Hot Cross Bun Uk Recipe

there’s just something about the smell of hot cross buns baking that makes everything feel okay again — like someone lit a cinnamon candle, put the kettle on, and told you to sit down and breathe for a minute. I make these every Easter, but let’s be honest, they taste just as good in November with a cup of builder’s tea and a bit of drizzle on the windows.

The first time I made hot cross buns, I over-proofed them, forgot the currants, and piped the crosses so thick they looked like iced hats. Still, they got eaten — every last one. Because here’s the thing: even when they’re a bit imperfect, these buns are warm, spiced, and comforting in a way no supermarket packet can touch.

And once you’ve made them yourself, you’ll never go back to the dry ones in plastic wrap. Just give yourself a bit of time, and don’t stress if the crosses go wonky — they’re homemade, not mass-produced. Let’s get baking.

Why You’ll Love It

• Soft and fluffy – a proper pillowy centre, none of that dry nonsense
• Filled with currants and spice – cozy in every bite
• The smell alone is worth the time – like a cinnamon-sugar hug
• Perfect to share – or freeze for future treats (midweek buns, anyone?)
• Customisable – add orange zest, swap raisins, or make them chocolatey
• Brilliant with butter and jam – or just warm, straight from the tray

Ingredients

• 3 cups all-purpose flour
• ¼ cup white sugar
• 1 tbsp active dry yeast
• 1 tbsp instant powdered milk
• ⅜ tsp salt
• ¾ cup warm water (about 110°F / 45°C)
• 1 large egg
• 1 egg, separated (keep yolk for dough, white for glaze)
• 3 tbsp butter, softened
• ¾ cup dried currants
• 1 tsp ground cinnamon

For the glaze:

• 2 tbsp water
• Reserved egg white

For the icing crosses:

• ½ cup confectioners’ sugar
• 2 tsp milk
• ¼ tsp vanilla extract

How to Make It

Start with the dry stuff:

In a big bowl, mix together the flour, sugar, yeast, powdered milk, and salt. Give it a little stir — it should look a bit like sandy rubble.

Add the wet bits:

Pour in the warm water, one whole egg, the extra yolk, and your soft butter. Stir it all together with a wooden spoon until you’ve got a shaggy dough.

Knead it like you mean it:

Turn it out onto a floured surface and knead for about 10 minutes. It should be smooth and stretchy — a bit like elastic skin. If it’s too sticky, add a bit more flour. If your arms hurt, you’re doing it right.

Let it rise and chill:

Pop the dough in a greased bowl, cover it with a clean tea towel, and let it rise in a warm place for an hour or so, until it’s doubled in size. I usually chuck mine in the (turned off!) oven with the light on — works a treat.

Add the good stuff:

Once it’s risen, punch the dough down (gently, not with fury), and knead in the currants and cinnamon. It smells amazing at this stage. Divide into 12 bits, roll into balls, and space them out on a parchment-lined tray.

Second rise — and get the oven on:

Cover the tray and let the buns rise again, about 30 minutes. While they do their thing, heat the oven to 190°C (375°F).

Glaze and bake:

Mix the egg white with a bit of water and brush it all over the tops — this gives them that lovely golden shine. Bake for around 20 minutes, until they’re puffed and golden and your kitchen smells like heaven.

Icing time:

Mix icing sugar, milk, and vanilla until smooth but thick enough to hold a shape. Let the buns cool a bit, then pipe crosses over the top. I use a sandwich bag with the corner snipped — no fancy piping bag needed.

Common Mistakes and How to Dodge Them

Why didn’t they rise?
Could be your yeast — too old, or the water was too hot and zapped it. Make sure the water feels just warm, not hot.

My dough was too sticky!
Totally normal early on. Add flour a tablespoon at a time while kneading until it stops gluing itself to your fingers.

The icing melted off!
Let the buns cool first. I know, it’s hard to wait, but if they’re too warm, the icing will slide right off.

Why are mine dry?
Probably overbaked. Check them at 18 minutes — they should be golden and sound a bit hollow when tapped underneath.

Storage and Reheating

Room Temp:
Keep them in an airtight container for up to 3 days. I warm mine slightly before eating — brings them back to life.

Freezer:
Wrap individually and freeze. To reheat, just pop them in a low oven or microwave for a quick warm-up.

Oven Reheat:
180°C for about 5–10 minutes — cover with foil to keep them soft.

Microwave Reheat:
20–30 seconds should do it. Maybe wrap in a bit of damp paper towel to keep from drying out.

Frequently Asked Questions

Can I use raisins instead of currants?
Yep — or sultanas, chopped apricots, or even chocolate chips. You do you.

Do I need powdered milk?
It adds richness, but if you don’t have any, just leave it out. Not a deal-breaker.

Can I skip the icing crosses?
Tradition says no — but real life says yes, if you want. Some people make flour paste crosses instead and bake them on.

Why are they called “hot cross buns”?
The cross symbolises the crucifixion, and they’re traditionally eaten warm — hence “hot.” But honestly, they’re good at any temperature.

Nutrition Facts (Per Serving):

• Calories: 289
• Fat: 5g
• Saturated Fat: 2g
• Carbs: 45g
• Sugar: 15g
• Protein: 7g
• Sodium: 150mg

More Desserts Recipe:

• Dropped Scones
• Cheese Scones
• Cherry Scones