Hot Cross Buns Recipe
Nothing is more irresistible than the first bite of freshly baked hot cross buns recipe. The intoxicating spices, fresh bread aroma, and sweet raisins will fill your mouth with pure heaven.
I still remember when my auntie visited us after her glamorous London trip. She wanted to treat us, but she also wanted us to listen to her fantastic stories. The customs, foods, and traditions she learned about in England were memorable. Then, she introduced us to hot cross buns.
I vaguely remember her speaking. But mostly, I just nodded, making the appropriate uh-huh noises while savoring every bite of the fresh hot cross buns she had baked for us. Of course, she had to teach me how to make them, and now I make them for Lenten or any time the craving hits.
Complete Your Easter Celebration
Hot Cross Buns are customarily served on Good Friday, and homemade is way better than what you can buy at the store. Once you try this recipe, I’m sure you’ll never even look at store-bought ones again. Plus, no store can sell you the unforgettable aroma of baking bread that fills your kitchen.
How to Make Hot Cross Buns
The Dough
- Activate Yeast – Combine the active dry yeast with a couple of tablespoons of lukewarm water in a stand mixer or large bowl. Let it sit until the yeast dissolves and starts foaming, about 5 minutes. (Photo 1)
- Combine – Meanwhile, in a microwave-safe medium bowl, combine the milk, butter (cut into chunks), sugar, and salt, and microwave for about a minute. Stir it until the butter melts and the sugar dissolves. Let the mixture cool to 105℉ (40℃) so it doesn’t curdle the egg or kill the yeast.
- Whisk the egg lightly into the cooled butter mixture. Pour it into the activated yeast mixture.
- Mix by hand or in a stand mixer on medium-high using a dough hook until all the ingredients are combined.
- Add 3½ cups of flour, the spices, and grated orange zest. If using a stand mixer, continue mixing the dough until it pulls away from the sides of the bowl. Add more flour (only if needed) to make a soft dough. (Photo 2)
- Knead – If doing it by hand, knead the dough for about six minutes on a lightly floured surface. (Photo 3)
- Add the raisins and continue kneading for two more minutes to incorporate them into the dough. (Photo 4)
- Rise – Place the dough in a large, greased bowl, then cover it loosely with a clean, damp cloth. Let it rise in a warm, draft-free place until it doubles in size (usually an hour or two). Punch the dough down. (Photo 5)
- Divide the dough into 12 equal pieces, then shape them into balls. Place them in a greased 9″×13″ baking pan or large oven-proof skillet. (Photo 6)
Flour Paste for the Cross
- Mix the flour, sugar, and water to make a paste for the cross. Add more water, a tablespoon at a time, until you have a thick paste. (Photo 7)
- Create Crosses – Spoon the paste into a piping bag, then pipe a line along the middle of each row of buns. Repeat in the other direction to create crosses. Let them rise for about 20 minutes or until doubled. At this point, you can refrigerate the uncooked buns until the next day, then let them come to room temperature before baking. (Photo 8)
- Preheat the oven to 350 (180℃).
- Bake until the crust is golden brown and the buns sound hollow when tapped (20-25 minutes). Remove from the baking pan. (Photo 9)
The Glaze
- Combine milk and sugar and brush it over your hot cross buns. (Photo 10)
- Serve – Let them cool if desired, but they’re also delicious warm. They’re now ready to share with your loved ones.
Tips and Tricks
- Refrigerate the unbaked buns for up to 24 hours, then let them come to room temperature before baking.
- Be patient and let your dough rise long enough. The temperature and humidity can affect the rising time.
- Add water one tablespoon at a time if your cross paste is too thick. Add a little flour to fix it if it’s too thin.
Make-Ahead and Storage
Making the bread dough a day or two ahead improves the yeasty flavor. I’ve even made the dough a week early and kept it in an airtight Tupper. When ready to bake, let the dough come to room temperature for about half an hour, then form the buns.
Leftover buns will keep in an airtight container for three days on the shelf, a week in the fridge, and two months in the freezer.
Perfect Hot Cross Bun Pairings
We traditionally eat Hot Cross Buns on Good Friday because they represent the day Jesus was crucified. Baked salmon or blackened catfish are perfect entrees. Roasted potatoes and green bean casserole make ideal sides.
More Easy Baked Treats
By Imma
Watch How to Make It
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This blog post was first published in March 2017 and has been updated with an additional write-up, photos, and a video
Hot Cross Buns
Ingredients
The Buns
- 1 package active dry yeast (2¼ teaspoons)
- 3 tablespoons (45ml) warm water (105-115℉/40-46℃)
- 1 cup (240ml) milk
- 4 ounces (113g) unsalted butter
- ⅓ cup (75g) sugar
- 1 teaspoon (6g) salt
- 1 large egg
- 3¾ cups (450g) all-purpose flour (more as needed)
- ½ teaspoon (1-2g) nutmeg
- ½ teaspoon (1-2g) cinnamon
- ½ teaspoon (1-2g) allspice
- 1 tablespoon (6g) orange zest
- ¾-1 cup (110-150g) raisins or currants or currants
Flour Paste
- 1 cup (120g) flour or more
- 2 tablespoons (24g) sugar
- ½ cup 120ml) water (adjust consistency as needed with more water)
Sugar Glaze
- 2 tablespoons (30ml) warm milk
- 2 tablespoons (24g) sugar
Instructions
The Buns
- Mix the yeast with a couple of tablespoons of lukewarm water in a stand mixer or large bowl. Let it sit until the yeast dissolves and starts foaming (about 5 minutes).
- Meanwhile, microwave the milk, butter pieces, sugar, and salt for about a minute in a medium-sized microwave-safe bowl. Stir until the butter and sugar melt, then let cool to lukewarm so it doesn't kill the yeast and curdle the egg.
- Lightly whisk the egg into the cooled butter mixture, then mix everything into the yeast mixture. If using a stand mixer, whisk on medium-high speed with a dough hook until all the ingredients are combined.
- Then add 3½ cups of flour, the spices, and grated orange zest. Continue mixing until the dough doesn't stick to the sides or bottom of the bowl when kneading.
- Add additional flour as needed for a soft dough. (You can also do this by hand. Mix ingredients until it forms a soft dough ball, turn it onto a lightly floured surface, and knead for about six minutes.)
- Add the raisins to the dough and continue kneading for two more minutes to incorporate them.
- Place the dough in a large greased bowl, turn it to oil it, then cover it loosely with a clean, damp cloth. Let rise in a warm, draft-free place until doubled (an hour or two, depending on the weather). Punch the dough down (see Recipe Notes for a make-ahead tip)
- Divide the dough into 12 equal pieces and shape them into balls. Place them in a greased 9"×13" baking pan, baking sheet, or large oven-proof skillet.
Flour Paste
- Mix flour, sugar, and water (a tablespoon at a time) to make the paste for the cross.
- Spoon the paste into a piping bag, then pipe a line along each row of buns. Repeat in the other direction to create crosses. Let them rise for 15-20 minutes or until doubled.
- Preheat the oven to 350℉ (180℃) while they're rising. Bake them until the crust is golden brown and they sound hollow when tapped (20-25 minutes). Remove from the baking pan.
Glaze
- Combine milk and sugar, and brush hot cross buns with it.
- Let them cool or enjoy them warm.
Tips & Notes:
- Make-ahead tip. Refrigerate the unbaked buns for up to 24 hours, then let them come to room temperature before baking.
- Make sure the yeast activates and starts to foam before adding the rest of the ingredients. If it doesn’t, try it again with fresh yeast.
- Be patient and let your dough rise long enough. Temperature and humidity can significantly affect the rise time.
- Add water one tablespoon at a time to your cross paste so it doesn’t get runny. If you accidentally put in too much water, add a little flour to fix it.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
I’m sorry that happened. I honestly have no clue why it would be greasy. The recipe only calls for ¼ cup (one stick) of butter for the whole thing. Did you perhaps use more oil than necessary to grease the pan? I’ve done that before.
I’ll start off by saying this is an awesome recipe! I’ve made these several times and they are perfect every time. This year I wanted to try to make them using gluten free flour for my daughter, who has some sensitivities to gluten. It did not work – the dough is like firm cookie dough – very strange. So I set the dough aside to see what happens and I’m taking a rest now. Then I’m going to start over and make them with regular flour!
Hi Marlene,
Thanks for the feedback. This will definitely help other readers. Maybe you could add a teaspoon of baking powder to help with the rise? Please let me know if something works for you.
Have a great Easter!!
Greetings from Barbados!
Really love your recipes! Is it possible to feature these hot cross buns in our Barbados Today Magazine, Cooking Sense? You will be tagged and properly credited. Barbados Today is an online media house in Barbados. Thank you!
Hello,
Thanks for your kind words .
You can post a single photo of the buns with a link back to the blog for full recipe .
I made these last year and loved them so much that I’m making them this year too! When refrigerating overnight, do you suggest putting the cross on just before baking tomorrow?
Hi, Robyn. I’m glad you loved them. I’d usually put the cross just before baking.
These rolls are so fluffy and delicious. Thank you for sharing all of your delectable recipes! Next time I make them, I will share them on Instagram.
My pleasure Kay! 🙂
Oh……..
imma, I really love your work
Thank you, Elo!
I made your recipe today… Thank you for sharing! It turned out lovely and delicious!
Thank you for trying my recipe, Debbie! Happy it turned out delicious 🙂
I decided to make this recipe with my 8 year old son. It was easy to follow and came out fantastic. We used instant yeast which we added directly to the flour then added the wet mixture. He kneaded it by hand and I helped him smooth it. Thanks for helping me create a phenomenal memory with my son
That is awesome! Thank you so much for sharing.
If I want 24 rolls, what should I set the serving size to?
You can double the serving size by hovering over the number and raising the scale to 24. Or you can make half the size and make them smaller.
I just have to say the biggest THANK YOU!! As an Aussie living in the US for 8 years now, I’ve never been able to find hot cross buns here and every Easter I’ve tried different recipes that just have never turned out like real hot cross buns..until now!!!! Thank you for writing the recipe of my dreams!! These are just like the ones I grew up eating in Australia! I can now eat hot cross buns anytime I want thank you!!!!
Oh wow! Thank you for your message, Tayla!
My go to bun recipe. I make it year round!!I am making a batch right now!!!
First time I’m trying this and the dough feels lovely. I know it will be great. Waiting for the buns to rise for 20 mins. Lovely recipe. Thanks for sharing.
Thank you, Andie! Let me know it turns out. Enjoy! 🙂
Hi, after making the dough, do you immediately freeze it or do you let it rise, shape and then freeze it?
Hi It’s best to let Let it rise , shape and freeze.
Hello, could i substitute the dry active yeast for instant yeast?
Hi Charlize! Yes, you can. If using instant yeast, you will not need to proof it and so you can skip instruction #1 and just add the instant yeast to your flour. Do let me know how it works out for you!
Can you replace milk with water?
yes you can.
I am always nervous to make any bread recipe, and the sticky wetness of the dough definitely made me think I messed up my buns. But– I chose to trust the process and I am so pleased with the outcome. Delicious, flavorful, and a perfect texture!
this is my 2nd year go to recipe for these, and they come out perfect every time.
As I don’t live in and English speaking country we had an Easter Delivery Service to keep the British Expats spirits up this Easter.
Thank you for your recipe. It has made many people very happy this year.
I felt the urge to make hot cross buns and who else to turn to than the lady who taught me how to bake the perfect milk tart? These came out brilliant – soft, moist and fluffy and pretty as a picture. I baked half and left the other half in the fridge to bake tomorrow. I didn’t have orange so used lemon zest, and used some cardamom instead of the allspice because I am a cardamom junkie Delicious! Worth a try if you have that same affliction. Happy Easter!