By Rajlakshmi
April 1, 2026
The rich tradition of making and eating hot cross buns on Good Friday extends to almost all countries in the world. This pastry is consumed on Good Friday, which is the Friday before Easter Sunday, and it has been a tradition for centuries.
250 ml warm milk 3 eggs 150 gm black raisins 5 gm bread improver 5 gm cinnamon 5 gm nutmeg 5 gm mixture of nutmeg, cinnamon and cloves 200 gm + 500 gm flour 130 gm + 6 gm sugar 25 gm corn oil 50 gm French-style all-purpose flour 35 gm yeast 10 gm salt Water
Take a bowl and add 200 gm flour, warm milk and yeast. Keep them aside to ferment for at least 3 hours.
Make a dough using the remaining flour, bread improver, butter, egg, cinnamon, nutmeg, spice mixture, sugar and the fermented mixture.
Add salt and make a soft dough. You can also use a dough mixer. Add raisins and distribute them evenly. Form the dough and set it aside.
Preheat the oven to 170 degrees Celsius, then, when the dough is set, divide it into 24 to 25 equal portions.
Roll each portion into a smooth ball and place them on a sheet-lined baking tray. Leave some space between each dough.
Take a bowl and add French-style all-purpose flour, corn oil, water and 6 gm sugar. Form a smooth consistency.
Brush the buns with olive oil and pipe the icing on the buns while creating cross marks.
Bake these buns for 12 to 15 minutes until golden brown. Serve!