The BEST Hot Cross Buns Ever!

The BEST Hot Cross Buns Ever: a soft spiced bun with mixed fruit and a sticky maple glaze <3


This is my second Hot Cross Bun recipe I’ve posted on my blog and this one is 100% a classic recipe. When I think of Hot Cross Buns I think of cinnamon, fruit and sweet soft bun. This is exactly what this recipe will give you, they really do not disappoint! I’ve made Hot Cross Buns many times before but I really feel like this time they were the BEST they’ve ever been!


To make Hot Cross Buns you need to first make an enriched dough which just means you’re adding eggs and milk to the recipe to enrich it… funny that ha! My top tip when making a any sort of dough for buns or to make bread is patience… it really does pay off when you have a lighter texture to your bun because no one likes dense stodgy buns?! I feel like the first prove is the most important so don’t be tempted to get going with making your buns…. I always like to bake something else whilst my buns-to-be are rising in a nice warm place. Then I have a choice when it comes to elevenses!


Once your dough has had its first prove it is time to add the fruit. I like to add mixed fruit into my buns but you can add a mixture of sultanas, raisins or mixed peel. If you like more mixed peel in your buns then go for it.. just keep it the same overall quantity in the recipe. We’ve have already added cinnamon and mixed spice into the dough but I like to add more with the fruit so we can really tick adding yummy spices off our list with this extra addition.

Take your time to knead the fruit into the dough so you make sure each bun has enough fruit then it’s time to shape them into the well known bun shape we all love! Yes it’s time to shape your balls! They don’t need to be perfect or exactly the same as they’ll still taste delicious no matter what.


Once shaped they need to prove once more so off they go into a warm place. A warm place could be on a window ledge in the sun or near a radiator. Don’t tell my other half but sometimes I turn the oven on and then off just to prove my dough… it’s a perfectly legitimate use of the oven!! I have previously put a load of washing in the tumble dryer and left my dough to rise sat on top… it’s like multi-tasking surely?!

All that’s left before the oven is to pipe or drizzle on our hallmark crosses. Once this is done you’re only 20 minutes away from Hot Cross Bun delight.



  • 500g strong white bread flour
  • 7g fast action dried yeast
  • 5g salt
  • 50g unsalted butter, softened
  • 2 medium eggs, whisked
  • 120ml whole milk, slightly warmed
  • 180ml lukewarm water
  • 1 tsp cinnamon
  • 1/2 tsp mixed spice
  • 70g caster sugar
  • 200g mixed fruit + 1 tsp cinnamon


  • 70g plain flour
  • 4 tbsp water
  • 4 tbsp maple syrup


  1. Place your bread flour into a bowl. Add the yeast to one side of the bowl. Add the salt to the opposite side of the bowl.  Add in the softened butter, whisked eggs, caster sugar, cinnamon and mixed spice. Make a well in the middle and add the milk. Start to mix the ingredients together with your hands and add small amounts of the water at a time when bringing it all together. You can also mix this together in a stand mixer following the same instructions. Keep adding water until the dough has formed, you don’t want it to be too sticky.
  2. Turn out the dough onto a floured surface and knead for 10 minutes or use a dough hook on your stand mixer and continue to mix for approximately 5 minutes. You’ll know it has been kneaded enough if when pressed lightly it starts to bounce back. Place dough into a slightly oiled clean bowl and cover with cling film. Leave to rise for 1 hour or until doubled in size.
  3. Once risen take the dough out the bowl and place onto a floured surface. Knock the air out of the dough by pushing down onto it. Roll out the dough a little and sprinkle the mixed fruit and cinnamon on top. Fold over the dough and knead again until the fruit is distributed throughout the dough. Divide into 12 pieces and shape into balls. Place onto a baking tray, I used a 12 inch x 9 inch traybake tin. Leave a little gap between the balls so they have space to rise again. Cover loosely with cling film and allow to rise for an hour.
  4. Mix together 75g plain flour with 4 tbsp water. Either using a spoon drizzle the crosses over the buns or use a piping bag. Pre-heat the oven to 200C fan/220C.
  5. Bake the buns for 20 minutes until nicely golden brown on top.
  6. Once out the oven brush over with maple syrup and enjoy!


Happy Baking All!

Becky xx

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