Hot Cross Buns are the kind of delightful treat that brings warmth, nostalgia, and a hint of spice to your kitchen. These pillowy-soft, gently sweet buns are studded with currants or raisins and have that iconic cross piped on top before being finished with a glossy apricot glaze. Whether you bake them for Easter, a special brunch, or simply because you crave something comforting, Hot Cross Buns always feel like a celebration. Let’s dive into what makes these buns so beloved and how you can make them at home!
Ingredients You’ll Need
The magic of Hot Cross Buns comes from a handful of pantry staples you probably already have on hand. Each ingredient plays a key role in creating the buns’ signature flavor, tender crumb, and beautiful finish—so don’t skip the details!
- All-purpose flour: The foundation for the dough, giving the buns just the right structure and softness.
- Granulated sugar: Adds a gentle sweetness that enhances the spices and fruit.
- Active dry yeast: This is the secret to those irresistibly fluffy, risen buns.
- Salt: A pinch balances sweetness and boosts all the other flavors.
- Ground cinnamon: The key spice for warmth and that classic Hot Cross Buns aroma.
- Ground nutmeg: Just a touch for a subtle, nutty spice in every bite.
- Warm whole milk (110°F): The perfect temperature helps activate the yeast and adds richness to the dough.
- Unsalted butter (melted): Makes the buns tender and adds a lovely buttery flavor.
- Large eggs: Eggs bring richness, structure, and a golden hue.
- Dried currants or raisins: Sweet bursts of fruit that are the hallmark of Hot Cross Buns; feel free to swap for golden raisins or dried cranberries.
- Vanilla extract: Just a splash to round out the flavors and add an aromatic note.
- For the cross: all-purpose flour & water: Mixed together to create that classic cross on top—simple, but iconic!
- For the glaze: apricot jam (warmed and strained): This gives a gorgeous shine and a hint of fruity sweetness to finish.
How to Make Hot Cross Buns
Step 1: Mix the Dough
Grab a large bowl and combine 1 cup of the flour with the sugar, yeast, salt, cinnamon, and nutmeg. Whisk in the warm milk, melted butter, eggs, and vanilla extract. Mix until everything is smooth and well combined—your kitchen will already start to smell amazing!
Step 2: Knead and Add Fruit
Gradually stir in the remaining flour until a soft, slightly sticky dough forms. Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough feels smooth and elastic. Gently knead in the currants or raisins so they’re evenly distributed throughout.
Step 3: First Rise
Place your dough ball in a greased bowl, turning it once to coat. Cover with a clean towel or plastic wrap and set in a warm spot. Let it rise for 1 to 1 1/2 hours, or until doubled in size. This is when the magic happens—the dough becomes airy and light.
Step 4: Shape the Buns
Punch down the dough to release any air bubbles and divide it into 12 equal pieces. Shape each piece into a smooth ball and arrange them in a greased 9×13-inch baking pan, leaving just a bit of space between each bun. Cover again and let them rise for 30 to 45 minutes until puffy.
Step 5: Make and Pipe the Crosses
While your buns are finishing their second rise, preheat your oven to 375°F (190°C). Mix the 1/2 cup flour with 5–6 tablespoons water to make a thick, pipeable paste. Transfer the paste to a piping bag (or a zip-top bag with the corner snipped) and pipe a cross over the top of each bun.
Step 6: Bake to Golden Perfection
Slide the pan into the oven and bake for 20 to 25 minutes, until the Hot Cross Buns are beautifully golden and your kitchen smells like a bakery. They should sound hollow when tapped gently.
Step 7: Glaze and Cool
While the buns are still warm, brush them generously with the warmed, strained apricot jam. This step gives them that irresistible sheen and a subtle fruity finish. Let them cool slightly in the pan before serving—if you can wait!
How to Serve Hot Cross Buns
Garnishes
Enjoy your Hot Cross Buns simply brushed with extra apricot jam for a beautiful shine, or dust them very lightly with powdered sugar for a festive look. If you’re feeling indulgent, a pat of creamy butter melting into a warm bun is pure bliss.
Side Dishes
Serve Hot Cross Buns as part of a brunch spread alongside fresh fruit, a pot of English breakfast tea, or a frothy cappuccino. They’re also wonderful with soft scrambled eggs or a light fruit salad, balancing sweet and savory on your table.
Creative Ways to Present
For a fun twist, slice Hot Cross Buns in half and toast them lightly, then serve with whipped honey butter or even a dollop of clotted cream. Stack them on a cake stand with edible flowers for a showstopping centerpiece, or pack them in a basket for a charming picnic treat.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Hot Cross Buns fresh by storing them in an airtight container at room temperature for up to two days. If you want to stretch their shelf life, you can refrigerate them, but be sure to rewarm before serving to revive their soft texture.
Freezing
Hot Cross Buns freeze beautifully! Let them cool completely, then wrap each bun individually in plastic wrap and pop them into a freezer bag. They’ll keep for up to three months—perfect for when you need a sweet, spiced bun on demand.
Reheating
To bring your Hot Cross Buns back to life, warm them in a 300°F (150°C) oven for about 8 minutes, or microwave individual buns for 15 to 20 seconds. A quick reheat gives you that fresh-from-the-oven aroma and softness that makes these buns so irresistible.
FAQs
Can I make Hot Cross Buns without dried fruit?
Absolutely! If you’re not a fan of raisins or currants, simply leave them out or swap in chopped dried apricots, dried cranberries, or even chocolate chips for a fun twist on the classic flavor.
Why did my Hot Cross Buns turn out dense?
Dense buns usually mean the dough didn’t rise enough. Make sure your yeast is fresh and the dough has plenty of time to double during each rise. A warm, draft-free spot works wonders for proper fermentation.
Can I prepare the dough ahead of time?
Yes, you can! Prepare the dough up to the first rise, then cover and refrigerate overnight. In the morning, let it come to room temperature, shape the buns, and proceed with the second rise and baking.
How do I make the crosses look neat?
For sharp, tidy crosses, use a piping bag or a zip-top bag with a small corner snipped off. Pipe a steady, generous line across each bun—don’t worry if they’re not perfect, as a little homemade charm is always welcome!
What’s the best way to enjoy leftover Hot Cross Buns?
Leftover Hot Cross Buns make an amazing breakfast treat, especially when split, toasted, and slathered with butter or jam. They’re also perfect for bread pudding if you have a few that are starting to go stale.
Final Thoughts
If you’ve never tried baking Hot Cross Buns at home, this is your sign to give it a go! Every bite is soft, sweet, and spiced just right—a true comfort bake. I hope you fall in love with this tradition as much as I have, and that these buns find a place at your table for years to come.
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Hot Cross Buns Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 buns
- Category: Bread
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Traditional British hot cross buns are soft, sweet, and spiced yeast breads studded with currants or raisins and topped with a distinctive flour paste cross. Perfectly glazed with apricot jam for a shiny finish, these buns are traditionally enjoyed during Easter but loved year-round for their warm cinnamon and nutmeg aroma.
Ingredients
Dough
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup warm whole milk (110°F)
- 1/4 cup unsalted butter (melted)
- 2 large eggs
- 3/4 cup dried currants or raisins
- 1 teaspoon vanilla extract
For the cross
- 1/2 cup all-purpose flour
- 5–6 tablespoons water
For the glaze
- 1/4 cup apricot jam (warmed and strained)
Instructions
- Prepare the dough: In a large bowl, combine 1 cup of the flour with sugar, active dry yeast, salt, cinnamon, and nutmeg. Add warm milk, melted butter, eggs, and vanilla extract. Mix until the mixture is smooth and well combined.
- Knead the dough: Gradually stir in the remaining flour until a soft dough forms. Knead the dough for about 8 to 10 minutes on a floured surface until it becomes elastic and smooth. Then, fold in the dried currants or raisins evenly throughout the dough.
- First rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
- Shape the buns: Punch down the risen dough to release air. Divide it into 12 equal pieces. Shape each piece into a smooth ball and arrange them in a greased 9×13-inch baking pan, leaving a bit of space between each bun.
- Second rise: Cover the pan again and let the dough balls rise until puffy, about 30 to 45 minutes.
- Prepare the crosses: Preheat the oven to 375°F (190°C). Mix 1/2 cup flour with 5 to 6 tablespoons of water to form a thick paste. Transfer this paste to a piping bag or a zip-top bag with a corner cut off.
- Pipe crosses: Pipe a cross design over the top of each bun using the flour paste.
- Bake the buns: Bake the buns in the preheated oven for 20 to 25 minutes, or until golden brown on top.
- Glaze the buns: While the buns are still warm, brush the tops with warmed and strained apricot jam to give them a shiny, sweet finish. Allow to cool slightly before serving.
Notes
- You can substitute currants with golden raisins or dried cranberries for variation.
- For a shinier, richer finish, brush the buns with an egg wash before baking in addition to applying the apricot glaze after baking.
- Ensure the milk is warm, not hot, to activate the yeast properly without killing it.
- Use room temperature eggs for better dough consistency.
Nutrition
- Serving Size: 1 bun
- Calories: 230
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
