Easter is not easter without our favorite classic hot cross buns. This recipe is a classic with some added flavor.

Sticky fingers. Warm spice. That first pull-apart moment where steam hits your face and butter melts before it even lands.

Hot cross buns done right don’t need hype. They need balance. Soft, rich dough. Gentle citrus lift. Spice that sits in the background, not shouting, just holding everything together. This version leans into that. Classic at its core, but built with intention so every bite feels full, not heavy.

I kept the structure traditional, then tightened the details. A proper mixed spice blend instead of guessing. Enough butter to give softness without turning it into cake. A glaze that actually shines and doesn’t disappear five minutes later.

Bake them close so they rise into each other. Tear them apart, don’t slice.

Hot Cross Buns:

This is a beautiful and easy dough. It should be a bit sicky. Add in your choice of raisins or cranberries or both. (You can also add in other dried fruits as well)

Something that made these buns extra special was added the orange zest into the dough, then using the orange juice from the orange I used from the zest, I added the juice into the apricot jam to thin it out for the glaze. The orange in the glaze worked like magic, the glaze when called almost has a bit of a candy snap to it.

For the flour slurry that is used to pipe on the cross, I added a little bit of flavor to it by added a spoon of vanilla sugar as well as a essence of cherry but you can get creative on this if you want or just leave it plain and classic.

Makes 15-16 buns

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Ingredients:

Dough

• 500g all purpose flour
• 7g fast-action yeast
• 1 tsp salt
• 75g caster sugar
• 1 tsp mixed spice (see below)
• Zest of 1 orange
• 300ml warm milk
• 1 egg
• 50g butter
• 100g Raisins / Cranberries

HOMEMADE MIXED SPICE (use this for the recipe above)

• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• Pinch ground cloves

CROSS PASTE

• 75g plain flour
• 4–5 tbsp water (to make thick pipeable paste)
• (optional: Cherry, caramel, freeze dried powder or flavoring)

GLAZE

• 1/2 cup apricot jam
• juice of 1 orange or 2- 3 tablespoons water

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Method

DOUGH

In a large bowl, mix flour, yeast, sugar, cinnamon, mixed spice, and orange zest.

Add salt on the opposite side of the bowl (do not place directly on yeast)

Make a well in the centre of your dry ingredients and add 1 egg.

In a saucepan, melt 50g butter, add milk and warm up to a steam (do not boil), add milk and butter mixture to dry mix with egg.

Mix to form a soft dough.

Knead for 8–10 minutes until smooth and elastic.

Fold in the sultanas or raisins.

FIRST PROOF
Cover and leave in a warm place for 1–1.5 hours, until doubled in size.

SHAPING
Divide dough into 12 equal pieces (about 70–76g each).
Shape into smooth balls and place on a lined baking tray.

SECOND PROOF
Cover loosely and leave to rise for 45–60 minutes until puffy and touching.

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CROSS

Mix flour and water into a thick paste.
Pipe crosses over the buns.

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BAKE

Bake at 200°C (180°C fan) for 18–22 minutes until golden brown.

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GLAZE

Warm apricot jam with orange juice / water.
Brush over buns immediately (While piping hot) after baking for a glossy finish.

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NOTES

Dough should be soft and slightly tacky, not dry.

Do not over flour when shaping.

Best served warm with butter.

Let cool before storing to preserve the crisp glaze top.