This is the exact hot cross bun formula I am using for my own local orders this year.
It is a fermentation-driven bakery bun built around a large sponge preferment for aromatic depth, structured tenderness, and a bread-forward crumb. This is a balanced, professional bun that sits comfortably between classic European influence and modern retail bakery expectations.
Metric measurements are primary. Volume is included as a courtesy.
This is not a Bakeshop Collection recipe. Will be available until April 1st 2026
A PDF. The formula yields 15 large buns baked as a pull-apart slab on a half sheet pan, with clear mixing guidance, fermentation targets, proofing indicators, internal temperature cues, and finishing options.
The file includes:
• Full sponge-based dough formula
• Citrus-spice sugar method (no unnecessary bloom step)
• Rice flour cross paste for a softer, cleaner bite
• Salted orange honey glaze
• Pastel fondant piping option
• Convection adjustments
• International ingredient notes
• Dough conditioner and enzyme guidance
• Mixer capacity notes
• Hand-mixing expectations
• Optional variations (fruit, chocolate chip, spice-forward, citrus-free)
• Professional baking cues to help you judge readiness by structure — not just time
This system was built for bakers who want a dependable enriched dough that performs consistently while still allowing room for stylistic adjustments.
The full batch produces approximately 2kg of dough, ideal for:
• Pull-apart slab buns
• Individually spaced bakery buns
• Citrus-spice buns
• Cinnamon-forward buns
• Chocolate chip variations
• Traditional fruit profiles
• Minimalist spice versions
It is intentionally flexible without being vague.
This is a professional formula, not a guided baking course.
It assumes you understand, or are willing to learn, how enriched yeast dough behaves. You will receive clear structure cues, but this file does not teach foundational bread skills from the ground up.
You should already be comfortable with:
• weighing ingredients
• recognizing proper gluten development
• monitoring fermentation
• shaping dough
• baking enriched breads
If you are looking for a highly hand-held, step-by-step beginner recipe, this is likely not the right fit.
If you want a bakery-level hot cross bun you can confidently produce and adapt — it absolutely is.
Because fermentation creates flavor you cannot shortcut.
Expect buns that are aromatic, softly structured, enriched but not heavy, and bread-forward rather than cake-like.
Hot cross buns exist across many baking traditions, and you will certainly find versions online.
What you are purchasing here is my tested formulation, written workflow, and professional structure, the same system supporting my own seasonal production. By purchasing this digital file, you are buying a single-user license for personal use or production in your own kitchen/business.
• Bake and sell products made from this recipe
• Use it in a home bakery, cottage bakery, restaurant, or commercial space
• Print a copy for kitchen use
• Resell, share, forward, upload, screenshot, or redistribute this file
• Post the formula, ratios, or method publicly
• Re-write the recipe to replicate the original
• Claim this written work as your own
This is the exact hot cross bun formula I am using for my own local orders this year.
It is a fermentation-driven bakery bun built around a large sponge preferment for aromatic depth, structured tenderness, and a bread-forward crumb. This is a balanced, professional bun that sits comfortably between classic European influence and modern retail bakery expectations.
Metric measurements are primary. Volume is included as a courtesy.
This is not a Bakeshop Collection recipe. Will be available until April 1st 2026
A PDF. The formula yields 15 large buns baked as a pull-apart slab on a half sheet pan, with clear mixing guidance, fermentation targets, proofing indicators, internal temperature cues, and finishing options.
The file includes:
• Full sponge-based dough formula
• Citrus-spice sugar method (no unnecessary bloom step)
• Rice flour cross paste for a softer, cleaner bite
• Salted orange honey glaze
• Pastel fondant piping option
• Convection adjustments
• International ingredient notes
• Dough conditioner and enzyme guidance
• Mixer capacity notes
• Hand-mixing expectations
• Optional variations (fruit, chocolate chip, spice-forward, citrus-free)
• Professional baking cues to help you judge readiness by structure — not just time
This system was built for bakers who want a dependable enriched dough that performs consistently while still allowing room for stylistic adjustments.
The full batch produces approximately 2kg of dough, ideal for:
• Pull-apart slab buns
• Individually spaced bakery buns
• Citrus-spice buns
• Cinnamon-forward buns
• Chocolate chip variations
• Traditional fruit profiles
• Minimalist spice versions
It is intentionally flexible without being vague.
This is a professional formula, not a guided baking course.
It assumes you understand, or are willing to learn, how enriched yeast dough behaves. You will receive clear structure cues, but this file does not teach foundational bread skills from the ground up.
You should already be comfortable with:
• weighing ingredients
• recognizing proper gluten development
• monitoring fermentation
• shaping dough
• baking enriched breads
If you are looking for a highly hand-held, step-by-step beginner recipe, this is likely not the right fit.
If you want a bakery-level hot cross bun you can confidently produce and adapt — it absolutely is.
Because fermentation creates flavor you cannot shortcut.
Expect buns that are aromatic, softly structured, enriched but not heavy, and bread-forward rather than cake-like.
Hot cross buns exist across many baking traditions, and you will certainly find versions online.
What you are purchasing here is my tested formulation, written workflow, and professional structure, the same system supporting my own seasonal production. By purchasing this digital file, you are buying a single-user license for personal use or production in your own kitchen/business.
• Bake and sell products made from this recipe
• Use it in a home bakery, cottage bakery, restaurant, or commercial space
• Print a copy for kitchen use
• Resell, share, forward, upload, screenshot, or redistribute this file
• Post the formula, ratios, or method publicly
• Re-write the recipe to replicate the original
• Claim this written work as your own
