Hot Cross Buns 2026

This dessert takes me back home to Canada at Easter. We used to eat them on Good Friday—but never before, since Lent meant dessert was out of the question. We’d get them from my father’s grocery store and enjoy them warm, with a touch of butter.
I began baking them myself with one goal in mind: to make them as light as possible while keeping their fragrant mix of spices. Every year we say, “These are the best yet,” and this latest version truly delivers—a tall, fluffy bun with an airy crumb. Use the best candied fruits you can find and don’t hold back on the spices. After all, it’s a once-a-year tradition worth celebrating.

Makes 12 buns

Traditional Good Friday Hot Cross Buns

These classic Good Friday treats are wonderfully fragrant—sweet, lightly spiced, and irresistibly tender. For the best flavor and texture, use top-quality Italian candied fruit and plump Sultana raisins

INGREDIENTS

57 Gr. Cognac or dark rum
78 Gr, Candied fruit
78 Gr. Raisins
283 Gr. milk, at room temperature
2 Large Eggs + 1 egg yolk
85 Gr. Butter, at room temperature
2 Teaspoon instant yeast or 19 Gr. fresh yeast
53 Gr. Light brown sugar
1 Teaspoon Ground cinnamon
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Ground Nutmeg
1.75 Teaspoon Salt
1 Tablespoon Baking powder
540 Gr. All purpose flour

Topping
2–3 tbsp light cream

Icing
1 cup plus 2 tbsp (128 g) confectioners’ sugar
½ tsp vanilla extract
Pinch of salt
4 tsp milk (or enough to make a thick, pipeable icing)

Method

Prepare the fruits
Combine the Cognac or rum with the raisins and candied fruit in a medium bowl. Mix well so all the fruit is coated.Microwave for 1 minute, stir, then heat again for 30 seconds. Let cool to room temperature.

Make the dough
Warm the milk until just warm to the touch (about 1 minute in the microwave). Pour it into the bowl of an electric mixer fitted with a dough hook. On low speed, add the yeast, sugar, and eggs, mixing briefly.
Add the spices (cinnamon, nutmeg, clove, and allspice), then gradually add the flour—about one cup at a time—until incorporated. Add the salt and continue kneading for 5 minutes.
Fold in the fruit mixture and knead for another minute to distribute evenly.

First rise
Transfer the dough to a lightly floured surface and knead by hand for about 1 minute. Shape into a smooth ball and place in a buttered bowl. Cover with cling film and set in a warm oven (placing a bowl of boiling water at the bottom helps the rise immensely). Let rise for 1 hour.

Shape the buns
Butter a large baking dish generously. Turn the risen dough onto a floured surface, knead briefly, and divide into 12 equal pieces (about 110 g each). Shape tightly into balls and arrange them on the baking dish, leaving space between each.
Return to the oven with another bowl of hot water and let rise for about 1 hour, or until doubled in size.

Bake
Preheat the oven to 190°C (375°F), with the rack in the center. Bake the buns for 25–30 minutes, or until golden brown.

Glaze and cross
Mix the icing sugar, vanilla, and milk to create a thick icing suitable for piping. Once buns have cooled slightly, pipe a cross on each.

Storage

These buns freeze beautifully. Slice them in half before freezing, and reheat from frozen in the toaster for a delightful breakfast treat.

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