Hot cross buns

“Hot cross buns,Hot cross buns,One a penny,Two a penny,Hot cross buns”

This nursery rhyme stayed with the foodie in me ever since childhood.It is a folk song as well as an old English recipe,which is associated with the end of Lent period.They are eaten on Good Friday, and are a crowd favorite each Easter.Most bakeries and chocolate companies start selling them even a month before Easter.However I feel its always special to make your own buns,instead of getting it from the market.Trust me there is nothing better! Your house feels heavenly with the warm bread smell with a hint of spice and sugar and makes you feel good, cozy, warm, fuzzy, happy and of course,HUNGRY!

What makes this hot cross buns recipe special?

  • This recipe is egg-less.Hence vegetarians can enjoy these too.Also we use wholemeal flour along with plain flour or maida. This makes it healthier yet full of flavor.
  • You can adjust the sugar according to your taste.Also,you can use any alternative like stevia etc.

Hot cross buns

Prep Time: 1 hour, 25 minutes

Cook Time: 20 minutes

Hot cross buns


  • 2 cups plain flour
  • 1 cup wholemeal flour
  • ¼ cup currants
  • 3 ½ tsp. dry yeast
  • 30 grams melted butter
  • ½ cup water for dry yeast
  • 1 ½ cup lukewarm water and milk mixture
  • 2 tsp. spice mix (cinnamon, nutmeg)
  • ginger, small piece
  • 2 tbsp. sugar
  • 1 tbsp. salt
  • ¼ cup self-raising flour(for the cross)


  1. Preheat the oven at 225 degrees for 10 minutes.
  2. Add sugar to lukewarm water, mix until it dissolves. Add yeast to sugar water, so that it activates. This will make the mix frothy and activate in 15 minutes.
  3. Add this yeast, water-milk mixture, currants to the flour.
  4. Knead the dough, this will be sticky at the start, Add melted butter with remaining ingredients. Keep it aside for 30 minutes to rise.
  5. Once it has doubled, punch it down and knead it again.
  6. Divide the flour in 9 equal portions, give them a round shape and arrange them in a baking tray with some space in between the buns.
  7. Let it rest for 30 minutes. You will see the dough rise and sides might touch each other.
  8. Mix self-raising flour with 1 tbsp. water and add it to an icing cone, mark a cross on the buns with the paste.
  9. Bake the buns for 10 minutes at 225 degrees and 6-7 minutes for 200 degrees. Check the readiness, by inserting a toothpick, in them. If it doesn’t stick to the dough, buns are ready.
  10. Serve fresh with butter /fruit preserve.

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