Hot Cross Buns Recipe

If you’re craving a delightful treat that’s perfect for breakfast, a snack, or even dessert, this Hot Cross Buns Recipe will quickly become your new favorite. Soft, fluffy buns bursting with warm spices and juicy currants, topped with that signature sweet cross icing, bring comfort and joy in every bite. Whether you’re baking for a holiday like Easter or simply wanting to fill your kitchen with the irresistible aroma of freshly baked goodness, these classic buns hit all the right notes and are surprisingly easy to make at home.

Ingredients You’ll Need

Gathering simple, pantry-friendly ingredients is all you need to create this memorable batch of hot cross buns. Each one plays an important role, lending flavor, structure, or that tender crumb.

• Warm water: Activates the yeast and kickstarts the dough’s rise.
• Active dry yeast: The magic that makes buns light and fluffy.
• Sugar: Adds sweetness and helps the yeast ferment for rise.
• Dry instant milk powder: Boosts tenderness and adds a subtle richness.
• Salt: Balances flavors and strengthens the dough’s gluten.
• Butter (half melted): Brings buttery softness and flavor to the crumb.
• Eggs: Enrich the dough and contribute to a tender texture.
• Flour: The essential base for forming dough with just the right structure.
• Cinnamon: Infuses warm spice that’s key to hot cross buns’ character.
• Allspice, nutmeg, cardamom (optional): These spices add complexity and festive notes.
• Dried currants: Offer bursts of sweetness and a traditional touch.
• Egg plus water (for egg wash): Creates that beautiful golden, glossy finish when baked.
• Powdered sugar, vanilla, milk (for icing): Combine to make the iconic cross topping sweet and smooth.

How to Make Hot Cross Buns Recipe

Step 1: Activate the Yeast

Start by pouring warm water into a large bowl or the bowl of your stand mixer. You want it comfortably warm, like a nice bath—not too hot to kill the yeast. Sprinkle in the active dry yeast and a touch of sugar, then stir gently and let it sit for about 5 minutes until bubbles form on the surface, showing the yeast is happy and active.

Step 2: Build the Dough

Once your yeast mixture is bubbly, add the dry milk powder and salt. Melt butter until mostly liquefied but still slightly lumpy – those little bits help create a lovely texture. Pour the butter and eggs into the bowl. Now slowly add your flour, about a cup at a time, switching to a dough hook if you have a mixer, to bring everything together.

Step 3: Knead Until Smooth

Knead the dough for 7 to 8 minutes until it turns smooth, elastic, and just slightly sticky. This kneading develops gluten, giving your buns that perfect chew. Don’t be tempted to add too much extra flour here — a little stickiness is a good sign.

Step 4: First Rise

Lightly grease a large bowl with nonstick spray, shape your dough into a ball, and turn it in the bowl to coat. Cover with a clean tea towel and place somewhere warm to rise until doubled in size, about 1 to 2 hours. A helpful trick is to warm your oven briefly, then turn it off and place the dough inside for an ideal cozy environment.

Step 5: Spice and Currant Layers

Mix sugar with cinnamon and your chosen spices—like allspice, nutmeg, and cardamom—and set aside. Punch down your risen dough onto a floured surface and pat it out with your hands. Sprinkle about a tablespoon of the cinnamon-sugar mixture evenly across, then add a third of your currants. Fold the dough over and repeat this pat-sprinkle-fold process two more times for evenly layered flavor and fruit throughout.

Step 6: Shape the Buns

Line a baking sheet with parchment or a silicone mat. Divide the dough into 12 equal pieces and use your fingers to pinch each into a round bun, placing the pinched side on the baking sheet. Leave space between each for the final rise.

Step 7: Second Rise

Cover the buns with a tea towel again and let them rise in a warm spot for 30 to 45 minutes, until they’ve doubled in size. Meanwhile, preheat your oven to 400°F to get ready for baking.

Step 8: Egg Wash and Bake

Whisk the egg yolk with a tablespoon of water to create a shiny wash. Brush over the tops of the buns twice to guarantee a golden shine. Bake for about 19-20 minutes until the buns are beautifully golden and the bottoms browned just right.

Step 9: Cool and Ice

Let the buns cool completely on a wire rack—resisting the urge to frost while still warm prevents melting. Meanwhile, whisk the egg white in a mixer until frothy, gradually add powdered sugar, vanilla, and milk to form a thick, glossy icing. Once smooth and pipe-friendly, snip a corner off a plastic bag or use a piping bag to pipe the classic crosses on top of each bun.

How to Serve Hot Cross Buns Recipe

Garnishes

A light spread of butter on a warm bun is all you really need, but a dab of clotted cream or a drizzle of honey can elevate the experience. For an extra festive touch, sprinkle a little cinnamon on top or add a tiny mint leaf next to the cross for color contrast.

Side Dishes

These sweet buns pair beautifully with a hot cup of tea or coffee, making them a wonderful morning indulgence. For brunch, serve alongside fresh fruit salad or a creamy yogurt to balance sweetness with freshness.

Creative Ways to Present

Arrange your hot cross buns on a wooden serving board for a rustic vibe or stacked in a pretty basket at your Easter table. For a fun twist, split and toast, then fill with cream cheese and strawberry jam for a decadent snack everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Keep any leftover hot cross buns in an airtight container at room temperature for up to 3 days. This helps maintain their softness and prevents them from drying out. If the buns lose their freshness, a quick toast refreshes them beautifully.

Freezing

Hot cross buns freeze wonderfully. Wrap each bun tightly in plastic wrap, then place them in a freezer-safe bag. Frozen buns keep their flavor and texture for up to a month, making it easy to enjoy your Hot Cross Buns Recipe anytime you crave.

Reheating

To reheat frozen or stored buns, thaw at room temperature first, then warm in the oven at 350°F for 5-7 minutes or microwave for 15-20 seconds. This breathes life back into the buns, restoring tenderness and delivering that fresh-from-the-oven taste.

FAQs

Can I substitute currants with raisins or other dried fruits?

Absolutely! Raisins, sultanas, chopped dried apricots, or even dried cranberries work wonderfully. Just keep the quantity similar to maintain the right dough texture and sweetness balance.

Do I really need to let the dough rise twice?

Yes, the two rises develop flavor and texture. The first rise allows the yeast to ferment and bulk up the dough, while the second rise, after shaping, gives your buns their soft and airy interior.

Can I make this Hot Cross Buns Recipe without a stand mixer?

Of course! You can knead the dough by hand on a floured surface. It might take a bit more effort, but it’s very doable and can be quite therapeutic.

What if I don’t have all the spices like cardamom or nutmeg?

No worries. Cinnamon is the star spice, and if you only use that, your buns will still taste fantastic. The other spices add depth but are optional, so don’t stress if your spice cabinet is sparse.

How thick should the icing crosses be?

Ideally, the icing lines should be about 1/4 inch thick—thick enough to hold their shape but not so thick that they overwhelm the bun. Piping with a small hole in the bag works best for neat, crisp crosses.

Final Thoughts

Now that you’ve got this Hot Cross Buns Recipe in your baking arsenal, there’s no reason to ever buy them pre-made again. These buns fill your kitchen with warmth, taste homemade, and are perfect to share with family and friends. So roll up your sleeves, have fun layering those spices and currants, and enjoy the sweet satisfaction that comes from baking your own batch of tender, spiced goodness.

Print