This 4-ingredient hot cross bun recipe is ready in under an hour – with barely any kneading

Name: This 4-ingredient hot cross bun recipe is ready in under an hour – with barely any kneading
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 9 serving(s)
Ingredients: 160 g dried mixed fruit; 500 g self-raising flour, plus 3tbsp and extra for dusting and glaze; 1 tsp. mixed spice; 450 g Greek yogurt

Minimal kneading, no rising, ready in under an hour

By Nadine BrownPublished: 11 March 2026

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freshly baked hot cross buns resting on a cooling rack

As far as hot cross buns go, you’ll be pushed to find an easier recipe – or a recipe that’s more adaptable. Don’t have mixed fruit? Just use currants, sultanas or raisins. Mixed spice can be replaced with cinnamon – or don’t use any at all if your spice rack is looking a little empty. Letting the dough rest for 30min makes it easier when shaping your buns, but it’s not essential. They’ll still taste great even if they’re a little less smooth. Basically, they’re your hot cross buns, your way... ideally with loads of butter to serve.

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Yields:

9 serving(s)

Prep Time:

25 mins

Cook Time:

30 mins

Total Time:

55 mins

Ingredients

160 g dried mixed fruit
500 g self-raising flour, plus 3tbsp and extra for dusting and glaze
1 tsp. mixed spice
450 g Greek yogurt

Directions

1. Step 1Add the fruit to a saucepan with 120ml of water. Bring briefly to the boil then reduce the heat and simmer for 3-4min, gently mashing the fruit occasionally. The liquid in the pan should be slightly thickened, at which point drain the fruit completely, leaving it to cool, and return the liquid to the saucepan. Set aside.
2. Step 2Combine 500g flour and the mixed spice with a pinch of salt in a large mixing bowl. Dry off the cooled fruit using a kitchen towel and add to the bowl with the yogurt. Stir together until shaggy and roughly combined, then turn out on to your work surface and briefly knead – about 1min – until smooth and combined. Transfer to a bowl very lightly dampened with water, cover and leave to rest for 30min.
3. Step 3Preheat the oven to 220°C (fan 200°C) mark 7 and place a deep baking dish at the very bottom of the oven underneath the bottom rack. Boil your kettle. Tip the dough out on to your work surface and, using lightly wet hands, fold the dough over on itself a few times – just a few stretches and pulls to the centre. Separate the dough into 9 pieces and roll into balls. It’s fine if the dough is a little tacky, but if on the sticky side, dust your work surface with a little flour. Transfer to a large baking tray lined with baking paper and brush each ball of dough with water.
4. Step 4Combine the 3tbsp of flour with approximately 35ml of water until smooth and, using a tsp, drizzle crosses on all the buns. Open the oven door and carefully pour in the boiled water about halfway up the dish. It should steam up, at which point immediately add the buns to the bottom rack. Bake for 15min, carefully remove the dish of water and switch the tray around. Bake for another 10min.
5. Step 5During the last 5min of the hot cross bun baking time, return to the reserved cooking liquid. Gently heat and add a large pinch of flour. Whisk over a low heat for a minute or two until the liquid has lightly thickened. As soon as the buns are out of the oven, brush with the glaze. Leave to cool on the tray for 10min before transferring to a wire rack.

GH TIPS:

Briefly simmering the fruit plumps them up and handily leaves you with a finishing glaze, but it’s not essential. If you’re trying to save on time, skip the simmering and add the dried fruit directly to the dough.

Yogurt dough can be dense. Adding water to the bottom of the oven creates steam, making for a softer, fluffier bun with a little extra rise. Skip this if you don’t mind your buns being a little heavier.

To really maximise those Easter flavours, drizzle our hot cross bun butter on to these buns.

From a no bake Oreo tart to chocolate hot cross buns: 75+ Easter cakes and sweet treat recipes

Nadine Brown

Kitchen Editor

Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!

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