Beautiful British Hot Cross buns recipe from Mrs. Rabbit (Peter's mother) :)
Recipe by Mrs. Rabbit (adapted by Christina's Cucina) on March 11, 2018
Prep time: PT15M
Cook time: PT18M
Total time: PT123M
Rating
4.83 stars (87 reviews)
Keywords
bread, British baking, dough, hot cross buns, UK, yeast baking
Ingredients
8.5 oz milk
¼ cup butter (softened or melted, if using a bread machine)
¼ cup sugar
2 ½ cups all purpose flour (or bread flour (you may need more flour if the dough is too sticky))
2 tsp. mixed spice ((more or less, depending on your preference - recipe for mixed spice is below this recipe card))
1 tsp salt
1 tsp. yeast (dried)
¾ cup currants
2 Tbsp water (more or less as needed to get the gluey consistency)
2 Tbsp flour
2 Tbsp sugar
2 Tbsp water
Categories
Bread, Cookies & Pastries
Cuisine
British
Steps
Add the milk and melted butter to the bread machine bowl. Place the flour, sugar, salt and mixed spice on top of the liquid and make a well in the center, to which the yeast can be added.
Set the bread machine to the dough setting and press start. If the dough is too sticky (sticks to your finger when touched, add a little more flour.) Add the dried fruit when the machine beeps to “add ingredients”.
When the cycle has ended, make sure the dough has doubled in size, then shape into 12 equal pieces/rounds and place in a buttered 9″x13″ pan.
Allow the buns to rise until almost doubled in size. I place mine in the oven with a jug of boiling water (so they won’t form a crust).
While the buns are rising, mix the water and flour until it forms a thick, glue-like consistency.
Put the mixture into a sandwich bag, piping bag, (or condiment bottle) and trim a tiny piece from one corner, if using the bag.
Remove the buns from the oven, and set it to 400°F (200°). Pipe the flour and water mixture across the rows in each direction. See the photo above (do not pipe an X on each bun)
Place the buns in the center of the preheated oven for about 15 to 18 minutes, or until golden brown.
Meanwhile, make the glaze by melting the sugar in the water in a small pot over low heat. Allow to simmer for about two minutes, then brush the buns with the glaze as soon as they come out of the oven.
Allow to cool slightly before serving, preferably with a hot cup of tea.
The next day, slice them in half and toast them to serve with butter, and of course another cup of tea!
Nutitrion
Serving Size: 1
Calories: 178 kcal
Carbohydrates: 30 g
Protein: 4 g
Fat: 5 g
Saturated Fat: 3 g
Trans Fat: 0.2 g
Cholesterol: 13 mg
Sodium: 233 mg
Sugar: 7 g
Unsaturated Fat: 1.3 g
Reviews
Lina on 2026-03-28 (5 stars): Ciao Christina, just saw your post for your dear Father's 90th Birthday! Wishing him a glorious birthday surrounded by all of his favorite people and wonderful food! My Papa is 95 and will be celebrating his 96th birthday, God-willing, this May 1st, so Cheers to our amazing Dads. My parents were born, raised and married in a little town in Calabria (Sersale), and came to the U.S. in 1955. So many of your Italian recipes I am very familiar with, Italian Wedding Soup, Manicotti, the Pizza Rustica, etc... I'm also in love with British, Scottish and Irish foods and their history so your website is fantastic - so glad I found you!
Pat King on 2026-03-26 (4 stars): Love the recipe but was wondering if 10 oz milk is too much liquid? First mix was sloppy, almost liquidy. Had to add more flour. Are you sure that’s right?
Cindy on 2026-02-14 (5 stars): I can't wait to make these again, they're so good! They are not just for the Easter season in our house!
Giles on 2025-02-16 (4 stars): will try this recipe
