Print

Hot Cross Buns

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These classic Hot Cross Buns are soft, lightly spiced, and studded with raisins or currants. Marked with a signature cross on top, they’re traditionally served during Easter but are delicious year-round. Enjoy them warm with a pat of butter or toasted for breakfast.

Ingredients

Scale

For the buns:

  • 1 cup warm milk (110°F)

  • 2 1/4 teaspoons active dry yeast (1 packet)

  • 1/2 cup granulated sugar

  • 1/4 cup unsalted butter, melted

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon ground cloves (optional)

  • 2 large eggs

  • 4 cups all-purpose flour

  • 3/4 cup raisins or currants

  • Zest of 1 orange (optional)

For the cross:

  • 1/2 cup all-purpose flour

  • 5–6 tablespoons water (enough to make a thick paste)

For the glaze:

  • 1/4 cup apricot jam or honey, warmed

Instructions

  1. In a large bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.

  2. Stir in sugar, melted butter, vanilla, salt, spices, eggs, and orange zest (if using).

  3. Add 3 1/2 cups of flour and mix until a dough forms. Knead by hand or with a stand mixer, adding more flour as needed, until smooth and elastic (about 8–10 minutes).

  4. Add raisins or currants and knead until evenly distributed.

  5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

  6. Punch down the dough and divide it into 12 equal pieces. Roll into balls and place in a greased 9×13-inch baking dish.

  7. Cover and let rise again for 30–45 minutes until puffy.

  8. Preheat the oven to 375°F (190°C).

  9. Mix the flour and water for the cross to make a thick paste. Transfer to a piping bag or zip-top bag and pipe a cross over each bun.

  10. Bake for 20–25 minutes or until golden brown.

  11. While still warm, brush the tops with warmed apricot jam or honey for a shiny glaze.

  12. Serve warm or at room temperature.

 

Notes

  • You can swap raisins for dried cranberries or chopped dried apricots.

  • If you don’t have apricot jam, honey or simple syrup works well as a glaze.

  • These freeze well — just warm before serving.

Find it online: https://ukfinda.com/hot-cross-buns/