Hot cross buns are a spiced, lightly sweet yeast bread studded with currants or raisins and marked with a cross on top, traditionally served around Easter. This recipe gives you a soft, tender bun with a fragrant mix of cinnamon, nutmeg, and allspice, plus a simple flour-paste cross and a glossy sugar glaze. It works because the dough is enriched with butter and milk, and the spices are balanced so the buns are flavorful without being overpowering.
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 allspice
- 1/2 tsp salt
- 1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
- 1/4 cup (60 g) unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 3/4 cup (120 g) currants or raisins
- 1/4 cup (40 g) candied orange peel, finely chopped (optional)
- For the cross: 1/2 cup (65 g) all-purpose flour and 1/3 cup (80 ml) water
- For the glaze: 1/4 cup (60 ml) water and 2 tbsp (25 g) granulated sugar
Instructions
- In a large mixing bowl, whisk together the flour, sugar, yeast, cinnamon, nutmeg, allspice, 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 shaggy 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 flour, a tablespoon at a time. If it’s too dry, add a teaspoon of milk.
- Gently knead in the currants and candied peel (if using) until evenly distributed.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
- Punch down the dough. Turn it out onto a lightly floured surface and divide into 12 equal pieces (about 75 g each). Roll each piece into a smooth ball.
- Place the balls on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) between them. Cover loosely with plastic wrap and let rise for 45 minutes, until puffy.
- Meanwhile, preheat the oven to 375°F (190°C).
- Make the cross paste: mix the 1/2 cup flour and 1/3 cup water into a smooth, thick paste. Transfer to a piping bag or a zip-top bag with a small corner snipped off.
- Pipe a line of paste across each bun in one direction, then another line perpendicular to form a cross.
- Bake for 20–25 minutes, until golden brown and the internal temperature reaches 190°F (88°C) if you check with a thermometer (the buns are done when they sound hollow when tapped on the bottom).
- While the buns bake, make the glaze: heat the 1/4 cup water and 2 tbsp sugar in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a simmer and cook for 1 minute.
- As soon as the buns come out of the oven, brush the hot glaze over the tops. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Tips
- Use instant yeast (also called rapid-rise) for a quicker rise; if using active dry yeast, dissolve it in a little warm milk with a pinch of sugar for 5 minutes before adding to the dry ingredients.
- If you don’t have candied orange peel, just omit it or add an extra 2 tablespoons of currants. The buns will still be flavorful.
- Don’t over-knead the dough after adding the fruit; it can break the currants and make the dough sticky.
- Make sure the milk is warm, not hot—above 130°F (54°C) will kill the yeast and the buns won’t rise.
Serving Suggestions
Serve hot cross buns split and toasted, slathered with butter or a little orange marmalade. They’re also delicious with a slice of sharp cheddar cheese, a classic British pairing. For a festive touch, serve them alongside a cup of spiced tea or mulled cider.
Variations
- Chocolate chip: Replace the currants with 3/4 cup (130 g) semisweet chocolate chips and omit the candied peel.
- Spiced apple: Add 1/2 cup (60 g) finely diced dried apple and 1/4 tsp ground ginger to the dough.
- Gluten-free: Use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if your blend doesn’t include it. The dough will be stickier; add a little extra flour as needed.
- Traditional cross: Instead of the flour-water paste, you can cut a cross into the risen buns with a sharp knife before baking, then fill with icing after baking.
Storage and Reheating
Store hot cross buns in an airtight container at room temperature for up to 3 days. To reheat, warm them in a 300°F (150°C) oven for 5–8 minutes, or toast them. They also freeze well for up to 3 months; wrap individually in plastic wrap and thaw at room temperature before reheating.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can refrigerate the dough after the first rise (step 5) for up to 24 hours. Punch it down, cover tightly, and refrigerate. When ready, proceed with shaping—the dough will be cold, so let the shaped buns rise a little longer (about 1 hour) before baking.
Why are my buns dense and heavy? This usually happens if the dough didn’t rise enough, or if you added too much flour during kneading. Make sure the milk is warm (not hot) and let the dough rise until doubled, not just for a set time.
Can I use dried cranberries or blueberries instead of currants? Absolutely. Dried cranberries or chopped dried blueberries work well; just keep the total amount at 3/4 cup (120 g).
Do I have to glaze them? The glaze gives the buns a shiny, sweet finish and keeps them moist. If you prefer, you can skip it, but the buns will be less glossy and slightly less sweet.
Can I make these without eggs? Yes, substitute each egg with 1/4 cup (60 g) unsweetened applesauce or a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). The texture will be slightly denser.
Why did my cross paste crack during baking? That’s normal—the paste dries and cracks as the buns expand. For a smoother cross, pipe the paste just before baking and don’t let the buns over-rise after piping.
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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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