Hot Cross Buns Recipe
- The Yarrow Cookery School
- Mar 12
- 3 min read
Updated: Mar 14
Few things say Easter baking quite like freshly baked hot cross buns. Soft, lightly spiced and studded with sultanas, these traditional buns are wonderful served warm with butter and a cup of tea.
This recipe makes 12 beautifully fluffy hot cross buns with a glossy apricot glaze and classic piped crosses. They freeze well too, making them perfect for preparing ahead of the Easter weekend.
At Yarrow Cookery School in East Lothian, we love baking these each spring as the kitchen fills with the warm aromas of cinnamon and spice.
Hot Cross Buns Recipe
(Makes 12 buns)
Ingredients
Buns
3 tsp dried yeast (9g)
½ cup (110g) caster sugar (or superfine sugar)
1½ cups (375ml) warm milk (full fat or low fat)
4¼ cups (640g) bread flour (or plain/all-purpose), plus:
¼ cup (35g) extra for kneading if needed
2 tsp cinnamon powder
2 tsp mixed spice
½ tsp salt
1½ cups (210g) sultanas
50g (3½ tbsp) unsalted butter, melted and cooled
1 egg, at room temperature
Crosses
½ cup (75g) white flour
5 tbsp water
Glaze
1 tbsp apricot jam
2 tsp water
Hot Cross Buns Method
1. Make the Hot Cross Bun Dough
In a stand mixer bowl, combine flour, yeast, sugar, cinnamon, all spice, and salt. Mix briefly.
Add warm milk, butter, egg, and sultanas.
Mix on speed 2 to combine, then increase to speed 4 and knead for 5 minutes, until smooth and elastic. Add extra flour if needed so the dough comes away from the bowl and is only slightly sticky.
(Hand-kneading option): Knead on a floured surface for 10 minutes until smooth.
2. First Rise
Leave dough in the bowl, cover with cling film, and let rise in a warm place for 30 mins to 1½ hours until doubled in size.
3. Shape the Buns
Line a 9x13" (31.5 x 23.5cm) tray with baking paper.
Punch down the dough, turn out onto a floured surface, and form into a log. Cut into 12 equal pieces.
Shape each piece into a smooth ball and place seam-side down on the tray in a 3 x 4 pattern.
4. Second Rise
Lightly oil a piece of cling film and place loosely over the buns.
Let rise again in a warm place for 30–45 minutes, until increased in size by about 75%.
Preheat oven to 180°C / 350°F partway through this rise.#
5. Pipe the Crosses
Mix flour and water to form a thick, runny paste.
Pipe crosses slowly over the buns using a piping bag or snipped ziplock bag.
6. Bake
Bake for 22 minutes, until buns are deep golden brown on top.
7. Glaze
While buns bake, warm jam and water in a microwave (30 seconds) and stir to combine. Or bring a saucepan with the water and jam to a simmer, mix well. Allow to cool slightly.
Brush glaze over buns while still warm, then transfer to a wire rack to cool slightly before serving.
Hot Cross Buns Storage
Buns freeze well.To eat, defrost and cook for 8 minutes at 160°C.
Baking Tip from Yarrow Cookery School
If your kitchen is cool, place the dough somewhere gently warm to help it rise. A slightly warm oven (turned off) or a sunny spot in the kitchen works well.
About Yarrow Cookery School
Yarrow Cookery School is located just outside Edinburgh in East Lothian, in a beautifully restored 400 year old steading. Recently named Cookery School of the Year 2026, it offers hands on cookery classes celebrating seasonal ingredients and the joy of cooking and gathering around the table.
Get in touch:
@yarrowcookeryschool
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