How to Make Traditional Hot Cross Buns at Home — Soft, Spiced and Perfectly Glazed

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There are few baked goods that feel as warm and comforting as a freshly baked hot cross bun. Soft, fragrant with cinnamon and mixed spice, studded with raisins, and finished with a shiny apricot glaze — these golden treats are a beloved part of Irish and British baking tradition. Chris from The Irish Baker Abroad has mastered the art of the perfect hot cross bun, and his recipe produces twelve gorgeous buns every single time.

Whether you are baking these for Easter, a weekend treat, or simply because you love enriched bread, this recipe will not disappoint. The dough is made with warm milk, fresh yeast, butter, egg, and a generous amount of spice. The result is a soft, pillowy bun with a sweet, sticky glaze that makes them utterly irresistible.

What Makes These Hot Cross Buns Special

The secret to Chris’s buns is in the technique. He uses warm milk to activate the yeast, ensuring a reliable rise. He works with a deliberately sticky dough — not a stiff one. A stickier dough produces a softer crumb. He also uses both lemon zest and orange zest in the dough. This gives the buns a bright citrus fragrance that lifts the flavour beyond the ordinary.

The cross is piped from a simple flour-and-water paste before baking, so it sets into the crust without spreading. After baking, the buns get an immediate brush of apricot glaze. This gives them their characteristic shine and seals in the moisture. The glaze is the finishing touch that turns a good bun into a great one.

Chris’s recipe makes twelve large buns, perfect for sharing. They pair beautifully with other traditional Irish bakes for an afternoon spread, or enjoyed simply warm with a good cup of tea.

Traditional Hot Cross Buns Recipe

Ingredients

For the Dough

• 300ml milk
• 20g fresh yeast (or 7g active dry yeast)
• 70g granulated sugar
• 1 large egg
• 60g unsalted butter, room temperature
• 500g plain flour (aim for 12g protein content; strong bread flour also works)
• Zest of 1 large lemon
• Zest of 1 orange
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 150g raisins (or sultanas, or a 50/50 mix)

For the Cross Paste

• 80g plain flour
• Water, enough to make a very thick paste

For the Glaze

• 2 tbsp apricot jam (lumps removed)
• A little water to loosen

Method

1. Warm the milk. Heat 300ml milk in the microwave for about 50 seconds. It should feel warm, not hot.
2. Activate the yeast. Crumble 20g fresh yeast into the warm milk in your stand mixer bowl. Add 70g sugar and 1 egg.
3. Add butter and dry ingredients. Add 60g butter, 500g flour, lemon zest, orange zest, 1 tsp salt, 1 tsp cinnamon, and 1 tsp mixed spice.
4. Mix and knead. Attach the dough hook. Start slow, then increase to medium speed. Knead for 10 to 13 minutes until smooth and slightly sticky. If too wet, add a little flour. If too dry, add a drop of milk.
5. Add the raisins. Add 150g raisins. Mix for 2 more minutes on medium-high speed.
6. First rise. Turn the dough out onto a lightly floured surface. Pull the sides in to form a ball. Place in a lightly oiled bowl, cover, and leave somewhere warm for 40 to 50 minutes until doubled in size.
7. Prepare the pan. Line a 9×13 inch baking pan with baking paper, or grease the base and sides with butter.
8. Divide the dough. Knock the air out of the risen dough. Weigh the total and divide into 12 equal portions of about 100g each. Leave the portions to rest for 5 minutes.
9. Shape the buns. Take each portion. Pull the dry sides into the middle. Turn it over. Cup your hand over it and roll gently against the counter to form a smooth round bun.
10. Second rise. Place buns in the prepared pan in a 4×3 arrangement. Cover and leave for 40 to 50 minutes until almost doubled.
11. Make the cross paste. Mix 80g flour with enough water to form a very thick, sticky paste — like a thick pancake batter. Transfer to a piping bag.
12. Preheat the oven. Set your oven to 190°C (375°F).
13. Pipe the crosses. Pipe crosses over each risen bun. Make sure the paste goes into the gaps between the buns.
14. Bake. Bake for 20 minutes until golden brown.
15. Make the glaze. Mix 2 tbsp apricot jam with a little water until fluid. Remove any lumps first.
16. Glaze immediately. As soon as the buns come out of the oven, brush glaze over them. Do this while hot for the best shine.

Tips From the Baker

• Choose the right flour. Plain flour with 12g protein content works well. Bread flour also works. Higher protein gives a stronger dough.
• Embrace a sticky dough. A wetter dough produces softer buns. Do not add too much extra flour.
• Grease the bowl. Oil the rising bowl lightly. This makes it easy to turn the dough out cleanly.
• Keep the cross paste thick. It should be very sticky and stretch slightly. A runny paste will spread and lose definition.
• Glaze while hot. The jam glaze must go on immediately after baking. Cold buns will not absorb the glaze the same way.
• Adjust with confidence. If your dough is slightly too wet, add a tablespoon of flour. If slightly too dry, add a teaspoon of milk. Trust your hands.

Watch Chris Make the Recipe

Watch Chris from The Irish Baker Abroad guide you through every step, from mixing the enriched dough to piping the signature crosses and applying the final glaze.

Frequently Asked Questions

Can I use dried yeast instead of fresh yeast?

Yes. Replace the 20g fresh yeast with 7g active dry yeast or instant dried yeast. Add it directly to the warm milk with the sugar and proceed as normal. Your rise times may vary slightly.

How long do hot cross buns stay fresh?

These buns are best eaten on the day they are baked. Store in an airtight container for up to two days. They warm up beautifully in a toaster or a low oven. You can also freeze them immediately after cooling — defrost and warm through before serving.

What is mixed spice and can I substitute it?

Mixed spice is a British and Irish blend of cinnamon, nutmeg, allspice, and other warm spices. It is widely available in Irish and UK supermarkets. If you cannot find it, you can substitute with equal parts cinnamon and allspice, or use pumpkin spice as a close alternative.

Do I need a stand mixer to make this recipe?

A stand mixer makes the kneading much easier. If you do not have one, you can knead by hand on a lightly floured surface for about 12 to 15 minutes. The dough should feel smooth and spring back when poked. It is more work, but very much doable.

More Irish Baking Inspiration

If you loved this recipe, there are plenty more traditional bakes to explore on Love Ireland. Try Chris’s classic Irish scones — a staple of every Irish kitchen. Or discover his method for making traditional tipsy cake, a beloved Irish celebration bake. For something a little indulgent, his Guinness and Baileys chocolate cake is a showstopper. And if you are new to enriched bread doughs, the blueberry cream buns are another great place to start.

Hot cross buns have been a part of Irish and British life for centuries. They were traditionally eaten on Good Friday, with the cross symbolising the crucifixion. Today, you will find them year-round in Irish bakeries and kitchens — proof that a truly good recipe transcends the season. Once you have made them fresh at home, shop-bought will never quite compare.

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Booking in advance guarantees your place and ensures you can fully immerse yourself in the rich culture and breathtaking scenery without stress or disappointment. You’ll also free up time to explore Ireland’s hidden gems and savour those authentic moments that make your trip truly special.

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