Hot cross buns are a spiced, sweet yeast bread studded with currants and candied peel, marked with a cross on top, and traditionally served on Good Friday in the United Kingdom and Ireland. This recipe produces soft, tender buns with a rich, fruity interior and a glossy, sticky glaze, making them a genuinely rewarding bake for Easter morning or any spring celebration.
Ingredients
- 4 cups (500 g) strong white bread flour, plus extra for dusting
- 1/2 cup (100 g) caster sugar
- 1 teaspoon (5 g) salt
- 1 tablespoon (7 g) ground cinnamon
- 1 teaspoon (2 g) ground nutmeg
- 1/2 teaspoon (1 g) ground cloves
- 1/4 cup (60 g) unsalted butter, softened
- 1 packet (7 g) instant yeast (or 2 1/4 tsp active dry yeast)
- 1 cup (240 ml) whole milk, lukewarm
- 2 large eggs, room temperature
- 3/4 cup (120 g) mixed dried fruit (currants, raisins, sultanas)
- 1/4 cup (40 g) candied orange peel, finely chopped
- For the cross paste: 1/2 cup (65 g) all-purpose flour, 1/4 cup (60 ml) water (add more if needed)
- For the glaze: 1/4 cup (60 ml) water, 2 tablespoons (25 g) sugar
Instructions
- In a large bowl, whisk together the flour, sugar, salt, cinnamon, nutmeg, cloves, and instant yeast. If using active dry yeast, dissolve it in the lukewarm milk with a pinch of sugar and let stand for 5 minutes until frothy before adding.
- Add the softened butter, lukewarm milk, and eggs to the dry ingredients. Mix with a wooden spoon until a shaggy dough forms.
- Turn the dough 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 overly sticky.
- Gently knead in the dried fruit and candied peel until evenly distributed. If the dough becomes sticky, add a little flour.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place (about 75°F/24°C) for 1–1.5 hours, until doubled in size.
- Punch down the dough, turn it out onto a floured surface, and divide into 12 equal pieces (about 80 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 again for 30–45 minutes, until puffy and almost doubled.
- Preheat the oven to 400°F (200°C).
- Make the cross paste: mix the flour and water in a small bowl until smooth. The paste should be thick but pipeable; add a teaspoon more water if too stiff.
- Transfer the paste to a piping bag with a small round tip (or use a zip-top bag with a corner snipped). Pipe a cross on each bun, going from top to bottom and side to side.
- Bake for 18–20 minutes, until golden brown and the buns sound hollow when tapped on the bottom. If you have a digital thermometer, the internal temperature should read 190°F (88°C) for fully baked bread.
- While the buns bake, make the glaze: heat the water and sugar in a small saucepan until the sugar dissolves, then bring to a boil for 1 minute. Remove from heat.
- As soon as the buns come out of the oven, brush them generously with the glaze. Transfer to a wire rack to cool.
Tips
- Yeast: Use instant yeast for convenience; it doesn’t need pre-dissolving. If you only have active dry, dissolve it in the warm milk with a pinch of sugar first.
- Fruit: Soak the dried fruit in warm tea or orange juice for 10 minutes before adding to the dough to make them plumper and more flavorful. Drain well before adding.
- Dough consistency: The dough should be soft but not sticky. If it’s too dry, add a tablespoon of milk; if too sticky, add a little flour. Adjust as needed.
- Make ahead: You can prepare the dough through step 6, then refrigerate overnight. The next day, let it come to room temperature, shape, and proceed with the second rise.
Serving Suggestions
Serve hot cross buns warm, split and spread with salted butter. They’re perfect alongside a cup of tea or coffee for breakfast or an afternoon snack. For a festive touch, serve them with clotted cream or a dollop of lemon curd.
Variations
- Chocolate chip: Replace the dried fruit with 3/4 cup (130 g) chocolate chips and omit the candied peel.
- Spiced apple: Add 1/2 cup (60 g) finely chopped dried apple and 1/4 teaspoon ground cardamom to the dough.
- Gluten-free: Use a gluten-free bread flour blend and add 1 teaspoon xanthan gum if not included. The dough will be stickier; use wet hands to shape.
- Traditional cross: Instead of paste, some versions use a simple flour-and-water cross, but you can also cut a cross into the dough with a sharp knife before baking for a rustic look.
Storage and Reheating
Store hot cross buns in an airtight container at room temperature for up to 3 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 5–8 minutes, or microwave each bun for 15–20 seconds. For longer storage, freeze the baked buns (without glaze) for up to 2 months. Thaw at room temperature, then reheat as above.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, but the buns will be slightly less chewy and may not rise as high. Bread flour has more protein, which gives better structure.
Why didn’t my buns rise? Yeast may be expired, or the liquid was too hot (above 110°F/43°C) and killed the yeast. Ensure your milk is lukewarm, and check the yeast’s expiration date.
Can I make the cross with icing instead of paste? Absolutely. After baking and cooling, mix powdered sugar with a little milk to make a thick icing and pipe it on. This is a modern twist and looks glossy.
How do I know when they’re done? The buns should be deep golden brown and sound hollow when tapped. An instant-read thermometer should read 190°F (88°C) in the center.
Can I add more spices? Yes, adjust to taste. Some like a pinch of allspice or ginger. Start with 1/4 teaspoon and add more if you prefer.
Do I have to use candied peel? No, you can omit it or replace with extra dried fruit. The peel adds a citrus note, but the buns are still delicious without.
Related
- Jimmy Dean Ham Egg and Cheese Croissant Recipe
- Jimmy Dean Ham Egg and Cheese Muffin Copycat Recipe
- Jimmy Dean Loaded Potato Breakfast Bowl
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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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