Delia Smith Hot Cross Buns Recipe

These traditional hot cross buns are soft, lightly spiced, and studded with juicy dried fruit, just as they should be. The texture is beautifully fluffy with a gentle sweetness and a glossy finish. While they take a little time due to proving, the method is straightforward and very rewarding. Allow around 2 hours from start to finish, including rising time.

Ingredients

For the Dough

500g strong white bread flour
75g caster sugar
1 tsp salt
1 tbsp mixed spice
1 tsp ground cinnamon
10g fast-action dried yeast
300ml warm milk
50g unsalted butter, melted
1 large egg
150g mixed dried fruit (raisins, currants, sultanas)
Zest of 1 orange

For the Cross

75g plain flour
5 tbsp water (approx.)

For the Glaze

2 tbsp apricot jam
1 tbsp water

How to Make Delia Smith Hot Cross Buns

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with parchment and set aside.
Mix the dry ingredients: In a large bowl, combine the flour, sugar, salt, spices, and yeast. Stir well to evenly distribute everything.
Form the dough: Add the warm milk, melted butter, and egg. Mix until a soft dough forms, then knead for 8–10 minutes until smooth and elastic.
Add fruit and prove: Knead in the dried fruit and orange zest. Place the dough in a lightly oiled bowl, cover, and leave to rise for about 1 hour or until doubled in size.
Shape the buns: Knock back the dough and divide into 12 equal pieces. Shape into smooth balls and place on the prepared tray, slightly spaced apart.
Second rise: Cover loosely and leave to rise again for 30–40 minutes until puffy.
Pipe the crosses: Mix the flour and water into a thick paste. Spoon into a piping bag and pipe a cross over each bun.
Bake the buns: Bake for 15–20 minutes until golden brown and cooked through.
Glaze and cool: Warm the apricot jam with water, then brush over the hot buns for a glossy finish. Leave to cool slightly before serving.

Tips

Why are my buns not soft?

This is usually due to under-kneading or not enough proving time. Ensure the dough is smooth and fully risen before baking.

Can I make them without dried fruit?

Yes, simply leave out the fruit or replace it with chocolate chips for a different twist.

How do I get evenly shaped buns?

Weigh each piece of dough for consistent size and roll tightly into smooth balls before placing on the tray.

Why are my buns dense?

This can happen if the yeast is inactive or the dough hasn’t risen long enough. Always check your yeast is fresh.

Serving Suggestions

Serve warm with butter melting into the centre
Toast lightly and spread with jam
Enjoy with a cup of tea or coffee
Use leftovers for a simple bread pudding

Storage

Room Temperature

Store in an airtight container for up to 2 days. Warm slightly before serving for best texture.

Refrigerator

Not recommended, as this can dry them out. Keep at room temperature instead.

Freezing

Freeze in a sealed bag for up to 2 months. Defrost at room temperature and reheat gently.

Nutrition

Calories: 230 kcal
Carbohydrates: 38g
Protein: 6g
Fat: 6g
Saturated Fat: 3g
Sodium: 180mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I make hot cross buns ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the fridge. Bring it back to room temperature before shaping.

Can I use fresh yeast instead of dried yeast?

Yes, use about 20g of fresh yeast and dissolve it in warm milk before mixing into the dough.

Why do hot cross buns have crosses on top?

Traditionally, the cross represents Good Friday and is a key feature of classic hot cross buns.

Can I make them dairy-free?

Yes, replace the milk with plant-based milk and use dairy-free butter for similar results.