Delia Smith Hot Cross Buns Recipe

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If you love hot cross buns that are soft and pillowy inside with a gently spiced, fruit-studded crumb, this Delia Smith inspired version is a joy to bake at home. You get a lightly sweet dough, plump currants and peel, neat flour crosses, and that classic glossy finish. It is a comfortable, intermediate bake mainly because of the proving, but the steps are simple and forgiving. Allow about 2 hours 30 minutes total, most of it hands-off while the dough rises.

Ingredients

For the bun dough

500g strong white bread flour
50g caster sugar
1 1/2 tsp mixed spice
1/2 tsp ground cinnamon
1 tsp fine salt
7g instant yeast (1 sachet)
300ml whole milk, warmed until lukewarm
50g unsalted butter, melted and cooled slightly
1 large egg

For the fruit filling

200g currants (or a mix of currants and sultanas)
50g mixed peel
Zest of 1 orange

For the crosses

75g plain flour
About 75ml water

For the glaze

2 tbsp apricot jam
1 tbsp water

How to Make Delia Smith Hot Cross Buns Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking paper and keep it to hand for after the second prove.
Warm the milk and melt the butter: Warm the milk until it feels just lukewarm to the touch. Melt the butter and let it cool for a minute so it is warm, not hot.
Mix the dry ingredients: In a large bowl, stir together the flour, sugar, mixed spice, cinnamon, salt, and yeast. Keep the salt and yeast on opposite sides of the bowl at first, then mix well.
Bring the dough together: Add the milk, melted butter, and egg. Mix with a wooden spoon or your hands until you have a soft, slightly sticky dough and no dry flour remains.
Knead until elastic: Tip the dough onto a lightly oiled worktop (not floured, if you can help it) and knead for 8 to 10 minutes until smooth, stretchy, and less sticky. If you are using a stand mixer with a dough hook, knead for 6 to 8 minutes on medium-low speed.
Knead in the fruit: Flatten the dough slightly and sprinkle over the currants, mixed peel, and orange zest. Knead gently until the fruit is evenly distributed. A few bits will try to escape at first, keep going and they will tuck in.
First prove: Lightly oil a clean bowl and place the dough inside. Cover and leave somewhere warm for 60 to 75 minutes, or until doubled in size.
Shape the buns: Tip the dough out and gently press out the air. Divide into 12 equal pieces (weighing helps), then shape each into a smooth ball by tucking the edges underneath. Arrange on the lined tray, spaced a little apart so they can grow and just touch as they bake.
Second prove: Cover the tray lightly with oiled cling film or a clean tea towel and leave for 35 to 45 minutes, until the buns look puffy and have almost doubled.
Make the cross paste: Mix the plain flour with enough water to make a thick, pipeable paste. You want it to hold its shape. Spoon into a piping bag (or a food bag with the corner snipped off).
Add the crosses: Pipe a line along the centre of each row of buns, then pipe the lines the other way to form crosses.
Bake: Bake for 18 to 22 minutes until deep golden brown. They should sound hollow when tapped underneath, and the internal temperature should be about 93°C if you use a thermometer.
Glaze while hot: Warm the apricot jam with the water until melted and smooth, then brush over the hot buns straight from the oven for that classic shiny finish.
Cool and serve: Let the buns cool on the tray for 10 minutes, then transfer to a wire rack. Serve warm with butter, or cool completely before storing.

Tips

Why are my buns dry instead of soft?

Dry buns usually come from too much flour or overbaking. Aim for a soft, slightly tacky dough at the start, and bake only until properly browned and cooked through. If your oven runs hot, start checking at 18 minutes.

How do I get evenly sized buns that bake at the same speed?

Weigh the dough, then divide by 12. Each piece will be roughly the same weight, which helps them prove and bake evenly.

What if my dough is not rising?

Give it more time and a warmer spot. Yeast dough rises best around 24 to 27°C. Also check that your milk was lukewarm, not hot, as heat can damage the yeast.

How do I stop the crosses from disappearing in the oven?

Your paste needs to be thick. If it runs as you pipe it, stir in a little more flour. Piping onto well-proved buns also helps, since the surface is steadier.

Serving Suggestions

Split and toast, then spread with salted butter
Serve warm with clotted cream and a little marmalade
Use day-old buns for hot cross bun bread-and-butter pudding
Make breakfast sandwiches with bacon and a swipe of chutney

Storage

Room temperature

Keep in an airtight container for up to 2 days. If your kitchen is warm, they are best toasted on day two.

Refrigerator

I do not recommend refrigerating, as it dries bread quickly. If you must, wrap well and toast before serving.

Freezing

Freeze once completely cool, ideally the day you bake them. Wrap individually and freeze for up to 3 months. Defrost at room temperature, then warm in a 160°C oven for 6 to 8 minutes or toast to serve.

Nutrition

Calories: 260 kcal
Carbohydrates: 45 g
Protein: 7 g
Fat: 6 g
Saturated fat: 3 g
Sodium: 220 mg

Disclaimer: Nutrition values are estimates and will vary depending on the brands you use and exact portion sizes.

FAQs

Can I make hot cross buns the night before and bake in the morning?

Yes. Shape the buns, place on the tray, cover well, and refrigerate overnight for the second prove. In the morning, let them sit at room temperature for 45 to 75 minutes until puffy, then pipe the crosses and bake as directed.

What is the best flour for hot cross buns?

Strong white bread flour gives the best structure and a fluffy, chewy crumb that still feels tender. Plain flour will work in a pinch, but the buns are usually softer and less risen.

Can I use active dried yeast instead of instant yeast?

Yes. Use 7g active dried yeast, but dissolve it in the lukewarm milk with a pinch of sugar and leave for 10 minutes until frothy before adding to the flour.

Why did my fruit burn on the outside of the buns?

This happens when fruit ends up on the surface during shaping. After you form each bun, pinch any exposed currants back into the dough and keep the top smooth. Baking on the middle shelf also helps prevent scorching.

How do I make them extra glossy like bakery buns?

Brush twice: once straight after baking, then again 5 minutes later. Make sure the jam glaze is warm and smooth so it paints on evenly.