Hot Cross Buns

It’s not Easter without a batch of homemade Hot Cross Buns. They’re so soft, sweet, and delicious filled with fruit and spices, butter and vanilla and they really are impossible to resist. My recipe will show you how to make hot cross buns from scratch and not only are they super easy but they are so much more delicious than anything you can buy. Trust me, when you try this homemade version you’ll be hooked. They’re piped with a traditional cross to symbolize the crucifixion of Jesus Christ and brushed with a delicious apricot glaze. These buns are traditionally eaten on Good Friday and are the perfect way to celebrate Easter.

What you need to make this recipe

Flour – regular all-purpose flour is fine there’s no need to use any special bread flour. You also use flour to make the cross on the top (more on that below).

Sugar – I use a mix of white and brown sugar for flavor.

Butter – use unsalted butter, there’s no need to soften it as it’s heated.

Milk – use whole milk for best results, lower-fat milk will work but won’t give you dough with as much richness and flavor.

Egg – an egg is not only used to make a rich dough but it’s used to brush the buns before baking.

Yeast – yeast is super important, make sure your yeast hasn’t expired!

Spices – cinnamon, allspice, and nutmeg create that warming and classic hot cross bun flavor.

Raisins – raisins or currants are always used in traditional hot cross buns. You can steep them in a little orange juice to plump them up and make them more juicy before using.

Orange zest and vanilla – although the orange zest is optional I highly recommend using it because it adds so much flavor. make sure to use real vanilla extract and not essence.

Apricot jam – that shiny glaze on top is apricot jam, super easy and delicious!

How to make Hot Cross Buns

1. Add the butter and milk to a bowl then microwave in bursts mixing in between. 

2. Zest an orange into the bowl and whisk in then set aside.

3. Dried fruit is ALWAYS better when you soak it; you can do this with the juice of half an orange or 1/4 cup dark rum. Heat for about 45 seconds in the microwave then set aside.

4. Add the flour, salt, sugars, yeast, and spices to the bowl of your stand mixer. I always grate nutmeg but you can use the powdered variety instead. Whisk together and place on your stand mixer. Mix together.

5. Attach a dough hook to your stand mixer then pour the wet mixture into the dry and mix on low.

6. While mixing pour in the beaten egg and increase speed to medium-low.

7. Once the dough starts coming together drain the raisins, or dried fruit, then sprinkle into the dough and mix on medium-low.

8. Continue mixing until the dough is tacky but does not stick to your fingers.

9. Knead the bread for about 5 minutes on a floured surface. When done the dough will spring back when pressed and have a smooth surface. 

10. Place in an oiled bowl and cover with plastic then place in a warm spot to rise. 

11. To make the rolls you’ll portion out pieces of dough a bit larger than a golf ball. Pinch the corners together so one side is smooth and rounded then turn upside down so the smooth side is facing up.

12. Cup the ball with your hands and move in a tight circular motion. 

13. Place the buns on a baking sheet spaced apart.

14. Cover the buns with plastic, foil, or a slightly damp cloth and place in a warm area for an hour or so until they puff up and expand.  After the buns have risen brush with the egg wash.

15. Add the water to a bowl then whisk in the flour. You’re looking to make a smooth pipe-able paste so add more flour or water as needed to achieve the correct consistency.

16. Transfer the flour paste to a piping bag with the tip snipped off or fitted with a smaller round tip. Pipe Crosses onto each roll; it’s easiest to do this if you pipe a stripe down the middle of each roll then turn the pan and pipe a perpendicular line. Go Slow so the paste hugs the roll. Bake until golden brown then brush with the apricot glaze.

Pro tips for making this recipe

• Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best and easiest way to measure flour is by using a digital kitchen scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• It’s really important to make sure your yeast hasn’t expired, you might it’s the case of you don’t bake much and your hot cross buns won’t rise if it has.
• You can use instant yeast or dry active yeast. Check your packet instructions before using as some need to be activated in a little warm liquid first. If that’s the case, use a little of the warm milk (about 1/4 cup) to activate the yeast.
• Since the dough is quite enriched I suggest setting your oven to 100F and then letting it rise in a nice cozy environment for a while. Don’t panic if your dough doesn’t start rising right away, you’ll have to wait a bit longer because of all the delicious things we added to the dough.
• You have two choices for the bake. Space the rolls out almost 2 inches apart on a parchment-lined baking sheet OR you can bake in a baking dish and space them a bit closer together. If you got the baking dish route then you’ll get slightly taller rolls that are stuck together meaning they’ll have soft sides like a pull-apart roll.
• I used a more traditional flour paste for the cross but you can skip that step and pipe a cross with a sugar glaze after the rolls have baked and cooled. Just whisk powdered sugar and any liquid (citrus juice, water, rum) together to make the pipe-able glaze.
• If the tops of the buns are browning too much you can cover them loosely with foil.
• Citrus zest is optional you can choose to add lemon or orange zest or omit it altogether. I recommend added it though for extra flavor.
• Make sure to give the rolls enough room to expand if you’re baking in a pan, don’t crowd them together. 
• Instead of raisins or currants, you can use other dried fruit such as cranberries or candied fruit, you can also add nuts such as pecan or walnuts.
• Let the buns cool before cutting and serving. If they are hot straight out of the oven they will seem too doughy inside, they need to dry out a little as they cool.

Frequently Asked Questions

What is the significance of hot cross buns?

The cross on top of the buns represents the crucifixion of Jesus Christ and the warming spices signify the embalming at his funeral. The yeast signifies his resurrection, eaten after Lent on Good Friday these are a special tradition for anyone practicing the Christian faith..

Where do they originate?

These buns are a British tradition popularized in Elizabethan England which spread to many colonies like Australia, New Zealand, and America. They’ve been made since the 6th century AD, with Greek examples being known of among other places. 

What is the cross made from?

Traditionally the cross is piped on with a simple mix of flour and water. If you want you can use icing and pipe it on after they are baked and cooled. To make the icing mix powdered sugar with water or citrus juice until it’s the consistency of a thick paste and pipe it over the buns.

Can you make this without a stand mixer?

Of course, you don’t need to use a stand mixer although it will make the process quicker. You can knead the dough by hand instead for about 10 minutes.

Can I prepare these in advance?

Yes, you store the dough in the fridge (covered with plastic wrap). When you’re ready to use it, shape it into balls and let it rise for a second time. It may take longer to rise because the dough will be cold. If you are not going to bake the buns after 1 day I recommend freezing them. Once shaped into balls you can freeze them until hard on a baking tray then you can place them in bags for up to 3 months. Place them on a baking tray and allow to rise before baking.

How long do they last, can they be frozen?

The hot cross buns will last for about 4-5 days at room temperature. They are better covered to stop them from drying out. You can freeze raw or baked buns (see instructions above for raw). Baked buns can be frozen for up to 3 months, thaw completely before serving or reheating.

If you’ve tried this traditional Hot Cross Buns recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!