Hot Cross Buns Recipe
There’s something truly special about baking Hot Cross Buns in your own kitchen—the sweet, spiced aroma fills the air and instantly brings a sense of comfort and celebration. These tender, golden buns are dotted with currants or raisins, laced with warm spices, and topped with a signature icing cross. Whether you’re making them for a holiday, a brunch with friends, or simply to enjoy a cozy treat, Hot Cross Buns always feel like a festive, homemade hug. Let’s jump right in and create a classic, irresistible batch together!
Ingredients You’ll Need
You don’t need anything fancy to make Hot Cross Buns—just a handful of pantry staples and a few flavorful add-ins. Each ingredient plays an essential role, from building a soft, pillowy dough to giving the buns their beautiful color and rich, spiced taste.
- Warm milk: The perfect starting point for activating your yeast and ensuring a soft, fluffy crumb.
- Granulated sugar: Adds just the right sweetness and helps the yeast work its magic.
- Active dry yeast: The key to getting those buns to rise tall and proud.
- Unsalted butter: Brings richness and a tender texture to every bite.
- Salt: Enhances all the flavors and brings balance to the sweetness.
- Ground cinnamon: The warm, cozy spice that defines traditional Hot Cross Buns.
- Ground nutmeg: Adds depth and a hint of warmth that pairs perfectly with cinnamon.
- Ground allspice (optional): For those who love an extra layer of spice complexity.
- All-purpose flour: The backbone of the dough, providing structure and softness.
- Currants or raisins: Little pops of sweetness tucked into every bun.
- Large eggs: Give richness, color, and help bind everything together.
- Lemon zest (optional): Adds a subtle brightness that lifts the bun’s flavor.
- Vanilla extract: Rounds out the sweetness and enhances the aroma.
- Vegetable oil (for greasing): Keeps the dough from sticking and makes for easy rising.
- Powdered sugar: The base for the classic cross icing on top.
- Milk or water: Adjusts the consistency of the icing to perfection.
- Vanilla extract (for icing): Adds a lovely finishing touch to the sweet cross.
How to Make Hot Cross Buns
Step 1: Activate the Yeast
Start by combining your warm milk, sugar, and yeast in a small bowl. Give it a gentle stir and set it aside for 5 to 10 minutes. You’ll know the yeast is ready when the mixture becomes frothy and bubbly—this means it’s alive and ready to help your buns rise beautifully.
Step 2: Make the Dough
In a large mixing bowl, whisk together the flour, salt, cinnamon, nutmeg, and allspice. Then, pour in the frothy yeast mixture, softened butter, eggs, lemon zest, and vanilla extract. Mix until a shaggy dough forms. Turn it onto a floured surface and knead for 5 to 7 minutes, until smooth and elastic. Gently knead in the currants or raisins so they’re evenly spread throughout.
Step 3: First Rise
Lightly grease a big bowl with vegetable oil and place your dough inside. Cover with a damp towel or plastic wrap, then let it rise in a cozy, warm spot for 1 to 1.5 hours. The dough should double in size and feel soft and puffy to the touch.
Step 4: Shape the Buns
Once your dough has risen, gently punch it down to release any air bubbles. Divide it into 12 equal pieces, then roll each piece into a smooth ball. Arrange the buns in a greased 9×13-inch baking dish, leaving just a bit of space between them so they have room to expand.
Step 5: Second Rise
Cover the baking dish again and let the buns rise for another 30 to 45 minutes. When they’re ready, the buns will have puffed up and started to touch each other, promising a soft, pull-apart texture.
Step 6: Bake the Buns
Preheat your oven to 375°F (190°C). Slide the buns into the oven and bake for 20 to 25 minutes, until golden brown on top. If you tap the bottom of a bun, it should sound hollow—a sure sign they’re baked through.
Step 7: Make the Cross Icing
While your Hot Cross Buns cool slightly, whisk together powdered sugar, milk or water, and a splash of vanilla extract until you have a smooth, pipeable icing. Once the buns are just warm (not hot), use a piping bag or a zip-top bag with the corner snipped off to pipe a neat cross on top of each bun.
Step 8: Serve
Give the icing a few minutes to set, then dig in! Hot Cross Buns are delicious warm from the oven, with a spread of butter for extra indulgence, or enjoyed completely cooled—the choice is yours.
How to Serve Hot Cross Buns
Garnishes
A classic cross of sweet icing is all you really need, but if you’re feeling fancy, a light dusting of powdered sugar or a brush of warm apricot jam can give your Hot Cross Buns an extra glossy finish and a hint of fruity sweetness.
Side Dishes
Pair your Hot Cross Buns with a cup of tea or coffee for a cozy afternoon treat. For breakfast or brunch, serve alongside fresh fruit, creamy butter, or tangy marmalade. They also make a lovely addition to a springtime buffet with eggs and smoked salmon.
Creative Ways to Present
Arrange your Hot Cross Buns in a basket lined with a pretty napkin for a homey, inviting touch. Or, slice them in half and fill with whipped cream and berries for a delightful dessert twist. For sharing, pull the buns apart at the table to highlight their soft, pillowy centers.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Hot Cross Buns in an airtight container at room temperature for up to two days. If you want them to stay extra soft, wrap them individually in plastic wrap to lock in moisture.
Freezing
Hot Cross Buns freeze beautifully! Once completely cooled, wrap the buns tightly in plastic wrap and then foil, or place them in a freezer bag. They’ll keep well for up to three months—just thaw at room temperature or warm gently before enjoying.
Reheating
To bring your Hot Cross Buns back to life, warm them in a low oven (about 300°F/150°C) for 8 to 10 minutes or microwave each bun for 15 to 20 seconds. This refreshes their softness and makes the spices even more fragrant.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! You can substitute instant yeast for active dry yeast in this recipe. Just mix it directly into the dry ingredients without proofing, and proceed as usual—the results will be just as fluffy and delicious.
What’s the best way to pipe the crosses on Hot Cross Buns?
For neat, even crosses, use a piping bag fitted with a small round tip. If you don’t have a piping bag, a zip-top bag with a tiny corner snipped off works perfectly too. Make sure your buns are just warm, not hot, so the icing holds its shape.
Can I make Hot Cross Buns without raisins or currants?
Definitely! If dried fruit isn’t your thing, feel free to leave it out or swap in chocolate chips, chopped dried apricots, or even candied ginger for a fun twist. The buns will still be wonderfully soft and flavorful.
How do I know when the dough has risen enough?
The dough is ready when it has doubled in size and feels pillowy when gently pressed. Rising times can vary with room temperature, so don’t rush—giving the dough enough time is key to light, fluffy buns.
Are Hot Cross Buns just for Easter?
Traditionally, Hot Cross Buns are enjoyed around Easter, but there’s no reason to save them for just one time of year! Their comforting spices and tender crumb make them a wonderful treat for any occasion, from cozy winter mornings to sunny spring brunches.
Final Thoughts
There’s real joy in baking and sharing a batch of Hot Cross Buns—they’re warm, spiced, and simply irresistible. Whether you’re making them for a special occasion or just to treat yourself, I hope you’ll find this recipe as delightful as I do. Give them a try and let these buns become a new favorite in your kitchen!
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Hot Cross Buns Recipe
- Total Time: 2 hours 30 minutes
- Yield: 12 buns 1x
- Diet: Vegetarian
Description
This classic Hot Cross Buns recipe yields soft, spiced buns studded with currants or raisins and marked with a sweet icing cross. Perfect for Easter or any cozy brunch, these buns are fragrant with cinnamon, nutmeg, and allspice, offering a delightful balance of warm spices and sweetness in every bite.
Ingredients
Dough Ingredients
- 1 ¼ cups warm milk (110°F or 43°C)
- ½ cup granulated sugar
- 2 teaspoons active dry yeast
- ½ cup unsalted butter, softened
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice (optional)
- 4 cups all-purpose flour
- 1 cup currants or raisins (or a mix of both)
- 2 large eggs
- 1 tablespoon lemon zest (optional)
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil (for greasing)
Cross Icing
- 1 cup powdered sugar
- 1–2 teaspoons milk or water
- ½ teaspoon vanilla extract
Instructions
- Activate the Yeast: In a small bowl, combine warm milk, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active and ready to use.
- Make the Dough: In a large bowl, mix together all-purpose flour, salt, ground cinnamon, nutmeg, and allspice if using. Add the yeast mixture, softened butter, eggs, lemon zest if using, and vanilla extract. Mix until the ingredients just come together, then transfer to a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. Knead in the currants or raisins so they are evenly distributed throughout the dough.
- First Rise: Lightly grease a large bowl with vegetable oil and place the dough inside. Cover with a damp towel or plastic wrap and leave it in a warm area to rise for 1 to 1.5 hours until the dough has doubled in size.
- Shape the Buns: Once risen, punch down the dough to release air. Divide the dough evenly into 12 pieces and shape each piece into a smooth bun. Arrange the buns closely but not touching in a greased 9×13-inch baking dish.
- Second Rise: Cover the dish with a damp towel or plastic wrap and allow the buns to rise again for 30 to 45 minutes until they have puffed up and start to touch each other.
- Bake the Buns: Preheat the oven to 375°F (190°C). Bake the buns for 20-25 minutes until they are golden brown on top and sound hollow when tapped on the bottom.
- Make the Cross Icing: While the buns bake, whisk together powdered sugar, milk or water, and vanilla extract until smooth. When buns have cooled slightly, pipe the icing in a cross pattern over each bun.
- Serve: Allow the buns to cool completely before serving or enjoy them warm with butter for a comforting treat.
Notes
- For best results, ensure the milk is warm but not hot to avoid killing the yeast.
- Currants or raisins can be swapped for dried cranberries or chopped dried apricots for variety.
- The optional lemon zest adds a bright citrus note that complements the spices well.
- Buns can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.
- Reheat buns slightly before serving to regain softness and enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bun
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
