These traditional style classic Hot Cross Buns are perfectly spiced and filled with fruit. They are easy to make and have a vanilla bean pastry cream cross in place of the traditional flour and water cross for a super simple but delicious twist on the classic.
Table of contents
- Hot Cross Buns with Custard Cross
- Components of Hot Cross Buns
- How to make Hot Cross Buns
- What fruit is best to use for Hot Cross Buns?
- Crosses on Hot Cross Buns
- How to make pastry cream
- Can Hot Cross Buns be made ahead of time?
- How to store Hot Cross Buns
- A note on high grade flour / bread flour
- FAQ for Hot Cross Buns
- Recipe for Hot Cross Buns
Hot Cross Buns with Custard Cross
Hi hi - just popping in to re-share this recipe for classic Hot Cross Buns with you. these are a Classic Hot Cross Bun - spiced dough, filled with fruit, and finished off with a pastry cream cross, which isn't technically a classic but is super, super good. The pastry cream cross is inspired by a restaurant in NZ called Ima who make the most incredible looking HCB every year - obviously I am a little far away so I had to make do with my own!
I re-made my recipe from 2019 and just updated the recipe a wee bit. I switched half the flour to Bread flour which provides a little more structure, and I also increased the milk and butter content in the dough by just a little. The recipe for pastry cream made way too much, so I've reduced it by half (although feel free to double as you can never have to much pastry cream!)
I have a couple of Hot Cross Bun recipes on my website now - these are the classic 'traditional' style hot cross buns. There is also a chocolate hot cross bun recipe, an apple and salted caramel hot cross bun, and a Tangzhong based dough that makes up the base of my Soft Hot Cross Buns.
Components of Hot Cross Buns
These classic Hot Cross buns have a few components, but they can be prepared ahead or the workload broken up with an overnight rise.
- Soaked Fruit. Soaking the fruit means that it keeps a nice shape in the hot cross bun, and as it is already hydrated, it will not dry out your dough.
- Hot Cross Bun Dough. My hot cross bun dough is super simple - it is enriched with butter, and filled with warming spices. I make mine in my stand mixer, but you could also make them by hand.
- Pastry cream cross. This is the special touch to these Hot Cross Buns - a super smooth custard cross. This is an optional step - feel free to also give them a regular cross before putting them into the oven.
- Sugar Syrup. The sugar syrup for hot cross buns goes on after the buns have come out of the oven - it gives them a delicious shine. You could also use watered down apricot jam for your hot cross bun glaze.
How to make Hot Cross Buns
These Hot Cross Buns are super easy to make, and just have a few extra steps to make them extra delicious. Here's the order that I do things in:
- Soak your fruit - The fruit goes into some strongly brewed Earl Grey Tea (see FAQ for other options) and is left to soak for half an hour to hydrate.
- Make the pastry cream - I do this while the fruit is soaking, then place it directly into the piping bag with a clip above the tip and another on the end of the bag, and leave it to cool in the piping bag, in the fridge. Alternatively you could pop it into an airtight container with some plastic pressed against the surface to cool.
- Make the dough - This step uses the stand mixer although you could do it by hand too. Bring the dough together and mix until smooth, then add the butter in a little at a time until you have a lovely smooth dough.
- Add the fruit - The fruit gets added in by hand - I find this is the best way to ensure it doesn't get squished.
- First rise - Leave the dough to rise at room temperature until doubled in size.
- Shape the Hot Cross Buns - The hot cross buns are shaped the same way as you would shape a bread roll. Tuck them into a pan and leave them to rise again until puffy.
- Score and bake - The key to getting the pastry cream cross on these is to score the buns before they go in the oven. The dough opens up and gives you a 'trench' to pipe the pastry cream into.
- Add the crosses - Add the pastry cream cross after 20 minutes in the oven, then return until done, another 10-15 minutes.
- Glaze and enjoy - Brush the buns with a syrup as soon as they come out of the oven, then leave to cool and enjoy!
What fruit is best to use for Hot Cross Buns?
You can use whatever fruit you like in your Hot Cross Buns. I often just use sultanas or raisins and then some currants, but you can mix and match as you like with things like dried cranberries or dates. Some recipes use mixed peel, but I do not like the bitterness of it so I tend to leave it out.
Crosses on Hot Cross Buns
These classic hot cross buns have a pastry cream cross, but you can easily leave that off if you are not in the mood to make it, and add a flour and water cross (there is one in my soft hot cross bun recipe) to your homemade hot cross buns. You do not have to score the buns before baking if you add a flour and water cross - just pipe it on before they go into the oven.
How to make pastry cream
The pastry cream cross on these hot cross buns is just a classic custard. Make sure that you make it ahead of time so that it has time to cool and thicken up - I like to make it before I put the fruit on to soak. I transfer it straight into a piping bag and clip the end closed and just pop it into the fridge to chill up so that it is ready to use straight from the bag.
- Combine sugar and corn starch. Whisking together the sugar and corn starch ensures that there are no lumps in the mixture, which helps to get a nice smooth pastry cream. Add the egg and mix well to combine.
- Heat up milk. Warm the milk in a saucepan until there is just some movement around the sides
- Add the hot milk mixture to the eggs. This step tempers the egg and stops it from scrambling.
- Cook the pastry cream. Transfer all the mixture back into the pan and cook until thick, then remove from the stove and add butter and whisk to incorporate.
- Transfer to a piping bag. The pastry cream needs to cool, so transfer it to a piping bag and clip closed until you are ready to use it.
If you have leftover pastry cream, you can serve it alongside the hot cross buns to spread on like butter.
Can Hot Cross Buns be made ahead of time?
Hot cross bun dough can be made the night before and stored in the fridge overnight for the first rise. Because the rise time on the dough is quite long due to the cinnamon and spices in the dough, leave it to stand on the counter for about 30 minutes to kick start the rising process before putting it into the fridge overnight.
The next day, the dough will need 20-30 minutes standing on the counter to soften a little before being shaped. Starting with cold dough will also mean that the second rise period takes a little longer. Go by how the dough looks rather than the rise time.
A way to tell if dough is proofed is to give it a gentle poke with your finger. If it springs back slightly but leaves a small dent, it is risen and ready to be baked.
How to store Hot Cross Buns
Store hot cross buns in an airtight container at room temperature. To reheat, either toast lightly, or refresh briefly in the microwave.
A note on high grade flour / bread flour
When I developed and tested this recipe, I was in the US where flour is much 'stronger' than NZ. This means that it is higher in protein, which helps with dough strength and gluten formation.
If you are in NZ, I suggest making these with all high grade flour, as it gives you a much stronger dough. Our plain flour is much lower in protein than all-purpose in the US. I have noticed a difference since being back - for most recipes it is just fine to use plain wherever all-purpose is called for but when you have a softer dough like this hot cross bun dough, high grade is needed.
FAQ for Hot Cross Buns
I don't like Earl Grey Tea - what can I use to soak the fruit?
If you don’t like Earl Grey Tea (you can’t really taste it, but some people just don’t like it), you can soak the fruit in some warmed orange juice, or strong black tea. They would be good soaked in chai too!
Can I use mixed spice?
We can't get mixed spice here in the US but you can replace the spice mix with mixed spice if you have it! I just made my own. Feel free to swap things out or in etc as you see fit.
What do I do with leftover pastry cream?
The original recipe made way too much pastry cream so I have reduced the quantity by half. You shouldn't have loads left over but you can use it in the place of butter when serving if you like!
Are Hot Cross Buns Egg Free?
They can be, you will just need to make a flour and water roux instead of the pastry cream. 40g water and 40g flour combined until a paste and then piped into crosses over the buns (no need to score) before baking. You can see how that looks on my soft hot cross buns post
Can these be made smaller?
You can make these any size that you want, they work well as 20 smaller buns. Just weigh your dough and divide that amount by however many buns you want. You will need to adjust the pan size.
Help - my dough is taking forever to rise!
Cinnamon inhibits the rise on yeast, so make sure you account for that. It will take about 2 hours for your first rise and about 1 ½ for the second rise. Make sure your yeast is not expired.
Can I substitute Active Dry Yeast for Instant?
You can use either instant or active dry yeast. If you want to use active dry then activate the yeast in the warm milk with some of the sugar before proceeding with the recipe.
Can Hot Cross Buns be made by hand?
It should be fine to make these by hand, it will just take some elbow grease! Make sure the dough is super soft and smooth before adding in the soaked fruit.
What is Bread Flour?
Bread flour is high protein flour - it is called High Grade Flour in NZ and Strong Flour in the UK! All-purpose is 'plain flour'
Can this recipe be halved?
It should work fine! Just divide everything in two. It may not work if you have a big mixer as it may not be enough dough but you should be fine!
What size pan should I use for Hot Cross Buns?
I used a 9x13" pan for the 12 buns, if you are dividing them smaller you will want to use a regular baking sheet and place them so they are only just not touching - you want them to rise and join together
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Recipe for Hot Cross Buns
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Classic Hot Cross Buns
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 buns 1x
- Category: Easter
- Method: Baking
- Cuisine: New Zealand
Description
These traditional style classic Hot Cross Buns are perfectly spiced and filled with fruit. They are easy to make and have a vanilla bean pastry cream cross in place of the traditional flour and water cross for a super simple but delicious twist on the classic.
Ingredients
Pastry Cream Cross
- 20g corn starch
- 45g sugar
- 1 egg
- ¼ tsp salt
- ½ tsp vanilla bean paste
- 200g whole milk
- 20g unsalted butter, at room temperature
Bun Dough
- 300g strongly brewed earl grey tea (see notes)
- 200g raisins, golden raisins, or sultanas
- 50g dried currants
- 360g whole milk, lukewarm
- 120g granulated sugar
- 12g (3 tsp) instant yeast
- 300g all-purpose flour
- 290g bread flour (High grade or strong if you're outside the US!)
- 1 tsp salt
- 3 ¼ tsp cinnamon
- 1 ½ tsp ground nutmeg
- 1 ¼ tsp ground ginger
- ¾ tsp allspice
- ½ tsp ground cloves
- ½ tsp cardamom
- ½ tsp ground coriander
- 1 tsp vanilla bean paste
- 130g unsalted butter, at room temperature
Sugar Syrup
- 30g water
- 25g Sugar
- ⅛ tsp vanilla bean paste (optional)
- tiny pinch of salt
Instructions
VANILLA BEAN PASTRY CREAM
- In a medium bowl, whisk together the corn starch and sugar. Add the eggs, salt, and vanilla bean paste, and whisk well to combine.
- In a medium saucepan, place the milk over a low heat until just shy of a simmer.
Whisking constantly, pour about half of the warm milk mixture into the egg mixture. Whisk until smooth, then add back into the saucepan. Whisking constantly, cook until thick. Add the butter and whisk to combine. - Transfer to a piping bag fitted with a round piping tip, and a clip just above the tip to prevent any leakage. Twist the piping bag closed, or secure with another clip, and store in the fridge until needed.
HOT CROSS BUN DOUGH
- Place the raisins and currants in a medium bowl, and cover with the hot Earl Grey tea. Leave to soak for 30 minutes, then drain thoroughly - I like to transfer them to a sieve and leave them to drain while I make the dough.
- In the bowl of a stand mixer fitted with the dough hook attachment, place the sugar, yeast, all-purpose flour, bread flour, salt, cinnamon, nutmeg, ginger, allspice, cloves, cardamom, and coriander, and mix well to combine.
- Add the milk and vanilla bean paste to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft.
- Turn out the dough onto a work surface and knead in the fruit by hand. It will take longer than you expect and feel squishy, but the fruit will eventually incorporate into the dough.
- Shape the dough into a ball, and place in a lightly oiled bowl. Cover with plastic wrap and place in a warm spot until doubled in size, 1 to 1 ½ hours, or place in the fridge overnight.
ASSEMBLY
- Line a baking sheet or baking pan with parchment paper. Turn the dough out onto a lightly floured work surface, and weigh the dough. Divide the weight of the dough by 12, and divide the dough into 12 equal sized pieces (or however many buns you want).
- Roll each tightly into a ball, then arrange evenly on the baking pan. I find using a little bench flour helps to get the fruit all rolled on the inside. Leave a little space between - don’t space them too far apart if you want them to join together in the oven to give the ‘classic’ hot cross bun look.
- Lightly cover the pan with plastic wrap, and leave in a warm place for 1-2 hours, until the buns are puffy and the dough springs back when lightly pressed with a finger (rise time will depend on your environment).
- Preheat the oven to 350°f / 180°c. Using a sharp paring knife or razor blade, score crosses in the buns.
Bake the buns for 20 minutes, then remove from the oven and pipe the pastry cream in crosses in the holes provided by the scoring. - Return the buns to the oven and bake for a further 10 to 15 minutes, or until the buns are lightly golden brown, or until they register 200°f / 90°c on an instant read thermometer. While the buns are baking, prepare the sugar syrup.
- Remove from the oven and leave to cool, before brushing on the sugar syrup (recipe below).
SUGAR SYRUP
- Place all the ingredients in a small saucepan, and bring to a boil. Boil for 1-2 minutes, then leave to stand until ready to use.
Store leftover buns in an airtight container at room temperature. Reheat in the microwave briefly before eating. Serve with butter.
Notes
Pastry cream cross adapted from Ima
If you are in New Zealand, I suggest using all high grade flour in the place of the high grade / plain flour, as high grade is lower in strength than US bread flour which the recipe was originally tested with.
To make into chelsea buns (buns with a custard filling), make the dough as directed, and proof in the fridge either at least a few hours or overnight so that it is easier to roll out. Make a double recipe of the pastry cream used for the cross - this will be your filling. Chill well. Line a 9x13" (20x30cm) pan with parchment paper. Roll the dough out on a lightly floured surface to a 24x16" (60x40cm) rectangle. You may need to let it rest a few times if it is snapping back on you. Spread with the custard. Starting on the long side, roll up into a log and cut into 12 pieces. Arrange in the baking pan. Leave to rise a second time until the rolls are puffy and an indentation is left when lightly pressed with a finger - this may take a while longer if you have started with cold dough. Bake the rolls for 35-45 minutes at 350°f / 180°c until golden brown and the dough seems cooked at the intersection of the rolls - tent with foil if they are getting too dark for your liking. Remove from the oven, allow to cool, then finish with cream cheese icing for cinnamon rolls
Comments
Frankie says
This was such a lovely dough to work with and such yummy flavour too! Another fabulous recipe thankyou!
Mackenzie says
Absolutely delish! So soft and flavourful.
Tamsyne Smith-Harding says
I made these over the long weekend and they were AMAZING! I had a mixer disaster while making the dough but switching to hand kneading worked fine. Well written, easy to follow recipe. My partner rated them as "the best hot cross buns I've ever had".
Charlotte H says
This recipe is a winner. It did take a little bit of time to bring together but definitely worth it. Shared with colleagues and teachers and I received lots of lovely comments “best hot cross buns I’ve ever tried!” I made these with a normal (milk, flour, sugar) mix for the crosses as I like the more traditional style. Thanks for the recipe!
Becky Edgar says
So yum! Beautifully balanced spice, great fruit quantity and topped off with yummy pastry cream crosses. My new go to hot cross buns recipe!
Jenna says
This was such a delicious recipe! I didn't have a stand mixer with me on holiday so enlisted the help of my partner's man hands! They rose beautifully and were light. Extremely flavoursome and everyone agreed they were the best hot cross buns. The sugar syrup on top was lovely with vanilla in it - a real Easter treat!
Jan says
Best hot cross buns I have made
Easy to follow recipe
The tea definitely was a great idea, I used black tea and was delicious
Highly recommend
Ruth says
I take my hot cross buns very seriously. After years of searching for the ultimate recipe, I finally found it here! This has been my go-to recipe for the last four Easters now. Even if it’s not Easter, or not part of your culture, you need to give these buns a try because they are that good.
Keddy Pavlik says
Hi! Do you use fresh nutmeg or cardamom in pods for this recipe? if so, wondering if you might have an estimate how many cardamom pods = 1/2 tsp or how much whole grated nutmeg = 1.5 tsp? I can always grate/grind extra and measure that way, but wanted to get your opinion also in case if the amounts should be adjusted for freshly ground spices. Thank you very much!
I've made this recipe the last 2 Easters and I hate to say it but I even prefer it to my grandmas hot cross bun recipe!!! 😱🤣❤️ I love the earl-grey soaked fruit and the softness of the buns.
Picture of my daughter helping me glaze a half batch 🙂
Erin Clarkson says
Hi! Ahhh they look great! I haven't tested it with fresh spices sorry!
Heleen says
Delicious! I made the Chelsea buns, love the different take on the classic buns. Lots of spices so it has heaps of flavour and the custard adds something I never knew I needed!
Charlotte says
This is my third year in a row making these, hands down the best hot x bun recipe. I need to try the chelsea bun variation next! Thank you!!
Ann Del Tredici says
This is my favorite Hot Cross Bun recipe of all time! I've been making it for 3 or 4 years! I do add a little bit of candied citron and my own homemade candied orange peel--this is a perfect recipe and it looks so good--like a pro! The custard crosses add a perfect, delicious touch.
Paula says
These are the best hot cross buns I’ve ever eaten. I accidentally put the pastry cream crosses just before the buns went in the oven instead of 20 min into the cook and they were still amazing.
Johanna says
I have tried these as a hot cross bun recipe in the past and it works really well. This year I tried turning them into the Chelsea bun style with a pastry creme filling. SO delicious! and the buns remained soft and fluffy days afterwards with a quick zap in the microwave. Will definitely be doing these all year around.
Estelle says
This recipe pulls through every time, and the addition of the pastry cream cross makes it a real fun change up from the regular hot cross buns. Been using this recipe since 2020 and hasn't failed me once!
Leilani Malolo says
Best hotcross buns I’ve made, it’s a time investment but do therapeutic and these recipes always turn out 100% so thank you!
Sus J says
I had to go old school and make these by hand because I don't have a mixer, but they came out beautifully. The dough goes through that "trust the process" phase and then you're all good.
I couldn't be bothered with crosses but nevermind because they're delicious regardless. My fave consumption method is toasted with butter and oh man they're so scrumptious.
Jess says
I made this hot cross bun recipe by hand and they turned out great! Didn’t use the pastry cream on top, opted for the flour and water cross instead. Would recommend and make again and I don’t even like fruit hot cross buns!
Nik says
Excited to try this recipe out! Could you do the second rise in the fridge overnight? I would like to bake a batch in the morning for my colleagues...
Erin Clarkson says
I haven't tested it sorry but I generally don't have the best luck with a second overnight rise!
Jo says
It was easy to be successful with the first attempt. I am amazed at how good they taste. I've had a long love for Ima's custard crosses, and honestly the custard makes any hot cross bun 'extra'! I gave several away, and will need to make a second batch next weekend - if my crosses are a bit more tidy, I will upload a photo. YUM!
Charlie Grey says
Delicious!
Don't skip the pastry cream, it's to die for
Desi G says
I wonder can I do the second prove in the fridge overnight? I've left it a little late today and will be baking at 10pm lol
Erin Clarkson says
I usually try not to because I find it is easy to over proof them but you're welcome to try!
Sandra says
As always, excellent recipe - easy to follow and tasty result!
We had fun with the decorations on top 🙂
Carike says
I made these as the Chelsea Bun variation, and they were absolutely divine!
Lorrin says
10/10
Allison says
First time making hot cross buns, and this recipe turned out great! I didn’t do the custard crosses though, I just did flour and water ones.
I used chai tea to soak the raisins as I don’t really care for earl gray. I did the first proof overnight, and second proof took 2 hours on the counter. The dough was really easy to work with. I think I could use a bit of practice with shaping the buns, but they still tasted great! Soft and fluffy, despite my oven making one side of the pan a bit more brown.
Alex says
These are so, so good! I get so many compliments & requests for the recipe whenever I make them. I initially thought it seemed like a bit of an intimidating recipe but it’s much easier than it seems at first glance.