough in a clean, dry bowl, cover it with a tea towel and leave it in a warm place to double in size. Once ready, turn it out onto your work surface and punch down the centre to remove any air pockets. Give it a good knead again, then roll it into buns and place on a well-greased tray.

Avoid any temptation to skip the rising step – your hot cross buns will be stodgy and heavy without it.

Step 5: Add your cross

Pipe crosses onto the buns using a piping bag fitted with a 2mm plain nozzle. Alternatively, if you don’t have a piping bag, use a snap lock bag with the corner snipped off.

Step 6: Bake your hot cross buns

Place the buns into the oven and allow them to cook for around 25 minutes, or until cooked through.

Step 7: Add a glaze

Another insider tip – but an optional one! You can make your buns extra sticky and delicious by adding a glaze. The easiest way to do this is by brushing the hot buns with a little apricot jam that has been warmed and sieved.

You can then serve your hot cross buns with melted butter – and a little extra dollop of jam again.

Making hot cross buns in an oven vs breadmaker

This recipe actually has instructions for both mixing/cooking your hot cross buns in a breadmaker appliance and making them traditionally in the oven. The breadmaker recipe has a cult following, as it was apparently once featured in a classic breadmaker cookbook.

But for those who don’t actually have a breadmaker, the oven method works brilliantly.

Hot cross buns: what Aussie home bakers are saying

This recipe is getting glowing reviews on site, with Australians labelling them “superb” and “yummy”.

“Made these tonight and they were superb. Very crusty on outside and soft and yummy on the inside… Will be making more of the4se.. Thank you so much for sharing.” – deemac

“I always have these ingredients in my pantry so it was cheaper to make these than buying them for easter. Very yummy but next time I will add more spices and maybe choc chips.” – Littlesnowflower

“These were so yummy and easy to make. I added cinnamon and cloves which definitely added to the overall flavour. The gelatine glazing is very sticky so I may leave that off next time. I will also make the dough for the crosses a bit thicker as they were too runny. Overall I love this recipe and can’t wait to make more.” – marjeanne

Originally published as How to make hot cross buns