Hot Cross Bun Calculator

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.

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.

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.

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.

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.