Soft, pillowy, and delicately spiced, Hot Cross Buns are a beloved classic that brings a touch of tradition and sweet nostalgia to any table. Featuring plump raisins, a tender crumb, and those distinctive flour crosses on top, each bite perfectly balances warmth, sweetness, and the subtle zing of citrus (if you opt for the candied orange peel). Whether you’re baking them for an Easter celebration or simply to brighten up an ordinary day, these Hot Cross Buns never fail to delight both new fans and those who grew up with them.
Ingredients You’ll Need
Baking perfect Hot Cross Buns truly comes down to a handful of simple, quality ingredients. Each one has a special job—adding flavor, texture, or that beautiful golden finish. Here’s what you’ll need and why each element matters.
- All-purpose flour: Provides the structure and softness in every bun; make sure to measure carefully for the best texture.
- Granulated sugar: Adds subtle sweetness that balances the spices and raisins.
- Active dry yeast: The powerhouse for rise—ensures your buns are light and fluffy.
- Ground cinnamon: The essential spice that gives Hot Cross Buns their signature warmth and aroma.
- Ground allspice: Adds another layer of fragrant spice, making every bite more interesting.
- Salt: Just a touch sharpens all the sweet and spiced flavors.
- Warm milk: Creates a tender crumb and helps the yeast activate—check that it’s not too hot!
- Unsalted butter: Melted butter means tenderness and a little rich flavor in every mouthful.
- Large egg: Binds everything together, adds moisture, and enhances the final rise.
- Raisins or currants: Those little bursts of fruit sweeten and plump up the buns (don’t skip them unless you have to!).
- Candied orange peel (optional): Adds a bright citrus note; totally optional, but lovely if you have it.
- Extra flour & water (for the cross): Mixes into a simple paste to pipe those iconic crosses on top.
- Powdered sugar: The star ingredient for a glossy, sweet glaze.
- Milk (for glaze): Blends with the powdered sugar for the perfect finishing touch.
How to Make Hot Cross Buns
Step 1: Mix the Dough
In a large mixing bowl, combine 2 cups of the flour with the sugar, yeast, cinnamon, allspice, and salt. Pour in the warm milk, melted butter, and egg, then stir until everything is smooth and starting to come together. Add in the raisins and candied orange peel if you’re using it—each one brings little bursts of flavor to your Hot Cross Buns.
Step 2: Knead Until Soft and Elastic
Gradually add the remaining flour, stirring as you go, until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes. Don’t rush it—smooth, elastic dough is what makes Hot Cross Buns so light and airy! When you’re done, place it in a greased bowl, cover with a towel, and let it rise in a warm spot until doubled (about an hour to an hour and a half).
Step 3: Shape and Second Rise
Punch down the puffy dough and divide it into 12 equal pieces—this is where you get those picture-perfect buns. Shape each piece into a round ball and arrange them on a greased or parchment-lined baking sheet. Leave a bit of space between each for them to puff up during their second rise. Cover and let rise again until noticeably puffy, 30 to 45 minutes.
Step 4: Pipe the Crosses and Bake
Now for the signature crosses! Mix 1/4 cup flour and 1/4 cup water into a thick, smooth paste. Transfer it to a piping bag or a zip-top bag with the corner cut off, and carefully pipe a cross on each bun. Slide the tray into a preheated 375°F oven and bake for 18 to 22 minutes, until they’re golden brown and irresistible.
Step 5: Glaze and Cool
While the Hot Cross Buns are still warm, whisk together the powdered sugar and milk to create a shiny, sweet glaze. Brush generously over the tops, letting it drip into the crosses and down the sides. This final touch makes each bun beautifully glossy and just the right amount of sweet. Let them cool slightly before you dig in—if you can wait that long!
How to Serve Hot Cross Buns
Garnishes
For a little extra flair, try a sprinkle of extra powdered sugar, a light grate of fresh orange zest, or even a handful of toasted almonds on top. These tiny touches add a layer of sophistication and give your Hot Cross Buns that “bakery window” look.
Side Dishes
Hot Cross Buns pair delightfully with a generous slather of creamy butter, a dollop of citrus marmalade, or even a spoonful of berry jam. Serve them with a pot of English breakfast tea or a cappuccino for a truly cozy affair—perfect for brunches, holiday breakfasts, or late-afternoon treats.
Creative Ways to Present
If you’re serving Hot Cross Buns to guests, nestle them in a basket lined with a cheerful napkin or display them on a tiered cake stand for a real centerpiece. You can also split and toast them lightly, then fill with fresh berries and whipped cream for a playful dessert twist.
Make Ahead and Storage
Storing Leftovers
To keep your Hot Cross Buns soft and fresh, store any leftovers in an airtight container at room temperature. They’re best enjoyed within 2 to 3 days—a quick zap in the microwave brings back their just-baked softness if needed.
Freezing
You can absolutely freeze Hot Cross Buns! Once fully cooled, wrap them individually in plastic wrap and tuck them into a freezer bag. They’ll keep well for up to 2 months. When a craving strikes, just thaw at room temperature or gently warm from frozen.
Reheating
For buns that taste freshly baked, reheat them in a 300°F oven for 8 to 10 minutes or give them a 10–15 second whirl in the microwave. If you love them a little crispy, butter and toast them in a skillet—divine for breakfast or dessert!
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! Instant yeast will work just as well as active dry yeast in this recipe. Just skip the step of dissolving it and mix it right in with the dry ingredients, keeping the rest of the process the same.
Can I make Hot Cross Buns without raisins or orange peel?
Yes! If you prefer your Hot Cross Buns plain or you’re catering to picky eaters, you can simply leave out the raisins and/or candied orange peel. You’ll end up with delightfully spiced, fluffy buns that are still lovely.
How do I know when the dough has risen enough?
A good way to check is to press a floured finger gently into the dough—if the indentation stays and the dough feels soft and airy, you’re ready for the next step. It should roughly double in size after the first rise.
What’s the best way to pipe neat crosses?
The trick is to use a thick, smooth flour paste and snip just a small corner off your bag. Pipe slowly and confidently! If you overfill, the lines might spread, but a little imperfection adds charm to homemade Hot Cross Buns.
Can I make these ahead for a holiday brunch?
Definitely! Prepare the dough and shape the buns in advance, then let them rise overnight in the fridge. On baking day, bring them to room temperature, pipe the crosses, and bake fresh for that irresistible bakery aroma.
Final Thoughts
If you’ve ever wanted to recreate the magic of a bakery at home, baking Hot Cross Buns is the perfect place to start. They fill your kitchen with the most inviting aroma and always bring people together—so go ahead and give this classic a try, and get ready to enjoy every soft, spiced bite!
Print
Hot Cross Buns Recipe
- Total Time: 2 hours 15 minutes
- Yield: 12 buns 1x
- Diet: Vegetarian
Description
Hot Cross Buns are a classic British treat enjoyed during Easter but delicious any time of the year. These spiced buns studded with raisins and marked with a cross are perfect for breakfast or a sweet snack. Soft, slightly sweet, and aromatic, they 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 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3/4 cup raisins or currants
- 1/4 cup chopped candied orange peel (optional)
Cross and Glaze:
- 1/4 cup all-purpose flour (for the cross)
- 1/4 cup water (for the cross)
- 1/4 cup powdered sugar
- 1 tablespoon milk (for glaze)
Instructions
- Dough: In a large mixing bowl, combine 2 cups of flour, sugar, yeast, cinnamon, allspice, and salt. Add warm milk, melted butter, and egg. Mix until smooth. Stir in raisins and orange peel. Gradually add remaining flour and knead for 8–10 minutes. Let rise for 1–1 1/2 hours.
- Shaping and Baking: Divide dough into 12 pieces, shape into balls, and place on a baking sheet. Let rise for 30–45 minutes. Preheat oven to 375°F. Pipe a cross on each bun with flour paste. Bake for 18–22 minutes.
- Glaze: Combine powdered sugar and milk. Brush over warm buns.
Notes
- Hot cross buns can be enjoyed year-round.
- Substitute dried cranberries or omit fruit for variation.
- Store in an airtight container for up to 3 days or freeze for later.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bun
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
