There’s just something about Easter in Guyana… the kites in the sky, the smell of something sweet baking in the kitchen, and the little ones running in and out asking, “Is it ready yet?” This year, we’re adding something special to your Easter table…homemade hot cross buns.
Soft, fluffy, and filled with that warm spice we all love, these buns taste so much better when you make them yourself. Honestly, once you try them fresh out of your own oven, it’s hard to go back to the store-bought ones.
Now, we know baking with yeast can feel a bit intimidating, especially if it’s not something you usually do. But don’t worry, it’s much easier than it sounds. Whether you have a mixer, prefer to knead by hand, or just want the simplest no-knead version, there’s a method here that will work for you.
The basic idea is simple: mix your ingredients into a soft dough, let it rise until it doubles, shape into little balls, let it rise again, then bake until golden. That’s it. The hardest part? Waiting for them to cool before you break one open.
And here’s a little tip: fresh spices make all the difference. That’s why homemade always tastes richer, warmer, and just more “right” than what you’d pick up off a shelf.
If you’re short on time, you can even make the dough today and bake fresh buns tomorrow morning. Imagine waking up Easter Sunday to that smell filling your home… it doesn’t get much better than that.
Whether you’re baking with the kids, prepping for family, or just treating yourself (because you deserve it too), this is one of those simple traditions that makes the season feel extra special.
Let’s make this Easter a little sweeter, mama.
Here’s what you need to make delicious Hot Cross Buns
Here’s what goes into homemade Hot Cross Buns. You can make this recipe with any type of yeast – rapid rise, instant, active dry or even fresh yeast. Directions have been provided for all.
Note: Sultanas are generally preferred for hot cross buns because their softer texture and higher moisture content prevent the buns from drying out, offering a juicier bite. While raisins are a common alternative, they can make the dough drier, whereas sultanas provide a sweeter, milder flavor that complements the spices
Different types of yeast – you can use any
There are 3 different types of yeast and you can use any of these to make your Hot Cross Buns:
- active dry / dry yeast – yeast in powder form that is best used after dissolving in warm liquid then left to get foamy before mixing in dry ingredients (like for tennis rolls)
- instant yeast / rapid rise yeast (used in this recipe) – this yeast makes the dough rise faster and does not need to be dissolved in liquid first, just mix everything at the same time;
- fresh yeast – comes in block form, just crumble and dissolve in liquid.
Hot Cross Buns – Choose from 3 Methods
In this Hot Cross Buns recipe, we’re going to give you three different ways to make the dough:
- stand mixer – easiest, the default way (or food processor with dough blade);
- kneading by hand – takes 10 minutes, and requires decent arm strength; or
- simple no knead version – all you need is a bowl, wooden spoon and 1 minute of easy stirring. The easiest method of all, this will make buns that are ever so slightly less fluffy and do not keep quite as well. But it is a small compromise for the effort you will save!
Method #1 and #2 is recommended for best results, #3 is the easiest.
How to make delicious Hot Cross Buns
PART 1 – THE DOUGH
This is an easy method where you simply put all the dough ingredients in a bowl, then mix on speed 2 for 5 minutes OR knead by hand for about 10 minutes.
Your dough is ready when it is smooth and elastic – see #4 below for a Before and After Kneading comparison.
PART 2 – RISE
Once the dough is smooth, place it in a bowl, cover with cling wrap*, then leave it in a warm place until it doubles in size. This takes about 1.5 hours in a warm ~25°C/77°F. A no-fail place is the microwave! Run it (empty) for 3 minutes, then turn it off and put the bowl inside. Warm and wind-free – perfect dough rising conditions!
* We know cling wrap isn’t an environmentally friendly option, but it really is the most effective and safest. A wet towel gets cold, which can compromise the dough rising, and a plate or pot lid doesn’t seal enough to trap warmth and humidity.
PART 3 – FORM BALLS
To form the balls that bake into smooth round Hot Cross Buns, we find the best method is as follows:
- Shape dough into log, cut into 12 pieces;
- Take a piece, then bundle it up like a moneybag – this will stretch one side into a smooth round dome; and
- roll/press/shape into a neat ball, then place the ball into the baking pan with the smooth side facing up.
PART 4 – RISE #2
Spray cling wrap with oil, then loosely drape over the buns. Leave for 40 minutes until they almost double in size – about 75% is enough.
PART 5 – HOW TO MAKE THE CROSSES for Hot Cross Buns
Simply mix water and flour; the trick is ensuring it is the right consistency. Too thin, and it will run everywhere when it’s in the oven. Too thick, and you end up with crispy, hard sprigs on the surface of your soft buns!
PART 6 – BAKE!
Bake for 22 minutes or until the buns are a deep golden brown. We find that colour is the best indicator for this recipe. Pale = undercooked. Burnt = 😩
PART 7 – GLOSS!
The lovely shiny finish on Hot Cross Buns is simply a mix of heated apricot jam and a touch of water. Just microwave to heat, mix until smooth then lightly brush onto the surface.
You can substitute with other jams, or honey, maple syrup, golden syrup or other shiny syrups.
Tips for the BEST Hot Cross Buns!
- CHECK YOUR YEAST expiry date – The #1 problem because most people don’t bake with yeast very often, and yeast does go off! If your yeast is past its expiry date OR you’ve kept it in hot humid conditions (instead of fridge or freezer), your dough will not rise.
How to test if your yeast is still alive
In a tiny bowl, mix 2 tbsp very warm water with a pinch of sugar and 1/4 tsp yeast. Leave in a very warm place for 5 – 10 min. If the surface gets foamy like the below, your yeast is alive and fine to use.
- Dough consistency is key. The stickier the dough, the softer and more moist your buns will be because soft dough = easier rise. So you need to use the minimum amount of flour you can get away with so the dough pulls away from the side of the bowl when mixing, but is still soft.
- Too much flour = dry hard dough = no rise = buns as hard as rocks
- Start with less flour – it’s easier to add more flour to get the right dough consistency, rather than trying to salvage dough that’s too dry by mixing in more liquid. So this recipe starts with 4 1/4 cups of flour which should be a touch under what you actually need, then calls for adding up to 1/4 cup Extra Flour so it’s not too sticky;
- Humidity, weather and flour brand all affect the exact amount of flour you need. For example, you can use the full Extra 1/4 cup flour in summer (hot, humid, warmer dough = stickier & softer) and exclude any Extra flour in winter (cold = dough cools faster = less sticky).
- Smooth dough – If you don’t knead enough, your buns will not be soft and fluffy!
- If you don’t have a stand mixer, you can use the “No Knead Hot Cross Buns” method provided below.
- No yeast? Sorry, this recipe won’t work without yeast!
- Don’t skip cooling the buns – We know, we know, you want to rip into these buns when they’re fresh out of the oven. But don’t! If you do, they will seem doughy inside. They look cooked, but have a doughy texture when you bite into it. They need atleast 20 minutes to finish cooking / dry out the inside.
Super-easy option: No-knead Hot Cross Buns
If you’re looking for the simplest way to make hot cross buns, this is it. We’ve added an easy no-knead version at the very end for those days when you just don’t have the time or energy for all the extra steps.
Just like the name says, there’s no kneading involved. The dough is a bit softer — almost like a thick batter — and all you need is a bowl and a wooden spoon. Mix it up, let it rise, and then follow the same steps to shape and bake.
The texture is slightly different from the traditional version. They won’t rise quite as high, and by the next day they can be a little drier. But honestly? They’re still soft, fluffy, and more than good enough to enjoy with the kids, especially fresh out of the oven.
Sometimes easier is exactly what we need, and this version still brings all that Easter goodness without the stress.
Delicious Guyanese Hot Cross Buns Recipe
Ingredients
Method
- Mix dry – Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.
- Add wet – Add butter, milk, egg, sultanas and zest.
- Standmixer: Mix for 5 minutes until a smooth elastic dough forms. Start on speed 2 then once the ingredients are combined, increase to speed 4. After 1 minute, add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn't stick terribly to your fingers.
- Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes.
- Dough is kneaded enough when it's smooth and does not break when stretched
- Leave dough in the bowl, cover with cling wrap and place in a warm, wind free place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is
- Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper with overhang.
- Remove cling wrap and punch dough to deflate.
- Dust work surface with flour, place dough on work surface, shape into a log – this will deflate the air. Cut into 12 equal pieces.
- Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how I get a nice smooth surface.
- Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
- Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.
- Return tray to warm place and leaver 30 – 45 minutes, until the dough has risen by about 75% (less than double in size).
- Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).
- Mix flour and water until a thick runny paste forms – see video for thickness required.
- Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
- Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.
- Bake in preheated oven (180°C/350°F) for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe.
- Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
- Remove buns from oven. Use overhang to lift buns onto a cooling rack.
- Brush with jam mixture while warm. Allow to cool to warm before serving.
NO-KNEAD Hot Cross Buns (so effortless!)
Ingredients
Method
- Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
- Place flour, remaining sugar, salt and spices in a bowl. Whisk to combine.
- Make a well in the centre. Add remaining Buns ingredients and pour in the yeast liquid, including all froth.
- Mix until combined with wooden spoon – it will be like a thick muffin batter. Not pourable, but thick and sticky.
- Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place to rise for around 1 1/2 – 2 hours. See Note 5 for how I do this (you will laugh – but it works every time!). The dough will triple in size and be bubbly on the surface.
- Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper with overhang.
- Remove tea towel and punch dough to deflate.
- Dust work surface with flour, place dough on work surface. Dust top of dough then knead lightly (to deflating air) and shape into a log. Cut into 12 equal pieces.
- Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how I get a nice smooth surface.
- Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
- Spray a piece of cling wrap lightly with oil (any), then place over the tray.
- Return tray to warm place and leave for 45 min – 1 hour, until the dough has risen by about 75% (less than double in size).
- Partway through Rise #2, preheat oven to 180C/350F (all oven types).
- Mix flour and water until a runny paste forms – see video for thickness required.
- Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
- Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.
- Bake for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe.
- Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
- Remove buns from oven. Brush with jam mixture while warm.
- Use overhang to lift buns onto a cooling rack. Allow to cool to warm before serving.
WANT MORE RECIPES? CLICK HERE!
While you’re in the Easter spirit, don’t forget to check out our free Easter coloring pages — perfect for keeping the kids entertained while these buns bake.
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