Name: Hot Cross Buns
Prep time: 25 min
Cook time: 3 h 15 min
Total time: 3 h 40 min
Yield: 15
Cuisine: Traditional
Ingredients: 1 cup (145 g) raisins or currants; ½ cup (120 g) water, warmed to 105°f to 115°f; ¾ cup whole milk; 2 ¼ teaspoons (1 packet) instant yeast; 1 teaspoon granulated sugar; ½ cup (100 g) light brown sugar, packed; 5 tablespoons unsalted butter, cut into 5 pieces, softened; ½ teaspoon vanilla extract; 2 large eggs, room temperature; 1 teaspoon kosher salt; ½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon allspice; 3 ½ cups (437.5 g) all-purpose flour, divided; 1 tablespoon orange zest, about 1 small orange, zested; ½ cup (62.5 g) all-purpose flour; 6 tablespoons water; 2 tablespoons apricot jam; 1 tablespoon water

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Hot Cross Buns have become one of my favorite treats, especially around the Easter season. When I first tasted one, the combination of warm, soft bread with hints of spices and a hint of sweetness blew me away. These fluffy buns are more than just a traditional recipe; they are a delightful blend of flavors and textures that can bring a cozy vibe to any gathering. Whether you’re having them for breakfast, as a snack, or even as a dessert, Hot Cross Buns are sure to be a hit.

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I remember the first time I decided to make them myself; I was pleasantly surprised by how simple and satisfying the process was. With just a few pantry staples and a little love, you can create a batch that would rival those found in bakeries. Plus, who wouldn’t want to wake up to the aroma of freshly baked buns wafting through the house? Trust me, once you try making Hot Cross Buns, you’ll find it hard to ever settle for store-bought again. Let’s jump into this wonderful recipe that captures the essence of this beautiful, soft bread.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Hot Cross Buns
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Hot Cross Buns

Why You’ll Love This Recipe

Simple & Quick: Whip up a batch of Hot Cross Buns in about 3 hours—most of which is hands-off time.
Irresistible Flavor: Experience the warm spices of cinnamon and nutmeg intertwined with plump raisins, creating a treat that’s both fragrant and flavorful.
Eye-Catching Appeal: Those decorative crosses on top make them a showstopper for brunch or any festive occasion.
Flexible Serving: Perfect for breakfast, afternoon tea, or simply to enjoy with a warm cup of coffee.
Diet-Friendly Options: Easy to adapt for different diets—try swapping dairy or using gluten-free flour.

Ingredients You’ll Need

1 cup raisins or currants: These dried fruits add sweetness and texture. You can swap them for chocolate chips or other dried fruits if you prefer.
½ cup water, warmed to 105°F to 115°F: Helps activate the yeast. Make sure it’s not too hot to avoid killing the yeast.
¾ cup whole milk: Contributes to a soft and rich dough. Almond milk can be used as a dairy-free alternative.
2 ¼ teaspoons instant yeast: Vital for that fluffy rise. Make sure it’s fresh for best results.
1 teaspoon granulated sugar: Just a pinch to help feed the yeast as it activates.
½ cup light brown sugar, packed: Enhances sweetness and adds a slight caramel flavor.
5 tablespoons unsalted butter, softened: Yields a tender and rich dough; use room temperature butter for easy mixing.
½ teaspoon vanilla extract: A splash of flavor that elevates the overall taste.
2 large eggs, room temperature: These help bind everything together and contribute to a rich texture.
1 teaspoon kosher salt: Balances the sweetness.
½ teaspoon ground cinnamon: A classic spice that warms the flavors beautifully.
½ teaspoon ground nutmeg: Adds a touch of warmth and depth.
½ teaspoon allspice: This spice blends well and adds a little complexity to the flavor profile.
3 ½ cups all-purpose flour, divided: Provides the structure; keep some aside for kneading.
1 tablespoon orange zest: Brightens the flavor—feel free to experiment with other zests like lemon.
½ cup all-purpose flour: For piping the crosses on top, making them stand out.
6 tablespoons water: Used for the piping consistency, adjust if needed to ensure smoothness.
2 tablespoons apricot jam: This sweet glaze gives a lovely shine to the top of the buns.
1 tablespoon water: To thin out the jam for the glaze.

How to Make Hot Cross Buns

Soak the Raisins: Place 1 cup of raisins or currants in a medium bowl and pour ½ cup of warm water over them. Let them soak for about 15 to 20 minutes until plump.
Prep the Dough: Drain the raisins thoroughly and gently pat them dry with a paper towel. In the bowl of a stand mixer fitted with a dough hook, combine ¾ cup whole milk, 2 ¼ teaspoons instant yeast, 1 teaspoon granulated sugar, ½ cup light brown sugar, 5 tablespoons softened unsalted butter, ½ teaspoon vanilla extract, 2 large eggs, 1 teaspoon kosher salt, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon allspice, and 1 cup all-purpose flour. Mix on low speed for about 30 seconds.
Mix the Ingredients: Stop to scrape down the sides of the bowl, then add in the remaining 2 ½ cups of all-purpose flour along with the drained raisins. Continue mixing on low speed for about 2 minutes until the ingredients are mostly combined.
Knead the Dough: Increase the speed to medium and knead the dough for an additional 5 minutes. The dough should be soft, slightly tacky, smooth, and elastic enough to pull away from the sides of the bowl. Avoid adding extra flour unless the dough heavily sticks after several minutes of kneading.
First Rise: Transfer the dough to a lightly greased bowl, turn to coat all sides, and cover it. Let it rise in a warm place for about 1 to 2 hours or until it has roughly doubled in size.
Shape the Buns: Gently deflate the dough and lightly grease a 9×13-inch metal baking dish. Divide the dough into 15 equal portions, each weighing about 2.5 ounces (70 grams). To shape each bun, flatten slightly, pull the edges toward the center, then flip seam-side down. Cup your hand over the dough and roll it to create a smooth, tight surface.
Second Rise: Place the shaped buns in the greased baking dish. Cover loosely and leave to rise for another 45 to 60 minutes, until they feel fluffy and touch lightly. When pressed, the dough should slowly spring back.
Preheat the Oven: About 10 minutes before the buns are done rising, preheat your oven to 350°F (175°C).
Prepare the Crosses: In a bowl, mix ½ cup of all-purpose flour with 6 tablespoons of water until smooth. This should be thick enough to hold its shape when piped. Transfer to a piping bag or a zip-top bag with a corner snipped.
Pipe the Crosses: Pipe straight lines across the rows of buns, followed by perpendicular lines to create crosses.
Bake: Bake the buns for 20 to 24 minutes until the tops are golden brown and an internal thermometer reads 190°F to 195°F.
Glaze the Buns: In a small bowl, combine 2 tablespoons of apricot jam with 1 tablespoon of water. Heat in the microwave in 20-second increments, stirring in between until warm and spreadable. Brush this glaze over the warm buns.
Cool and Serve: Allow your Hot Cross Buns to cool for at least 20 minutes before serving to let the flavors develop.

Storing & Reheating

Store your Hot Cross Buns at room temperature for up to 3 days in an airtight container. If you want to keep them longer, refrigerate them for up to a week. For maximum freshness, you can freeze them for up to 3 months in a freezer-safe bag. When ready to enjoy, simply reheat in a 350°F (175°C) oven for about 10 minutes until warmed through. Keep in mind that freezing may alter the texture slightly, but a quick refresh in the oven can help restore their delightful softness.

Chef’s Helpful Tips

Knead the dough until it’s elastic, but avoid adding too much flour during the process as it can make buns dense.
Allow butter and eggs to come to room temperature beforehand for easy mixing.
Don’t rush the rising process; a slow rise develops the flavor and texture you want.
If using different dried fruits, make sure to chop larger ones to ensure even distribution.
You can make the dough ahead of time, let it rise, then shape and bake fresh later.
For an extra special treat, add a sprinkle of coarse sugar on top before baking for added crunch.

There’s nothing quite like enjoying freshly baked Hot Cross Buns. With each bite, you’ll savor the soft texture combined with the spiced sweetness that perfectly complements the earthy flavors of the fruit. Don’t hesitate to experiment with different fruits or spices to make this recipe your own. Enjoy the act of baking, and remember, the joy of sharing these fragrant buns makes them all the more special.

Recipe FAQs

Can I make Hot Cross Buns ahead of time?

Absolutely! You can prepare the dough, let it rise, shape the buns, and store them in the fridge overnight. Just allow them to come to room temperature and rise again before baking the following day.

What can I substitute for the raisins or currants?

If you’re not a fan of raisins or currants, feel free to substitute with dried cranberries, cherries, or even chocolate chips for a fun twist.

How can I ensure my dough rises well?

Make sure your yeast is fresh and use warm water around 105°F to 115°F to activate it effectively. Placing the dough in a warm, draft-free area helps too!

Can I freeze Hot Cross Buns?

Yes, you can freeze them! Wrap tightly in plastic wrap and then in foil, storing them for up to 3 months. Just make sure to thaw them in the refrigerator or at room temperature before reheating.

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