Hot Cross Bun | Sweet buns made from yeast dough for Easter breakfast

Hot Cross Bun | Sweet buns made from yeast dough for Easter breakfast

The Hot Cross Buns are an English Easter specialty and are baked on Good Friday from Great Britain to Australia. The English variant of Easter bread, which is also popular with us, is made from yeast dough and decorated with a cross. The sweet yeast dough rolls are eaten while they are still warm.

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  • 500 g flour
  • 75 g powdered sugar
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 lemon zest
  • pinch salt
  • 1 p. Dry yeast
  • 40 g butter
  • 300 ml milk
  • 1 egg
  • 200 g sultanas
  • 50 g fruit, finely chopped, candied
  • 75 g flour
  • Oil, for greasing


  1. In a large bowl, combine the flour, powdered sugar, spices, salt, yeast and lemon zest and mix.
  2. Met the butter in a saucepan and heat the milk in a separate pan. Add the butter and half the lukewarm milk to the dry ingredients.
  3. Add the egg and knead into a dough.
  4. Gradually pour in the remaining milk and knead into a soft and elastic dough.
  5. Put the dough on a lightly floured work surface and knead by hand.
  6. Incorporate the sultanas and candied fruit and knead the dough lightly in the food processor for 10 minutes.
  7. Form the dough into a ball and place in a lightly oiled bowl. Cover and let rest for about 1½ hours until doubled in size.
  8. Place the dough on a floured work surface and divide into 12 balls. Place the balls close together on the tray and flatten slightly.
  9. Cover the tray with the buns tightly with cling film and leave to rest for 40-60 minutes.
  10. Put the flour in a bowl with 100ml water and stir to form a paste. Place the mixture in a piping bag and pipe a cross onto each bun.
  11. Bake the Hot Cross Buns until light golden brown, about 15-20 minutes. Leave the yeast buns to cool on a wire rack.


  • bowl
  • food processor
  • pan
  • spatula
  • piping bag


The still warm rolls can be glazed with a warm syrup.

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