I recently visited my grandmother just in time to see her pull a tray of buttery hot cross buns from the oven. Impeccable timing, right?!
Of course, I had to have the recipe.
With their soft, pillowy texture and sweetly spiced flavor, these buns are a classic.
They feature a raisin- and cinnamon-enhanced dough and are topped with a decorative cross paste.
I enjoy mine with hot tea for breakfast, but they’re yummy anytime.
Why You’ll Love These Hot Cross Buns
Rich Tradition: Hot cross buns are a traditional British sweet bun, typically enjoyed around Easter. They’re often eaten toasted and buttered, making them a popular treat for breakfast or tea time.
Intoxicating Aroma: As the buns bake, they’ll fill your kitchen with the warm, inviting scents of cinnamon and freshly baked bread. It’s a cozy, comforting experience.
Perfectly Balanced Taste: These buns feature a delightful combination of flavors. From the sweet raisins and citrus to the hint of cinnamon, they create a harmonious taste that’s wonderfully satisfying.
Ingredients
- Milk & Butter: Warmed just enough to get the yeast moving, they hydrate the dough and add richness.
- Bread Flour: Provides structure and a chewy texture with high gluten content.
- Granulated Sugar: Sweetens the dough and helps with browning.
- Cinnamon & Nutmeg: Spices that bring warmth and depth to the flavor. Feel free to add more or less to taste.
- Salt: Enhances all the flavors and strengthens the dough.
- Instant Yeast: Leavens the dough quickly, giving buns a light texture. See the tips section for info on active dry yeast.
- Egg: Adds moisture and richness and helps bind the dough.
- Raisins: Sweet, chewy bits that add bursts of flavor.
- Orange & Dried Mixed Peel: For a bright, aromatic touch and a pleasant chewy texture.
- All-Purpose Flour: Used for the cross on top.
- Apricot Jam: Sweet glaze that gives the buns a shiny finish and extra flavor.
How to Make Hot Cross Buns
While these treats are traditionally associated with Easter, I believe they’re too delicious to be limited to just one season.
They’re easy, too, so you’ve got no excuse not to make them!
Here are the steps:
1. WARM: Heat half of the milk until bubbles form, then add the remaining milk and butter. Stir until the butter melts and set aside.
2. MIX: Combine the flour, sugar, cinnamon, nutmeg, salt, and yeast in a bowl. Stir well.
3. COMBINE: Add the egg and warm milk, and mix with a dough hook on low for 5-6 minutes. Add the raisins, zest, and mixed peel, and continue mixing for 2-3 minutes until smooth and elastic.
4. PROOF: Transfer the dough to a greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
5. SHAPE & PROOF: Punch down the dough, divide it into 12 portions, and shape it into balls. Place on a greased tray, cover, and let rise until doubled, about 1 hour.
6. PREHEAT: Set the oven to 375°F (190°C).
7. TOP: Mix the all-purpose flour with water to make a thick paste. Pipe a cross pattern on each bun.
8. BAKE: Bake for 15-20 minutes until golden brown. Cool.
9. GLAZE: Warm the apricot jam and brush it over the warm buns. Serve immediately and enjoy!
Tips for the Best Hot Cross Buns
Baking is all about creating moments of warmth and comfort, and these hot cross buns definitely deliver on that front.
But if you’re new to yeast-based recipes, don’t worry. I have plenty of tips below!
- Heating the milk. After heating the milk, you’ll add the butter and the rest of the milk to cool it down. It should be warm to the touch but not hot. If it’s hot, set it aside to cool.
- Using active dry yeast. Add the yeast and 1 tablespoon of the sugar to the warm milk. Stir and leave it to activate. If you don’t see bubbles after 5-10 minutes, you’ll need to start again with new yeast.
- When is the dough ready? It should be smooth and elastic. When pressed with a finger, it should spring back. If the dent remains, it needs more time under the dough hook.
- Pick the right rising spot. Warm, humid areas work best. Don’t place it in direct sunlight, though. That can dry the buns out.
- Quick proof hack. Turn the oven to 200°F for 5 minutes, then turn it off. After mixing, place the covered dough in the warm oven with a baking dish of water on the bottom shelf. This will speed up the proofing.
- Cross paste. Add the water slowly. The paste should be thick but pipeable.
- Soak the raisins. Cover them in hot tea or juice for 20-30 minutes until plump. Drain and pat dry before mixing into the dough by hand (they’ll break under the dough hook).
- Don’t skip the glaze. The apricot jam makes them super shiny and pretty!
- Experiment with variations. Add other dried fruits, such as currants or Craisins. You can also use different spices, such as allspice or cardamom.
How to Store
Whether you enjoy them warm from the oven, sliced and toasted with a bit of butter, or simply as they are, hot cross buns are a true delight.
Plus, you can store, freeze, and reheat leftover hot cross buns with ease. Here’s how:
To Make Ahead: Prep the buns through step 5, but do not add the cross and do not proof. Instead, wrap tightly and place in the fridge or freezer. Proof chilled buns at room temp for 1-2 hours before baking. Proof frozen buns at room temp for 4-5 hours before baking.
To Store: Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.
To Freeze: Wrap leftover buns individually in plastic wrap, place them in a freezer-safe bag, and freeze for 2-3 months. Thaw at room temperature before reheating.
To Reheat: Wrap the buns in aluminum foil and bake for 10 minutes at 350 degrees.
More Sweet Bread Recipes You’ll Love
Hummingbird Bread
Snickerdoodle Bread
Cinnamon Crunch Banana Bread
Brownie Bread
Hot Cross Buns
12
servings30
minutes2
hours20
minutesForget Easter, these soft, lightly spiced hot cross buns with a tender, fruity interior and a hint of citrus are perfect for any occasion.
Ingredients
1 1/3 cup milk
1/4 cup butter, cubed
4 cups bread flour
1/3 cup granulated sugar
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 (1/4 ounce) packet instant yeast (about 2 teaspoons)
1 egg
1 cup raisins
1 orange, zested
1/3 cup dried mixed peel
1/2 cup all-purpose flour
1/4 cup apricot jam
Instructions
- Make the dough: In a medium saucepan, warm half of the milk over medium heat. When you see bubbles around the edge of the pan, remove the pot from the heat and add the rest of the milk and the butter. Stir until the butter is melted and set aside.
- In the bowl of a stand mixer, combine the flour, sugar, cinnamon, nutmeg, salt, and yeast. Stir until well combined.
- Add the egg and warm milk and mix with a dough hook on medium-low for 5-6 minutes. Add the raisins, orange zest, and mixed peel and continue mixing for another 2-3 minutes, or until the dough pulls away from the sides and is smooth and elastic. If the dough is very sticky, add a little extra flour.
- Proof: Transfer the dough to a greased bowl. Cover with plastic wrap and a kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
- Shape & Proof: Punch down the dough and divide it into 12 equal portions. Shape each portion into a ball and place them onto a greased baking tray or into a baking pan (see notes). Cover and let the buns rise again in a warm place until doubled in size, about an hour.
- Preheat the oven to 375 degrees Fahrenheit.
- Make the topping: In a small bowl, whisk the all-purpose flour with water, a little at a time, until it resembles a thick paste. Spoon the paste into a piping bag or ziplock bag and cut off the corner. Pipe a line across each row of buns, then repeat the lines in the other direction to create a cross pattern.
- Bake for 15-20 minutes or until golden brown. Remove from the oven and set aside to cool.
- Glaze: Warm the jam in the microwave in 30-second intervals until smooth. Brush the warm jam over the warm buns. Serve immediately and enjoy!
Notes
- If using active dry yeast, add it to the pot with the warm (not hot) milk, stir, and set aside to activate. When ready to add to the dry ingredients, it should bubble up.
- Soak the raisins in hot tea or juice to make them plump and juicy. Add them last, kneading by hand.
- You’ll know the dough is ready when it springs back when pressed with a finger. If the depression stays, it needs longer in the mixer.
- For individual buns, space them apart on the baking sheet so they can rise. For fluffier buns, arrange with 1-2 inches between so they bake together, like cinnamon rolls.
