There’s something magical about the aroma of freshly baked Hot Cross Buns wafting through your kitchen. Soft, pillowy buns infused with warm spices, plump raisins, and a hint of citrus create a symphony of flavors.
The golden glaze adds a delicate sweetness, while the iconic cross lends a touch of tradition. Perfect for Easter or any cozy morning, these buns are worth the 2-hour proofing time and 20-minute bake.
Each bite offers a delightful contrast—tender crumb, chewy raisins, and a slightly crisp exterior. Whether enjoyed warm with butter or shared with loved ones, these buns bring comfort and joy. In just 3.5 hours, you’ll have a batch of homemade goodness that’s as rewarding to make as it is to eat.
Ingredients for Hot Cross Buns
- Bun Dough:
- 4 ¼ cups (1lb 6 oz/625 g) bread flour
- 2 teaspoons ground mixed spice (or substitute with cinnamon and nutmeg)
- 1 teaspoon salt
- 3 tablespoons (1 ½ oz/45 g) cold butter, cut into cubes (plus extra for greasing)
- ⅓ cup (2 ½ oz/71 g) granulated sugar
- Zest of 1 medium lemon
- 1 ½ teaspoons instant dried yeast
- 1 large egg
- 1 ¼ cups (10 fl oz/300 ml) lukewarm milk (whole or 2% works best)
- 1 cup (5 oz/142 g) raisins or sultanas (optional: soak in warm water for 10 minutes to plump)
- For Glazing:
- Egg wash (1 egg beaten with 1 tablespoon water)
- 2 tablespoons warmed honey (or golden syrup)
- For Icing:
- ¾ cup (3 oz/85 g) powdered sugar
- 1 tablespoon milk (adjust for desired consistency)
- ¼ – ½ teaspoon vanilla extract
Step-by-Step Instructions
- Make the Dough: In a large bowl, sieve the flour, salt, and mixed spice. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, lemon zest, and yeast.
- Combine Wet Ingredients: Beat the egg with the warm milk, then add to the dry ingredients. Mix until a soft, pliable dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface. Sprinkle the raisins or sultanas over the dough, then knead lightly for about 5 minutes until smooth and elastic, with fruit evenly distributed.
- First Proof: Grease a large bowl with oil. Shape the dough into a ball, place it in the bowl, and cover with cling wrap. Let it proof in a warm place for 60-90 minutes, or until doubled in size.
- Shape the Buns: Turn the proofed dough onto a floured surface. Divide it into 12 equal pieces (about 3 ½ oz each) and roll each into a ball.
- Second Proof: Grease a baking tray with butter. Arrange the buns in rows of 4 x 3, cover with cling wrap, and proof for another hour until they puff up and touch each other.
- Preheat and Glaze: Preheat the oven to 400°F (200°C). Brush the buns with egg wash for a shiny finish.
- Bake: Bake for about 20 minutes, or until golden-brown. Immediately after removing from the oven, brush the buns with warmed honey.
- Cool: Transfer the buns to a wire rack to cool completely.
- Make the Icing: Whisk together powdered sugar, milk, and vanilla extract until smooth but stiff. Adjust with a splash of milk if too thick. Pipe crosses onto the cooled buns using a piping bag with a small nozzle.
- Set and Serve: Let the icing set for 30 minutes. Serve with butter and a cup of tea. Store leftovers in an airtight container at room temperature for up to 2 days.
Creative Serving Suggestions
Hot cross buns are a classic treat, but why not elevate them? Serve warm with a dollop of clotted cream or a smear of orange marmalade for a citrusy twist.
Pair with a spiced chai latte or a steaming cup of Earl Grey tea for a cozy afternoon snack. For a decadent dessert, slice them in half, toast lightly, and top with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Storage and Reheating Tips
Store your hot cross buns in an airtight container at room temperature for up to 2 days. To keep them fresh longer, wrap them tightly in plastic wrap and freeze for up to 1 month. When ready to enjoy, thaw at room temperature or warm them in a preheated oven at 300°F (150°C) for 5-7 minutes. For a quick fix, pop them in the toaster for a warm, slightly crispy exterior.
Recipe Variations to Try
Switch up the flavors by adding chopped dried apricots or cranberries instead of raisins. For a richer dough, replace the milk with buttermilk or add a tablespoon of orange blossom water for a floral note. If you’re feeling adventurous, try a savory version by omitting the sugar and dried fruit, and adding grated cheese and herbs to the dough.
Time-Saving Tips for Busy Bakers
To cut down on proofing time, place the dough in a slightly warmed oven (turned off) or near a warm appliance like a dishwasher. Use a stand mixer with a dough hook to knead the dough quickly and efficiently. If you’re short on time, skip the second proof and bake the buns immediately after shaping—they’ll still be delicious, just slightly denser.
Essential Equipment Guidance
For best results, use a digital kitchen scale to measure ingredients accurately. A silicone baking mat or parchment paper will prevent the buns from sticking to the tray.
A piping bag with a small round nozzle is ideal for creating neat crosses, but a ziplock bag with the corner snipped off works in a pinch. Don’t forget a wire cooling rack to ensure your buns cool evenly without becoming soggy.
Hot Cross Buns Recipe
Ingredients
Bun Dough
- 4 ¼ cups bread flour 1lb 6 oz/625 g
- 2 teaspoons ground mixed spice
- 1 teaspoon salt
- 3 tablespoons cold butter 1 ½ oz/45 g, cut into cubes, plus extra for greasing
- ⅓ cup granulated sugar 2 ½ oz/71 g
- 1 medium lemon zest
- 1 ½ teaspoons instant dried yeast
- 1 large egg
- 1 ¼ cups lukewarm milk 10 fl oz/300 ml
- 1 cup raisins or sultanas 5 oz/142 g
- egg wash, to glaze
- 2 tablespoons warmed honey, to glaze
Icing
- ¾ cup powdered sugar 3oz/85g
- 1 tablespoon milk
- 1/4-1/2 teaspoon vanilla extract
Instructions
- In a large bowl sieve the flour, salt and mixed spice. Then rub in the butter using your fingertips until the mixture is the texture of fine breadcrumbs. Stir in the sugar, lemon zest and yeast.
- Beat the egg with the warm milk then add to the dry ingredients. Mix together to a form a soft, pliable dough.
- Turn out the dough onto a lightly floured work surface. Sprinkle over the mixed dried fruit then knead the dough lightly for about 5 minutes. The dough should be smooth and elastic with dried fruit throughout.
- Grease a large bowl with oil. Shape the dough into a ball and place it into the prepared bowl. Cover with cling wrap and set aside in a warm place for 60 – 90 minutes to proof. The dough should double in size.
- Turn out the proofed dough onto a lightly floured work surface and divide it into 12 equal pieces, roughly 3 ½ oz each. Roll each piece into a ball.
- Grease a baking tray with butter and transfer the buns to the tray in rows 4 x 3. Cover with cling wrap and return to a warm spot to proof for another hour, until the rolls proof together.
- After the second proof preheat the oven to 400°F (200°C). Brush the buns with egg wash for a shiny finish.
- Bake for about 20 minutes, or until golden-brown.
- As soon as you remove the buns from the oven, brush them with a little warmed honey or golden syrup then set aside to cool on a wire rack.
- Whisk together the icing ingredients until smooth but stiff enough to hold its shape. If it is too stiff add a splash more milk.
- Scoop into a piping bag fitted with a small nozzle. Carefully pipe a cross on the cooled buns. Set aside while the icing sets for 30 minutes.
- Serve the buns with butter and a big cup of tea. Store leftovers in an airtight container at room temperature for up to 2 days.
