Hot cross buns are spiced, slightly sweet yeast buns studded with currants or raisins and marked with a cross on top, traditionally served on Good Friday but enjoyed throughout the spring season. This recipe delivers soft, fragrant buns with a tender crumb and a glossy glaze, and it includes a full calorie breakdown per bun so you know exactly what you’re eating. The warm spices—cinnamon, nutmeg, and allspice—paired with dried fruit make these buns a comforting treat that’s surprisingly simple to make at home.
Ingredients
- 3 1/2 cups (440 g) all-purpose flour, plus extra for dusting
- 1/4 cup (50 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 allspice
- 1/2 cup (120 ml) whole milk
- 1/4 cup (60 ml) water
- 1/4 cup (60 g) unsalted butter, melted
- 1 large egg, at room temperature
- 3/4 cup (120 g) currants or raisins
- 1/4 cup (40 g) candied orange peel (optional)
- For the cross: 1/2 cup (65 g) all-purpose flour and 1/4 cup (60 ml) water
- For the glaze: 2 tbsp (30 g) apricot jam or honey, warmed
Instructions
- In a small saucepan, warm the milk and water over low heat until it reaches about 110°F (43°C) – warm but not hot to the touch. Remove from heat and stir in the sugar and yeast. Let sit for 5–10 minutes until frothy.
- In a large mixing bowl, whisk together the flour, salt, cinnamon, nutmeg, and allspice. Make a well in the center and pour in the yeast mixture, melted butter, and egg. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 6–7 minutes. The dough should be soft but not sticky; add a little extra flour if needed.
- Gently knead in the currants and candied orange peel (if using) until evenly distributed. Shape the dough into a ball.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free spot for 1 to 1 1/2 hours, or until doubled in size.
- 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 parchment-lined baking sheet, leaving about 1 inch (2.5 cm) of space between each bun.
- Cover the buns loosely with the towel and let rise for another 30–45 minutes, until puffy and almost doubled.
- While the buns rise, preheat the oven to 375°F (190°C).
- Make the cross paste: mix the flour and water in a small bowl until smooth. Transfer to a piping bag or a zip-top bag with a tiny corner snipped off.
- Pipe a cross onto each bun: first a line down the center, then a line across the center.
- Bake for 18–20 minutes, until golden brown and the internal temperature reaches 190°F (88°C) if checked with a thermometer. (The buns are fully cooked when they sound hollow when tapped on the bottom.)
- Remove from the oven and immediately brush with the warm apricot jam or honey for a shiny glaze. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Tips
- Yeast check: If your yeast mixture doesn’t froth after 10 minutes, the yeast is dead – start over with fresh yeast and ensure the liquid is not too hot (over 115°F/46°C kills yeast).
- Dried fruit: Soak the currants in hot water or orange juice for 10 minutes, then drain well before adding – this plumps them up and keeps them moist during baking.
- Sticky dough: If the dough is too sticky to knead, resist adding too much flour – a lightly oiled surface helps. Over-flouring makes the buns dense.
- Even browning: If the tops brown too quickly, loosely cover with foil for the last 5 minutes of baking.
Serving Suggestions
Serve warm with a generous pat of butter or a dollop of clotted cream. They also pair beautifully with a cup of Earl Grey tea or a spiced chai latte. For a dessert twist, split one in half, toast it, and top with a scoop of vanilla ice cream.
Variations
- Chocolate chip: Swap the currants and candied peel for 3/4 cup (130 g) semi-sweet chocolate chips.
- Apple cinnamon: Replace the currants with 1/2 cup (60 g) finely chopped dried apple and add an extra 1/2 tsp cinnamon.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend and add 1 tsp xanthan gum if your blend doesn’t include it. The dough will be stickier – that’s normal.
- Vegan: Use plant-based milk, vegan butter, and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
Storage and Reheating
Store leftover buns in an airtight container at room temperature for up to 3 days. To freeze, wrap each bun tightly in plastic wrap and place in a freezer bag for up to 3 months. To reheat, microwave a single bun for 15–20 seconds, or warm in a 300°F (150°C) oven for 5–7 minutes to restore freshness. Always reheat leftovers to 165°F (74°C) if they’ve been stored in the refrigerator.
Frequently Asked Questions
How many calories are in one hot cross bun? This recipe yields 12 buns, and each bun (without glaze) contains approximately 220 calories. The glaze adds about 10 calories per bun, bringing the total to roughly 230 calories each. This estimate includes flour, sugar, butter, milk, egg, and dried fruit – but excludes any extra butter you spread on top.
Can I make the dough ahead of time? Yes. After kneading, cover the bowl and refrigerate for up to 24 hours. The cold dough will rise slowly; let it sit at room temperature for 30 minutes before shaping, then proceed with the second rise.
Why are my buns dense and heavy? This usually happens if the dough was over-floured during kneading, or if the yeast was too old. Also, ensure the second rise is long enough – the buns should be visibly puffy before baking.
Can I use bread flour instead of all-purpose? Yes, bread flour will give a chewier texture. Use the same amount, but you may need to add an extra 1–2 tbsp of milk to adjust the hydration.
What’s the best way to pipe the cross? Use a piping bag with a small round tip, or a zip-top bag with a tiny corner cut. The paste should be thick enough to hold its shape – if it’s too runny, add a little more flour.
Can I skip the candied orange peel? Absolutely. The buns will still be delicious – just increase the currants to 1 cup (160 g) to maintain the same fruitiness.
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