Hot Cross Bun Recipe

This Hot Cross Bun recipe is enjoyed by many all year round. For those that like a heavier bun, this one is chock full of raisins and mildly spiced.

A nice change from lighter buns.

But traditionally, I bake this recipe for hot cross buns during the Easter season.

This recipe makes 18 delicious buns.


  • 1 1/2 cups milk, heated
  • 1/4 cup margarine or butter
  • 1/3 cup sugar
  • 1/2 tsp. salt
  • 2 eggs, beaten
  • 4 1/2 - 5 cups flour
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1 tsp. freshly grated lemon peel or 1/2 tsp. dry
  • 3/4 cup raisins, washed, plumed, sprinkled with a little flour
  • 1 egg yolk
  • 1/2 tbsp. water
  • confectioner's sugar frosting


  • Heat milk to fairly warm, add butter, sugar, salt and beaten eggs.
  • Let cool to lukewarm.
  • In the meantime, measure flour into a large bowl, add the instant yeast and stir well.
  • Make a well in the center of the dry ingredients and add the lukewarm wet mixture.
  • Blend all well, then knead into an elastic dough on a lightly floured surface, kneading in the raisins when dough is nice and smooth.
  • Place into a greased bowl and cover with cloth.
  • Let rise in a warm place for about 1 to 1 1/2 hours.
  • Punch down dough, divide into 18 equal pieces, forming each into a ball.
  • Place on well greased baking sheets.
  • Combine the egg yolk and water, brush buns with mixture, cover, and let rise until doubled, about 1 hour.
  • With a very sharp knife carefully cut a cross in top of each bun.
  • Bake @375F about 20-25 minutes.
  • Cool on wire rack.
  • Frost while warm with confectioner's sugar frosting.
  • Confectioner's Sugar Frosting: Combine 1 cup sifted icing sugar, 1/4 tsp. vanilla, and enough milk to make a stiff icing.

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