Make the best soft and fluffy hot cross rolls this Easter.

Brioche Homemade Hot Cross Buns

These brioche style homemade hot cross buns are soft, buttery and rich. They are studded with raisins and cranberries baked until golden and then iced with a cross on top. Traditionally made for good Friday these are perfect to celebrate during the Easter holidays.
5 from 26 votes
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Course: Breakfast, High Tea
Cuisine: British
Keyword: bread, brioche, Buns, Hot cross buns
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 2 hours
Total Time: 25 minutes
Servings: 12 Buns
Calories: 337kcal
Author: Veena Azmanov


Makes 12 Hot Cross Buns

  • 180 ml Warm milk 110 F
  • 1 1/2 tbsp Instant dry yeast
  • 2 Eggs large
  • 50 grams Sugar
  • 1 1/2 tbsp Salt
  • 113 grams Butter
  • 500 grams All-purpose flour
  • 50 grams All-purpose flour extra for kneading
  • 1 cup Raisins or currants soaked and drained
  • 1/2 cup Cranberries soaked and drained
  • 1/2 tsp Cinnamon
  • 1/4 tsp Fresh grated nutmeg

For the Egg wash

  • 1 Egg yolk
  • 2 tbsp Milk or water

For the icing

  • 1/2 cup Powdered sugar
  • 2 tsp Milk
  • 1/2 tsp Vanilla


Prepare Dough

  • Combine the milk and yeast in a bowl. Let rest for 7 to 10 mins until foamy (activated).
  • Once the yeast is foamy add the eggs, sugar and melted butter - combine well - and set aside.
  • In a large bowl or in an electric mixer with hook attachment - combine half the flour, cinnamon, nutmeg and salt.
  • Pour over the yeast mixture.
  • Bring it all together - mixing well on medium. (or use a wooden spoon/spatula as I have in the video)
  • Add the other half of the flour and combine well.
  • For electric mixer - Knead the dough for 3 minutes until soft, elastic but not so sticky (see video).
  • To knead by hand - transfer the dough to a well-dusted work board and knead for 3 to 5 minutes until soft, elastic and dough springs back. (see video)
  • Once the dough is kneaded - place in an oiled bowl and cover with cling/plastic wrap.
  • Leave to prove for 60 to 90 minutes until double in volume.

Form the rolls

  • Transfer the dough to a lightly dusted work surface.
  • Gently knead in the soaked and well-drained raisins and cranberries.
  • Let the dough rest for another 10 minutes.
  • Then divide the dough into four sections and each section into three. This will give you 12 buns.
  • Form the rolls by simply rolling them between two hands or on the work surface.
  • Place them in an oiled baking tray 13 x 9 rectangular pan or similar.
  • Cover and let prove for another 45 minutes.

Egg wash and bake

  • Preheat the oven at 190 C / 380 F.
  • Combine the egg yolk with milk.
  • Brush each bun with the egg wash.
  • Bake in the preheated oven for 15 to 17 minutes until the top is golden.
  • Let cool in the pan or on a white rack.

Ice the crosses

  • Combine the powdered sugar with 2 tsp milk and vanilla to make a piping consistency. Add more milk if too thick or more powdered sugar if too thin.
  • Pour the icing a piping bag or cone.
  • Pipe crosses on top of each bun.
  • Enjoy!




  • These buns will stay fresh for 3 to 4 days. 
  • They are best kept in an airtight container, rather than the refrigerator.
  • You can also freeze them in a ziplock bag for up to a month. 
  • They are best reheated from frozen because the condensation adds moisture. 


Calories: 337kcal | Carbohydrates: 55g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 963mg | Potassium: 193mg | Fiber: 2g | Sugar: 10g | Vitamin A: 320IU | Vitamin C: 1.2mg | Calcium: 40mg | Iron: 2.6mg