When I think of hot cross buns, this is the flavour I love. Soft, fluffy buns filled with plump fruit, warm spice and that glossy finish on top. The kind you hope for every Easter… but they’re never quite how you want them!
Over the past couple of years, while working on my cookbook, I have learned so much about dough, yeast and how small changes can make a big difference. This recipe brings all of that together. Soft, buttery buns with that familiar traditional flavour we all love.
These are a little more involved than a simple bun recipe, but every step is worth it. I’ll guide you through the process so you feel confident from start to finish. And truly – these are so so good.
If you’re in the mood for something a little different, you might also love my Bakery-Style Orange Chocolate Hazelnut Hot Cross Buns. So soft, chocolatey and a delicious twist on the classic.
If you prefer, you can scroll straight to the recipe, or take a moment to read through the tips below first.
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This Is a Classic Hot Cross Bun (With a Bakery Twist)
These are everything you want in a traditional hot cross bun, with a little extra softness.
They have the familiar fruit and spice, but the dough is lighter and more tender than many homemade versions. The butter, egg and milk give them that lovely bakery-style texture without losing the classic flavour.
The Classic Fruit and Spice Flavour
This is the classic hot cross bun flavour we know and love.
You have:
- sultanas or raisins
- mixed peel or dried apricots
- cinnamon and mixed spice
- a hint of cloves
- optional cardamom
- orange zest and orange juice for freshness
The result is warm, familiar and comforting, without being too heavy or overly spiced, exactly how a hot cross bun should be!
Why These Buns Are So Soft
These buns come out so soft, light and fluffy.
The butter, milk and egg all work together to give that soft, tender texture. The simple tangzhong mixture (pronounced tang-zong) makes a big difference to how the dough holds moisture.
If you haven’t heard of this before, it helps:
- lock in moisture
- create a softer crumb
- keep the buns fresher for longer
The dough itself will feel soft and slightly tacky, and that is exactly what you want. Try not to add too much extra flour, as a softer dough gives the best result.
Yeast Tips for Success
You can use either active dried yeast or instant yeast here. I still like to bloom it in the warm milk and golden syrup so I can see that it is active before continuing.
A few things to keep in mind:
- the milk should feel just warm to the touch, not hot
- your yeast should look foamy after 10 minutes
- once opened, yeast keeps best in the fridge
If your kitchen is cool, rising will simply take a little longer.
Why Soaking the Fruit Matters
Soaking the fruit is a small step that makes a big difference.
It helps:
- plump the fruit
- stop it drawing moisture from the dough
- keep the buns soft and evenly textured
You can use orange juice for extra flavour or warm water if that is easier.
Make Them the Day Before
If you want freshly baked buns in the morning, this recipe works beautifully as an overnight option.
After shaping the buns and placing them in the tray, cover well and refrigerate overnight.
The next day:
- let them come to room temperature
- allow them to become puffy
- egg wash and pipe the crosses
- then bake and glaze as normal
It is such a lovely way to break up the work and still enjoy warm buns fresh from the oven.
Variations You Can Try
You can easily adjust this recipe to suit your taste.
Try:
- all sultanas or raisins
- leaving out the mixed peel
- using chopped dried apricots instead
- adjusting the spice slightly to suit your preference
If you’re after something a little different, I also have a chocolate version you might enjoy.
Why Do We Eat Hot Cross Buns at Easter?
Hot cross buns have long been part of Easter baking. These are the buns many of us grew up with, and still come back to every year.
The cross is said to represent the crucifixion, and the spices were traditionally linked to the spices used in burial. These days, they are simply a much-loved Easter tradition and one of the best excuses to fill the kitchen with the smell of warm spice and fresh baking.
If you are looking for more Easter ideas, you can browse all of my Easter baking recipes here.
Step-by-Step Guide (With Photos)
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I highly recommend having a quick read through before you begin. This might look like a few steps, but it all comes together beautifully. Take it one step at a time.
Step 1 – Make the tangzhong paste
Gently cook the milk and flour together until it thickens into a smooth paste, then set aside to cool.
Step 2 – Soak the fruit
Cover the fruit with orange juice or warm water and leave it to plump up, then drain and dry it well.
Step 3 – Activate the yeast
Stir the yeast into the warm milk and golden syrup, then leave it until foamy.
Step 4 – Mix and knead the dough
Add the remaining ingredients and knead until the dough becomes smooth and elastic, then work in the butter.
Step 5 – Add the fruit
Toss the fruit with a little flour, then mix it through gently so it is evenly distributed.
Step 6 – First rise
Cover the dough and leave it in a warm place until doubled in size.
Step 7 – Shape the buns
Divide the dough and roll into smooth balls, then arrange them in your lined tray.
Step 8 – Second rise
Leave the buns until puffy and just touching.
Step 9 – Pipe the crosses
Pipe the flour paste over the buns in straight lines to form crosses.
Step 10 – Bake and glaze
Bake until deeply golden, then brush generously with the warm orange glaze.
Looking for a little twist on the traditional? My Bakery-Style Orange Chocolate Hazelnut Hot Cross Buns are just as soft and fluffy, with chocolate, citrus and toasted hazelnuts.
Bakery Style Traditional Hot Cross Buns Recipe
Take your time with this one and enjoy the process, it’s absolutely worth it. I’ll guide you through each step so you end up with beautifully soft, fluffy buns every time.
Bakery Style Traditional Hot Cross Buns
Soft, fluffy bakery style traditional hot cross buns filled with plump fruit and warm spice, finished with a glossy orange glaze. A classic Easter recipe with step-by-step guidance for perfect results.
Ingredients
Dough
- 125 ml milk , 1/2 cup
- 25 grams high grade flour
- 150 grams sultanas or raisins
- 50 grams mixed peel , (or finely chopped apricots)
- 1/4 cup orange juice or warm water
- 225 ml milk , ¾ cup + 2 tablespoons, warmed
- 1 tablespoon golden syrup
- 2 teaspoons dried yeast , active or instant
- 2 tablespoons orange zest , 1 large orange
- 1 teaspoon vanilla essence
- 1 whole egg
- 1 egg yolk
- 525 grams high grade flour , 3 1/2 cups
- 20 grams milk powder , optional
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 teaspoon mixed spice
- 1/8 teaspoon ground cloves
- 1/4 teaspoon cardamom powder , optional but lovely
- 80 grams brown sugar , packed
- 120 grams butter , soft
- 1 egg , for egg wash
Cross
- 1/3 cup flour
- 2 teaspoons sugar
- 30-40 ml water , gradually added
Orange Glaze
- 60 ml orange juice , 1/4 cup, freshly squeezed
- 2 tablespoons caster sugar
- 2 teaspoons butter
Instructions
- The first step is to make a tangzhong paste. In a small saucepan whisk together 125 ml milk and 25 g flour until smooth. Cook over medium heat, whisking constantly for 2-3 minutes, until it thickens into a smooth paste. Remove from the heat, cover and leave to cool for 5–10 minutes.
- Place the sultanas and mixed peel in a bowl and cover with orange juice or warm water to plump the fruit. Leave for 10 minutes to soften, then drain well and pat dry with paper towels. Set aside.
- In the bowl of a stand mixer or a large bowl combine the warm milk (37°C, warm to the touch) and golden syrup and mix well, then sprinkle over the yeast. Stir gently and leave for 10 minutes until slightly foamy.
- Add the cooled tangzhong paste, egg, egg yolk, orange zest and vanilla to the yeast mixture and using a paddle attachment in a stand mixer, mix on medium/low speed to combine for a few minutes.
- Add to this the flour, milk powder if using, salt, cinnamon, mixed spice, cloves, cardamom and brown sugar. Mix on low speed until a rough dough forms.
- Leave the dough to rest for 10 minutes. This allows the flour to fully absorb the liquid and makes the dough easier to knead.
- Knead on medium-low speed for 3 minutes until the dough begins to smooth.
- With the mixer still running, add the soft butter a few small pieces at a time, allowing each addition to fully incorporate before adding more, this can take 6-7 minutes.
- Continue kneading for 4–5 minutes until the dough becomes smooth, elastic and soft. It should feel slightly tacky but pull away from the sides of the bowl.
- Toss the prepared dried fruit with 1 tablespoon flour. Add this to the dough and mix gently on low speed just until evenly distributed.
- Shape the dough into a ball, place in a lightly greased bowl, cover and leave to rise in a warm room for 2 to 2 ½ hours until doubled in size.
- Prepare a 23 x 33 cm baking dish with baking paper, lightly sprayed with cooking spray to ensure paper sticks.
- Turn the dough onto a lightly floured bench and divide into 15 equal pieces (about 90 g each).
- Take one piece of dough and gently flatten it slightly with your fingers.
- Fold the edges of the dough into the centre, working your way around so the outside surface becomes smooth.
- Turn the dough seam-side down on the bench.
- Cup your hand loosely over the dough and curve and pull the dough towards you on the bench to create a tight ball shape.
- Place the bun seam-side down in the baking pan and place the lined dish in three rows of five. The smoother the surface, the better the final shape of your buns.
- Cover lightly and leave to rise again for 60-70 minutes until the buns are puffy and just touching.
- Preheat the oven to 190° C conventional bake and place the oven rack just below the centre of the oven.
- Whisk the egg for the egg wash in small bowl, and brush over the tops of the buns
- Mix the flour, sugar and water to form a thick pipeable paste, it should fall off the end of a spoon thickly but without breaking, like thick pancake batter.
- Add this to a small ziplock bag with a tiny corner cut off or a piping bag. Slowly pipe lines across all the buns in one direction, then the other to form crosses.
- Bake for 20-25 minutes or until the buns are deep golden brown on top and down the sides and the dough between buns looks baked, not doughy.
- While the buns bake, place the orange juice, caster sugar and butter in a small saucepan and heat gently until the sugar dissolves.
- Remove the buns from the oven and brush immediately with the warm orange glaze.
- Leave the buns to cool in the tray for 10 minutes, then carefully transfer them to a wire rack.
- For shinier tops, brush again with the warm glaze, reheating the glaze again if needed
- Hot cross buns are best enjoyed warm on the day they are baked, split and spread generously with butter while still warm.
- Overnight Option: After shaping the buns and placing them in the tray, cover well with plastic wrap and refrigerate overnight. The next day, allow the buns to come to room temperature and become puffy (this can take 1–2 hours depending on your kitchen), then egg wash, pipe the cross, bake and glaze as above.
- Store leftover buns in an airtight container at room temperature for up to 2 days. If they begin to firm slightly, warm them briefly in the microwave or toaster to refresh their softness.
- Hot cross buns freeze beautifully. Once completely cool, place in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature, then warm gently before serving.
Notes
Overnight Option: After shaping the buns and placing them in the tray, cover well with plastic wrap and refrigerate overnight. The next day, allow the buns to come to room temperature and become puffy (this can take 1–2 hours depending on your kitchen), then egg wash, pipe the cross, bake and glaze as above.
Nutrition Information
Yield 15 Serving Size 1Amount Per Serving Calories 22323Total Fat 339gSaturated Fat 145gUnsaturated Fat 194gCholesterol 778mgSodium 4103mgCarbohydrates 4068gFiber 143gSugar 196gProtein 714g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
There is nothing quite like pulling a tray of hot cross buns from the oven and brushing them with that glossy orange glaze. Honestly, this is one of my favourite things I’ve made!
Your kitchen will smell incredible, and the first warm bun with butter is hard to beat.
Frequently Asked Questions
Check that your yeast is fresh and that your milk was warm, not hot. A cool kitchen will also slow things down, so give the dough a little longer in a warm spot.
Yes. This is a soft dough, so avoid adding too much extra flour.
Yes, you can knead the dough by hand. It will just take a little longer.
Absolutely. You can replace it with more sultanas or raisins, or use finely chopped dried apricots.
I use high grade flour here for a little extra strength in the dough. Standard flour will still work perfectly fine, the buns will just be slightly softer.
Milk powder is optional, but it adds extra softness, richness and colour. If you don’t have it, the recipe will still work beautifully without it.
Yes. The overnight method works beautifully and is included in the recipe.
Yes. Freeze once cooled, then thaw and warm gently before serving.
I really hope you love these Bakery Style Traditional Hot Cross Buns as much as we do. They are such a lovely Easter recipe, and one I’ll be making again and again.
If you give them a go, I’d love to hear how they turned out for you in the comments below. And if you have a moment, please leave a ⭐ rating in the recipe card above. It really helps others and supports my recipes.
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Happy baking,
Anna x
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