Hot cross buns are spiced, fruity sweet buns traditionally baked for Easter, marked with a cross on top and often served warm with butter. This recipe makes soft, tender buns with a subtle citrus and spice flavor, and the butter adds a rich, creamy finish that balances the sweetness. Whether you enjoy them as a festive treat or a comforting breakfast, this guide also breaks down the calorie count so you know exactly what you’re eating.
Ingredients
- 4 cups (500 g) all-purpose flour, plus extra for dusting
- 1/2 cup (100 g) granulated sugar
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 3/4 cup (180 ml) warm milk (110°F / 43°C)
- 1/4 cup (60 g) unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 1/2 cup (80 g) raisins or currants
- 1/4 cup (40 g) candied orange peel, chopped (optional)
- For the cross: 1/2 cup (65 g) all-purpose flour, 1/4 cup (60 ml) water
- For the glaze: 2 tbsp apricot jam or honey, warmed
- Butter, for serving
Instructions
- In a large bowl, whisk together the flour, sugar, yeast, cinnamon, nutmeg, cloves, and salt. Make a well in the center.
- Add the warm milk, melted butter, and eggs to the well. Stir with a wooden spoon until a soft dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Gently knead in the raisins and candied peel until evenly distributed.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
- Punch down the dough. Divide it into 12 equal pieces and shape each into a smooth ball.
- Place the buns on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) between them. Cover and let rise again for 30–40 minutes, until puffy.
- Preheat the oven to 375°F (190°C).
- For the cross: mix the flour and water into a smooth paste. Transfer to a piping bag or a zip-top bag with a corner snipped off. Pipe a cross onto each bun.
- Bake for 20–25 minutes, until golden brown. The internal temperature of the buns should read 190°F (88°C) if checked with a thermometer, but since they are bread, visual doneness is sufficient.
- While still warm, brush the buns with the warmed apricot jam or honey for a glossy finish.
- Cool on a wire rack for at least 10 minutes before serving. Serve warm with butter.
Tips
- Yeast check: If your yeast is old, it may not foam. Test it by dissolving in the warm milk with a pinch of sugar for 5 minutes; if it doesn’t bubble, discard and use fresh yeast.
- Butter substitute: You can use salted butter in the dough, but reduce the added salt to 1/4 tsp. For a dairy-free version, use coconut oil or a plant-based butter substitute.
- Common mistake: Over-kneading can make the buns tough. Stop when the dough is smooth and springs back when poked.
- Storage tip: These buns dry out quickly. Store them in an airtight container at room temperature for up to 2 days, or freeze for longer.
Serving Suggestions
Serve warm with a generous pat of salted butter, which melts into the crevices. They also pair well with a cup of tea or coffee. For a more indulgent treat, split and toast them, then spread with orange marmalade or clotted cream.
Variations
- Chocolate chip: Swap the raisins and peel for 1/2 cup (90 g) of dark chocolate chips.
- Spiced apple: Add 1/2 cup (60 g) of dried apple pieces and 1/4 tsp of ground ginger.
- Gluten-free: Use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if not included in the blend. The texture will be slightly more crumbly.
- No cross: If you prefer plain spiced buns, skip the cross paste and just glaze them.
Storage and Reheating
Store baked buns in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To reheat, warm them in a 350°F (175°C) oven for 5–7 minutes, or microwave for 15–20 seconds per bun. Always reheat until piping hot.
Frequently Asked Questions
How many calories are in a hot cross bun with butter?
A typical hot cross bun (about 80 g) has around 250–300 calories. Adding one tablespoon (14 g) of butter adds about 100 calories, bringing the total to roughly 350–400 calories per serving. The exact number depends on the size and specific ingredients.
Can I make the dough ahead of time?
Yes. After the first rise, punch down the dough, cover it, and refrigerate for up to 24 hours. The next day, let it come to room temperature for about 30 minutes before shaping and proceeding with the second rise.
Why didn’t my buns rise?
Possible reasons include expired yeast, milk that was too hot (killing the yeast), or a cold environment. Ensure your milk is warm but not hot (110°F/43°C), and let the dough rise in a warm spot, like an oven with the light on.
Can I use dried cranberries instead of raisins?
Absolutely. Dried cranberries work well, though they are less sweet. You can also use a mix of dried fruits like chopped dates or apricots.
How do I know when the buns are done?
They should be golden brown on top and sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read at least 190°F (88°C), but since these are bread, visual cues are usually enough.
Can I skip the glaze?
Yes, the glaze adds shine and a touch of sweetness. If you skip it, the buns will be less glossy but still delicious. You can also use a simple sugar syrup (1 tbsp sugar dissolved in 1 tbsp water) instead.
Related
- Food Lion Garlic Knots Recipe (Easy & Buttery)
- Grapes Line Art: A Simple Drawing Guide
- Rich’s French Toast Sticks CN Label Recipe
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).