Nothing smells more homey than freshly baked hot cross buns on Easter morning… even better when they’re EASY hot cross buns!

rubbing in the butter

This year, I was supposed to spend Easter up in Yorkshire with the fam, but given the current circumstances I haven’t been able to head up North. Instead though I’ve spent the last few weeks in beautiful Suffolk at G’s family home. We’ve been super lucky with the weather (it’s been far better down South apparently!) so makes it a little easier to be in lockdown.

We’ve spent our Easter bank holiday weekend sunbathing in the garden, playing monopoly under the parasol, perfecting our iced lattes and even managed to successfully (and a bit painfully) complete an 8km run. It’s been gorgeous!

Another ‘must’ for our Easter weekend was to bake – obviously. But what to make this time?

My work colleague posted a picture of some freshly baked hot crossed buns last week and they looked absolutely delicious. I have to admit, I’ve never really thought to make them before and thought that they were perhaps something quite hard to pull off. Anyway, having seen the inspo, I thought I’d give it my best shot and it was my Easter weekend challenge…

So, after demolishing half an Easter egg (following my chocolate-free lent) before 10am, I put on my apron for a morning of baking.

rolling the hot cross buns

First things first, the recipe and method were SUPER simple – I was kind of surprised at how easy everything was. It really is in the name…easy hot cross buns!

After making the dough I left to prove for 45 mins to an hour and the mixture had doubled in size – satisfying or what!

proving the hot cross buns

Next, pop the buns into the oven to cook for 12 minutes (yes – that is all!!)

And voilà – you have FRESH EASY HOT CROSS BUNS!

adding crosses to the buns

They come out of the oven looking quite dull and stone-like, but don’t be alarmed, all you need to do is brush over with a little honey and you’re ready to eat.

cooked hot cross buns

I was really chuffed with how they turned out and even more content when I treated myself to one smothered in butter – after all, it’s Easter and life is all about balance!

fresh hot cross buns out of the oven
Print Recipe
Easy Hot Cross Buns
Easy hot cross buns to serve with family and friends on Easter morning or tea-time! Perfect straight out of the oven, or toasted with butter in the afternoon.
Prep Time 20 minutes
Cook Time 10-12 minutes
Passive Time 1 hour
Servings
buns
Ingredients
For the buns
For the crosses and glaze
Prep Time 20 minutes
Cook Time 10-12 minutes
Passive Time 1 hour
Servings
buns
Ingredients
For the buns
For the crosses and glaze
Instructions
  1. Mix the flour, salt, mixed spice and sugar in a large bowl.
  2. Rub in the butter with your fingertips, making sure there are not large lumps. Stir in the dried fruit and yeast.
  3. Gently warm the milk so it’s hot but still cool enough to put your finger in for a couple of seconds. Beat with the eggs and then pour into the dried ingredients.
  4. Using a blunt knife, mix the ingredients to a moist dough, then leave to soak for 5 mins.
  5. Take out of the bowl and cut the dough into 8 equal pieces – shaping into buns on a floured surface.
  6. Space apart on a baking sheet, cover loosely with cling film, then leave in a warm place until half again in size (this will take 45 mins to an hour).
  7. When the buns are risen, heat oven to 220C.
  8. Mix the flour with 2 tsbp. water to make a paste. Pour into a sandwich/piping bag and make a small cut off one corner. Pipe crosses across each bun.
  9. Bake for 10-12 minutes until risen and golden. Trim the excess cross mixture from the buns and then brush all over with honey.
  10. They’ll keep fresh for a day, after that they’re best toasted and served with butter.
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