Cross buns are spiced, lightly sweetened yeast buns studded with currants or raisins, marked with a cross on top, and traditionally enjoyed around Easter but delicious any time of year. This recipe produces soft, fluffy buns with a tender crumb and a subtle citrus aroma, thanks to a mix of warm spices and orange zest. The straightforward dough comes together in one bowl, and the double-rise method ensures a light texture that stays fresh for days.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/2 cup (100 g) granulated sugar
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
- 1/4 cup (60 g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- Zest of 1 orange (about 1 tbsp)
- 1 cup (150 g) currants or raisins
- For the cross: 1/2 cup (60 g) all-purpose flour + 1/4 cup (60 ml) water
- For the glaze: 3 tbsp apricot jam or honey, warmed
Instructions
- Bloom the yeast: In a small bowl, combine the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast over the top and let stand for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead – start over with fresh yeast.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, remaining sugar, salt, cinnamon, nutmeg, and cloves.
- Combine wet ingredients: In a separate bowl, whisk the melted butter, eggs, vanilla, and orange zest. Pour the yeast mixture and the butter mixture into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–7 minutes. The dough should be soft and slightly tacky but not sticky.
- Add the fruit: Gently knead in the currants or raisins until evenly distributed. If the dough becomes sticky, dust with a little flour.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm spot (about 75°F/24°C) for 1–1.5 hours, until doubled in size.
- Shape the buns: Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 70 g each). Roll each piece into a smooth ball and place them on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) between them.
- Second rise: Cover the buns loosely with plastic wrap and let rise for 30–45 minutes, until puffy and almost doubled.
- Preheat oven: While the buns rise, preheat your oven to 375°F (190°C).
- Make the cross paste: In a small bowl, mix the 1/2 cup flour and 1/4 cup water until smooth. Transfer to a piping bag or a zip-top bag with a tiny corner snipped off.
- Pipe the crosses: Pipe a line of paste down the center of each bun, then another line across to form a cross.
- Bake: Bake for 18–22 minutes, until golden brown and the internal temperature reaches 190°F (88°C) if checked with an instant-read thermometer (the center should be cooked through).
- Glaze: While the buns are still warm, brush the tops with warm apricot jam or honey for a shiny finish. Let cool on a wire rack for at least 10 minutes before serving.
Tips
- Yeast freshness: Always check the expiration date on your yeast. If the milk mixture doesn’t foam after 10 minutes, discard and start over – this is the most common reason for dense buns.
- Flour adjustments: Humidity affects flour. If the dough is too sticky after kneading, add 1–2 tablespoons of flour; if too dry, add a tablespoon of milk.
- Make ahead: After shaping, you can refrigerate the buns overnight for the second rise. Bring them to room temperature for 30 minutes before baking.
- No currants? Substitute with raisins, chopped dried apricots, or chocolate chips – just reduce the sugar slightly if using chocolate.
Serving Suggestions
Serve warm with butter and a cup of tea or coffee. They also pair well with a light citrus glaze or a dollop of clotted cream. For a savory twist, toast and top with a fried egg.
Variations
- Citrus cross buns: Add 1 teaspoon of lemon zest along with the orange zest.
- Chocolate cross buns: Replace the currants with 1 cup (170 g) of mini chocolate chips and omit the cloves.
- Whole wheat: Substitute half of the all-purpose flour with whole wheat flour – add 2 tablespoons of extra milk to compensate for the drier texture.
- Vegan: Use plant-based milk, melted vegan butter, and a flax egg (1 tbsp ground flax + 3 tbsp water) instead of the eggs.
Storage and Reheating
Store the buns in an airtight container at room temperature for up to 3 days. To freeze, wrap tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature. Reheat in a 350°F (175°C) oven for 5–7 minutes, or microwave each bun for 15–20 seconds.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount (2 1/4 tsp) and mix it directly into the flour – no need to bloom it first. You can skip the 10-minute waiting step, but the rise times may be slightly shorter.
Why did my buns turn out dense? Dense buns usually mean the yeast wasn’t active or the dough was over-kneaded (which develops too much gluten). Make sure your milk is warm but not hot (over 120°F/49°C kills yeast) and knead just until smooth and elastic.
Can I make the dough in a bread machine? Yes, add the ingredients in the order recommended by your machine and use the dough cycle. Then remove, shape, and bake as directed.
How do I get a shiny glaze? The key is to brush the warm jam or honey onto the buns as soon as they come out of the oven, while they’re still hot. This allows the glaze to soak in slightly and dry to a glossy finish.
Can I skip the crosses? Absolutely – they’re decorative. If you skip them, the buns become simple spiced fruit buns, and you can dust them with powdered sugar instead.
What if I don’t have a piping bag? Use a small zip-top bag and cut a tiny corner off. Alternatively, use a spoon to drizzle the paste – it won’t be as neat but will still work.
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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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