What type of flour should I use?

Strong white bread flour is essential for hot cross buns. The higher protein content (around 12-13%) develops the gluten needed for a soft, elastic dough that rises well. Plain flour will give a denser, less fluffy result.

Can I make them the night before?

Yes! Shape the buns, place on the baking tray, cover tightly with cling film and refrigerate overnight. In the morning, take them out 30-45 minutes before baking to come to room temperature and finish rising. Add the crosses just before baking.

How do I pipe the crosses?

Mix plain flour and water to a thick paste (like toothpaste consistency). Spoon into a piping bag or a plastic bag with the corner snipped off. Pipe lines across the buns in one direction, then the other. The paste should be thick enough to hold its shape.

How do I make the glaze shiny?

Dissolve sugar in an equal amount of boiling water. Brush generously over the buns as soon as they come out of the oven while still hot. Do two coats for an extra glossy finish. The sugar glaze gives the classic sticky shine.

How long do hot cross buns last?

Best eaten on the day of baking, but they keep 2-3 days in an airtight container. Toast them on day 2 or 3 with plenty of butter. They also freeze well for up to 3 months — reheat from frozen in a warm oven for 10 minutes.

Hot Cross Bun Calculator — Free Online Tool

How We Calculate This

This calculator scales a traditional hot cross bun recipe from a base of 12 buns. All ingredients are scaled proportionally, including the cross paste and sugar glaze.

Base Recipe (12 Buns)

500g strong white bread flour, 10g salt (2% of flour)
7g instant yeast, 75g caster sugar, 75g butter
1 large egg, 250ml warm milk
150g mixed dried fruit, 7g mixed spice, 5g cinnamon

Salt is essential in enriched yeast dough: it controls the fermentation rate and brings out flavour. The standard is roughly 2% of the flour weight (10g per 500g), as used in Paul Hollywood's recipe. Add it to one side of the bowl and the yeast to the other so the salt does not kill the yeast on contact.

Method Overview

Mix dry ingredients, rub in butter, add wet ingredients
Knead 10 minutes until smooth and elastic
First rise: 1 hour in a warm place until doubled
Shape into buns, second rise: 30-40 minutes
Pipe crosses, bake at your chosen oven temperature (default 200°C / 180°C fan) for 15-20 minutes — fan ovens run about 20°C cooler than conventional
Brush with sugar glaze immediately after baking

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.