Hot cross buns are a traditional Easter treat enjoyed in many cultures around the world. These soft, spiced buns are marked with a cross on top, symbolizing the crucifixion of Jesus, and are typically made and eaten on Good Friday to mark the end of Lent. Homemade hot cross buns offer a special touch, allowing you to customize the flavors and ingredients to suit your taste. They fill your home with a warm, comforting aroma as they bake, making them a delightful Easter tradition to share with family and friends. Making hot cross buns at home not only allows you to enjoy the freshest, most flavorful buns but also lets you partake in a centuries-old tradition that brings joy and togetherness during the Easter season.
Why is this the best recipe?
Classic Flavor: This recipe stays true to the traditional flavors of hot cross buns, with a perfect balance of spices, sweetness, and fruit. Texture: The buns are soft, fluffy, and moist, thanks to the combination of milk, butter, and egg in the dough. Easy to Follow: The recipe is straightforward and easy to follow, making it accessible to both novice and experienced bakers. Customizable: While this recipe includes raisins and mixed peel, you can easily customize it to your liking by adding other dried fruits or spices. Detailed Instructions: The instructions are clear and detailed, ensuring that you achieve the best results possible. Impressive Presentation: The buns come out beautifully golden and adorned with the classic cross on top, making them visually appealing for serving or gifting.
Ingredients and Substitutes
All-Purpose Flour: Provides structure and texture to the buns. Substitute with bread flour for a chewier texture. Sugar: Sweetens the dough and helps with browning. Substitute with honey or maple syrup for a different flavor. Salt: Enhances the flavor of the other ingredients and regulates yeast activity. No direct substitute. Active Dry Yeast: Leavens the dough, making it rise. Substitute with instant yeast, using slightly less (about 25% less). Warm Milk: Adds moisture and richness to the dough. Substitute with any milk or non-dairy milk. Unsalted Butter: Adds flavor and tenderness to the dough. Substitute with margarine or oil for a dairy-free option. Egg: Adds richness and helps bind the dough together. Substitute with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan option. Raisins or Currants: Add sweetness and texture to the buns. Substitute with other dried fruits like cranberries or chopped apricots. Mixed Peel (Optional): Adds citrus flavor and texture. Substitute with additional raisins or omit. Ground Cinnamon: Adds warm, spicy flavor. Substitute with other spices like nutmeg or allspice. Ground Nutmeg: Adds a warm, nutty flavor. Substitute with ground cloves or ginger for a different spice profile. For the Cross (Flour and Water): Forms the traditional cross on top of the buns. Substitute with a simple icing made of powdered sugar and water. For the Glaze (Sugar and Water): Adds sweetness and shine to the buns. Substitute with honey or maple syrup for a different flavor.
Step-by-step: Easy hot cross buns recipe
Fruit – Place the raisins and currants in a small bowl and pour hot water over them to soak. Set aside for 10 minutes. Then, drain well and set aside.Pro tip – Soaking will soften the fruit, which tastes better. But, it also means the fruit won’t absorb moisture from the dough making it dry. Dry ingredients – In a large bowl combine flour, salt, and spices. Stir well and set asidePro tip – You can do this by hand. But, if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
Wet ingredients – In the large mixing bowl of a stand mixer with a hook attachment, combine milk, eggs, sugar, melted butter, orange zest, and yeast.Pro tip– Instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You can also add all ingredients directly to the flour.
Combine – In the bowl of a stand mixer combine the wet to dry ingredients. I like to use a spatula to bring it all together. Knead – Knead the dough on medium speed for 4 to 5 minutes until smooth and elastic.Pro tip – You can also knead this dough by hand in a bowl then transfer it to a floured work surface and knead for 5 to 7 minutes until smooth. Fruit – Add the drained raisins and currants into the mixer and continue to knead for 2 minutes more until it is all well combined.
Bowl – Shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Rise – Leave in a warm place. Let rise for 60 to 90 minutes until double in volume.Pro tip – In winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can’t attend to it at that moment, de-gas, reshape, and let double in volume again.
Divide – When the dough is double in volume, transfer to a well-dusted floured surface. Using a dough scraper, divide this ball into four portions and then each of those portions into 3 again. This should give you 12 equal portions.Pro tip – At this point, there is no need for additional flour. So use a light dusting of flour. Shape – Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom, then place the ball on a non-flour surface while still holding it in your hand. Then, loosen the grip on the dough and roll back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth.Pro tip – The goal is to create a tight, smooth ball. If you overdo the rolling you will rip the top surface which will give a rough, not smooth roll. Proof – Place the rolls in a sprayed 9 x 13 baking pan. Cover with a clean kitchen towel or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls. You can also use a baking sheet lined with parchment paper. Oven – Preheat the oven at 350°F / 180°C/ Gas Mark 4.
Flour paste – Combine the flour and water to make a paste. Spoon the paste into a piping bag with or without a tip.Pro tip – The paste should be thick piping consistency or it will spread during baking. Pipe cross – Cut a small hole a the end of the piping bag. Pipe a line in one direction then pipe a line in the other direction.
Bake in the preheated oven for 20 to 25 minutes until the top is golden. Sugar syrup – when the buns are almost done, remove them from the oven and brush with sugar syrup. Bake for 5 minutes more.Pro tip – Brushing with sugar syrup is optional but it helps keep them moist similar to a babka. Butter – when the buns are baked brush with melted butter while they are still hot. This helps keep the top shiny and adds flavor. Cover – Keep them covered with a clean kitchen towel for at least 5 minutes to keep them soft. Leave them in the pan for 5 10 10 minutes then transfer to a wire rack to cool completely.Pro tip – Do not leave the rolls on the tray for too long as the steam will make the bread soggy on the bottom.
Tips for Success
Use Fresh Ingredients: Make sure your yeast is fresh and active, and your spices are not expired for the best flavor. Properly Proof the Dough: Allow the dough to rise in a warm, draft-free place until it has doubled in size. This is crucial for a light and fluffy texture. Knead the Dough Well: Proper kneading develops the gluten in the dough, giving the buns structure and texture. Don’t Overbake: Bake the buns until they are golden brown, but be careful not to overbake, as this can result in dry buns. Brush with Glaze: Brushing the buns with a sugar glaze while they’re still warm adds shine and sweetness to the top. Cool Properly: Allow the buns to cool on a wire rack before serving. This prevents them from becoming soggy on the bottom.
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Creative variations
Chocolate Chip Hot Cross Buns: Add chocolate chips to the dough for a sweet twist on the classic recipe. Orange and Cranberry Hot Cross Buns: Add orange zest and dried cranberries to the dough for a citrusy burst of flavor. Apple and Cinnamon Hot Cross Buns: Add diced apples and ground cinnamon to the dough for a warm and comforting flavor. Sticky Toffee Hot Cross Buns: Add chopped dates and a sticky toffee glaze for a decadent treat. Nutty Hot Cross Buns: Add chopped nuts, such as pecans or walnuts, to the dough for added crunch and flavor. Spiced Hot Cross Buns: Increase the amount of cinnamon and nutmeg in the dough for a spicier version of the classic recipe. Cream Cheese Hot Cross Buns: Add a dollop of cream cheese to the center of each bun before baking for a creamy surprise. Savory Hot Cross Buns: Skip the sugar and fruit, and instead add grated cheese, herbs, and spices to the dough for a savory twist.
Creative ways to serve hot cross buns
Toasted with Butter: Toast your hot cross buns until golden brown and serve them warm with a generous spread of butter for a classic and delicious treat. Hot Cross Bun French Toast: Use sliced hot cross buns to make French toast for a decadent breakfast or brunch. Serve with maple syrup and fresh berries. Hot Cross Bun Bread Pudding: Cube your hot cross buns and use them to make a bread pudding. Add raisins, cinnamon, and a custard mixture for a rich and comforting dessert. Hot Cross Bun Ice Cream Sandwiches: Slice your hot cross buns in half and sandwich a scoop of vanilla ice cream between the two halves for a fun and indulgent dessert. Hot Cross Bun Bread and Butter Pudding: Use sliced hot cross buns instead of bread to make a bread and butter pudding. Serve warm with custard or whipped cream.
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Frequently asked questions
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