Once reserved for Good Friday and the lead-up to Easter, hot cross buns have escaped the calendar. These days, they appear on supermarket shelves not long after Christmas and linger well past winter. While some purists grumble, others are delighted – especially when nothing beats the smell of hot cross buns baking at home.
When Did Hot Cross Buns Go Year-Round?
For generations, hot cross buns were a once-a-year indulgence, tied closely to Easter and the end of Lent. Their appearance signalled something special – warm spices, dried fruit and that unmistakable cross on top.
In recent years, supermarkets have responded to demand rather than tradition. Hot cross buns sell – and sell well. With flavours now ranging from chocolate chip to apple and cinnamon, the humble bun has evolved from a religious symbol into a comfort food staple.
Whether you believe they should stay sacred or are happy to enjoy them year-round, one thing hasn’t changed: homemade hot cross buns are in a league of their own.
Classic Homemade Hot Cross Buns
Ingredients
For the buns:
4 cups plain flour
2 tsp instant dry yeast
1/3 cup caster sugar
1½ tsp mixed spice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1¼ cups warm milk
60g butter, melted
1 egg
1½ cups mixed dried fruit (sultanas, currants, raisins)
1/4 cup orange peel (optional)
For the crosses:
1/2 cup plain flour
5 tbsp water
For the glaze:
1/4 cup water
2 tbsp sugar
Method
Prepare the dough
In a large bowl, combine flour, yeast, sugar, spices and salt. Add warm milk, melted butter and egg. Mix to form a soft dough. Stir in dried fruit.
Knead and rise
Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover and leave in a warm place for 1–1½ hours, or until doubled in size.
Shape the buns
Punch down the dough and divide into 12 equal portions. Roll into balls and place snugly in a lined baking tray. Cover and rest for 30 minutes.
Pipe the crosses
Mix flour and water to form a thick paste. Spoon into a piping bag or plastic bag with the corner snipped. Pipe crosses over each bun.
Bake
Bake at 190°C for 20–25 minutes, until golden and cooked through.
Glaze
While buns bake, simmer water and sugar until dissolved. Brush over hot buns straight from the oven for a glossy finish.
Best Served
Split while warm, slathered with butter, and enjoyed with a cup of tea – whether it’s Easter or not.
No-Knead Hot Cross Buns (Overnight Method)
Perfect if you want homemade hot cross buns with minimal effort. Time does the work, not your arms.
Ingredients
For the buns:
4 cups plain flour
2 tsp instant dry yeast
1/3 cup caster sugar
1½ tsp mixed spice
1 tsp ground cinnamon
1/2 tsp salt
1¼ cups warm milk
60g butter, melted
1 egg
1½ cups mixed dried fruit
1/4 cup orange peel (optional)
For the crosses:
1/2 cup plain flour
5 tbsp water
For the glaze:
1/4 cup water
2 tbsp sugar
Method
Mix the dough (no kneading required)
In a large bowl, mix flour, yeast, sugar, spices and salt. Add warm milk, melted butter and egg. Stir with a wooden spoon until combined. Fold through dried fruit.
The dough will be soft and sticky – this is exactly what you want.
First rise (overnight)
Cover the bowl with cling wrap or a clean tea towel. Leave at room temperature for 10–12 hours (or overnight) until doubled in size and bubbly on the surface.
Shape the buns
In the morning, lightly flour your hands. Gently scoop out dough and divide into 12 portions. Roll lightly into balls and place in a lined baking tray.
Cover and allow to rest for 30–45 minutes.
Add the crosses
Mix flour and water into a thick paste. Pipe crosses over the buns using a piping bag or a plastic bag with the corner snipped.
Bake
Bake at 190°C for 20–25 minutes, until golden brown and cooked through.
Glaze
Simmer water and sugar until dissolved. Brush over buns while hot for a glossy finish.
Why This Works
Long fermentation develops flavour
High moisture keeps buns soft and fluffy
No kneading means less effort and less mess
Tip
If your kitchen is cool, place the dough in the oven with the light on overnight (oven OFF) to help it rise gently.