There's nothing quite like the aroma of freshly baked Hot Cross Buns filling the kitchen at Easter.

Our Hot Cross Bun recipe brings together the warmth of cinnamon and nutmeg spices, paired with plump fruits, all wrapped up in a soft, pillowy dough.

Perfect for sharing with family and friends or enjoying as a special Easter morning breakfast, these homemade buns are delicious served with a generous spread of real butter or toasted until golden and topped with your favourite jam.

So, gather your ingredients, roll up your sleeves, and get baking!


500 grams plain flour, plus extra for kneading

100 grams caster sugar

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 packet (7 grams or 1 tablespoon) active dry yeast

300 ml warm milk

60 grams unsalted butter, melted

1 large egg

150 grams currants, raisins, or dried mixed fruit

For the Cross:

75 grams plain flour

75 ml water

Piping bag

For the Glaze:

60 grams apricot jam or fruit preserves

15 ml water


Prepare the Dough

Step 1: In a large bowl, combine 500 grams of plain flour, caster sugar, salt, cinnamon, and nutmeg.

Step 2: In a separate bowl, dissolve the yeast in warm milk. Let it sit for 5 minutes until it becomes frothy.

Step 3: Next, add the melted butter and beaten egg to the yeast mixture.

Step 4: Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.

Step 5: Knead the dough on a floured surface for about 8-10 minutes or until it becomes smooth and elastic. Note: if the mixture is too sticky, knead in additional flour, in small amounts, until said consistency is achieved. *

Step 6: Add currants or raisins during the last few minutes of kneading.

First Rise

Place the dough in a greased bowl and cover with a damp cloth. Let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.


Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a ball and place them in a baking pan, lined with grease-proof paper.

Second Rise

Cover the pan with a damp cloth or tea towel and let the buns rise for an additional 30-45 minutes.

Cross Mixture

In a small bowl, mix 75 grams plain flour with 75 ml water to make a thick paste. Transfer the paste to a piping bag or a plastic bag with the corner cut off.


Preheat the oven to 190°C (375°F).

Pipe a cross shape onto each bun with the flour mixture.

Bake for 15-20 minutes or until the buns are golden brown.


While the buns are baking, prepare the glaze by heating apricot jam or fruit preserves with water in a small saucepan over low heat until melted. Strain if necessary.

Brush the warm glaze over the buns as soon as they come out of the oven.

Download the recipe here.

*This recipe was generated by ChatGPT AI software. The recipe has been tried and tested by Lifesure’s Marketing Team. At step 5, we found the dough mixture was too runny and additional flour was needed to achieve the consistency highlighted. The recipe is not suitable for those who eat a vegan diet. However, milk, butter and eggs could be swapped for plant based, vegan substitutes.

This recipe contains wheat flour, which contains gluten, so it is not suitable for individuals with gluten intolerance or celiac disease. However, you can make gluten-free hot cross buns by substituting the wheat flour with a gluten-free flour blend. Additionally, ensure that all other ingredients used are certified gluten-free to avoid cross-contamination.

Photos taken by Lifesure Marketing Team.

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