If there’s ever been a treat that feels like a warm hug on a plate, it’s the Hot Cross Buns Recipe. Pillowy-soft, just the right touch of sweet, and full of gentle spice, these little buns are deeply beloved—especially around Easter, but truly wonderful any time of year. The aromatic mix of cinnamon and nutmeg mingles with bursts of juicy raisins and bright orange zest for a flavor that’s as inviting as it is unforgettable. And who can resist that signature cross and glossy apricot glaze? Whether you’re carrying on tradition or simply in the mood for some home-baked nostalgia, this recipe brings delicious comfort straight from your oven to your table.
Ingredients You’ll Need
The beauty of the Hot Cross Buns Recipe is in its simple, familiar ingredients, each one thoughtfully chosen for the flavor, texture, and beautiful color they create. A handful of pantry staples come together, transforming into soft, spiced buns that look as magical as they taste.
- All-purpose flour: The backbone of the dough, giving the buns their tender crumb and light texture.
- Granulated sugar: Adds just enough sweetness to complement the spices and fruit.
- Active dry yeast: The essential ingredient for that soft, airy rise.
- Warm milk (110°F): Makes the dough beautifully soft, while also activating the yeast.
- Unsalted butter, melted: Adds richness for a velvety texture and delicious flavor.
- Large egg: Helps bind the dough and contributes to the buns’ golden hue.
- Salt: Enhances all the other flavors and prevents the dough from tasting flat.
- Ground cinnamon: The classic spice that brings cozy warmth to every bite.
- Ground nutmeg: Pairs with cinnamon to create complex spice notes.
- Ground allspice: Rounds out the spice profile with subtle depth.
- Raisins or currants: Each bite gets a juicy, sweet pop—try substituting with cranberries or apricots for a twist!
- Orange zest: Adds a sunny burst of citrus that lifts all the warm spices.
- For the cross (all-purpose flour and water): This simple paste makes those iconic, lovely crosses on top.
- For the glaze (apricot jam): A quick swipe of warmed jam gives the buns their beautiful, bakery-style sheen.
How to Make Hot Cross Buns Recipe
Step 1: Activate the Yeast
Start by combining the yeast, warm milk, and a tablespoon of sugar in a small bowl. Give it a gentle stir and let it sit for 5 to 10 minutes. You’ll know it’s ready when it looks foamy and a bit bubbly on top—like the beginning of every good bread story. This simple step sets the stage for soft, lift-off-the-pan buns.
Step 2: Mix the Dough
In a large bowl, mix together your flour, the rest of the sugar, salt, cinnamon, nutmeg, and allspice. Into this cozy blend, pour the foamy yeast mixture, melted butter, egg, raisins, and bright orange zest. Stir until everything combines into a sticky, craggy dough that promises delicious things ahead.
Step 3: Knead Until Smooth
Sprinkle a little flour on your work surface and knead the dough for 8 to 10 minutes. It will transform right in your hands—from sticky and shaggy to soft, supple, and beautifully elastic. The hard work here makes all the difference, ensuring your Hot Cross Buns Recipe turns out perfectly tender every time.
Step 4: First Rise
Pop the dough into a greased bowl, cover it with a clean towel, and let it rest in a warm spot. In about an hour to an hour and a half, it should double in size, getting all puffed up and ready for shaping. This is a great time to put on your favorite playlist and let your kitchen fill with anticipation.
Step 5: Shape Your Buns
Gently punch down the risen dough and divide it into 12 equal pieces. Roll each one into a smooth ball and arrange them snugly in a greased 9×13-inch baking dish. Cover them again for their final nap—about 30 to 40 minutes—until they’ve puffed up and kissed each other at the edges.
Step 6: Pipe the Crosses
Mix together flour and water until you have a smooth paste that’s easy to pipe but not runny. Transfer it to a piping bag (or a zip-top bag with the corner snipped) and carefully make crosses over each bun. This step is as fun as it is iconic—your buns are about to look every bit as special as they taste.
Step 7: Bake to Golden Perfection
With your oven preheated to 375°F (190°C), bake the buns for 20 to 25 minutes. Don’t wander too far—your kitchen will start to smell absolutely irresistible as the buns turn golden brown and your patience is rewarded.
Step 8: Glaze While Warm
While the buns are still warm, brush them generously with warmed apricot jam. This step adds a lovely, fragrant shine and an extra hint of sweetness that brings the Hot Cross Buns Recipe together in pure perfection. Allow them to cool slightly before serving, if you can resist!
How to Serve Hot Cross Buns Recipe
Garnishes
To really dress up your Hot Cross Buns Recipe, a light dusting of powdered sugar or a little extra orange zest is all you need. If you like things extra sweet, a drizzle of icing across the cross is a fun, non-traditional twist. For a cozy finish, serve with a pat of softened butter or a smear of apricot jam.
Side Dishes
Warm Hot Cross Buns pair beautifully with a classic cup of tea or rich, hot coffee. For a brunch spread, try serving them with fresh fruit, yogurt, or a platter of sliced cheeses and cured meats. The warming spices and citrus also complement soft scrambled eggs or a spring salad with vinaigrette.
Creative Ways to Present
If you’re sharing these with a crowd, arrange the buns in a basket lined with a pretty napkin for family-style serving. For a sweet treat any time, split a bun and toast it lightly, then spread with cream cheese or honey. Turn leftovers into an indulgent bread pudding by layering sliced buns with custard, or tuck them into lunchboxes as a delightful homemade surprise.
Make Ahead and Storage
Storing Leftovers
Hot Cross Buns are at their best the day they’re made, but you can definitely store extras. Keep any leftover buns in an airtight container at room temperature for up to 3 days. This helps them retain their softness and flavor, so you can enjoy a bun (or two) with your morning coffee all week long.
Freezing
To freeze, let the buns cool completely, then wrap them snugly in plastic wrap and place in a zip-top freezer bag. They’ll happily keep in the freezer for up to 2 months. When you’re ready, thaw them at room temperature or give them a gentle warm-up in the oven—an easy way to enjoy the Hot Cross Buns Recipe long after your original bake.
Reheating
For that irresistible bakery-fresh taste, reheat your buns in a preheated 300°F (150°C) oven for about 10 minutes, or microwave for 15–20 seconds. If you love them extra soft, cover with foil before baking, or wrap in a damp paper towel for microwave reheating. This brings their pillowy texture right back to life.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes! You can substitute instant yeast in equal measure for active dry yeast in the Hot Cross Buns Recipe. Simply skip the proofing step and add the instant yeast directly to your dry ingredients.
What if I don’t have raisins or currants?
No problem. Swap in dried cranberries, chopped dried apricots, or even chocolate chips for a fun variation on tradition. The fruit (or chocolate!) is optional, but adds wonderful texture and flavor.
Can I make these buns dairy-free?
Absolutely. Replace the milk with a plant-based alternative (like almond or oat milk), and use vegan butter or coconut oil in place of the unsalted butter. The Hot Cross Buns Recipe is delightfully flexible.
Why didn’t my dough rise?
If your dough didn’t rise, the yeast could be the culprit. Make sure your milk isn’t too hot or too cold, and check that your yeast hasn’t expired. A cozy, draft-free environment helps activate the yeast as well.
Can I pipe the crosses with icing instead of flour paste?
You sure can! Traditional crosses use flour paste, but an icing cross (made with powdered sugar and a little milk) adds a sweet, modern finish—just remember to add it after the buns finish baking and have cooled a bit.
Final Thoughts
If your kitchen has never been filled with the smell of freshly baked, spiced buns, now is the time to let the Hot Cross Buns Recipe work its magic. They’re warm, tender, and overflowing with flavor—made to share and destined to be loved. Give them a try and you’ll be starting your own irresistibly tasty tradition in no time!
Print
Hot Cross Buns Recipe
- Total Time: 2 hours 45 minutes
- Yield: 12 buns 1x
- Diet: Vegetarian
Description
Indulge in the classic Easter treat with this Hot Cross Buns recipe. These spiced buns, studded with raisins and citrus zest, are perfect for celebrating the holiday or enjoying as a sweet snack. With a golden crust and a sticky glaze, these buns are a delightful addition to any table.
Ingredients
Dough:
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 3/4 cup raisins or currants
- 1/4 cup orange zest
Cross:
- 1/2 cup all-purpose flour
- 1/3 cup water
Glaze:
- 1/4 cup apricot jam, warmed
Instructions
- Prepare the Yeast: Dissolve yeast in warm milk with 1 tablespoon sugar. Let sit until foamy, about 5–10 minutes.
- Mix the Dough: Combine flour, remaining sugar, salt, cinnamon, nutmeg, and allspice in a large bowl. Stir in yeast mixture, melted butter, egg, raisins, and orange zest. Knead until a sticky dough forms.
- Rise and Shape: Let the dough rise until doubled. Divide into 12 pieces, shape into balls, and place in a baking dish.
- Add Crosses: Pipe a cross on each bun with the flour-water paste.
- Bake and Glaze: Bake until golden, then brush with warm apricot jam glaze.
Notes
- Buns are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- For a variation, try using dried cranberries or chopped dried apricots instead of raisins.
- Prep Time: 20 minutes (plus 2 hours rising)
- Cook Time: 25 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: British, Easter
Nutrition
- Serving Size: 1 bun
- Calories: 260
- Sugar: 12 g
- Sodium: 170 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 25 mg
