There is something magical about the smell of hot cross buns baking in the oven. Warm cinnamon, a whisper of nutmeg and bright orange zest fill the kitchen while the dough turns golden and puffs up around plump, juicy raisins. Pull them apart and the inside is pillowy, tender and just sweet enough to be the perfect partner for a swipe of salted butter.
These buns are a classic for Easter weekend, especially Good Friday breakfast, but they are lovely any time you want a cozy spiced bread with your coffee. The dough is enriched with milk, butter and an egg, which keeps the crumb soft for days. You will need a little patience for two rises, though most of that time is hands off.
SaveI still remember the first time I made these with my grandmother, nervously piping the crosses with a plastic bag and a snipped corner while she laughed at my wobbly lines. Mine are never perfectly straight, and that is part of the charm. Put on some music, flour your counter and enjoy the process, because the reward is a warm pan of buns that tastes like a holiday.
Hot Cross Buns
Ingredients
For the Dough
For the Crosses
For the Egg Wash and Glaze
Instructions
- Wake up the yeast
Pour the warm milk into the bowl of a stand mixer or a large mixing bowl. Stir in the yeast and 1 tablespoon of the sugar, then let it sit for 5 to 10 minutes until the surface looks foamy. If it does not foam, your milk was too hot or too cold, or the yeast is old, so start again with fresh yeast.
- Mix the dough
Add the remaining sugar, flour, cinnamon, nutmeg, allspice and salt to the bowl. Pour in the melted butter, then add the egg and orange zest. Mix with the dough hook on low speed, or with a wooden spoon, until a shaggy dough forms and no dry flour remains.
- Knead until smooth
Knead on medium-low speed for about 8 minutes, or by hand on a lightly floured counter for 10 to 12 minutes. The dough should be soft, smooth and slightly tacky but not sticky. Add flour 1 tablespoon at a time only if it clings to the sides of the bowl. Press a finger into the dough; it should spring back slowly.
- Add the raisins
Flatten the dough slightly and sprinkle the raisins over the top. Knead gently on low speed for 1 minute, or fold and press by hand for 2 minutes, until the fruit is evenly spread through the dough. Do not overwork it at this point, or the raisins may tear and streak the dough.
- Let the dough rise
Shape the dough into a ball and place it in a lightly greased bowl, turning it once to coat. Cover with plastic wrap or a damp kitchen towel and let it rise in a warm spot for 1 hour to 1 hour 15 minutes, until doubled in size. A turned off oven with the light on works well as a cozy place.
- Divide and shape the buns
Grease a 9 by 13 inch baking pan or line it with parchment. Turn the risen dough onto a clean counter and divide it into 12 equal pieces, about 3 ounces each if you have a kitchen scale. Roll each piece into a tight ball by cupping your hand over it and moving in small circles, then arrange the balls in 3 rows of 4 in the pan.
- Second rise
Cover the pan loosely and let the buns rise again for 40 to 45 minutes, until they are puffy and touching each other. Preheat the oven to 375°F during the last 15 minutes. When you gently poke a bun, the dent should fill back in slowly.
- Pipe the crosses
Whisk the flour, water and sugar for the crosses until completely smooth and thick enough to hold its shape, adding another teaspoon of water if needed. Spoon into a piping bag or a zip-top bag with a small corner snipped off. Pipe a straight line across each row of buns in one direction, then repeat in the other direction so every bun wears a cross.
- Brush with egg wash and bake
Whisk the egg with the milk and gently brush it over the sides and tops of the buns, avoiding the flour crosses as much as you can. Bake on the middle rack for 18 to 22 minutes, until deep golden brown and the buns sound hollow when tapped, or an instant read thermometer reads 190°F in the center. Tent with foil if they brown too quickly.
- Glaze and cool
While the buns bake, warm the apricot jam with the hot water in a small bowl in the microwave for 20 seconds and stir until loose, straining out any large fruit pieces. As soon as the pan comes out of the oven, brush the glaze generously over the hot buns for a glossy finish. Let them cool in the pan for 15 minutes before pulling them apart and serving warm.
Substitutions and variations
- Swap the raisins for dried cranberries, chopped dried apricots or a mix of golden raisins and candied orange peel for a different fruity flavor.
- Use instant yeast as written, or substitute the same amount of active dry yeast, letting it bloom in the warm milk with a pinch of the sugar for 10 minutes first.
- For a dairy free version, use unsweetened oat milk and melted vegan butter, and brush the buns with maple syrup instead of the egg wash.
- Replace the orange zest with lemon zest, or soak the raisins in 2 tablespoons of warm orange juice for 15 minutes for extra juicy fruit.
- If you do not have apricot jam, warm 2 tablespoons of honey with 1 tablespoon of water and brush it over the hot buns instead.
Chloe's tips
- Use a kitchen thermometer for the milk. At 110°F it wakes the yeast gently, while anything above 130°F can kill it and leave you with dense buns.
- Keep the cross paste thick. If it is too runny, it will spread and disappear in the oven rather than staying crisp and visible.
- Soak the raisins in warm water for 10 minutes and pat them dry before adding. This keeps them plump and stops them from pulling moisture out of the dough.
- Weigh the dough pieces for evenly sized buns so they all bake at the same pace and look beautiful in the pan.
- Do not rush the rises. A slower rise in a slightly cooler kitchen builds better flavor, so add extra time rather than extra heat.
How to store it
- Store cooled buns in an airtight container at room temperature for up to 3 days.
- Freeze baked, unglazed buns in a freezer bag for up to 3 months, then thaw overnight on the counter.
- Reheat buns wrapped in foil at 300°F for 8 to 10 minutes, or microwave one for 10 to 15 seconds.
- Split day-old buns and toast them in a skillet with butter for a crisp, golden treat.
Serving suggestions
Serve these buns warm so the butter melts right into the soft, spiced crumb.
- Split and spread with salted butter for a classic Easter breakfast.
- Pair with orange marmalade or cream cheese for a sweet and tangy bite.
- Enjoy alongside hot tea, coffee or a mug of cocoa on a slow morning.
- Toast leftover buns and top with a spoonful of honey and a pinch of cinnamon.
- Add them to an Easter brunch spread with scrambled eggs, fresh fruit and ham.
Frequently asked questions
Why did my hot cross buns turn out dense?
Dense buns usually come from too much flour, under-kneading, or not letting the dough rise long enough. Keep the dough soft and slightly tacky, knead until it is smooth and elastic, and let it double in size before shaping.
Can I make hot cross buns ahead of time?
Yes. After shaping, cover the pan and refrigerate the buns overnight. In the morning, let them sit at room temperature for 30 to 45 minutes until puffy, then pipe the crosses, add the egg wash and bake as directed.
Why do hot cross buns have a cross on top?
The cross is traditionally linked to Good Friday and the Christian celebration of Easter. Today, many people simply love the look, and the baked flour paste adds a lovely contrast against the golden bun.
Can I use a bread machine to make the dough?
You can use the dough cycle to mix, knead and complete the first rise. Add the raisins at the beep, then shape the buns by hand, let them rise a second time and bake in the oven.
How do I know when the buns are fully baked?
They should be deep golden brown on top and sound hollow when tapped on the bottom. An instant read thermometer inserted in the center of a bun should read about 190°F.
Let's get cooking!
Homemade hot cross buns may take a little time, but the aroma alone makes every minute worth it. Gather your family around the table, share a warm bun with plenty of butter and enjoy a new little tradition. You have got this, and I cannot wait to hear how yours turn out!
