British Hot Cross Buns Recipe -
British Hot Cross Buns Recipe
  • READY IN ABOUT 4 hrs

British Hot Cross Buns

Recipe by  

"A hot cross bun recipe for stand mixers, these are light and perfectly seasoned."

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Ingredients Edit and Save

Original recipe makes 12 buns Change Servings
  • PREP

    40 mins
  • COOK

    15 mins

    3 hrs 45 mins


  1. Heat milk in a small saucepan to 110 degrees F (43 degrees C); pour milk into a bowl. Whisk 1/2 cup flour and yeast into milk; cover with plastic wrap and let stand until bubbly, about 15 minutes.
  2. Place 1 2/3 cups flour, 1/3 cup white sugar, salt, cinnamon, cloves, ginger, and nutmeg into the bowl of a stand mixer with paddle attachment; turn mixer on for a few seconds on low speed to combine. Place butter into flour mixture; mix on low speed until incorporated, about 2 minutes.
  3. Place yeast mixture and egg into flour mixture; mix on low speed for 2 minutes. Stop mixer and allow to rest for 10 minutes; mix on medium speed until smooth and elastic, about 2 minutes. At slowest speed, mix currants and citron into dough until evenly distributed, about 1 minute.
  4. Butter the inside of a large bowl; place dough in bowl, turn to butter dough on all sides. Cover bowl with plastic wrap; let dough rise in a warm place until doubled in size, about 1 hour.
  5. Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Pat dough into a rough square, and cut into 12 equal pieces. Form each piece into a round bun; place on prepared baking sheet. Press a cross into each bun with the back of a knife; cover buns with a damp cloth and allow to rise until doubled in size, about 45 minutes.
  6. Preheat oven to 375 degrees F (190 degrees C).
  7. Bake buns in the preheated oven until deep golden brown, about 15 minutes.
  8. Bring 2 tablespoons white sugar with 1 tablespoon water to a boil in a small saucepan. Remove buns from oven; lift parchment and transfer buns to a wire rack. Brush immediately with sugar glaze; allow buns to cool completely, about 20 minutes.
  9. Stir confectioners' sugar and remaining 2 teaspoons water together in a small bowl; heat icing mixture in microwave until smooth and warm to the touch, about 10 seconds. Place icing in a sandwich bag, snip off one corner of the bag, and pipe in a cross over fully cooled buns; allow icing to dry for 30 minutes.
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  • Cook's Note:
  • For advance preparation, bake buns, but do not apply glaze or icing. Freeze. When ready to serve, defrost at room temperature (about 20 minutes), place on baking sheet and reheat in oven preheated to 350 degrees F (175 degrees C) for 5 minutes. Apply glaze and icing.

Reviews More Reviews

Dec 27, 2014

I made these, with a few alterations, as a Christmas treat for an elderly gentleman who has been asking for something he remembers his mother making around the holidays in the early 1900s. After much discussion and looking at pictures, we settled on this recipe. (I really think he has his holidays confused, but it's ok with me if he's happy.). I changed my method, proofing the yeast without the flour and adding ingredients liquids first, but I stayed with the paddle instead of switching to the dough hook. I think I would have gotten a better rise if I had kneaded the dough. I also adjusted the spices, cutting the cloves to a scant 1/8 tsp and being a bit more generous with the nutmeg. I skipped making the crosses and the sugar glaze and just used the icing to skim the tops. Oh, and I found the buns I baked in my 9" square pan rose better than the 3 I baked individually on a sheet pan. Nice recipe, I will play with it a bit and have it ready for Easter. Thanks for sharing.

Apr 19, 2014

They did not work out for me. Although I've never activated yeast like this before, I did heat the milk to 110. It seemed to work OK initially (the flour/yeast/milk did become active), but then the dough had trouble rising the first time and did not rise at all the second time before baking. Thus, I didn't get buns so much as compact little scones! I'll try it again with a different method for activating the yeast as the problem obviously lay somewhere with the yeast (which was brand new). I used raisins and candied mandarins which were very tasty but would've been much tastier if they turned out.


4 Ratings

Apr 17, 2014

I found this to be a very tasty recipe and worth the time. I did not have currants or candied citron, so I used dried cranberries and some orange zest instead. I did not heat the milk to 110 degrees and instead used lukewarm milk with the yeast. Next time, I will try the other way to see if there is any improvement. The buns came out nicely and it will be interesting to see if they last until Good Friday! Thank you!

Apr 08, 2014

I made the dough in my usual manner, skipping the letting it rest for ten minutes after mixing. This makes a wonderful bun, but the ground cloves was a little too aggressive for me, so next time I’d cut that by half.


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  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 42.4 g
  • 14%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 124 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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