Bigger and Sweeter Hot Cross Buns Recipe

These delicious homemade hot cross buns are baked with currants and topped off with a sweet apricot jam to make one tasty roll.


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About the Author: Chef Billy Parisi


  1. Another great video, Chef Billy. One correction: There were no Anglican monks in the 12th century. Anglicanism did not make the scene until sometime in the 16th century. Those would have been Catholic monks in the 12th century.

  2. Chef, I for sure want to try these.
    But I came to your channel searching for a Strawberry Shortcake recipe since I have a bunch of Strawberries at the moment. Do you have a take on that classic? Would love to see you do that.
    Thanks for all you do. I’ve been binge watching and have already made Beef stock, Chicken Fricasee, and Beef Stroganoff. All delightful.

  3. My boys love hot cross buns, I make them quite often and during the year I often make it in a bread loaf 1lb tin and they just have it toasted and sliced with lashings of butter when it’s hot. I never use currants as no one likes them and the boys always thought they looked like dead flies.. you know what kids are like. They are a delicious versatile treat.

  4. Chef Billy Parisi, my great-aunt would make these buns during Lent and we would eat them with Irish butter and/or seedless raspberry jam. I love your recipe as it brings back such pleasant childhood memories. Thanx!

  5. My goodness these look delicious. I've never made these either, but since you've been kind enough to do a tutorial on it, I'm confident I can do it. You're great ! God bless you and yours, Chef ! 💐

  6. The rhyme is a street cry: Hot cross buns, hot cross buns! One a penny, two a penny, hot cross buns! They are very traditional here in the UK, for Easter Day. Split them, and butter each half. They are delicious fresh and warm. And if you have any left over, then split and toast them, then butter each side and eat hot!

  7. Thank you Chef Billy, so nice to see them made the traditional way instead of the weird versions you get in some of our bakeries, chocolate chips and blueberries. My only comment would be, growing up in England, the hot cross buns always have currants and candied peel.

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