There are some things in Britain that feel almost sacred. A decent cup of tea, roast dinners, and, of course, the humble hot cross bun. Soft, spiced, lightly fruity and slathered in butter until it melts into all the nooks and crannies. Perfection.
And yet… every year, without fail, the traditional hot cross bun finds itself under attack. Not by critics, but by flavours. New ones. Bold ones. Occasionally baffling ones.
Salted caramel. Chocolate orange. Apple and cinnamon. Even chilli chocolate (steady on now). Suddenly the bakery shelves look less like Easter and more like a culinary game of “how far can we push this before someone writes an angry letter to the paper?”
Once upon a time, hot cross buns were strictly seasonal and fiercely traditional. Spiced dough, currants, peel, a cross on top. End of discussion. You ate them toasted, with butter, and you were grateful.
Now? They arrive in January and come stuffed, drizzled, injected and flavoured within an inch of their lives. There’s always a sense that the classic bun is being politely nudged aside while the newcomers barge in shouting, “Have you tried me with Biscoff?”
Here’s the thing: as much as we like to pretend otherwise, everyone loves novelty. We’ll tut loudly about “what’s wrong with the original?”, then quietly add a pack of triple chocolate hot cross buns to the trolley “just to try”.
There’s genuine fun in seeing how far the humble bun can be taken. Some flavours make perfect sense – chocolate chip feels almost inevitable, like it was always meant to be there. Others raise eyebrows but somehow work. Apple crumble? Surprisingly comforting. Lemon curd swirl? A bit rogue, but very welcome with a cup of tea.
And when they don’t work? Well, that’s half the entertainment. Every Easter has at least one bun that tastes like it was created on a dare.
Despite the flood of new flavours, the classic hot cross bun remains unshaken. It’s the benchmark. The one we judge all others against. No matter how adventurous we get, there’s always a moment when someone says, “Yes, but you can’t beat a proper traditional one.”
And they’re right. Tradition has staying power. It’s comfort, nostalgia, and Easter wrapped up in dough. The new flavours don’t replace it – they circle around it, adding a bit of excitement and giving us something to chat about over the kettle.
The rise of novelty hot cross buns says something rather lovely about British food culture. We respect tradition, but we’re not afraid to have a bit of fun with it. We might roll our eyes at a rhubarb and custard bun, but we’ll still give it a go. For research purposes, obviously.
Food should be enjoyable. A little playful. And if Easter gives us an excuse to argue passionately about whether chocolate belongs in a hot cross bun, then that’s no bad thing.
So, this season, whether you’re a purist clutching your fruit-studded classic or an adventurer reaching for the Marmite, remember there’s room on the plate for both.
Just don’t mess with the cross. That’s where we draw the line. 😉
Ingredients
For the Dough:
4 cups (500g) Nelstrop Traditional Strong White bread flour
1/4 cup (50g) granulated sugar
2 1/4 tsp (7g) instant yeast
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp mixed spice
1/4 cup (60g) unsalted butter, softened
1 cup (250ml) warm milk
1 egg, beaten
The fruit:
1 1/2 cups (225g) chopped dates soaked in 30ml of chai for 12-24 hours
¼ of a cup (50g) white chocolate chips
*Make the chai strong (no milk) and strain the leaves out before putting in with the dates.
For the Crosses:
1/2 cup (65g) Nelstrop plain flour
1/4 cup (60ml) water (add a bit more if the mix is a bit stiff)
For the Glaze:
Equal parts of granulated sugar and boiling water. +/- 50g each.
*This can be chai infused too for extra flavour
Method
1. Prepare the Dough:
In a large mixing bowl, combine the flour, sugar, yeast, salt, and spices.
Add the softened butter, warm milk, and beaten egg. Mix until a sticky dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic or use a stand mixer with a dough hook for 5–7 minutes.
2. Incorporate the Fruits:
Flatten the dough slightly and sprinkle the pre-soaked dates and chocolate chips over it. Knead gently until they are evenly distributed throughout the dough.
3. First Proof:
Place the dough in a lightly oiled bowl, cover with a damp cloth or cling film, and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.
4. Shape the Buns:
Degas the risen dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and arrange them on a lined baking tray, leaving a small gap between each bun.
5. Second Proof:
Cover the buns loosely with a damp cloth and let them rise again for 30–45 minutes, until puffed and almost touching. (Remember to preheat the oven).
6. Prepare the Crosses:
Mix the flour and water into a thick paste. Transfer it to a piping bag or a small zip lock bag with the corner snipped off. Pipe a cross onto each bun.
7. Bake:
Preheat the oven to 375°F (190°C). Bake the buns for 20–25 minutes or until golden brown, when baked, if you gently touch the sides they should bounce back.
8. Glaze: Can be made in advance
Boil water and add in equal parts to granulated sugar until the sugar is dissolved. Brush the glaze over the hot buns as soon as they come out of the oven for a shiny finish.
9. Cool and Enjoy:
Let the buns cool slightly before serving. They're best enjoyed warm with butter, jam or honey.
