There’s something about Hot Cross Buns that instantly feels like Easter to me. Maybe it’s the warm spices, the soft, fluffy texture, or just the smell that fills the kitchen while they bake. They’ve been around for centuries — originally from England and traditionally eaten on Good Friday — but somehow they’ve made their way into so many homes and hearts around the world.
Growing up in South Africa, they were always part of Easter. You’d start seeing them in every supermarket weeks before the holiday, and of course, we’d always buy them “just to taste” long before Easter actually arrived. There’s nothing quite like a warm bun, split open with butter melting into it — simple, but so comforting.
Over time, they’ve become more than just a tradition for me. They’re something I love making from scratch, adding little twists here and there. This version is exactly that — a classic Hot Cross Bun, but softer, fluffier, and lifted with fresh orange flavour. A little homemade upgrade that still keeps all the nostalgia.
What are these Hot Cross Buns so special?
A few small tweaks completely transform the texture and flavour:
- Buttermilk instead of regular milk = extra softness and slight tang
- Orange zest + orange-soaked sultanas = fresh, aromatic flavour
- Milk powder = softer crumb and better browning
- Proper kneading + butter timing = that pillowy bakery texture
The result? Light, fluffy buns with a subtle citrus lift and juicy bites of fruit throughout.
Soft & Fluffy Hot Cross Buns
Ingredients
Dough
- 500 g Zopfmehl or strong white flour eg. bread flour
- 1 tsp salt
- 60 g sugar
- 1-2 tsp cinnamon Adjust to taste preference
- ½ tsp nutmeg
- ½ tsp cloves
- 25 g fresh yeast or 7g Instant yeast
- 1 eggs + 1 extra egg yolk
- 250 ml buttermilk
- 60 g butter soft, in pieces
- Zest of 1–2 oranges
- 100 g sultanas soaked in orange juice, then drained well
- 2 tbsp milk powder Optional, but recommended
Cross
- 4 tbsp flour heaped
- 4 tbsp water
- ½ tbsp olive oil Or sunflower oil
- ½ tsp Vanilla Essence Optional
Glaze
- 75 g apricot jam
- Splash of water
Instructions
Prepare the fruit
- Soak the sultanas in orange juice while preparing the dough.
Make the dough
- In a large bowl or stand mixer, combine:Flour, salt, sugar, spices, orange zest, and milk powder
- Add the yeast and mix. Then add:Egg + extra yolk, Buttermilk
- Start kneading until the dough just comes together, while the mixer is running on low, add the butter piece by piece insuring that it is well incorporated after each addition. This step makes a huge difference in texture insuring soft and fluffy buns.Knead the dough for about 8–10 minutes until the dough is: Smooth, Elastic, Soft and slightly sticky.Resist adding extra flour — this softness is what makes the buns fluffy.
- Drain the sultanas and mix in until evenly distributed.
First & Second Rise
- Cover and let rise for 1.5–2 hours or until doubled in size.
- After the first rise, divide the dough into 12 pieces. Stretch the dough over itself to form a smooth ball, pinching the seams underneath to create tension. Place seam-side down.
- Place on lined baking trays with space between them.
- Cover and let rise again for 30–45 minutes until puffy and almost doubled in size. Towards the end of the rising time start heating up the oven to 180°C (fan)
Add the cross
- Mix flour, water, oil, vanilla essence into a paste.
- The paste should not be too runny as it needs to keep its shape (A bit thinner than toothpaste) and pipe crosses onto the buns.
Bake
- Bake at 180°C (fan) for 20–25 minutes until golden. Keep an eye on them and remove as soon as they are light golden. Towards the end of the baking time start preparing the glaze.
- Warm the jam with a little water. Immediately after removing the buns from the oven, brush with the glaze. This will not only add a beautiful shine but will lock in moisture which will ensure soft buns.
Notes
- Slightly sticky dough will give you softer, fluffier buns
- Don’t skip the second rise — it helps create a light, airy texture
- Drain sultanas well to prevent excess moisture in the dough
- Use lightly oiled hands when handling the dough instead of adding extra flour
🧡 Final thoughts
There’s something really special about taking a traditional recipe and making it your own. These buns still carry that comforting, familiar Easter feeling — but with a fresher, softer, more indulgent twist.
Whether you’re continuing a long-standing tradition or starting a new one, these Hot Cross Buns are the kind of bake that fills your kitchen with warmth… and disappears very quickly once they’re out of the oven.
And honestly? Slightly toasted the next day with butter… they might be even better.
If you try them, I’d love to hear how they turn out 😊
Hungry for more ?
