Hot Cross Buns Recipe

If you’re searching for the perfect springtime bake, these Hot Cross Buns are just the thing to bring warmth and nostalgia straight to your kitchen. Soft and pillowy, delicately sweet, and dotted with fragrant citrus and plump currants, they strike a balance of spice and comfort in every bite. Whether you grew up savoring them on Easter morning or are simply craving a cozy treat, Hot Cross Buns deliver a bakery-worthy result with a touch of homemade magic. From their tender crumb to the glossy, jam-kissed tops and that signature cross, this is a tradition-worthy recipe to make (and share!) again and again.

Ingredients You’ll Need

Making classic Hot Cross Buns only takes a handful of pantry staples and a few flavor-packed extras. Each ingredient plays its part, helping you achieve that irresistible golden crust, tender crumb, and just-right level of spice that makes these buns unforgettable.

• All-purpose flour: This creates a sturdy but soft structure so your buns stay fluffy and light.
• Granulated sugar: Adds a gentle sweetness that lets the spices and fruit shine.
• Active dry yeast: The must-have for a lofty rise and signature pillowy texture.
• Ground cinnamon: Warms up the dough with comforting, fragrant spice.
• Ground nutmeg: Pairs perfectly with cinnamon for a more layered flavor profile.
• Salt: Balances every bite and brings all the other flavors forward.
• Warm milk: Ensures a rich, tender crumb while activating the yeast for the perfect lift.
• Unsalted butter, melted: Adds richness and extra moisture to the dough.
• Large eggs: Provide structure and a beautiful golden hue once the buns are baked.
• Currants or raisins: Offer juicy pops of sweetness and tradition.
• Orange zest: Gives a zesty lift and subtle citrus aroma unique to Hot Cross Buns.
• For the Cross: flour + water paste: Makes the classic cross on top—simple, but iconic!
• For the Glaze: apricot jam: Brushed on for a shiny, sweet finish that’s hard to resist.

How to Make Hot Cross Buns

Step 1: Activate the Yeast

Begin by stirring the warm milk, active dry yeast, and sugar together in a large bowl. Let this mixture bloom for 5 to 10 minutes, until it turns frothy. This step wakes up the yeast and sets your Hot Cross Buns up for a pillowy rise—your kitchen will already start to smell like fresh bread!

Step 2: Mix and Knead the Dough

Add the flour, cinnamon, nutmeg, salt, melted butter, eggs, orange zest, and currants or raisins to the bloomed yeast mixture. Use a sturdy wooden spoon or a mixer with a dough hook to combine everything into a shaggy dough, then knead by hand or on low speed until the dough is smooth and elastic, about 8 to 10 minutes. This process develops the gluten, giving your Hot Cross Buns that lush, bakery-style texture.

Step 3: First Rise

Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot until doubled in size—usually about an hour. This is when the dough develops flavor and that soft, airy structure.

Step 4: Shape the Buns

Punch down the risen dough gently, then divide it into 12 even pieces. Shape each one into a smooth ball and line them up on a parchment-lined baking tray. Leave a little space between each so they have room to expand. Once shaped, cover the tray and let the buns rise a second time until puffy and touching, usually about 30 to 40 minutes.

Step 5: Pipe the Crosses

Mix 1/4 cup flour with 3 tablespoons water until you have a thick, pipeable paste. Transfer the paste to a small piping bag (or a zip-top bag with the corner snipped), then pipe a cross over the top of each bun. This classic decoration sets Hot Cross Buns apart every time, signaling the treat to come.

Step 6: Bake

Bake the buns in a preheated oven at 375°F (190°C) for 20 to 25 minutes, until they’re beautifully golden and hollow-sounding when tapped. Your kitchen will be flooded with the irresistible scent of sweet spices and freshly baked bread.

Step 7: Glaze and Cool

Right as the buns come out of the oven, generously brush each with warm, strained apricot jam. This glaze gives your Hot Cross Buns a glossy, tantalizing finish and seals in moisture for the ultimate soft crumb. Let them cool slightly (if you can resist) before serving.

How to Serve Hot Cross Buns

Garnishes

While Hot Cross Buns are spectacular on their own, adding a pat of salted butter or a swipe of lemon curd right before serving can make them feel extra special. Some home bakers even sprinkle a dusting of confectioners’ sugar for a touch of whimsy, or serve with a smear of tangy cream cheese for contrast.

Side Dishes

These buns are lovely with a cup of black tea, spiced chai, or hot coffee—especially for a cozy brunch spread. Pair them with creamy scrambled eggs, bacon, or even a simple yogurt parfait for a complete meal that feels like a heartfelt celebration.

Creative Ways to Present

If you’re feeding a crowd or aiming to impress, try stacking the buns on a rustic wooden board, weaving a few fresh orange slices and cinnamon sticks amongst the buns. For festive flair, tuck edible flowers or sprigs of rosemary around the tray, making your Hot Cross Buns the undeniable centerpiece of any springtime table.

Make Ahead and Storage

Storing Leftovers

To keep leftover Hot Cross Buns fresh, transfer them to an airtight container or wrap them tightly in plastic wrap. They’ll stay soft at room temperature for up to two days, and you can always refresh them with a quick warm-up before enjoying.

Freezing

Hot Cross Buns freeze beautifully! Once completely cool, place them in a zip-top freezer bag or tightly wrapped in foil. They’ll keep for up to three months—perfect for stashing a few away for late-night cravings or impromptu brunches.

Reheating

To reheat, simply pop individual buns in the microwave for 15 to 20 seconds or warm a batch in a low oven (about 300°F) for 8 to 10 minutes. A fresh brush of warm apricot jam or a knob of butter will revive their just-baked aroma and softness.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be swapped in for active dry yeast with no change to the amount. You can skip blooming it in warm milk—simply add it with the dry ingredients, though the flavor from blooming is classic for Hot Cross Buns.

What if I don’t have currants?

No problem! Raisins, golden raisins, dried cranberries, or even chopped dried apricots can be used. Any of these will give your Hot Cross Buns plenty of juicy, fruity appeal.

Can I make these without eggs?

For an eggless version, replace each egg with 1/4 cup of unsweetened applesauce or yogurt. The buns will be a touch less rich but still moist and delicious.

Why did my Hot Cross Buns turn out dense?

Dense buns usually mean the dough was either too dry, under-kneaded, or didn’t rise enough. Make sure your yeast is fresh, your dough is smooth and elastic, and always allow for that full double-in-size rise for fluffiness.

How far in advance can I make Hot Cross Buns?

You can bake the buns a day ahead and store them at room temperature; for ultimate freshness, prepare and shape the dough, let it rise overnight in the fridge, then bake first thing in the morning.

Final Thoughts

I hope you’re as excited to bake these Hot Cross Buns as I am to share the recipe. With their just-right balance of citrus, spice, and sweetness, these golden beauties are destined to win hearts at any table. Don’t wait for Easter—treat yourself and loved ones to a batch, and watch how quickly they disappear!

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