Cross bun bread is a soft, lightly sweetened loaf studded with dried fruit and warm spices, topped with a simple cross pattern. It takes the classic hot cross bun flavors—cinnamon, nutmeg, currants—and turns them into an easy, sliceable bread that needs no shaping into individual buns. This recipe uses a straightforward yeast dough and a quick glaze, so you get bakery-style results at home.
Ingredients
- 4 cups (500 g) all-purpose flour, plus extra for dusting
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (7 g) instant yeast (one packet)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup (180 ml) whole milk, warmed to 110°F (43°C)
- 1/4 cup (60 g) unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 3/4 cup (120 g) dried currants or raisins
- 1/4 cup (40 g) candied orange peel, finely chopped (optional)
- For the cross paste: 1/2 cup (65 g) all-purpose flour and 6 tbsp (90 ml) water
- For the glaze: 2 tbsp (30 g) apricot jam, warmed, or 1/4 cup (60 ml) honey
Instructions
- In a large bowl, whisk together the flour, sugar, yeast, cinnamon, nutmeg, and salt. In a separate bowl, mix the warm milk, melted butter, eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a shaggy dough forms. Add the currants and candied orange peel, if using, and mix until evenly distributed.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. If the dough is too sticky, add a little flour, a tablespoon at a time. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 1/2 hours.
- Punch down the dough and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise again until puffy, about 45 minutes.
- Preheat the oven to 375°F (190°C). In a small bowl, mix the cross paste ingredients (flour and water) until smooth. Transfer to a piping bag or a small zip-top bag with a corner snipped off.
- Pipe a cross on top of the loaf: one line down the center, one line across, or a simple cross pattern. Bake for 30–35 minutes, until deep golden brown and the internal temperature reads 190°F (88°C) on an instant-read thermometer. (Bread is done at 190–200°F; the USDA safe minimum for egg-containing dough is 160°F (71°C), but this loaf bakes well above that.)
- Remove from the oven and brush immediately with the warm apricot jam or honey. Let cool on a wire rack for at least 30 minutes before slicing.
Tips
- Use instant yeast (also called rapid-rise) for a faster rise; if using active dry yeast, dissolve it in the warm milk with a pinch of sugar first and let it foam for 5–10 minutes.
- Don’t skip the glaze—it adds shine and a subtle sweetness that balances the spices. If you don’t have apricot jam, honey or maple syrup works well.
- If the dough feels too dry after adding the fruit, add an extra tablespoon of milk. If it’s too sticky, add flour a little at a time. The dough should be soft but not tacky.
- For a more pronounced spice flavor, toast the cinnamon and nutmeg in a dry pan for 30 seconds before adding to the flour. This is optional but adds depth.
Serving Suggestions
Serve slices toasted with butter and a drizzle of honey, or use them for French toast. It also makes a great base for a bread pudding. For a classic touch, serve alongside a cup of tea or coffee.
Variations
- Citrus twist: Add the zest of one orange or lemon to the dough along with the dried fruit.
- Chocolate chip: Replace the currants with 3/4 cup (130 g) chocolate chips and omit the candied peel.
- Spiced nuts: Add 1/2 cup (60 g) chopped pecans or walnuts with the fruit.
- Vegan: Use plant-based milk, melted vegan butter, and replace the eggs with 1/4 cup (60 ml) applesauce. The bread will be slightly denser but still delicious.
Storage and Reheating
Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the loaf (sliced or whole) for up to 2 months; thaw overnight in the refrigerator. To reheat, toast slices or warm the whole loaf in a 300°F (150°C) oven for 10 minutes.
Frequently Asked Questions
Can I make this bread without a stand mixer? Yes, kneading by hand works perfectly. It will take 8–10 minutes of kneading on a floured surface. The dough is soft, so it’s easy to work with.
Why didn’t my bread rise? The most common reasons are old yeast, liquid that’s too hot (kills the yeast), or a cool environment. Check the expiration date on your yeast, use a thermometer for the milk, and let the dough rise in a warm spot (like an oven with the light on).
Can I use bread flour instead of all-purpose? Yes, bread flour will give a chewier texture. Use the same amount (4 cups / 500 g). You may need to add a tablespoon or two more milk if the dough feels dry.
Is the cross paste necessary? It’s traditional, but you can skip it and just bake a plain loaf. Alternatively, dust the top with flour before baking for a rustic look.
Can I add more fruit? Yes, up to 1 cup total of dried fruit. If you add too much, the bread may not hold together well when slicing.
How do I know when the bread is done? The top should be deep golden brown, and the internal temperature should read 190°F (88°C) on an instant-read thermometer. If you don’t have a thermometer, tap the bottom—it should sound hollow.
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- Low Sodium Breakfast Sausage: Easy Homemade Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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