Hot Cross Buns Recipe

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