Hot cross buns

Paul Hollywood's hot cross buns are full of fruit and lightly spiced, making Easter tea a little more special. Inspired? Try more of our Easter baking recipes
By Paul Hollywood
Hot cross buns
  • Rating:
  • Serves: 15-20 buns
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes plus 3 hours proving
  • Effort: easy



  • 500 g strong bread flour, plus extra for dusting
  • 1 1/2 tsp salt
  • 75 g caster sugar
  • 7 g sachet dried yeast
  • 300 ml tepid mixed milk and water
  • 150 g sultanas
  • zest of 2 oranges
  • 80 g mixed peel
  • 2 tsp ground cinnamon
  • 75 g plain flour

For the glaze:

  • 50 g sugar
  • 50 ml water

Tips and Suggestions

To make the crosses for the buns, mix around 75g plain flour with enough water to make a smooth, thick paste. You can either make a piping bag out of parchment paper or use a piping bag with a plain nozzle to pipe the paste onto the buns to make them crossed.


1. Put the flour, salt, sugar and yeast into a bowl. Slowly add enough of the milk and water mix to achieve pliable dough. Tip out onto a lightly floured surface and knead well for 5 minutes, then put the dough back into the bowl and leave to rise for 1 hour.

2. Incorporate the sultanas, mixed peel, orange zest and cinnamon into the dough and leave to rise for 1 hour.

3. Lightly grease a baking sheet. Divide the dough into 75g pieces and roll each into a ball. Put them on a baking tray and leave to rest for 1 hour.

4. Set the oven to 220C/200C fan/gas 8. Pipe the crosses onto the buns, then bake the buns for 25 minutes until golden brown. Combine the sugar and water together to make a syrup and brush this liberally all over the buns. Serve immediately.

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