Best Hot Cross Bun Recipe (Classic, Chocolate Chip & Apple Cinnamon Variations)

1. Classic Hot Cross Buns

Ingredients:

• 500g white bread flour

• 75g caster sugar

• 10g salt

• 10g mixed spice

• 7g dried yeast

• 300ml warm milk

• 50g unsalted butter, melted

• 1 egg

• 150g sultanas or currants

• 1 small orange, zest only

For the cross:

• 75g plain flour

• 50ml water

For the glaze:

• 2 tbsp apricot jam, warmed

Method:

1. Combine flour, sugar, salt, spice, and yeast in a large bowl.

2. Mix milk, butter, and egg together, then add to dry ingredients. Knead for 10–12 minutes until smooth.

3. Fold in sultanas and orange zest. Cover and let rise for 1–1.5 hours, until doubled.

4. Divide dough into 12 pieces, shape into buns, and place on a lined tray. Cover and rest 30 minutes.

5. Mix flour and water for the cross into a paste, pipe over buns.

6. Bake at 200°C (fan-forced 180°C) for 15–20 minutes, until golden.

7. Brush with warm apricot jam while warm.

2. Chocolate Chip Hot Cross Buns

Swap sultanas for chocolate chips and reduce mixed spice slightly.

Ingredients:

• 500g white bread flour

• 75g caster sugar

• 7g salt

• 5g mixed spice

• 7g dried yeast

• 300ml warm milk

• 50g unsalted butter, melted

• 1 egg

• 150g chocolate chips

Cross and glaze: Same as classic.

Method:

Follow the same steps as the classic recipe, folding in chocolate chips instead of dried fruit. Optional: sprinkle a few extra chocolate chips on top before baking for a gooey finish.

3. Apple & Cinnamon Hot Cross Buns (Fruity-Spiced Option)

Ingredients:

• 500g white bread flour

• 75g brown sugar

• 10g salt

• 10g ground cinnamon

• 7g dried yeast

• 300ml warm milk

• 50g unsalted butter, melted

• 1 egg

• 1 medium apple, peeled and finely chopped

• 100g sultanas

Cross and glaze: Same as classic, optional: dust with extra cinnamon sugar after glazing.

Method:

1. Combine flour, sugar, salt, cinnamon, and yeast.

2. Mix milk, butter, and egg and add to dry ingredients. Knead until smooth.

3. Fold in apple and sultanas. Let dough rise for 1–1.5 hours.

4. Shape into buns, rest 30 minutes. Pipe cross, bake 15–20 minutes at 200°C.

5. Brush with warmed apricot jam and optionally sprinkle cinnamon sugar.

Tips for All Variations:

• For extra soft buns, cover with a tea towel while cooling.

• For a vegan version, replace milk with plant milk and butter with coconut oil.

• Serve warm with butter, or make a vanilla bean cream or chocolate sauce for a luxurious twist.