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5.0 from 6 votes

Homemade Hot Cross Buns Recipe

These delicious homemade hot cross buns are baked with currants and topped off with a sweet apricot jam to make one tasty roll.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Servings: 15
Calories: 313 kcal
Course: Side Dish , Bread
Cuisine: British , Irish

Ingredients

For the Buns:
  • 1 1/3 cups whole milk 112° to 115°
  • 2/3 cup caster sugar
  • 1 package active yeast
  • 5 cups bread flour
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 8 tablespoons unsalted butter
  • Zest of 1 orange
  • 1 cup currants
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ cup apricot jam
For the Crosses:
  • 3 tablespoons bread flour
  • 3 tablespoons water

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer, whisk together the warm milk, 1 tablespoon of sugar, and yeast until combined. Let stand for 5-7 minutes or until a raft forms.
  2. In the meantime, in a sperate bowl, whisk together the flour, remaining sugar, salt, and spices until combined.
  3. Cut the butter into the flour mixture using a pastry knife until it is about the size of rice. You may need to use your hands to further break it up.
  4. Fold the orange zest and currants into the dry mixture.
  5. Fix the hook attachment to the stand mixer and begin to mix on low speed while adding 1 cup of the flour mixture at a time until mixed in.
  6. Next, add in 1 egg at a time until mixed in, and then add in the vanilla until mixed in.
  7. Turn the speed to low-medium and knead for about 4 to 5 minutes. The dough should be a little sticky.
  8. Cover the bowl and let proof in a warm dark place until doubled in size, which can take up to 2 hours.
  9. Next, transfer the dough to a clean surface lightly dusted with flour and knead the dough for 1 to 2 minutes.
  10. Form 15 individual dough balls and roll them into a round shape and place them into a large baking pan lined with parchment paper. Proof them for 1 more hour covered with a towel.
  11. While proofing, whisk together flour and water and then transfer it to a piping bag with the tip cut off or with a small round tip.
  12. Once the buns are done proofing use the flour-water mixture and pipe crosses on each bun.
  13. Bake in the oven at 350° for 22 to 25 minutes or until golden brown on top and cooked through.
  14. Transfer the buns to a cooling rack.
  15. In the meantime, melt some apricot jam in a small sauce pan just until melted and then brush the tops of the warm buns with it. Serve.

Notes

  • Make-Ahead: You can make these up to 1 day ahead of time. Since they are to be served warm, follow the reheating instructions below.
  • How to Store: Cover and store in the refrigerator for up to 5 days. They will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.
  • How to Reheat: Add the desired number of hot cross buns to a 13x9 pan and cover it with foil. Bake in the oven at 350° for 6-8 minutes or until warm.
  • When reheating the buns, you can reglaze them with some hot apricot jam.
  • If you do not have access to currants, substitute with raisins.
  • Feel free to cover the dough with a kitchen towel or plastic wrap when going through both proofing processes.

Nutrition Information

Calories 313kcal (16%) Carbohydrates 54g (18%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 40mg (13%) Sodium 181mg (8%) Potassium 169mg (5%) Fiber 2g (8%) Sugar 20g (40%) Vitamin A 278IU (6%) Vitamin C 1mg (1%) Calcium 50mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 313

% Daily Value*

Calories 313kcal 16%
Carbohydrates 54g 18%
Protein 7g 14%
Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 40mg 13%
Sodium 181mg 8%
Potassium 169mg 4%
Fiber 2g 8%
Sugar 20g 40%
Vitamin A 278IU 6%
Vitamin C 1mg 1%
Calcium 50mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.