Mrs. Rabbit’s Hot Cross Buns Recipe is a winner. This was a bunny that really knew how to bake!
Originally published on March 27, 2015.
This Hot Cross Buns recipe is not a normal recipe post for me.
First of all, I took some of the photos below long before I even began Christina’s Cucina. I didn’t make the hot cross buns in those pictures, and the recipe belongs to a storybook rabbit!
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So, here’s the reason for the strange post~
When my children were young, I used to entertain them with all things ‘Beatrix Potter’, and one of the coloring books I bought for them was called, “Peter Rabbit’s Easter.” It contained lots of activities for the Easter holiday, and one of them was a recipe for children to make hot cross buns.
Well, I pulled out that particular page and kept the recipe because it sounded really good, but it wasn’t until my daughter was 13 years old, that she actually made them. (Yikes, time flies!)
The photo of the page below is from that little coloring book. It contains the recipe she followed and we continue to follow. Please note, I am quite sure the 1 tablespoon of yeast is a typo, as this is a very large amount of dried yeast for this recipe; please use 1 teaspoon instead.
You may also like my Homemade Cinnamon Roll recipe.
We make hot cross buns in our bread machine (this is the one I have, but there are many less expensive models), and if you’d like to do the same, just follow the directions below.
You can see from the photo below, we either added our own little touch of icing the first time my daughter made them (as the recipe didn’t include it). If you’d like a little extra sweetness, just mix a little milk with some confectioner’s sugar until it reaches a thick, but slightly runny consistency, and make Xs on the buns.
(For US measurements, see below.)
Alternatively, mix together a loose paste (I prefer this method) of flour and water. which is piped onto the buns before baking. I can assure you, these taste even better than they look! Delicious, anyway you eat them, and they are so good toasted the next day (cut them in half first). Not recommended if you use the sweet icing, though.
Mrs. Rabbit’s Hot Cross Buns
adapted from the recipe above
Ingredients (U.S.)
- 10 oz milk
- 1/4 cup butter (1/2 stick), melted
- 1/4 cup sugar
- 3 to 3 1/2 cups (1 lb) all purpose flour
- 1 tsp. mixed spice (you can use 2 tsp, but I like to use less) US bakers: pumpkin pie spice, or a mixture of cinnamon, nutmeg and allspice (a touch of cloves, too) may also be used; more cinnamon and less of each of the spices that follow
- 1 tsp salt
- 1 tsp. dried yeast
- 3/4 cup mixed dried fruit (we used raisins/currants)
Glaze
- 2 tbsp sugar
- 2 tbsp water
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. 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 and place in a buttered 9″ x 13″ pan.
If you are going to make the dough for the crosses, just mix a little flour and water into a dough and roll into thin ropes. Wet the cross and place the thin ropes across each bun. As I stated above, I now prefer a thick paste. Just mix water and flour until it forms a thick, glue-like consistency.
Just put in a sandwich bag and trim a tiny piece from one corner.
Pipe across the rows in each direction.
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). Then remove from the oven, and set it to 400°F (200°) and allow to come to temperature before placing the buns to bake in the center of the 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. It always seems nicer with a real china cup and saucer, too.
The picture below is of my daughter’s first time making hot cross buns from Mrs. Rabbit’s recipe. Excuse the poor quality of photo as it was never meant to end up on my page, especially since she didn’t want her photo on here–well, I sort of cut her out. ;)
I think Mrs. Rabbit would be proud, too!
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Mrs. Rabbit's Hot Cross Buns Recipe
Ingredients
- 10 oz milk
- 1/4 cup butter (1/2 stick), melted, if using a bread machine
- 1/4 cup sugar
- 3 1/2 to 3 3/4 cups all purpose flour
- 1 tsp. mixed spice (you can use 2 tsp, but I like to use less) US bakers: pumpkin pie spice, or a mixture of cinnamon, nutmeg and allspice (a touch of cloves, too) may also be used; more cinnamon and less of each of the spices that follow
- 1 tsp salt
- 1 tsp. dried yeast
- 3/4 cup mixed dried fruit (we used raisins/currants)
Glaze
- 2 tbsp sugar
- 2 tbsp water
Instructions
- 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. 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 and place in a buttered 9″x13″ pan.
- If you are going to make the dough for the crosses, just mix a little flour and water into a dough and roll into thin ropes. Wet the cross and place the thin ropes into each bun. As I stated above, I now prefer a thick paste. Just mix water and flour until it forms a thick, glue-like consistency.
- Next, just put in a sandwich bag and trim a tiny piece from one corner. Pipe across the rows in each direction.
- 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). Then remove from the oven, and set it to 400°F (200°) and allow to come to temperature before placing the buns to bake in the center of the 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!
Nutrition Information:
Yield:
12Serving Size:
1 bunAmount Per Serving:Calories: 609 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 12mg Sodium: 256mg Carbohydrates: 122g Fiber: 5g Sugar: 13g Protein: 16g
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Hi Christina. So pleased to be able to have new recipes. Thank you for your postipostings.
I do not own a machine, can I hand mix the Hot Cross bun dough.
Of course you can! It’s not a dough that needs tons of kneading, so pretty easy, too! Enjoy!
Hi Christina,
its a beautiful site, and I’m glad I visited.
just a doubt, I’m sure you must have done it over & over again & all the others who commented positively.
Isn’t 1 tbsp active dry yeast justifying for 450 gms flour. it cant be 1 tsp according to me.
thank you!
Well, don’t know what to tell you because I just made these again yesterday and 1 teaspoon of yeast does it every time. They turn out beautifully. 1 Tbsp for 1 lb of flour is overkill (according to me). :)
Hi Cristina,
I made your hot cross buns last year and made my husband a happy man! He is from England living on the central coast of California and missing his daily ration of currant buns, I had tried several recipes over the years but all were too stodgy and heavy. Thank goodness I found your web site now I can rest easy in SLO and he can feel comforted by soft light currant buns .
Thank you
Lauren Price
These were delicious and very easy to make. We didn’t have any when they came out of the oven at night but were perfectly fresh the next morning for breakfast on Good Friday
Wonderful, Claire! You can warm them up, too and they’re also good, split and toasted! :) Thank you!
Sounds and looks lovely ! I would like to know how to make this dough without a bread machine / I use a large kitchen aid mixer / by tomorrow morning!
Thank you!
Sharon
Hi Sharie, of course you can make this in the mixer! Just use the dough hook and put all the ingredients for the dough in the bowl. Good to go! Enjoy and happy Easter! CC
So the fact that I ate 3 of these hot cross buns might tell you what I thought of them! They are delicious! Thank you for sharing the recipe. I’m bringing the remaining buns to a friend who just had surgery. They were so good that I might make another batch this week to bring to work or for our family Easter celebration. Happy Easter!
Haha! Now you’re making me think of them and I want some, too! Thanks for letting me know, Rochelle! Happy that you like them. Why not make them for Good Friday? That’s when Hot Cross Buns were traditionally for. However, to me, they’re good any day of the year! Happy Easter to you, too! CC
I take it you were only able to leave 4 stars? This happens way too often to my readers. I hate this rating system, it’s so unfair.
I use this recipe every year, Christina. So glad I found it on your site!
Yay! That’s wonderful, Sue! So glad you like it. I’m making a batch for Friday. :)
I must revisit the Beatrix Potter book and make this recipe!
Your Hot Cross Buns would look like works of art, I’m sure!
[…] Hot Cross Buns […]
What a wonderful story, Christina! I love all the Beatrix Potter books – at least I thought I knew them all! And hot cross buns were such a tradition for us at Easter! I can’t wait to try these!
Thanks, David! They are so good! :)
My goodness, I remember these and the Peter Rabbit theme – how gorgeous! And I STILL haven’t made them yet. What pretty pictures of them all, too!
Maybe we need to set a date where you make these and I make your cheese scones! :) haha!
How lovely that this recipe has been used in your family for years! They look absolutely delicious and I may well have to look into getting a break maker because it makes everything seem so easy!
The pictures are beautiful! I can almost taste them through the screen!
Thanks, Cynthia!
Would like your bourbon cookie recipe made with Bird’s custard powder.
Thank you
Hi Vivian, I’m not sure if you’re asking for a custom recipe for my Bourbon biscuits, but made using custard powder. If so, I’m sorry, but I can’t help you. I charge for recipe testing and development and that’s what I’d have to do in order to help you out. I’d suggest giving it a try yourself. Let me know if you do! :) CC
I will, Christina. Thank you for posting the recipe!
Hi Christina, I made the hot cross buns today and they are absolutely scrumptious and so soft.This is the best recipe ever,they are fabulous.I would have sent a picture of them but they were gone as soon as a pot of tea was made.My mum and dad said they were better than the ones we used to buy in England.I already have a request to make more from my friend who is also an expat so this again for another wonderful recipe christina
I love this comment! Thank YOU, Beverley! That’s so kind of you to let me know they were so well-received! :) Enjoy, CC
Oh Christina! How I love hot cross buns and not one bakery where I live makes them. Seeing Mrs. Rabbit stirs so much sweet nostalgia within when my daughter was a bonnie little bunny herself. I collected Beatrix Potter’s figures of all the characters in her story of Peter Rabbit.
Even though I’m transitioning into a new eating program, somehow these bums will get made very soon.
I’m with you, Elaine! I love everything Beatrix Potter! I’m so happy you’ll be trying this! Let me know how they turn out. :) CC
I have a question. It says a half pint of milk ( which would be 1 cup = 8 0z, since 2 cups makes a pint), but your conversion says 10 oz. Should it not be 8 oz.?
An imperial (U.K.) 1/2 pint is 10 fluid ounces
Thank you, Ann! :)
Hi Madonna, no my conversion is correct because the recipe is British. In the UK a pint is 20 oz, not 16. Trust me, it’s good to go! :) Enjoy!
Thank you so much. Two ounces would have made a big difference. So glad I asked. No wonder we run into issues using British or European recipes.
I use your this recipe you provided every year. They are always a requested favorite.
How wonderful, Sue! Happy to hear it! Thank you!
Hi christina,I made your cream buns and they were exactly how I remembered them from our local bakery in lancashire,delicious.Thankyou so much for the recipe,I am going to make the hot cross buns today,they look so good so wish me luck,I hope they look and taste as yummy as yours.
Oh that’s great to hear, Beverley! I’m quite sure the hot cross buns will be just as much as a success! Let me know, and thank you for your comment, I love to hear when readers enjoy my recipes! 💜
i love hot cross buns, however rhw ones we had in lancashire didnt have cream on the crossses, they had what i think was strips of ricepaper which is edible.
Hi Michella, there are lots of ways to do the white crosses, but all of them are edible. I’ve never used cream, and don’t think have seen cream used elsewhere. Give the recipe a try and make the crosses in your choice :) Enjoy!
Christina, thank you for this hot cross bun recipe. My husband is English and has been missing his current buns ever since we moved back to California. I am a pretty good baker but haven’t been successful with hot cross buns untold I came across your recipe last week and instant success!!! I’m going to bake s double batch again today and bless you while kneading. I candied some citron and added a little of that with the currents and sultanas just perfect, thank you
Oh that’s wonderful, Lauren! Thank you so much for letting me know. You are extra brave to be baking in California with our crazy heat! Enjoy the hot cross buns; I’m sure your husband is very happy! :)
I love that you included the original coloring book recipe and illustrations.
Fun, huh? I wish my kids were still into coloring books! :( Thanks, Jeanne! CC
Hi Christina, looking for a Belgian bun recipe. Any ideas or something similar.
Hi Dave, my friend at London Eats (who is originally from Scotland) has a good-looking recipe on his site: https://londoneats.wordpress.com/2013/07/21/belgian-buns/
I would use the dough I make for cinnamon rolls but add some raisins and sugar instead of the butter and sugar/cinnamon mixture to it the when baked drizzle icing on to it!
Hi joanne, have you got a site on pinterest?
No just thought of it.
Might not be easter but noticed this recipe doesn’t use eggs so I added one just incase it was left out by mistake. They came out perfect. I used 1.5 tsp of yeast with 300 grm. of bread flour. So was mrs.rabbit right or would it had made no diffence had I left the egg out? All other recipes I’ve looked at use eggs.
Hi Dave, no Mrs. Rabbit didn’t make a mistake :) as this recipe recipe doesn’t use eggs. However, you discovered that adding an egg doesn’t hurt. Usually eggs don’t need to be used when using yeast. Glad it turned out for you! :)
Thanks for prompt reply. Won’t use an egg next time.
I can’t compare as I haven’t tried it with an egg, but I love them sans egg! :)
Can I have instructions to,Kate these without a bread maker, don’t have one!
Oh sorry Jo, it’s very simple! Just start by dissolving the yeast in the milk (make sure it’s lukewarm, not straight out of the fridge) and allow to sit for about 5 minutes. Meanwhile, place the sugar, flour, mixed spice and salt in a bowl, then add the milk and yeast mixture and melted butter and start to mix it into a dough with your hands. It will come together into a ball, then you’ll need to flour your counter and knead it for about 10 minutes or so. At this point you can add the raisins and once they’re mixed well, put it back in the bowl, cover and let rise until doubled and proceed with the rest of the recipe from #2.
Let me know how they turn out! :)
Thank you for the great recipes and wonderful step by step pictures, as well as your personal stories. I was looking for the Italian doughnut recipe and your blog came up and I’m so glad it did. My mother in law calls them zippoli ( pronounced zeepolee) , she hasn’t made them for a while, since she is getting on in age and she couldn’t really remember the exact measurements etc.
I am going to try them in the next few days and I’m sure they will turn out great. Her dough wasn’t as sticky as yours. She rolled them out and cut them to the size she wanteda and then fried them. She also made then for St, Joseph’s Day, March 19th and for Easter, because it was a tradition in their hometown in Calabria ( Catenzaro). My kids love them and asked me to try making them. I didn’t have a clue, since no one could tell me anything????? Now I can and will try and hope they come out even better than Nonna G’s doughnuts!!!!
Sorry for the sp. errors…I should proof read before sending, but it’s after midnight and my brain is in sleep mode. Thanks again!,
Oh don’t worry! I have typos all the time (usually for the same reason: lack of sleep)! ;)
Hi Luisa! So happy that you found my site, too! I have other doughnut recipes such as this rice one for St. Joseph’s Day: https://christinascucina.com/2014/03/traditional-italian-rice.html Although, they don’t sound like the one your mother in law rolled out. And I have these too (not rolled out either) https://christinascucina.com/2014/12/italian-ricotta-raisin-and-chocolate-doughnuts-frittelle-ricotta-uvetta-e-cioccolato.html. Let me know how the zeppole turn out! I also hope they’re better than Nonna G’s! :)
This looks great. The 1 tblsp of yeast looks right to me for that amount of flour. Thanks for posting.
Thanks, Christel! Having made this recipe many times and only using one teaspoon of yeast, I would honestly advise against using an entire tablespoon. Too much yeast can spoil a recipe; good luck! CC
Gorgeous looking buns Christina! Your photos are terrific too!
Thanks, Cynthia!
Wow, these look perfect! I love the glossy finish :)
Thanks so much, Brandon!
These look so yummy! I’ve never made cross buns. That needs to change asap! And loved reading the post! ;-)
Wonderful! Thanks so much, Cyndi!
Gosh, Christina! These buns look so good…for dinner or with afternoon tea/coffee – and must smell wonderful! Luv those Potter books and the beautiful illustrations they had. You bring back happy memories of enjoying those books…sweet and personal touch including the recipe page from it. :)
Very happy to hear it, Cristina! Thank you!
Those look wonderful for a Sunday morning with coffee, or a rainy afternoon with tea. I imagine the smell these make in the house while they are baking!
Oh yes! The aroma is absolutely wonderful, Andi! They should make a Hot Cross Bun candle scent!! :)
I love this post! This is basically my daily life…finding things in every day objects that inspire me/us to head into the kitchen. Her first batch was as beautiful as your updated photos – which look absolutely perfect and mouthwatering. And now I’m craving hot cross buns!
I know, don’t you hate it when you see something and just want to eat it right then? Sorry about that! However, if you have a bread machine, you can whip them up with a minimum of fuss and have them today! Thanks so much, Heather!
Perfection! What gorgeous photos. And what a lovely tradition. My favorite-four-year-old made her first rolls with me this past Thanksgiving. Can’t wait to make these with her this week (spring break). :-)
Love that you have her baking with you at 4…good job, Susan! She’s going to love making these, especially if she knows who Peter’s mother is! ;) Happy Easter! CC
This is such a sweet post, Christina. The hot cross buns look divine, too.
Thank you so much, Sabrina! :) CC
Oh my, they look so amazing, I wish I had some in my house right now!! I’ll let you know if I manage to cook up a gluten free version of your buns. And amen to the cup of tea :)
I wish you the best of luck, Sheena! Let me know how it goes! CC
The buns looks just perfect! :)
Thank you, Medeja!!