These buns are fluffy, gently sweet, and full of cozy spice flavor. The dough is rich but not heavy, and the dried fruit adds little bursts of sweetness in every bite. They’re great for sharing, make your kitchen smell amazing, and are just as good for breakfast as they are for an afternoon treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour granulated sugar active dry yeast salt ground cinnamon ground nutmeg or allspice milk butter egg raisins or currants orange zest (optional) flour (for the cross) water
Directions
Warm the milk until lukewarm and dissolve the yeast with a small amount of sugar. Let it sit until foamy. In a large bowl, combine flour, remaining sugar, salt, and spices. Add the yeast mixture, melted butter, and egg, mixing until a soft dough forms. Knead the dough until smooth and elastic, then gently work in the raisins or currants. Place the dough in a greased bowl, cover, and let rise until doubled in size. Divide the dough into equal portions and shape into smooth balls. Arrange the buns on a lined baking tray, cover, and let rise again until puffy. Mix flour and water into a thick paste and pipe crosses over the buns. Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, until golden brown. Cool slightly before serving.
Servings and timing
Servings: 12 buns Prep time: 25 minutes Rise time: 1 hour 30 minutes Bake time: 20 to 25 minutes Total time: about 2 hours 30 minutes
Variations
Use dried cranberries, chopped apricots, or mixed dried fruit instead of raisins. Add a touch of vanilla or honey to the dough for extra flavor. Brush the buns with warm honey or sugar syrup after baking for a glossy finish. Use whole wheat flour for half of the flour for a heartier texture. Add a pinch of ground cloves or cardamom for deeper spice.
Storage/Reheating
Store hot cross buns in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat briefly in the microwave or warm in the oven at 350°F (175°C) until soft and heated through.
FAQs
Why didn’t my buns rise properly?
Old yeast or milk that was too hot can prevent the dough from rising.
Can I make hot cross buns ahead of time?
Yes, you can bake them a day ahead and reheat before serving.
What is the best fruit to use?
Raisins and currants are traditional, but any dried fruit works well.
Can I freeze hot cross buns?
Yes, baked buns freeze well for up to 2 months.
How do I make the crosses neat?
Use a piping bag or a small plastic bag with the corner snipped off.
Are hot cross buns very sweet?
They are mildly sweet, balanced with warm spices.
Can I make them without eggs?
Yes, the egg can be omitted, though the texture will be slightly less rich.
Why are my buns dry?
Overbaking or too much flour can cause dryness.
Can I add icing instead of a flour cross?
Yes, icing can be added after baking for a sweeter version.
How do I know when they’re done?
They should be golden brown and sound hollow when tapped underneath.
Conclusion
Hot cross buns are a classic, comforting bake that combines soft bread, warm spices, and sweet fruit in every bite. Whether enjoyed fresh from the oven or lightly toasted the next day, they’re a timeless treat worth making at home.
Hot cross buns are soft, lightly spiced sweet rolls studded with dried fruit and topped with their signature cross. Warm, fluffy, and comforting, they’re perfect enjoyed fresh with butter.
Ingredients
4 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg or allspice
1 cup milk, lukewarm
1/4 cup butter, melted
1 large egg
3/4 cup raisins or currants
1 teaspoon orange zest (optional)
1/3 cup flour (for the cross)
5 tablespoons water (for the cross)
Instructions
Warm the milk until lukewarm. Dissolve the yeast with 1 tablespoon of the sugar and let sit for 5 minutes until foamy.
In a large bowl, combine flour, remaining sugar, salt, cinnamon, and nutmeg or allspice.
Add the yeast mixture, melted butter, and egg, mixing until a soft dough forms.
Knead the dough for 8 to 10 minutes until smooth and elastic, then gently knead in the raisins or currants and orange zest if using.
Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
Divide the dough into 12 equal pieces and shape into smooth balls.
Arrange the buns on a lined baking tray, cover, and let rise again until puffy, about 30 minutes.
Mix the flour and water into a thick paste and pipe crosses over the buns.
Bake at 375°F (190°C) for 20 to 25 minutes until golden brown.
Cool slightly before serving.
Notes
Lukewarm milk is essential for activating yeast properly.Do not overbake to keep the buns soft and moist.Brush with warm honey or sugar syrup after baking for a glossy finish.
