Hot Cross Buns! Hot Cross Buns!

Hot Cross Buns!  Hot Cross Buns!

Hot Cross Buns! Hot Cross Buns!

Hot cross buns!
Hot cross buns!
One ha’ penny, two ha’ penny,
Hot cross buns!
If you have no daughters,
Give them to your sons
One ha’ penny,
Two ha’ penny,
Hot Cross Buns!
This recipe comes as a special Easter request from one of our Facebook fans.  Jennifer has hot cross buns as an Easter tradition in her house and I hope this recipe is good enough that it becomes included in the tradition!  (It’s the first time I’ve made them but they turned out great.)  The base for this recipe comes from the Polish blog mojewypieki however I’ve added and subtracted quite a few ingredients. Please also note that the original recipe was all in grams and I’ve tried as best I can to convert into traditional measurements.

Hot Cross Buns! Hot Cross Buns!
Prep time

Cook time

Total time


Recipe type: Breakfast
Serves: 8+

For the leaven:
  • ¼ cup plus 1 tbsp of white bread flour (37g)
  • ¾ cup of lukewarm milk (190g)
  • ½ tablespoon of sugar
  • 2¼ teaspoons dry yeast
For the buns
  • The leaven
  • 3½ cups of white bread flour (340g)
  • 4 tablespoons of soft butter
  • 1 egg
  • ¼ cup sugar (56g)
  • ½ teaspoons of Kirkland pure vanilla
  • 1 teaspoon of cinnamon
  • ¼ teaspoon of ground allspice
  • ½ teaspoon of nutmeg
  • ¼ teaspoon of coriander
  • ¼ teaspoon of cloves
  • ⅓ cup Sultana (Golden) raisins
  • 1½ tablespoons candied orange peel or lemon
For the cross
  • ⅔ cup of white flour
  • 1 tbsp of canola oil
  • ⅓ cup of water
  • ¼ teaspoon Kirkland pure vanilla
For the syrup:
  • ½ cup of sugar
  • ⅓ cup of water
  • ¼ teaspoon Kirkland pure vanilla

Prepare the leaven
  1. In a bowl mix all the ingredients together and stir until the yeast completely dissolves. Cover the bowl with plastic wrap and let stand for 30 minutes.
Prepare the buns
  1. Place the flour in a bowl and add the softened butter. Using an electric mixer with dough hook, mix until pea size crumbles form.
  2. Add the egg, sugar, salt, spices, vanilla and mix everything again.
  3. Add the leaven, raisins, orange peel and knead the dough by hand for about 10 minutes, or until elastic and smooth. Cover with foil and let stand in a warm place for 30-45 minutes.
  4. After that time, place the dough onto a flour dusted surface and knead again for another minute or two.
  5. Divide the dough into 12 equal parts. Shape into buns (balls) and place them on a baking pan (or two) which have been covered with parchment paper. Leave about ½ inch space between the buns,so they will have enough space to grow. Cover with a kitchen towel and leave in a warm place until they have doubled in volume.
  6. Pre-heat oven to 430F
Prepare the cross
  1. While the buns are growing, make the paste for the crosses. Mix the flour, oil, water and vanilla together, adding more water or flour if necessary so that the paste will be thick enough so as to not leak down the buns, but not too thick that you can’t create a cross.
Bake the buns
  1. When the buns have doubled in size, squeeze the paste onto each bun to create a cross symbol.
  2. Bake at 430F for about 15 minutes. Keep an eye on them and if the bun start getting too dark, cover them with aluminum foil.
Prepare the syrup
  1. While the buns are baking, make the syrup mix by mixing the water, sugar and vanilla together and then boil in a small pot for 4 minutes stirring from time to time.
  2. Once the buns are finished baking spread the syrup on top of the hot baked buns.