Hot Cross Buns

There’s something truly special about baking Hot Cross Buns that always brings back fond memories of family gatherings during spring. Every year, as Easter approaches, the aroma of fresh buns wafts through my kitchen, and I can’t help but relive the excitement of sharing them with loved ones. The soft, pillowy texture, combined with the sweetness of the dried fruit, creates a comforting treat that feels like a warm embrace. I remember the first time I attempted to make these buns; I was nervous, but with each rise and knead, my confidence grew. As I piped the iconic cross on top, I felt a sense of accomplishment. These buns are more than just a recipe; they symbolize love, togetherness, and the joy of creating something delicious from scratch.

Everything You Need for Hot Cross Buns

The ingredients for Hot Cross Buns come together in a beautiful symphony of flavors and textures, creating the perfect balance of sweetness and spice. Each ingredient plays a crucial role in the overall success of the buns. The combination of raisins, currants, or craisins adds delightful bursts of sweetness, while the cinnamon and nutmeg provide a warm spiciness. All-purpose flour serves as the foundation, giving these buns their structure. Every bite is a celebration of spring!

• 1/2 cup raisins, currants, or craisins: These dried fruits infuse each bun with sweetness and a chewy texture, making them a delightful addition.
• 3/4 cup very warm milk: Warm milk activates the yeast, helping the dough rise beautifully and adding moisture to the buns.
• 1/2 cup white sugar: Sugar not only sweetens the dough but also helps activate the yeast for a better rise.
• 1/4 cup unsalted butter: Adding butter contributes richness and flavor, resulting in soft, tender buns.
• 1/2 tsp salt: Salt enhances the overall flavor, balancing the sweetness of the sugar and dried fruits.
• 1 envelope active dry yeast: The star ingredient that makes the buns rise, creating a light and airy texture.
• 2 large eggs: Eggs enrich the dough and provide structure, making the buns fluffy and satisfying.
• 3 1/2 cups unsifted all-purpose flour: The main building block for the buns, providing the necessary gluten for structure.
• 1/4 tsp ground cinnamon: Cinnamon adds warmth and depth of flavor, enhancing the buns’ sweetness.
• 1/8 tsp ground nutmeg: A pinch of nutmeg complements the cinnamon, adding a hint of spiciness.
• 1 egg, for egg wash: Brushing the tops with an egg wash gives the buns a beautiful golden color when baked.
• 1/2 cup powdered sugar: Used for the glaze, providing sweetness and a lovely finish to the buns.
• 2 1/2 tsp milk: Helps create a smooth glaze that can be piped onto the buns.

Putting Together Hot Cross Buns

Making Hot Cross Buns is a wonderful experience that fills your kitchen with delightful aromas. You’ll notice the transformation of simple ingredients into something special. Let’s dive into the steps together!

1. In a small bowl, combine 1/2 cup raisins or craisins with 1 cup boiling hot water. Let them sit for 10 minutes to soften, then drain well and set aside. This step infuses the dried fruits with moisture, enhancing their flavor and texture.
2. In a large measuring cup, mix 1/4 cup warm milk with 1/2 tsp sugar and sprinkle 3/4 Tbsp active dry yeast over the top. Stir gently and let it sit at room temperature until it becomes bubbly and doubled in volume, about 10 minutes. This indicates the yeast is active and ready to work its magic.
3. In a large mixing bowl (I prefer using my KitchenAid mixer), combine 1/2 cup very warm milk, 1/2 cup sugar, 4 Tbsp softened unsalted butter, and 1/2 tsp salt. Stir until the butter melts. Then, add 2 well-beaten eggs and the proofed yeast mixture. Incorporate 1/4 tsp ground cinnamon and a pinch of ground nutmeg into the mixture. This blend creates a rich and aromatic base for your buns.
4. Using the dough hook attachment, gradually mix in 3 1/2 cups of all-purpose flour, one cup at a time, until a soft dough forms. Knead the dough on speed 2 for 8 to 12 minutes, or until it becomes smooth and elastic. The dough will still stick a little to the bowl, but it shouldn’t cling to your fingers too much.
5. Gently fold in the drained raisins or craisins, patting them dry with paper towels if they are too wet. Transfer the dough to a large buttered bowl, turning it so the buttered side is facing up. Cover it with a tea towel and let it rise in a warm, draft-free room for 1 to 1.5 hours, or until it doubles in size. You could also use a warm oven set to 100°F to proof the dough quicker.
6. Once the dough has risen, turn it out onto a lightly floured surface. Cut it in half, then continue cutting into 12 equal-sized pieces. Roll each piece into a ball and place them into a buttered 9×13 inch baking pan. Cover with a tea towel and let them sit in a warm room for about 30 minutes, until they puff up noticeably.
7. While the buns are rising, preheat your oven to 375°F. After the dough has rested, generously brush the tops with the reserved beaten egg mixed with 1 tsp water. Bake for 15 to 17 minutes, or until the tops turn golden brown. The aroma will fill your home, making it hard to resist!
8. Once baked, remove the buns from the oven and let them cool in the pan. They should feel soft to the touch and have a lovely golden color. Let them cool for a few minutes before glazing.
9. Once the buns are just warm (not hot), mix together 1/2 cup powdered sugar and 2 1/2 tsp milk in a small bowl. If needed, add more powdered sugar to thicken the glaze. Transfer the glaze to a ziplock bag, cut off the tip, and pipe a cross shape over the top of each bun. Serve them warm or at room temperature, and watch them disappear!

Pro Tips and Tweaks

Here are some tips I’ve gathered over the years to enhance your Hot Cross Buns experience. These suggestions will help you achieve the best results every time you bake.

• Storage: To store leftovers, keep the buns in an airtight container at room temperature. They are best enjoyed fresh but can last up to 2-3 days.
• Freezing: You can freeze unglazed buns for up to 3 months. Just thaw them at room temperature and glaze before serving.
• Pairing: These buns pair beautifully with a cup of tea or coffee. For breakfast, serve them with butter or jam for a delightful treat.
• Variations: Feel free to experiment by adding chocolate chips or nuts to the dough for a different flavor profile.
• Kneading by hand: If you choose to knead by hand, use a wooden spoon initially, then turn out the dough onto a well-floured surface to knead until smooth.

What Goes Well With This Hot Cross Buns

• Enjoy with beverages: Hot Cross Buns are delightful with hot beverages like tea or coffee, making them perfect for brunch.
• Serve at gatherings: These buns are great for family gatherings and Easter celebrations, bringing a festive touch to your table.
• Pair with fruit: Consider serving them with fresh fruit or a fruit compote to complement the sweetness of the buns.
• Breakfast treat: They can be an indulgent breakfast option, served warm with butter or a spread of your choice.
• Storing leftovers: If you have any leftovers, store them in an airtight container to maintain freshness.
• Seasonal favorite: Though popular at Easter, these buns are enjoyed all spring long and can be a lovely addition to any spring brunch.

FAQ

Conclusion

Baking Hot Cross Buns brings together delightful flavors and cherished traditions, making them a special treat to share with loved ones. Their sweet, spiced goodness is perfect for any occasion, especially during Easter. I encourage you to try this recipe and create your own memories in the kitchen. Your family and friends will surely appreciate the effort and enjoy every warm, delicious bite.

Hot Cross Buns

Indulge in the warmth of freshly baked Hot Cross Buns that are sweet, spiced, and perfect for any occasion. This recipe captures the essence of spring, making it an irresistible treat to enjoy with family and friends. Simple yet satisfying, these soft buns are a delightful way to celebrate Easter or any day!

Print Recipe Pin Recipe

Prep Time 3 hours hrs 15 minutes mins

Cook Time 15 minutes mins

Total Time 3 hours hrs 30 minutes mins

Servings: 12 buns

Course: Breakfast

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup raisins or currants or craisins
• 1 cup boiling hot water
• 3/4 cup very warm milk
• 1/2 cup white sugar
• 1/2 tsp sugar
• 1/4 cup unsalted butter softened
• 1/2 tsp salt
• 1 envelope active dry yeast about 3/4 Tbsp or 2 1/4 tsp
• 2 large eggs well beaten
• 3 1/2 cups unsifted all-purpose flour
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg a large pinch
• 1 egg well beaten with 1 tsp water
• 1/2 cup powdered sugar mixed
• 2 1/2 tsp milk

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Large Pot
• Mixing Bowl
• Wooden Spoon

Method

 

1. In a small bowl, combine 1/2 cup raisins or craisins with 1 cup boiling hot water. Let them sit for 10 minutes to soften, then drain well and set aside.
2. In a large measuring cup, mix 1/4 cup warm milk with 1/2 tsp sugar and sprinkle 3/4 Tbsp active dry yeast over the top. Stir gently and let it sit at room temperature until it becomes bubbly and doubled in volume, about 10 minutes.
3. In a large mixing bowl, combine 1/2 cup very warm milk, 1/2 cup sugar, 4 Tbsp softened unsalted butter, and 1/2 tsp salt. Stir until the butter melts, then add 2 well-beaten eggs and the proofed yeast mixture. Incorporate 1/4 tsp ground cinnamon and a pinch of ground nutmeg.
4. Using the dough hook attachment, gradually mix in 3 1/2 cups of all-purpose flour, one cup at a time, until a soft dough forms. Knead the dough on speed 2 for 8 to 12 minutes, or until it becomes smooth and elastic.
5. Gently fold in the drained raisins or craisins. Transfer the dough to a large buttered bowl, turning it so the buttered side is facing up. Cover it with a tea towel and let it rise in a warm, draft-free room for 1 to 1.5 hours, or until it doubles in size.
6. Once the dough has risen, turn it out onto a lightly floured surface. Cut it in half, then continue cutting into 12 equal-sized pieces. Roll each piece into a ball and place them into a buttered 9x13 inch baking pan.
7. While the buns are rising, preheat your oven to 375°F. Once they have puffed up, generously brush the tops with beaten egg mixed with 1 tsp water and bake for 15 to 17 minutes.
8. Once baked, remove the buns from the oven and let them cool in the pan. They should feel soft to the touch and have a lovely golden color.
9. Once the buns are just warm, mix together 1/2 cup powdered sugar and 2 1/2 tsp milk. Transfer the glaze to a ziplock bag, cut off the tip, and pipe a cross shape over the top of each bun.

Notes

• Tip 1: To store leftovers, keep the buns in an airtight container at room temperature for 2-3 days.
• Tip 2: You can freeze unglazed buns for up to 3 months; thaw them at room temperature.
• Tip 3: These buns pair beautifully with a cup of tea or coffee.
• Tip 4: Feel free to experiment by adding chocolate chips or nuts to the dough.
• Tip 5: If kneading by hand, use a wooden spoon initially and then knead on a floured surface.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.