With Easter creeping up, shelves are already stacked with hot cross buns. But here is the thing: Supermarket buns just don’t hit the same anymore. If you want something fresh, soft, and actually satisfying, making your own is a game-changer. And we found the hot cross bun recipe you will want to keep on repeat. It is the one the royals actually use.
No joke! This isn’t some random Pinterest version. This one comes straight from Royal Teas: Seasonal Recipes from Buckingham Palace. We stumbled across it on the Royal Collection website. It is surprisingly doable - even for someone who has never baked their own buns before.
A royal recipe, but not complicated
This hot cross bun recipe has just the right mix of rich flavor and soft, pillowy texture. It calls for strong bread flour, warm spices, dried fruit, and a touch of citrus from candied peel. Don’t worry if you can’t find that last one. If you skip it and just add more raisins or sultanas, you will be fine.
Guides / What makes this recipe stand out is how balanced it is. The spice isn’t too strong, the dough isn’t too sweet, and once baked, the buns are soft but hold their shape.
The glossy apricot glaze on top gives them that bakery finish, and the signature cross on top? Surprisingly easy to do.
Why this hot cross bun recipe just works?
Let’s get to it: The first line of the recipe uses the “rub-in” method to mix the flour with yeast, sugar, and butter. Then it asks you to knead in the milk and egg to create a smooth dough. It is tactile and a little messy, but kind of fun. Once that is done, you toss in your dried fruits and let the dough rest until it doubles in size. Mine took about an hour in a warm spot.
After the first rise, you divide the dough into even pieces - 12 buns in total. Let them prove again until puffed up. Then you pipe on the flour-and-water crosses.
They bake in about 15–20 minutes. They will look golden and smell like Easter morning. But don’t skip the last step - brushing the warm buns with apricot glaze. That is the royal touch. It is what makes them shine like they just came out of the Buckingham Palace kitchen.
Hot cross buns through a royal lens
There is something charming about knowing this hot cross bun recipe is made in the same palace kitchen that preps for royal garden parties. It connects you to a tradition that has been around for centuries.
Hot cross buns have been linked to Easter since the 12th century. But the version we know today - with spice, dried fruit, and the white cross - became popular in the UK during the 18th century.
The Guy / According to the Royal Collection, these buns are often served during the Easter season at royal events. They are part of that refined but cozy British food culture.
So, when you bake them at home, you are tapping into that same rhythm: simple, seasonal, and a little ceremonial.
Don’t Let “From Scratch” Scare You
If you have never made your own hot cross buns before, this is your moment. You don’t need fancy gear or bakery skills. Just a bowl, some patience, and a little trust in the process. This hot cross bun recipe lays it all out clearly, and the dough is forgiving.
If it is a bit sticky, just dust with a little flour. If it is too dry, splash in more milk.
You will end up with something way better than store-bought. The buns are soft inside with a golden crust. They are not too sweet, which means they go great with butter or even a bit of jam.