Traditional recipes

Buttermilk hot cross buns recipe

Buttermilk hot cross buns recipe

  • Recipes
  • Dish type
  • Bread
  • Bread rolls and buns

Soft, moist hot cross buns made with yeast and buttermilk but are egg-free. Although it's not traditional, you can use icing for the crosses if you fancy adding a touch of sweetness. These are my 'Have I told You lately that I Love You? Hot Cross Buns!

30 people made this

IngredientsMakes: 18 buns

  • 120ml water
  • 7g dried active yeast
  • 235ml buttermilk, room temperature
  • 2 tablespoons caster sugar
  • 1/2 teaspoon bicarbonte of soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon, or to taste
  • 75g cooking margarine, melted
  • 400g plain flour
  • 100g sultanas
  • Prepared vanilla icing for the crosses

MethodPrep:15min ›Cook:20min ›Extra time:2hr45min proofing › Ready in:3hr20min

  1. Measure the water into a large bowl and sprinkle the yeast over the top. Let stand about 5 minutes to dissolve the yeast. Stir in the buttermilk, sugar, bicarbonate of soda, salt, cinnamon and cooking margarine. Mix in 100g of flour until well blended, then stir in the sultanas. Gradually mix in the remaining flour until the bread dough is stiff enough to take out of the bowl and knead on a floured surface. Knead the dough until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to coat and cover with a clean drying cloth. Let rise in a warm place until doubled in size, about 1 hour.
  2. Turn the dough out onto a floured surface and divide into 18 pieces. Shape each piece into a ball and place on a greased baking tray or baking dish. Cover loosely with a clean drying cloth and allow to rise again for about 45 minutes.
  3. Preheat the oven to 190 degrees C / Gas 5. Bake in the preheated oven until golden brown, about 20 minutes. Remove from tray and set on a wire cooling rack.
  4. Place vanilla icing into a small pastry bag or clear sandwich bag. Snip off the corner and squeeze out icing to make the shape of the cross on top of the buns.

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Reviews & ratingsAverage global rating:(32)

Reviews in English (27)

These were the absolute best hot cross buns! I have tried several other recipes and no matter what I did they were never as good as these. Even my friends who were not hot cross bun fans raved at how good these are. The buttermilk makes them light and they rose really well. I did soak the sultanas in fruit tea to plump them up more and added 1/2 tsp of ground ginger. Since none of the group had egg allergies and I had time I went ahead with an egg wash and did cross paste. I will definitely make these again. So glad I found this recipe.-28 Apr 2014

by VERBford

Volunteered to make Hot cross buns for Easter breakfast at church, so I picked this recipe to try since this was a first for me - made them small so there would be more and they were a hit - very light in texture with a hint of sweetness. I don't have anything to compare them to, but they're definitely a keeper for my recipe box.-31 Mar 2008

Hot Cross Buns Recipe

Fluffy, fragrant, homemade Hot Cross Buns recipe! With a short recipe video and some cheeky but effective tips, I think you’ll be amazed how easy it is to make hot cross buns.

Plus, a bonus no-knead version – the world’s easiest hot cross buns recipe!

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Recipe: Hot Cross Buns

1. Combine the fruit, spices, orange zest, vanilla and rum. Let sit overnight or longer at room temperature.

2. For the sponge, mix the flour and yeast. With a wooden spoon or whisk, stir in buttermilk. Cover and let sit at room temperature until very bubbly, about 1 hour.

3. Using a stand mixer with the dough hook attachment, combine the sponge with the final dough ingredients (except the egg wash). Mix on the lowest speed for 1 minute. Turn to medium mix 5 minutes more.

4. Stir 1/4 cup flour into the fruit mixture add to the dough, then mix for 2 minutes more. Add a little flour to the dough if too soft or water if too stiff. Spray dough with cooking spray, cover with plastic wrap and let rise at room temperature for 60 to 90 minutes, or until it increases in size by 1 1/2 times.

5. Line a 12-by-17-inch baking pan with parchment paper. Shape dough into 14 4-ounce rolls. Place 12 rolls in the pan, the place remaining rolls on a pie tin or another small pan. Spray with cooking spray, cover and let rise at room temperature for 60 to 90 minutes or until rolls have almost doubled in size.

6. Preheat oven to 350 degrees.

7. Brush rolls with egg wash. Bake for 20 to 25 minutes, or until light brown. They should spring back when lightly pressed. Let cool.

8. When rolls are cool, use the brown butter glaze (see Osterbrot recipe) to paint crosses on top.

Breadmaker Hot Cross Buns


  • 1/3 cup Almond Milk (Room Temperature)
  • 3 Eggs
  • 6 tablespoons Unsalted Butter
  • 4 tablespoons Raisins (optional)
  • 2 tablespoons Sugar
  • 2 tablespoons Buttermilk
  • 1 teaspoon Himalayan Salt
  • 2 3/4 cups All Purpose Flour
  • 2 1/4 teaspoons Active, Instant, Dry Yeast
  • 1 Egg (for egg wash)
  • 2 cups Powdered Sugar
  • 2 tablespoons Vanilla Extract


Preparing the Brioche Bread

Place the milk, eggs, butter, sugar, raisins, buttermilk, salt, flour, and yeast in the bread maker and choose the dough program. Once the cycle has completed, let the dough rise in the breadmaker for a hour.

When an hour has passed, sprinkle a little flour on a pastry board or cutting board and begin making 105 gram balls with the dough. This recipe makes approximately 6 dough balls. Roll each dough ball very well so that they are very smooth. Place all dough balls on a baking sheet atop of a lightly greased parchment paper. Beat the egg for the egg wash in a small bowl and gently brush the tops of each dough ball. Bake at 375 degrees for 18 minutes. Once they are done, set them aside.

In a small bowl mix your powdered sugar and vanilla extract and scoop it into a piping bag. Make your cross on each bun. Serve warm and ENJOY!!


Place onto oven tray and allow to rise further for about 20 minutes or until your oven has preheated to 200°C. Pop them in a bake for around 20 minutes until golden.


Prepare your glaze by dissolving the sugar in the hot water. When the buns are golden, remove from oven and quickly use a pastry brush to paint them with the sugar glaze

White choc crosses

Place white choc in TM bowl and grate 5 sec/Sp 9

Melt 4 mins / 50°C / Sp 2

Place white choc into a piping bag or snaplock bag and snip the corner to pipe crosses across the choc chip buns

White hot choc milk

To clean the bowl and avoid wasting any good chocolate, add a cup of milk to the bowl and blitz on turbo for 1 sec

Heat milk for 5 min / 80°C / Sp 4

Accessories you need

Spatula TM31
Measuring cup

Use the buttermilk reserved from making your own butter (Basic cookbook page 44)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Hot Cross Buns

What are Hot Cross Buns? I’m sure you’ve heard that old “Hot Cross Buns” song (or played it on the recorder as a kid) and never really sat to think about what hot cross buns actually are.

If you haven’t tried them, they’re essentially sweet, lightly spiced buns marked with a cross on their tops. Everyone who loves these buns seems to have their own recipe for them, so you’ll sometimes see hot crossed buns with icing and/or glaze, or with raisins and other goodies baked in. They’re perfect treats for just about anyone!

Traditionally, one bakes hot cross buns at Easter, which is why I’m introducing you all to this recipe right now. However, you may find yourself baking hot cross buns all year round, because honestly? These buns are that good, and pretty simple, too.

(Also, there’s an old superstition that states if you make hot cross buns on Good Friday, they won’t go bad for a whole year. I don’t recommend that, but it’s fun to think about…)

How To Make Traditional Hot Cross Buns

I know a lot of us are busy and don’t always have the time to go through the whole rigamarole to make bread-based foods. I promise, though, that this recipe is easy and fuss-free, even if you’re not the greatest at working with yeast products. And either way, it’s worth it to whip up a traditional treat on Easter!

To make traditional hot cross buns, you’ll first mix the dough. This means combining milk, sugar, and yeast, and then letting it sit for about five minutes until it becomes foamy. Then, in a separate bowl, you’ll combine flour, cinnamon, allspice, and salt. Pour the yeast mixture into the flour mixture, add butter, eggs, and raisins, and combine it well.

Next, you’ll work the dough. You’ll want to knead the dough on a flour-covered surface, then turn it into a ball and put it back into a covered bowl. Kids love helping out with this part, I’ve discovered.

Then you’ll wait about an hour for it to rise. The dough will have doubled in size.

When the dough has risen, divide it into evenly shaped balls and place it on a 13 by 9 baking dish coated with butter. Once again, you’ll cover up this dough to let it rise further. (I know this is a bit slower than most my recipes, but it’s worth it, as I said. Trust me!)

When the dough has risen, divide it into evenly shaped balls and place it on a 13 by 9 baking dish coated with butter. Once again, you’ll cover up this dough to let it rise further. (I know this is a bit slower than most my recipes, but it’s worth it, as I said. Trust me!)

After this final bit of rising, you’ll actually bake the dough in the oven. You can optionally slice a cross into the tops of the dough balls with a knife. This isn’t required, however!

While the dough bakes, you’ll create your icing and glaze. Then, after the buns finish baking (about 20 minutes or so) you’ll add that icing and glaze to the top of the buns. And there you have it: hot cross buns!

Remember to read the full set of instructions down below in the recipe card. This is just a summary to help you envision what you need to do.

FAQs about Hot Cross Buns

There’s a lot of kneading and waiting involved with this recipe, as well as a lot of family variations on it, so I decided to answer a few common questions down here.

Can I use different add-ins besides raisins?

Absolutely. Hot cross buns taste good not just with raisins but with pecans, walnuts, dried fruit, etc. (I’m sure this is good news for people out there who dislike raisins.) There’s no wrong way to make hot cross buns.

Can I use different spices in this recipe?

Yes! This is another place where you can experiment, or just go ahead and add spices you know you’ll love. Ground cloves are lovely in hot cross buns, for instance, as is nutmeg.

Should I use a specific kind of milk?

Whole milk and buttermilk are the best to use here. You can use other kinds of milk if you don’t have those available, but be aware that the buns may lose a bit of flavor. (Nothing you can’t fix with a little more icing, though.)

Looking for more bread and bun recipes?

I really enjoy making savory and sweetbreads alike here on the blog!

If you’re looking for savory dinnertime bread, try my homemade white bread recipe or my easy, no-knead sourdough bread recipe. Both will become your new favorites, guaranteed.

And if you’re looking for dessert-like bread, I recommend my double chocolate banana bread recipe or my chocolate chip pumpkin bread recipe. There’s nothing quite like fresh bread of any kind…don’t you agree?

  • 1 package (8 count) refrigerated buttermilk biscuits
  • 1 Teaspoon McCormick® Cinnamon, Ground
  • 1 Teaspoon packed brown sugar
  • 1/2 Cup raisins, divided
  • 1 egg, lightly beaten
  • 5 Tablespoons confectioners’ sugar
  • 1 Teaspoon water

Gently stretch each biscuit into 4-inch circle.

Mix cinnamon and brown sugar in small bowl.

Sprinkle 1/4 teaspoon cinnamon mixture and 1 tablespoon raisins over half of each biscuit.

Fold over plain biscuit half onto raisin half.

Fold again, pinching edges to seal.

Repeat with remaining biscuits.

Place buns in lightly greased 9-inch cake pan, evenly spacing them apart.

Hot Cross Buns

  • Author: Sam Hu | Ahead of Thyme
  • Prep Time: 20 minutes (1 hour 45 minutes rise time)
  • Cook Time: 25 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 buns 1 x
  • Diet: Vegetarian


Hot cross buns is a timeless classic Easter bread made with raisins, cinnamon, and a honey glaze. They are perfect for breakfast, a snack or dessert.


  • 180 grams milk ( ¾ cup ), at room temperature
  • 3 grams active dry yeast or instant yeast ( 1 teaspoon )
  • 25 grams granulatedsugar ( 2 tablespoons )
  • 3 grams salt ( ½ teaspoon )
  • 1 egg
  • 50 grams unsalted butter ( ¼ cup ), at room temperature
  • 4 grams vanilla extract ( 1 teaspoon )
  • 3 grams ground cinnamon ( 1 teaspoon )
  • 375 grams all-purpose flour ( 3 cups )
  • 100 grams raisins ( ¾ cup )

For the cross :

For the glaze :

  • 2 tablespoons liquid honey
  • 2 tablespoons unsalted butter, melted


Prepare the Dough

  1. In a large bowl, add milk, yeast, sugar, salt, egg, butter, vanilla extract and cinnamon. Whisk well to combine and let sit for 5 minutes. This allows the yeast to become active.
  2. Add in flour and stir well to combine until no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with a spatula. The butter might still be a bit crumbly at this point.

Knead the Dough

  1. Transfer the dough mixture onto a clean surface and knead the dough for 5-10 minutes until the dough ball is smooth and not sticky at all. Because of the high fat content (butter and milk) in the dough, it should take less than 5 minutes of kneading by hand to achieve a non-sticky and smooth dough ball. A well kneaded dough is smooth and can hold its shape. Also, when you give the dough ball a firm poke with your finger, the indentation should bounce right back. If it doesn’t bounce back and stays like a dimple, keep kneading for a few minutes.

Proof the Dough (First Rise)

  1. Transfer the dough back into the bowl and lightly grease the dough ball with oil or cooking oil spray.
  2. Cover the bowl with plastic cling wrap and let it rise for 1 hour or until doubled in size. I leave it in the oven (not turned on) with the light on to speed up the rise time.

Shape the Buns

  1. When the dough doubles in size, punch it down to release the air. Add raisins and knead for a few minutes to combine.
  2. Roll the dough ball into a rectangle and divide it into 12 equal pieces with a knife or bench scraper. Use your hands to roll each piece into a ball and transfer onto a quarter sheet baking pan lined with a silicone baking mat or parchment paper, leaving ½-inch of space between each dough ball.

Proof the Buns (Second Rise)

  1. Preheat oven to 375F.
  2. Cover the pan with plastic cling wrap to prevent the dough from drying (When the dough loses moisture, it tends to form hard skin around its surface, which creates a hard crust when baking). Let the rolls rest and rise for 45 minutes. The rolls should almost double in size.

Add the Cross

  1. In a small bowl, add flour and water and stir well into a thick paste.
  2. Transfer the paste into a piping bag and attached a no. 5 round tip, or snip off the corner.
  3. Pipe crosses over the buns by piping a line down the center of the buns and repeating in the other direction to create crosses.

Bake the Buns

  1. Bake at 375 F for 20-25 minutes until golden brown.
  2. Make the glaze by mixing together honey and melted butter in a bowl until smooth and combined. Brush the glaze evenly over the buns immediately once out of the oven. Let the buns cool on a wire cooling rack for 15 minutes before serving.


How to customize: While raisins make great traditional hot cross buns, you can substitute other dried fruits like raspberries, apricots, or citrus. You can also add a mixture of fruit. Be sure to keep the total amount of fruit you add to less than ¾ cups or 100 grams and cut up large chunks into raisin-sized pieces.

How to store: Hot cross buns can be stored in a bread box or an airtight container at room temperature for up to 5 days. You can also refrigerate them for up to a week, but they will become more dry.

How to freeze: Let the baked buns cool to room temperature before freezing in an airtight container or freezer bag. To thaw, place in the refrigerator overnight or allow the buns to rest at room temperature for several hours.

How to reheat : You can reheat hot cross buns for a few minutes in a toaster oven or air fryer at 300F.

Keywords: hot cross buns, honey glazed hot cross buns, easter buns, easter bread, how to make hot cross buns, easy buns


1. Mix dry ingredients together in a dish. 2. Warm milk with melted butter and pour into buttermilk/ yoghurt and combine with egg. 3. Add to flour to form a soft dough. The dough will be sticky but continue to knead until firm. Lastly, knead in the sultana’s, raisins or choc chips (my personal preference!) 4. Allow dough to rest for ½ hour in dish, covered with a cloth. 5. Heat oven to 140’c and lightly grease a baking tray with butter. 6. Separate the dough into 6-8 equal parts as you prefer. Roll into balls and place on baking tray. 7. Pipe crosses over the buns and bake for 20-25 minutes until buns rise and fully brown on top. 8. Remove from oven and glaze while hot. 9. Allow to cool and serve warm.