Hot cross buns are a spiced, sweet yeast bread studded with currants or raisins and marked with a cross on top, traditionally served around Easter but enjoyed any time of year. These tips will help you achieve soft, fluffy buns with a shiny glaze and a properly formed cross, whether you’re a beginner or a seasoned baker. The key is in the dough hydration, the proofing, and the piping technique—all covered below.
Ingredients
- 4 cups (500 g) all-purpose flour, plus extra for dusting
- 1/2 cup (100 g) granulated sugar
- 2 1/4 tsp (7 g) instant yeast (one packet)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1/2 tsp salt
- 3/4 cup (180 ml) whole milk, lukewarm (about 110°F / 43°C)
- 2 large eggs, at room temperature
- 1/4 cup (60 g) unsalted butter, melted and slightly cooled
- 1 cup (150 g) raisins or currants
- Zest of 1 orange (about 1 tbsp)
- For the cross paste: 1/2 cup (65 g) all-purpose flour, 1/4 cup (60 ml) water, 1 tbsp (15 ml) vegetable oil
- For the glaze: 1/4 cup (60 ml) water, 2 tbsp (30 g) granulated sugar
Instructions
- In a large mixing bowl, whisk together the flour, sugar, yeast, cinnamon, nutmeg, cloves (if using), and salt. Make a well in the center.
- Add the lukewarm milk, eggs, and melted butter to the well. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be soft but not overly sticky; add a little flour if needed, but keep it as moist as possible for tender buns.
- Gently knead in the raisins and orange zest until evenly distributed. If the raisins start to pop out, press them back in.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot (about 75°F / 24°C) for 1–1.5 hours, or until doubled in size.
- Punch down the dough and turn it out onto a floured surface. Divide into 12 equal pieces (about 75 g each). Roll each piece into a smooth ball and place them in a greased 9×13-inch baking pan, leaving a little space between each.
- Cover the pan with a towel and let the buns proof for 45–60 minutes, until puffy and almost doubled. They should spring back slowly when gently pressed.
- While the buns proof, preheat your oven to 375°F (190°C).
- Make the cross paste: in a small bowl, stir together the flour, water, and oil until a smooth, thick paste forms. Transfer to a piping bag with a small round tip, or use a zip-top bag with a corner snipped off.
- Pipe a cross onto each bun. Start with a horizontal line, then a vertical line, pressing gently so the paste spreads slightly.
- Bake the buns for 20–25 minutes, until golden brown and the internal temperature reaches 190°F (88°C) if you check with a thermometer (optional). The buns should sound hollow when tapped on the bottom.
- While the buns bake, make the glaze: in a small saucepan, combine the water and sugar. Bring to a simmer, stirring until the sugar dissolves. Remove from heat.
- As soon as the buns come out of the oven, brush them generously with the glaze. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips
- Gluten-free substitution: Use a 1:1 gluten-free flour blend, but add 1 tsp xanthan gum if your blend doesn’t include it. The dough will be stickier; use wet hands to shape the buns, and expect a slightly denser texture.
- Don’t over-knead: Knead just until the dough is smooth and passes the windowpane test—stretch a small piece thin enough to see light through without tearing. Over-kneading makes the buns tough.
- Use a thermometer for milk: If the milk is too hot (above 120°F / 49°C), it will kill the yeast. If too cold, the dough will rise slowly. Aim for 110°F (43°C).
- Make-ahead: After shaping, cover the pan tightly and refrigerate overnight. The next morning, let the buns sit at room temperature for 30–60 minutes before baking, then proceed with the recipe.
Serving Suggestions
Serve these buns warm, split in half and spread with butter or a little orange marmalade. They’re also delicious toasted and topped with a slice of sharp cheddar cheese, a classic British pairing. For a dessert twist, serve with a dollop of clotted cream or a drizzle of honey.
Variations
- Chocolate chip: Swap the raisins for 1 cup (175 g) chocolate chips and add 1 tsp vanilla extract to the dough.
- Citrus and almond: Replace the raisins with 1/2 cup (75 g) chopped dried apricots and add 1/2 cup (60 g) slivered almonds, plus 1 tsp almond extract.
- Spiced apple: Use 1/2 cup (75 g) dried apple pieces and add 1/2 tsp ground ginger to the spice mix.
- Icing cross instead of paste: For a sweeter finish, skip the flour paste and after baking, pipe a simple icing (1 cup / 120 g powdered sugar mixed with 1–2 tbsp milk) over the buns.
Storage and Reheating
Store the buns in an airtight container at room temperature for up to 3 days. To reheat, wrap a bun in a damp paper towel and microwave for 15–20 seconds, or place in a 350°F (175°C) oven for 5–7 minutes. For longer storage, freeze the buns (without glaze) for up to 2 months; thaw overnight in the fridge and reheat as above.
Frequently Asked Questions
Why did my buns turn out dense and heavy?
Dense buns usually mean the dough wasn’t kneaded enough (gluten not developed) or the proofing time was too short. Make sure the dough doubles in size during the first rise, and knead until smooth and elastic.
Can I use active dry yeast instead of instant?
Yes. Use the same amount (2 1/4 tsp) but dissolve it in the lukewarm milk with a pinch of sugar and let it sit for 5–10 minutes until foamy before adding to the dry ingredients. Reduce the milk by 2 tablespoons to compensate for the extra liquid.
Why did my cross paste crack or spread too much?
If the paste is too thick, it cracks; if too thin, it spreads. Aim for a consistency like thick pancake batter. If it cracks, add a teaspoon of water; if it spreads, add a little more flour. Also, pipe gently and don’t press too hard.
How do I know when the buns are fully baked?
They should be golden brown and reach an internal temperature of 190°F (88°C) if you use a thermometer. Alternatively, tap the bottom of a bun—if it sounds hollow, they’re done.
Can I make the dough in a bread machine?
Yes. Add the ingredients in the order recommended by your machine (usually liquids first, then dry, then yeast) and run a dough cycle. After the cycle, shape and proof as directed.
My buns came out dry. What went wrong?
Over-baking is the most common cause—check them at 20 minutes. Also, using too much flour during kneading can dry out the dough. Keep the dough soft and tacky, and brush with glaze immediately after baking to lock in moisture.
Related
- Jones Breakfast Sausage Recipe (Copycat)
- Jumbo Egg Muffins Breakfast Recipe (Easy Meal Prep)
- Killer Breakfast Potatoes: Crispy, Fluffy, Perfect
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).