Hot Cross Buns Recipe (Plus Video)

I still remember when my auntie visited us after her glamorous London trip. She wanted to give us a treat, 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 up for us. Of course, she had to teach me how to make them, and now I make them for Lenten and any time the craving hits.

Contents… Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead and Storage FAQs Pairings More Easy Baked Treats Watch How to Make It

Complete Your Easter Celebration

Hot Cross Buns are traditionally for Good Friday, and homemade comes out far better than what you can buy at the store. If you try this recipe, I’m sure you’ll never even look at store-bought ones again. Another plus of homemade over store-bought bread is the unforgettable aroma of baking bread that fills your kitchen.

Easy Hot Cross Buns Ingredients

• Yeast – Not only does this raise the dough, but it’s also deliciously yeasty. Make sure your water is about 105℉/40℃ to dissolve your yeast because hotter than that will kill it. 
• Milk – This ingredient adds texture and a gorgeous golden color when baked.
• Egg – Another texture and color enhancer for your buns that also helps the rising process. 
• All-Purpose Flour – The foundation for most bread, cakes, and cookies. You can replace it with a gluten-free all-purpose mix if you wish.
• Orange Zest and Spices – Something about orange zest and spices is super comforting. It adds tangy flavor and a holiday feel to whatever you’re making. Lemon zest also works. And a few drops of orange extract will fill in if you don’t have zest. Adding a ¼ teaspoon of ground cardamom is mighty tasty, too.
• Raisins or Currants – Dried fruit improves sweetness and fabuliciousness in baked goods. Dried cranberries, apricots, and blueberries are incredibly good, too. 

Flour Paste

• Flour, Water, and Sugar – This mixture sticks to the hot buns for the cross. The flour keeps the sugar from melting and ruining your design.

Sugar Glaze

• Warm Milk and Sugar – Warm some milk so that sugar can dissolve easily in it. Then brush it carefully over the hot cross buns as soon as they come out of the oven.

How to Make Hot Cross Buns

Make the Dough

1. Mix – In a standing mixer or large bowl, combine the yeast with a couple of tablespoons of lukewarm water. Let it sit until your yeast dissolves, about 5 minutes. Mix for about a minute. (Photo 1)
2. Combine Milk, Butter, Sugar, and Salt – Meanwhile, in a microwave-safe medium bowl, combine milk with the butter pieces, sugar, salt, and microwave for about a minute. Stir until everything melts. (Photo 2) 
3. Add the Egg – Lightly whisk the egg into the butter mixture (if the mix is too hot, let it cool to a warm to prevent eggs from curdling). 
4. Mix Yeast and Wet Ingredients – Dump everything into the yeast mixture. 
5. Stir – Mix by hand at medium-high speed using a dough hook until all the ingredients are combined.
6. Add the Flour and Spices – Then add 3½ cups of flour, spices, and grated orange zest. Continue mixing the dough. Then stop when the dough doesn’t stick to the sides or bottom of the bowl when kneading. Add additional flour (if needed) to make a soft dough. If kneading by hand, turn dough onto a lightly floured surface and knead for about six minutes. (Photos 3-4)
7. Add the Raisins and continue kneading for two more minutes to incorporate them into the dough. (Photo 5)
8. Let it Rise – Place the dough in a large greased bowl, then cover it loosely with a clean damp cloth. Let rise in a warm, draft-free place until doubled for an hour or two. Punch the dough down. (Photo 6)
9. Divide Dough – Divide your dough into 12 equal pieces, and shape the pieces into balls. Place in a greased 9×13 baking pan, baking sheet, or large oven-proof skillet. (Photo 7)

Make the Flour Paste 

1. Mix the Paste Ingredients – Mix the flour, sugar, and water to make the paste for the cross. Add the water a tablespoon at a time until you have a thick paste. (Photos 8-9)
2. Create Crosses – 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 it rise for about 15-20 minutes, or until doubled. Make-ahead tip – Refrigerate the buns for up to 24 hours before baking, then let them come to room temperature before baking. (Photo 10)
3. Preheat the Oven to 350/177℃. Bake until the crust is deep golden brown and the buns sound hollow when tapped, 20 to 25 minutes. Remove from the baking pan. (Photo 11)

Make the Glaze

1. Glaze the Buns – Combine milk and sugar and brush it over your hot cross buns. (Photo 12)
2. Cool – Let them cool, but they’re also delicious when warm. They’re now ready to share with your loved ones. 

Recipe Variations

As traditions evolved, many variations of hot cross buns are rising in popularity nowadays. You may want to try: 

• Chocolate or White Chocolate Chips are a great addition to these fabulous buns. Just add them at the same time you add the raisins.
• Nuts – Chopped almonds, walnuts, and pecans add the perfect crunch and flavor.
• Hot Cross Cinnamon Rolls – Replace this bun recipe with my favorite cinnamon rolls, then add the cross right before you put them in the oven.

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 significantly affect your rise time.
• Add water one tablespoon at a time to your cross paste, so it doesn’t get runny. If you accidentally put too much water, add a little flour to fix it.

Make-Ahead and Storage

Making hot cross bun dough a day or two ahead improves the flavor tremendously because the yeast can work overtime.

Heck, I’ve even made the dough a week early and kept it in an airtight Tupper, and it was awesome. When you’re ready to bake, let the dough come to room temperature for about half an hour, then proceed with the instructions to form the buns.

You can also form the buns, let them rise, and flash freeze them on a baking tray. As soon as they’re frozen solid, store them in a large freezer ziplock for up to three months. You can put them directly into a preheated oven and bake them for about five minutes longer than the recipe says.

These hot cross buns (after they’re not hot anymore) will keep in an airtight container for three days on the shelf, a week in the fridge, and two months in the freezer.

FAQs

Perfect Hot Cross Buns Pairings

People traditionally eat Hot Cross Buns on Good Friday. Baked salmon or blackened catfish with shrimp sauce would be the perfect entree. Then cream cheese mashed potatoes and a green bean casserole for the ideal sides.

More Easy Baked Treats

• Honey Wheat Rolls
• Irish Soda Bread
• No-Knead Bread
• Whole Wheat Bread
• Cinnamon Raisin Bread

So whether you’re baking hot cross buns for a memorable holiday or just craving something sweet and soul-satisfying, this is a fantastic recipe. It’s also versatile, so you can swap the spices and dried fruit. Let me know in the comments below how it goes.

Watch How to Make It

This blog post was first published in March 2017 and has been updated with an additional write-up, photos, and a video.