Let me start by saying: these are not your average store-bought buns. You know the kind-soft, squishy and suspiciously uniform. Nigella’s Hot Cross Buns are old-school, soulful and just a bit indulgent. They’re the kind of bake that feels like it has a personality. They’re gently spiced, generously dotted with fruit, and-this is key-glazed with a sticky-sweet sugar syrup that clings to your fingers in the most satisfying way.
Nigella as ever, brings her sensual, almost poetic touch to the process. There’s something meditative about kneading the dough while listening to her voice explain the "doughy warmth of Easter tradition." These buns have history baked in. They nod to Good Friday traditions in the UK, symbolizing the end of Lent with something just rich enough to feel celebratory but still rooted in simplicity.
Nigella Hot Cross Buns Recipe
Ingredients Needed
Now, I’ve come to appreciate that Nigella doesn’t shy away from ingredients that pack a punch-flavor-wise, emotionally, nostalgically. Here’s what you’ll need to bring these buns to life:
- 500g strong white bread flour. That gluten structure is essential.
- 1 sachet (7g) instant yeast. No need to activate; it just gets right to work.
- 125ml milk – I warm mine slightly, just to encourage the yeast.
- 50g butter – Melted and cozy.
- 1 large egg – Room temp, always.
- 50g caster sugar – Just enough to whisper sweetness.
- 1 tsp ground cinnamon. The scent of Easter in one pinch.
- ½ tsp ground nutmeg. Warm and nostalgic.
- ½ tsp ground allspice. Totally transforms the spice blend.
- Zest of 1 orange. It cuts through the richness beautifully.
- 200g mixed dried fruit – Sultanas, currants, peel-I use whatever’s on hand.
- Pinch of salt – Always, always salt in bread.
For The Crosses
- 2 tbsp plain flour
- 2 tbsp water
For The Glaze
- 1 tbsp golden syrup. Warming this up makes all the difference.
Once, I subbed in chopped dried apricots and added a little cardamom on a whim. It was, let’s say, a personal twist. Not traditional-but then again, Nigella would probably approve of a bit of culinary mischief.
Equipment Needed
Nothing fancy here which is part of the joy. You’ll need:
- Large mixing bowl
- Wooden spoon (or dough hook, if using a stand mixer)
- Measuring scales (don’t try to eyeball this one)
- Clean tea towel
- Baking tray, lined
- Piping bag (or zip-lock bag with the tip cut off)
- Small saucepan (for the glaze)
- Cooling rack
I’ve made these with just a big bowl and my hands before. Yes, I got flour everywhere but there’s something lovely about the tactile act of kneading, like you’re putting intention into the dough with every push and fold.
Instructions To Make Nigella Lawson’s Hot Cross Buns
Here’s the part where things get delightfully messy. I’ve broken it down like I do in my own kitchen notebook:
1. Make The Dough
In a large bowl, mix the flour, yeast, sugar, spices, zest and salt. In a separate jug, mix the warm milk, melted butter and egg. Pour the wet mix into the dry, stirring to combine.
Once it comes together, tip it onto a floured surface and knead for about 10 minutes. This is where the magic begins. It’ll go from sticky and chaotic to springy and smooth. Add the dried fruit halfway through kneading so it doesn’t break up too much.
2. First Proof
Place the dough in an oiled bowl, cover with a tea towel and leave it in a warm spot. I usually shove mine into the airing cupboard. Let it rise until doubled. this usually takes an hour or so, depending on your kitchen’s mood.
3. Shape The Buns
Punch the dough down (always weirdly satisfying), divide into 12 equal pieces and shape into smooth balls. Place them on your lined tray, a little spaced out but close enough so they’ll hug as they rise. Cover again and let them puff up for another 45 minutes.
4. Add The Crosses
Mix the flour and water to form a thick paste. Pop it into your piping bag and draw a cross on each bun. Mine are never symmetrical but that’s the charm.
5. Bake
Preheat the oven to 220°C/200°C fan (425°F). Bake the buns for 15-20 minutes until golden and glossy. Your whole house will smell like Easter morning.
6. Glaze
As soon as they come out of the oven, warm your golden syrup and brush it generously over the buns. This part is not optional-trust me.
What I Learnt
Every time I make these, I learn something new. about baking and weirdly, about myself. I’ve learned to be patient. You can’t rush a good rise and you definitely can’t skimp on kneading if you want that pillowy texture.
I’ve also learned that the best hot cross buns aren’t perfect. They might be a little lopsided, the crosses might run slightly and the glaze might drip too far down the sides. But if you make them with your hands, in your kitchen, surrounded by the scent of citrus and spice, they’re perfect to you.
The last time I made them, I left a little dough in the bowl just to press my fingers into it one more time. There’s something deeply grounding about working with dough. It’s one of the few cooking processes that pulls you completely into the moment.
FAQs
Can I Use A Different Type Of Flour For Nigella Lawson’s Hot Cross Buns?
Yes, you can swap in whole wheat flour for a more rustic flavor, though the buns may come out a little denser. I’ve tried it myself when I didn’t have plain flour on hand, and it still worked, but I’d recommend using a lighter flour for that classic fluffy texture.
How Do I Make Sure My Hot Cross Buns Rise Perfectly?
The key is warm, not hot, conditions for proofing your dough. I usually place my dough in the oven (turned off) with a bowl of warm water next to it. The steam helps create the perfect environment for the buns to rise. And, trust me, the smell when they bake? Heaven.
Can I Make Nigella Lawson’s Hot Cross Buns In Advance?
Definitely! You can prepare the dough, let it rise, then shape it and place it in the pan. Cover it with cling film and refrigerate overnight. The next morning, just let it come to room temperature before baking. I love doing this because it makes the morning less hectic and the buns still taste amazing!
