Hot Chaos Buns: A Marmalade Twist on Homemade Hot Cross Buns cross buns)

If you’re looking for the ultimate hot cross buns recipe, one that’s soft, spiced, and just a little bit cheeky, you’re in the right place. This year’s Easter baking in our house took a delicious detour, resulting in what I now call Hot Chaos Buns—a fun, slightly rebellious take on the traditional homemade hot cross bun.

I’ve been making Justin Gellatly’s hot cross buns for years now—it’s a reliable and well-loved British baking recipe. But this spring, I decided to bring a little of my own flavour into the mix—literally—by incorporating my homemade marmalade. I made two batches: one with bergamot marmalade and another with orange marmalade.

Both were amazing. The marmalade brought a subtle citrus depth and kept the texture incredibly soft. My daughter said the first batch was the best hot cross buns I’d ever made… until she tried the second one.

And just to keep things interesting, I couldn’t help myself when it came time to pipe the crosses. Two buns ended up with spirals instead, and the tray came out looking more playful than pious. Hence the name: Hot Chaos Buns. They’re still sweet, spiced, and glazed to perfection—but with a little personality crisis on top.

Marmalade Hot Chaos Buns

The best hot cross buns with marmalade glaze,

adapted from Justin Gellatly’s recipe in Bread, Cake, Doughnut, Pudding

Ingredients

Makes: 12

Preparation time: 25 minutes

Proving/resting time: 4 hours

Cooking time: 15 minutes

Stage 1

• 225g strong white bread flour

• 70g dark brown sugar

• 1 tsp ground mixed spice

• 1 tsp ground ginger

• ½ tsp ground cinnamon

• 30g black treacle

• 25g fresh yeast, crumbled

• 300g water

  
  

Stage 2

• 400g strong white bread flour

• 2 egg yolks

• 1½ tsp fine sea salt

• 125g unsalted butter, fridge-cold, cut into 3–4 cm cubes

Stage 3

• 125g chopped mixed peel

• 50g glacé ginger

• 2 tsp orange marmalade

• 250g raisins

For the Cross

• 100g strong white bread flour

• 100g water

• Pinch of sugar

• Pinch of salt

For the Glaze

• 2 tbsp orange marmalade

• 2 tbsp water

Method

Stage 1:

To start your easy sweet bun recipe, place the flour, sugar, and spices into the bowl of an electric mixer fitted with a dough hook. Add 300g of water. In a small bowl, whisk the black treacle and yeast with a splash of water. Add to the mixer and knead for 4 minutes on medium speed. Cover and leave to rest for 1 hour.

Stage 2:

Add the strong white bread flour, egg yolks, and salt to the dough. Mix until a rough dough forms.

With the mixer still running, add the cold butter one cube at a time. Let each piece fully incorporate before adding the next. This should take about 10 minutes and will result in a glossy, elastic dough.

Stage 3:

Mix in the chopped peel, glacé ginger, orange marmalade, and raisins. If the dough feels too wet, sprinkle in a bit more flour. Cover and leave in a warm place for 2 hours.

Line a tray with parchment paper. Divide the dough into 120g pieces, roll into balls, and place on the tray with room to spread. Cover and prove for 1 hour or until doubled in size.

For the Cross:

Mix the flour and water until smooth. Transfer to a piping bag with a plain nozzle and pipe crosses—or spirals!—on top of each bun.

For the Glaze:

Gently heat the marmalade and water in a pan until syrupy..

To Bake:

Preheat your oven to 180°C (fan 160°C/gas 4). Bake the buns for 14–15 minutes or until golden brown. Cool on a wire rack for 2 minutes, then brush generously with the warm glaze.

These glazed hot cross buns are best enjoyed warm, with butter—or more marmalade if you’re feeling indulgent. They freeze beautifully, making them a perfect make-ahead option for Easter or any weekend breakfast.

Whether you follow the traditional cross or embrace a bit of chaos like I did, this is one hot cross buns recipe that delivers every time.