Hot cross buns are spiced, sweet yeast buns studded with dried fruit and marked with a cross on top, traditionally served on Good Friday but enjoyed throughout the spring. The dough is enriched with butter and eggs, giving it a soft, tender crumb, while the cross is usually made from a simple flour-and-water paste or a shortcrust pastry. This recipe uses a classic combination of warm spices, mixed peel, and raisins, and the result is a fragrant, lightly sweet bun that toasts beautifully and tastes like the season.
Ingredients
- 4 cups (500 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 ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 3/4 cup (180 ml) whole milk, warmed to 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
- 1/2 cup (80 g) currants
- 1/4 cup (40 g) mixed candied peel
- 1/4 cup (60 ml) water
- 1/4 cup (30 g) all-purpose flour (for the cross paste)
- 2 tbsp (30 ml) water (for the cross paste)
- 2 tbsp (30 g) apricot jam or honey (for glaze)
Instructions
- In a large bowl, whisk together the 4 cups (500 g) flour, sugar, yeast, cinnamon, nutmeg, allspice, and salt. Make a well in the center.
- Pour the warm milk, melted butter, and eggs into the well. Stir 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. If the dough is too sticky, add a little flour, one tablespoon at a time. Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1–1 1/2 hours, until doubled in size.
- Punch down the dough. Knead in the raisins, currants, and mixed peel until evenly distributed.
- Divide the dough into 12 equal pieces (about 75 g each). Shape each into a smooth ball and place on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) between them. Cover loosely with a clean kitchen towel and let rise for 30–45 minutes, until puffy.
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix the 1/4 cup (30 g) flour and 2 tbsp (30 ml) water to form a thick paste. Transfer to a piping bag or a zip-top bag with a corner snipped off.
- Pipe a cross onto each bun, making a line from top to bottom and then side to side.
- Bake for 18–20 minutes, until golden brown and the internal temperature reaches 190°F (88°C) (the center of a bun should read at least 190°F for a fully baked enriched dough, though the USDA safe minimum for egg dishes is 160°F (71°C) — the higher temperature ensures a dry crumb).
- While the buns bake, warm the apricot jam with 1 teaspoon of water until runny. As soon as the buns come out of the oven, brush the tops with the jam glaze for a shiny finish.
- Transfer to a wire rack and let cool for at least 15 minutes before serving.
Tips
- Yeast check: If your yeast is old or you’re unsure, proof it in the warm milk with a pinch of sugar for 5–10 minutes until frothy before adding to the dry ingredients. If it doesn’t foam, the yeast is dead—start over.
- Fruit variations: Swap raisins and currants for chopped dried apricots, cranberries, or chocolate chips. Reduce the sugar slightly if using very sweet dried fruit.
- Don’t over-knead: The dough should be smooth but not tough. Over-kneading can make the buns dense. Stop when the dough springs back when poked.
- Glaze alternatives: If you don’t have apricot jam, use honey or maple syrup thinned with a little water. For a less shiny finish, skip the glaze and dust with powdered sugar after cooling.
Serving Suggestions
Serve hot cross buns warm, split and buttered. They pair well with a cup of tea or coffee, or with a glass of cold milk. For a more indulgent treat, toast them and spread with orange marmalade or clotted cream. They are also delicious sliced and used for French toast.
Variations
- Chocolate chip: Replace the dried fruit with 1 cup (175 g) semisweet chocolate chips and add 1 tbsp cocoa powder to the flour. Omit the mixed peel.
- Citrus twist: Add the zest of 1 orange and 1 lemon to the dough along with the spices. Use orange juice instead of milk for a brighter flavor.
- Whole wheat: Substitute half of the all-purpose flour with whole wheat flour. The buns will be denser and slightly nuttier; you may need to add an extra 2–3 tbsp milk.
- Vegan: Use plant-based milk, melted vegan butter, and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg). The texture will be slightly less rich.
Storage and Reheating
Store cooled hot cross 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 for 1–2 hours. Reheat in a toaster or a 350°F (175°C) oven for 5–7 minutes until warm and the crust is crisp. Microwaving for 15–20 seconds works in a pinch but will make the buns soft.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, after kneading, cover the bowl and refrigerate for up to 24 hours. The slow rise will develop more flavor. Let the dough come to room temperature for about 30 minutes before shaping.
Why did my buns come out dense? Dense buns usually result from under-proofing (not letting them rise long enough) or adding too much flour during kneading. Make sure your yeast is active and let the dough rise until truly doubled.
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 a little extra milk if the dough feels dry.
What is the cross made of? Traditionally, the cross is a paste of flour and water, but some recipes use a shortcrust pastry strip. The paste is simpler and more common. You can also use a mixture of flour, water, and a little oil for a smoother piping.
How do I know when they are fully baked? The buns should be golden brown and sound hollow when tapped on the bottom. For accuracy, insert an instant-read thermometer into the center of a bun—it should read at least 190°F (88°C).
Can I omit the mixed peel? Absolutely. Many people prefer without. Simply increase the raisins or currants by 1/4 cup (40 g) to compensate.
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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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