If you’ve ever yearned for a nostalgic treat that fills your kitchen with the scent of warming spices and sweet, yeasty goodness, Traditional Hot Cross Buns are the answer. These iconic British buns are soft, delightfully spiced, and dotted with currants and candied peel, then finished with a signature cross and a shiny apricot glaze. They’re a must-have for springtime celebrations, but honestly, they bring comfort and joy any time of year. Mixing up a batch of Traditional Hot Cross Buns is as satisfying as sharing them, and their inviting aroma alone has a way of gathering everyone around the table.
Ingredients You’ll Need
One of the charms of Traditional Hot Cross Buns is how a handful of classic pantry ingredients come together for a result that’s far more than the sum of its parts. Each element has an important role to play, lending softness, could, warmth, and irresistible sweetness.
- All-purpose flour: The backbone of your buns, creating structure and that fluffy crumb we love.
- Granulated sugar: Adds delicate sweetness, balancing the spices and fruit.
- Active dry yeast: Gives your dough its wonderful lift and that signature light texture.
- Salt: Essential for rounding out flavors and enhancing everything else.
- Warm milk (110°F): Activates the yeast and enriches the dough for softness.
- Unsalted butter, melted: Provides rich flavor and a tender crumb.
- Large egg: Helps bind the dough and gives your buns a golden hue.
- Ground cinnamon: Spicy warmth that’s central to the bun’s aroma.
- Ground nutmeg: Brings a whisper of earthiness and depth.
- Allspice: Adds nuance and a gentle zing.
- Currants or raisins: Classic fruity bursts in every bite.
- Mixed candied peel (optional): Lends a festive, citrusy lift if you fancy.
- All-purpose flour (for crosses): Used just with water for the traditional flour cross on top.
- Water (for crosses): To make a thick paste that’s easy to pipe.
- Apricot jam (for glaze): Gives that signature glossy finish and a hint of sweet-tart flavor.
How to Make Traditional Hot Cross Buns
Step 1: Mix the Dry Ingredients
Start by combining 2 cups of your all-purpose flour with the sugar, yeast, salt, cinnamon, nutmeg, and allspice in a large mixing bowl. This step is where all those signature aromas blend before the dough even forms—the spices mingle with the flour, promising the classic scent of Traditional Hot Cross Buns even before you add anything else.
Step 2: Bring the Dough Together
Pour in the warm milk, melted butter, and the egg, then stir until everything comes together. Slowly mix in the rest of the flour, bit by bit, until the dough easily forms a ball. At this stage, the dough should feel soft but not sticky, ready for kneading.
Step 3: Knead the Dough & Add Fruit
Transfer your dough to a lightly floured surface and knead by hand for 8 to 10 minutes, or let your mixer do the work for about 5 minutes. The goal is a smooth, elastic dough. Now, sprinkle in the currants and candied peel (if using) and knead just enough for the fruit to be well distributed. Every speck of fruit adds sweetness and texture to the finished buns.
Step 4: First Rise
Place the kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and set it in a warm spot. Let it rise for about 1 hour, or until doubled in size. Watching the dough puff up is a sure sign the yeast is working its magic!
Step 5: Shape the Buns
Punch down the risen dough gently, then divide it into 12 even pieces. Shape each piece into a tight, smooth ball. Arrange them on a parchment-lined baking sheet or in a greased 9×13-inch pan, leaving a little space for each to expand further during the next rise. You’re now on the home stretch!
Step 6: Second Rise
Cover the shaped buns and let them rise again for 30 to 45 minutes, until noticeably puffy. This final rise ensures your Traditional Hot Cross Buns bake up light and airy, with that irresistible fluffy crumb.
Step 7: Make and Pipe the Crosses
Mix 1/4 cup of flour with just enough water (about 3 to 4 tablespoons) to make a thick but pipeable paste. Spoon this into a piping bag or plastic bag with a small corner snipped, and pipe a cross over each bun—this is what makes these classic Traditional Hot Cross Buns truly iconic.
Step 8: Bake
Bake your buns at 375°F (190°C) for 20 to 25 minutes until golden brown. They should look beautifully domed and feel light when tapped. Nothing beats the scent of fresh-baked spiced buns wafting through your kitchen!
Step 9: Glaze and Cool
While your buns are still warm, gently heat the apricot jam and brush it over the tops to create that lovely, shiny finish. Let the buns cool slightly before serving—it’s the hardest part, but totally worth it!
How to Serve Traditional Hot Cross Buns
Garnishes
A little finish can go a long way! For an extra-special touch, serve your Traditional Hot Cross Buns slightly warm and add a pat of soft butter, a drizzle of honey, or even a gentle dusting of powdered sugar for a snowy effect. If you went light on the glaze, an extra brush after warming works beautifully.
Side Dishes
Pair your freshly baked buns with a cozy mug of tea, a rich hot chocolate, or a fruity cup of coffee. They also play well with a simple brunch spread—think fresh fruit, soft scrambled eggs, or creamy yogurt. Traditional Hot Cross Buns bring warmth and spice to the breakfast table in the most delightful way.
Creative Ways to Present
If you’re looking to impress, tuck buns into a charming basket lined with a tea towel, or arrange them on a rustic wooden board for a centerpiece-worthy display. For gatherings, slice the buns and fill with whipped butter or preserves, or even use leftovers for the most heavenly bread-and-butter pudding. Traditional Hot Cross Buns are endlessly versatile!
Make Ahead and Storage
Storing Leftovers
Store any leftover buns in an airtight container at room temperature for up to 3 days. If you can resist eating them all in one sitting, you’ll find they’re just as lovely the next day—especially with a quick warm-up.
Freezing
Traditional Hot Cross Buns freeze beautifully. Once completely cool, wrap each bun tightly in plastic wrap and then place them in a freezer bag. They’ll keep for up to two months; just thaw at room temperature overnight when you’re ready for another treat.
Reheating
To revive that just-baked magic, reheat buns in a 300°F oven for 5–10 minutes, or pop them in the microwave for about 15 seconds. A quick warm-up plumps up the crumb and brings out the flavors of the spices and fruit—perfect for breakfast or a cozy snack.
FAQs
Can I substitute other dried fruits for currants or raisins?
Absolutely! Try chopped dried apricots, golden raisins, or even a mix of cranberries for a fun twist. The key is to keep the total amount of fruit the same for the best texture.
How do I know when the dough has risen enough?
Look for your dough to double in volume during both the first and second rises. It should look puffy, and if you gently press it with a finger, the indentation should stay for a moment before springing back.
Do I have to add the cross to make them authentic?
The cross is the hallmark of Traditional Hot Cross Buns and gives them their name, but you can certainly bake the buns without one. They’ll still taste delicious, though the cross adds a lovely visual and a nod to tradition.
What if I don’t have candied peel—will it still taste traditional?
Yes, the heart of Traditional Hot Cross Buns lies in their spiced dough and sweet currants or raisins. Skipping the peel won’t hurt the overall flavor, but it does add a special citrus note if you have it.
Why did my buns turn out dense?
Dense buns usually mean the dough needed more kneading time or a bit more rising. Make sure your yeast is fresh, the dough is smooth and elastic before the first rise, and you allow enough time for both rises to achieve that pillowy texture.
Final Thoughts
If you’re searching for a memorable baking project, Traditional Hot Cross Buns are an unbeatable choice. Their tender crumb, sparkle of fruit, and golden finish win hearts every time. Give them a try—your kitchen (and everyone who tastes them) will thank you!
Print
Traditional Hot Cross Buns Recipe
- Total Time: 2 hours (including rising time)
- Yield: 12 buns 1x
- Diet: Vegetarian
Description
Celebrate the Easter season with these delicious Traditional Hot Cross Buns. These spiced sweet yeast rolls are a classic British treat, perfect for sharing with family and friends.
Ingredients
Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
- 1 1/4 cups warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 3/4 cup currants or raisins
- 1/4 cup mixed candied peel (optional)
Crosses and Glaze:
- 1/4 cup all-purpose flour (for crosses)
- 3–4 tablespoons water (for crosses)
- 1/4 cup apricot jam (for glaze)
Instructions
- In a large mixing bowl, combine 2 cups of the flour, sugar, yeast, salt, cinnamon, nutmeg, and allspice. Stir in warm milk, melted butter, and egg until combined.
- Gradually add the remaining flour and knead until a soft, elastic dough forms, about 8–10 minutes by hand or 5 minutes with a stand mixer. Add currants and candied peel and knead until evenly distributed.
- Place dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and divide into 12 equal pieces. Shape each into a ball and place on a parchment-lined baking sheet or in a greased 9×13-inch pan, spacing slightly apart.
- Cover and let rise for another 30–45 minutes.
- Preheat oven to 375°F (190°C). For the crosses, mix 1/4 cup flour with just enough water to form a thick paste. Pipe a cross over each bun using a piping bag or plastic bag with a small corner cut.
- Bake for 20–25 minutes or until golden brown. While buns are still warm, heat apricot jam and brush over the tops to glaze. Let cool slightly before serving.
Notes
- These buns are best eaten the day they’re made but can be stored in an airtight container for 2–3 days.
- They also freeze well. Reheat slightly before serving for best flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bun
- Calories: 230
- Sugar: 10g
- Sodium: 125mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
