Hot Cross Buns
User Reviews
5
20 reviews
Excellent
Hot Cross Buns
Report
This hot cross buns recipe creates spiced, slightly sweet yeast buns filled with currants or raisins and scented with cinnamon, nutmeg, and allspice. The dough is enriched with butter, eggs, and orange zest, then shaped, risen, and baked to produce soft buns with a tender crumb. An egg wash gives a glossy crust, and a simple icing glaze adds a sweet finish. The recipe also describes a traditional flour paste for piping crosses on top if preferred.
Description
Hot Cross Buns combine all-purpose flour, sugar, instant yeast, and warm milk with melting butter, beaten eggs, and aromatic spices to form a rich dough enriched with orange zest and dried currants or raisins. The dough kneads to a smooth, elastic texture that is tacky but not sticky, ensuring proper rise and structure.
The buns are traditionally marked with a cross to symbolize their heritage, which can be made from a flour and sugar paste piped on before baking or replaced with an icing glaze after baking for sweetness and a shiny finish. The egg wash enhances the bun's golden brown appearance.
This recipe is suitable for mixing by hand or using a stand mixer. The dough requires careful temperature control to maintain yeast activity. Once baked, the buns maintain softness for several days when stored in an airtight container and rewarm well before serving.
Substitutions for yeast type and detailed instructions for making traditional pastry crosses rather than icing are provided, allowing customization while preserving the characteristic flavors and textures.
Share:
Ingredients
- 5 ⅓ cups all-purpose flour plus additional as needed
- ⅔ cup granulated sugar
- 5 teaspoons instant yeast
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 ⅓ cups milk whole
- 6 Tablespoons butter cut into 12 pieces, unsalted
- 2 large egg lightly beaten, room temperature preferred
- 1 Tablespoon orange zest optional
- ⅔ cups currants or raisins, dried
EGG WASH
- 1 large egg
- 2 teaspoons water
ICING (Please see notes if you would like to make traditional pastry crosses instead).
- 1 ½ cups powdered sugar
- 2-3 Tablespoons milk whole
- ¾ teaspoon lemon juice
Instructions
- In the bowl of a stand mixer (see note if you do not have a stand mixer), combine 2 cups (250g) flour, sugar, yeast, salt, and spices.
- In a small saucepan, heat milk and butter until butter is melted and mixture reaches 120-125F (48-52C) (if the mixture becomes too hot, let it cool back down to the correct temperature range, otherwise you run the risk of killing your yeast).
- Turn mixer to low speed and gradually pour liquid ingredients into dry. Once just combined, add eggs and stir until combined.
- Stir in currants or raisins and orange zest, if using.
- With mixer on low speed, gradually add remaining flour (415g) as needed (it's possible you will not need to use all of the flour) until dough attains a smooth elastic texture that’s tacky to the touch but not too sticky. The dough should be clinging to itself and pulling away from the sides of the bowl. Add additional flour if needed.
- Form the dough into a ball and place into a lightly oiled bowl. Roll dough through oil and cover bowl tightly with plastic wrap. Place in a warm, draft-free spot and allow to rise until doubled in size (usually 30-60 minutes). I usually preheat my oven at this point and place my dough on the top of my preheating oven, as that’s the warmest spot in my house.
- Preheat oven to 350F (175C) and lightly butter a 9x13 baking dish. Set aside.
- Once dough has risen, punch down and transfer to a lightly floured surface. Form into a log that’s 12” long and cut into 12 even slices. Form each slice into a round ball/roll and place rolls almost touching in prepared plan. Cover tightly with plastic wrap and allow to rise again for 20-30 minutes. If making pastry crosses (rather than the recommended icing), please see notes section below.
- Once rolls have finished their rise, combine large egg and 2 teaspoons of water in a small dish. Use a whisk or fork to beat until well-combined. Remove plastic wrap from rolls and use a pastry brush to brush the top of each roll with egg wash mixture.
- Transfer to 350F (175C) oven and bake for 30-32 minutes or until rolls are golden brown and are firm and sound hollow when tapped on top. Allow to cool before adding icing.
ICING
- Prepare icing by whisking together powdered sugar, milk, and lemon juice. It should have a thick consistency that holds its shape for piping, if it’s too thin then add more sugar, if too thick then add more milk.
- Spoon icing into a small piping bag or into a ziploc bag and snip one corner. Pipe crosses over buns.
- Enjoy!
Equipments used:
Notes
- Active dry yeast can substitute instant yeast; activate in milk with sugar at 115°F (46°C) and allow 1–2 hour rise time.
- To mix by hand, combine ingredients until dough is tacky, then knead on a floured surface for about 5 minutes to smooth.
- For traditional crosses, pipe a flour-sugar-water paste over buns before baking; optionally brush with egg wash.
- After baking, brushing buns with melted apricot jam adds sweetness and shine.
- Store baked buns in an airtight container at room temperature for 3–4 days; warm slightly before eating.
Nutrition Information
Show Details
Serving
1roll with icing
Calories
382kcal
(19%)
Carbohydrates
69g
(23%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Monounsaturated Fat
2g
(10%)
Cholesterol
23mg
(8%)
Sodium
238mg
(10%)
Potassium
126mg
(3%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
250IU
(5%)
Vitamin C
9.1mg
(10%)
Calcium
60mg
(6%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 12buns
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Serving | 1roll with icing | |
| Calories | 382kcal | 19% |
| Carbohydrates | 69g | 23% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 238mg | 10% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 9.1mg | 10% |
| Calcium | 60mg | 6% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
20 reviews
Excellent
Other Recipes
You'll Also Love
