Easter Hot Cross Buns

Easter Hot Cross Buns

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"This is a traditional, slightly sweet, spiced treat eaten during Lent and on Good Friday. Serve at room temperature or warm."
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3 h 52 m servings 186 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.
  2. Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky.
  3. Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.
  4. Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.
  5. Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes.
  6. Preheat oven to 400 degrees F (200 degrees C).
  7. Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash.
  8. Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.
  9. Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.


  • Cook's Note:
  • This is my method for forming 16 equal pieces of dough: Cut dough in half. Work with one half at a time. Hand roll into a log; cut in half again. Roll each piece again; cut in half again; repeat once more; you will have 8 pieces. Repeat the process with the other half of the dough for a total of 16 pieces.


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My British houseguest says these are exactly like his mum's, and my 11-year-old devoured them, so I guess that's four thumbs up!

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