Last Updated on 18 March, 2026 by Elby | The Tasteful Pantry
These traditional fruit hot cross buns are soft, fluffy, perfectly spiced, and filled with juicy dried fruit. This is a classic hot cross bun recipe with a twist – the fruit is soaked in chai tea and the buns are finished with a glossy orange glaze… just to keep things interesting!
Warm spices, golden crust, a slightly sweet glaze and that iconic cross come together in a soft, fluffy bun that’s as good for Easter as it is for a slow weekend morning or an after school treat.
Check out the top 10 Easter recipe post for other delicious tastes perfect for this time of the year (or any time of the year 😉).
More Easy Bread Recipes and Spiced Fruit Recipes
Ingredients for Hot Cross Buns
Hot cross buns use everyday ingredients – you can likely use what you already have on hand.
Fruit Mix
- Sultanas – 100 grams (about 1 cup). These little gems plump up beautifully when soaked and add juicy bursts to every bite.
- Currants – 50 grams (around ⅓ cup). Tiny, tart, and sweet, they balance the sultanas and give depth to the fruit mix.
- Black chai tea – 1 cup, brewed in hot water and steeped for 5 minutes. The spiced tea infuses the fruit with subtle warmth and extra flavour.
Dough
- Milk – 240 ml, warmed gently. The milk softens the dough and helps create that pillowy texture.
- Instant dry yeast – 10 grams (roughly 2½ tsp). This is the magic that makes your buns rise tall and fluffy.
- Caster sugar – 50 grams (about ¼ cup). Sweetens lightly without overpowering the spices or fruit.
- Bread flour – 500 grams (a little over 3 cups). Gives the dough structure and chew, but plain flour works fine if that’s what you have.
- Brown sugar – 50 grams (about ¼ cup). Adds caramel notes and richness to complement the spices.
- Cinnamon – 2 tsp, Nutmeg – ½ tsp, Ground ginger – ¾ tsp, Allspice – ½ tsp, Ground cloves – ¼ tsp. The classic spiced mix that makes hot cross buns irresistible.
- Salt – ½ tsp. Enhances all the flavours and balances the sweetness.
- Orange rind – from 1 orange, finely grated. Adds bright, fresh citrus notes.
- Egg – 1, at room temperature. Helps bind the dough and gives a soft, tender crumb.
- Unsalted butter – 60 grams, melted and cooled. Adds richness and a soft, pillowy texture.
Crosses
- Plain flour – 45 grams (about ⅓ cup). Mixed with water to form a smooth paste for piping the iconic cross.
- Water – 50 ml. Gradually combined with the flour to get the right piping consistency.
Orange Glaze
- Caster sugar – 3 tbsp. Sweetens and adds shine.
- Fresh orange juice – 3 tbsp. Provides a bright citrus kick for the glaze.
- Water – 1 tbsp. Helps dissolve the sugar and thin the glaze slightly for brushing.
How to Make Fruit Hot Cross Buns
Although they might seem a bit intimidating and time-consuming, hot cross buns are actually quite straightforward to make, and most of the time is simply letting the dough rest and rise.
Prepare the Fruit
Place the sultanas and currants in a small bowl, then pour over the hot, freshly brewed chai tea so the fruit is fully submerged. Set aside to plump up and soak while you make the dough. This step ensures your buns will be juicy and bursting with flavour.
Make the Dough
Pour the warm milk into the bowl of a stand mixer, then add the caster sugar and yeast. Give it a gentle swirl to combine. On top of this, pile in the bread flour, brown sugar, all the spices, salt, orange zest, egg, and cooled butter.
Fit your stand mixer with the dough hook and knead on a low-medium speed for about 5 minutes. The dough should come together as a slightly tacky, soft ball – not too wet, not too dry.
Drain the soaked fruit and set aside, reserving any liquid for a later cup of chai if you like. Turn the dough out onto a very lightly floured surface and sprinkle the drained fruit over it. Using your hands, knead gently until the fruit is evenly distributed. If the dough feels sticky, add just a little flour at a time – too much will make the buns dense.
Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover with plastic wrap and leave in a warm spot for around 90 minutes, or until it has doubled in size.
Shape the Buns
Line a 25x35cm baking tray and lightly spray it with oil.
Once risen, punch down the dough to release excess air. Divide into 12 equal portions – weighing them helps if you want perfect symmetry. Roll each piece into a smooth round: cup the dough in your fingers and gently tuck the edges underneath a few times to create a neat dome. Place each bun in the tray, roughly ½ cm apart so they have room to rise but still touch slightly during baking.
Lightly spray a piece of plastic wrap and drape over the buns. Let them rise for another 30–45 minutes in a warm place. They don’t need to double this time – just puff up and look soft and airy.
Pipe the Crosses and Bake
Preheat your oven to 200°C (180°C fan-forced). Mix the water into the flour gradually until it forms a smooth, pipeable paste. Spoon this into a ziplock bag and snip a corner to pipe crosses. For best results, pipe all the horizontal lines first, then the verticals, rather than tackling one bun at a time.
Bake the buns for 20 minutes, or until golden brown and cooked through. Tap the base – a hollow sound means perfection.
Make the Orange Glaze
While the buns bake, combine the caster sugar, orange juice, and water in a small saucepan. Gently heat until the sugar dissolves completely. Brush the glaze over the buns as soon as they come out of the oven for that signature glossy finish.
Hot cross buns are best fresh, slightly warm, and slathered in butter (in my opinion). They also toast beautifully the next day – perfect with a cuppa. 😊
Notes for Preparing the Best Hot Cross Buns
Chai Tea: If you don’t have chai, black tea, earl grey or plain hot water all work well to soak the fruit.
Flour: Bread flour gives the Easter buns extra height and chewiness, but plain (all-purpose) flour works just fine too.
Yeast: You can use instant or active dry yeast. If using active dry, combine with the sugar and warm milk first and let it sit for 10 minutes until foamy before mixing the rest of the ingredients. Instant yeast can go straight in.
Measurements: Weight measurements are more reliable than cups, as cup sizes vary by country.
Tips for Perfect Easter Buns
Take your time with the rise – allowing the dough to double in size naturally is essential for that soft, fluffy texture. Rushing it will make the buns dense rather than light and airy.
Use warm milk, not hot, when mixing your dough. Too hot and it can kill the yeast; too cold and (depending on the type of yeast you’re using) it won’t activate properly. Aim for a gentle, comforting warmth that encourages the dough to rise.
Don’t skip soaking the dried fruit. Plumping the sultanas and currants makes them juicy and prevents them from drying out in the oven. If you don’t have chai tea, hot water works just as well to achieve the same effect.
Adjust your oven carefully. A fan-forced oven should be set to 180°C, while a conventional oven works best at 200°C. This ensures the buns bake evenly and develop that perfect golden colour without drying out.
Check your yeast before you start. If it’s alive, it should foam and bubble when left in warm milk with a little sugar. No foam means it’s time for fresh yeast – using dead yeast will stop your hot cross buns from rising properly.
Hot Cross Buns FAQs
Why are my hot cross buns dense?
Dense buns usually mean the dough didn’t rise enough. This can happen if the yeast was old or inactive, the milk was too hot or too cold, or the dough didn’t get enough time in a warm spot to double in size. Over‑flouring during kneading can also make the dough heavy. For the fluffiest buns, make sure your yeast is alive, your dough feels soft and slightly tacky, and you allow both rises to happen fully.
Can I make hot cross buns ahead of time?
Yes – hot cross buns are great for making ahead. You can prepare the dough the night before, let it rise slowly in the fridge, then shape and bake the next day. Alternatively, bake the buns completely, let them cool, and store them in an airtight container. Warm them gently in the oven before serving to bring back that fresh‑baked softness.
Can I freeze hot cross buns?
Definitely. Hot cross buns freeze beautifully. Once baked and cooled, freeze them in an airtight container or freezer bag for up to 2–3 months. To serve, thaw at room temperature and warm in the oven for a few minutes. They’ll taste just as soft and fragrant as the day you made them.
What Spices are traditional in hot cross buns?
Classic hot cross buns usually include a blend of warm spices such as cinnamon, nutmeg, allspice, and cloves. Some recipes add ginger or mixed spice for extra depth. The exact mix varies by baker, but the goal is always the same — a cosy, aromatic flavour that pairs perfectly with the sweet fruit. You can also add additional flavours like grated orange rind.
Feedback and More
Did you try the traditional hot cross buns recipe? I would love it if you could leave a star rating ⭐⭐⭐⭐⭐ or a comment below to let me know. Cheers, Elby!
If you liked this one, check out some of my other Easter recipes, bakery favourites, muffins and homemade biscuits. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes.
Hot Cross Buns
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Fruit Mix
- 100 grams sultanas - approx. 1 cup
- 50 grams currants - approx. ⅓ cup
- 1 cup black chai tea - use hot water and steep for 5 minutes (see notes)
Dough
- 240 ml milk - warm
- 10 grams yeast - instant dry, approx. 2½ tsp
- 50 grams caster sugar - approx. ¼ cup
- 500 grams bread flour - bit over 3 cups (see notes)
- 50 grams brown sugar - approx. ¼ cup
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¾ tsp ground ginger
- ½ tsp all spice
- ¼ tsp ground cloves
- ½ tsp salt
- rind from 1 orange - save the rest for the glaze
- 1 egg - at room temperature
- 60 grams unsalted butter - melted and cooled
Crosses
- 45 grams flour - plain, all purpose
- 50 ml water
Orange Glaze
- 3 tbsp caster sugar
- 3 tbsp orange juice - fresh
- 1 tbsp water
Instructions
Fruit Mix
- Place the sultanas and currants into a small bowl and pour the hot chai tea over to cover. Set aside while you prepare the dough.
Dough
- Place the warm milk, caster sugar and yeast into the large bowl of a stand mixer. Then add the flour, brown sugar, spices, salt, orange rind, egg and cooled butter on top.
- Use a dough hook (or paddle beater), to combine the ingredients – kneading on a low-medium speed for 5 minutes. The dough should be tacky, but not too moist.
- Drain the fruit.
- Tip the dough onto a very lightly floured surface and pour the drained fruit mix over top. Using your hands, knead the dough until all the fruit has been incorporated and evenly spread throughout – add a little extra flour if the dough is too wet and sticky. Only add a little at a time. Form the dough into a ball and place into a lightly oiled bowl. Cover with plastic wrap and leave in a warm place to rise for 90 minutes, or until doubled in size.
- Line and spray a 25x35cm baking traying.
- Punch the dough to get rid of the excess air. Then divide into 12 even portions. You can weigh the mix to get exactly even buns, if you’re so inclined! Roll the portions into rounds – hold a ball in your fingers and pull the sides down to the underside. Do this several times on all sides to form a smooth top. Place in the tray approximately 1/2 cm apart (close but not touching). Repeat for all the balls.
- Lightly spray a piece of plastic wrap and lay over top of the buns. Set the tray back in a warm place to rise again – approximately 30-45 minutes. They don’t need to double, just rise a little and look soft and puffy.
Crosses and Baking
- Preheat the oven to 200°C | 180°C fan forced.
- Gradually mix the water into the flour to make a smooth paste and spoon it into a ziplock bag. Snip the corner and pipe crosses on the buns. Rather than piping crosses onto individual buns, complete each full horizontal line before doing the vertical lines.
- Bake for 20 minutes or until cooked through – the buns will be golden brown and sound hollow when tapped.
Orange Glaze
- Combine all the ingredients in a small saucepan and simmer until sugar dissolves.
- Brush the glaze onto the cooked buns while they are still warm. Serve warm and fresh with a dollop of butter.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
