Traditional Hot Cross Buns Recipe

Hot Cross Buns Recipe is a sweet and spiced, soft and fluffy homemade bun that you should try. The combination of warm spices and dried fruit makes these buns flavorful. These fruity, spiced buns are baked on Good Friday and Easter as a tradition.

Jump to:

• Recipe card
• What are hot cross buns?
• Ingredients
• Step-by-step instructions
• Pro tips
• Store and Make ahead
• Recipe FAQs
• More rolls and buns recipes
• User Reviews

Recipe card

What are hot cross buns?

Of course, a nursery rhyme! But what are the hot cross buns we eat? These are yeasted sweet buns made with flour, yeast, salt, sugar, milk, spices, and dried fruits. The signature of this bread is a cross made using flour paste, which symbolizes Jesus Christ's crucifixion. These buns are traditionally eaten on Good Friday and for Easter brunch.

These taste the best when served with butter. Leftover buns can be toasted and served with butter and cup of coffee.

You can make hot cross buns in a stand mixer, using the no-knead method, or by hand. I have shared instructions on kneading by hand and my preferred method.

While you are here, don't miss out on our classic and cute Easter bunny cake.

Ingredients

Yeast: I always prefer active dry yeast. Feel free to use rapid-rise, instant, or even fresh yeast.

Flour: Regular all-purpose flour that forms the base of the dough.

Milk: Adds the moisture and gives the rich flavor to the buns.

Butter: Adds richness and helps tenderize the dough.

Egg: Provides a soft and fluffy texture to the buns.

Cinnamon: Add the warm flavor.

Orange zest: adds extra citrusy and fruity flavor.

Dried fruits: raisins, currants, candied fruits can be used.

Cross: This is made using a paste of flour and water for the traditional appearance.

Glaze: use any jam, maple syrup, or honey.

Check out the recipe card for the full list of ingredients.

Step-by-step instructions

Make the dough and let it rise.

• Add milk and sugar to a warm bowl and mix until sugar dissolves. Add active dry yeast and whisk.
• Add egg, butter, salt, orange zest, and cinnamon to this and mix well.
• Add 4 cups flour and currants and mix until everything is combined.
• Add another ½ cup of flour if needed, and knead for 10 minutes until the dough comes away from the side of the bowl and no longer sticks to your fingers.
• Cover and let the dough rise for 1 to 2 hours or until doubled in size. (time varies based on how warm the weather is).

Form balls and second rise

• Line your baking pan or tray with parchment appear and keep it aside.
• Punch the risen dough and deflate. Dust the working surface and transfer the dough.
• Shape it into a log and cut it into 12 pieces.
• Take each piece of dough and form a ball by pinching the seam side down.
• Place the smooth side up on a baking tray. Repeat for the remaining dough.
• Cover and let it rise for one hour.

Make the crosses

• In a bowl, add flour and water and mix well to form a thick, smooth paste.
• Transfer it to a piping bag.
• Make crosses onto the buns.

Bake

• Preheat the oven to 350 degrees F.
• Bake for 25 minutes or until the surface turns deep golden brown.

Gloss

• Place jam and water in a bowl and microwave for 30 seconds. Mix to combine.
• Brush the buns with jam while still warm.
• Let this cool for 20 to 30 minutes before serving. Enjoy. Happy Easter.

Pro tips

• The stickier the dough, the softer your hot cross buns will be. A hard, dry dough will result in hard buns, so do not add too much flour. Always start with 4 cups and then slowly add as needed.
• The amount of flour in this hot cross buns recipe will vary based on weather conditions and the brand of flour used.
• Instead of raisins, you can add currants or dried fruits.
• I baked at 400 degrees F for the first 10 minutes, then reduced the temperature to 350 degrees, and then baked again for 12 minutes.

Store and Make ahead

• If you want to make the dough today and bake it tomorrow, after the first rise, once you form balls and place them in a tray, cover them with plastic wrap and keep them in the refrigerator. Next day, remove it and let it come back to room temperature, then let it rise until doubled in size. Then, bake as instructed. This will make the buns tastier and help the dough develop better flavor.
• This hot cross buns recipe tastes best when served the day it is baked. Leftovers can be kept in the refrigerator. They can be used to make French toast or toast them with butter and enjoy with your morning coffee.
• You can also freeze them for up to 2 months.

Recipe FAQs

More rolls and buns recipes

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