If you have a soft spot for warm, fragrant treats straight from the oven, then this Hot Cross Buns Recipe is going to feel like a warm hug on a plate. These classic spiced buns studded with plump raisins and finished with the iconic cross glaze truly capture the cozy spirit of a timeless favorite. Soft, slightly sweet, and perfectly spiced, these buns make any moment feel like a special celebration, whether it’s a holiday tradition or just a treat for yourself. Trust me, once you try this Hot Cross Buns Recipe, you’ll want to make them again and again!
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in the taste, texture, and appearance of your Hot Cross Buns. From the warmth of the cinnamon and nutmeg to the softness provided by the eggs and butter, it’s a wonderful balance that creates the perfect bun every time.
- 1/2 cup raisins (or currants or craisins): Adds sweet bursts of texture and flavor, plus soaking them in hot water softens them perfectly.
- 3/4 cup very warm milk (divided): Helps activate the yeast and adds moisture for a tender crumb.
- 1/2 cup white sugar + 1/2 tsp sugar: Provides gentle sweetness and helps feed the yeast.
- 1/4 cup unsalted butter, softened: Adds richness and tenderness to the dough.
- 1/2 tsp salt: Balances the sweetness and enhances flavor.
- 1 envelope active dry yeast (about 3/4 Tbsp): The magic that makes your buns rise and become beautifully airy.
- 2 large eggs (well beaten): Give structure and moisture for softness.
- 3 1/2 cups all-purpose flour: The foundation for your dough, providing the perfect chewiness.
- 1/4 tsp ground cinnamon: Warms up the flavor with a classic spice note.
- 1/8 tsp ground nutmeg: A subtle hint of aromatic spice to round out the flavor.
- 1 egg (well beaten with 1 tsp water): For brushing on top to achieve a gorgeous golden crust.
- 1/2 cup powdered sugar + 2 1/2 tsp milk: To make the beautiful cross glaze that finishes off the buns.
How to Make Hot Cross Buns Recipe
Step 1: Soak the Raisins
Start by soaking your raisins or alternative dried fruit in boiling water. This plumps them up perfectly so they stay juicy and tender throughout baking. After about 10 minutes, drain and set them aside—ready to be folded into the dough later.
Step 2: Proof the Yeast
Next, combine a little warm milk with sugar and sprinkle the yeast on top. Let it sit at room temperature until bubbly. This step wakes up the yeast and ensures your buns will rise beautifully. Watching that yeast foam up is like the promise of soft, fluffy buns to come!
Step 3: Mix Wet Ingredients
In a large bowl, mix the warm milk with sugar, softened butter, and salt. Once the butter has melted into the mix, add the beaten eggs and your proofed yeast. Then stir in the warm spices—cinnamon and nutmeg—which add that unmistakable Hot Cross Bun warmth.
Step 4: Add Flour and Knead the Dough
Gradually mix in the flour, one cup at a time, using a dough hook if you have a stand mixer, or your hands if you’re going traditional. Knead for 8 to 12 minutes until the dough turns smooth, elastic, and slightly tacky. This is your bread’s foundation for lightness and chewiness.
Step 5: Fold in the Raisins and First Rise
Gently fold in the drained and patted-dry raisins into your dough. Then transfer your dough to a large greased bowl, turning it so every side is coated in butter. Cover with a clean tea towel and let it rise in a warm spot until it doubles in size—this usually takes about 90 minutes.
Step 6: Shape the Buns and Second Rise
Turn the risen dough onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a smooth ball and place them in a buttered 9×13-inch pan. Cover again and let the buns puff up for around 30 minutes so they’re light and fluffy before baking.
Step 7: Bake to Golden Perfection
Preheat your oven to 375ËšF and brush the tops of the buns with the beaten egg wash. Bake for 15 to 17 minutes until the buns are a beautiful golden brown. Let them cool in the pan just a bit so they hold their shape but remain soft and tender.
Step 8: Add the Signature Cross Glaze
Mix powdered sugar and milk until you have a smooth, pipeable glaze. Transfer it into a small bag, cut off a tiny corner, and carefully pipe a cross over each bun. This final touch makes them truly iconic and irresistibly cute.
How to Serve Hot Cross Buns Recipe
Garnishes
Serving Hot Cross Buns fresh out of the oven feels wonderful on its own, but a little extra flair can take them over the top. Try a light spread of softened butter, a drizzle of honey, or even a thin layer of cream cheese for that perfect balance between sweet and savory. Freshly sliced apple or pear alongside can add a crisp freshness that pairs beautifully.
Side Dishes
These buns are versatile enough to accompany both breakfast and snack-time favorites. Pair them with a steaming cup of tea or coffee to elevate your morning. For a more indulgent treat, serve alongside a bowl of warm custard or a scoop of vanilla ice cream. On warmer days, fresh fruit salad complements the spice and sweetness wonderfully.
Creative Ways to Present
Turn your Hot Cross Buns into mini sandwiches filled with cream cheese and jam or layer them with peanut butter and banana for a fun twist. You could also slice them in half and toast lightly for a crispy bite. For a festive touch, place a small edible flower or a dusting of cinnamon sugar on the glaze, making them almost too pretty to eat.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, no worries—Hot Cross Buns keep beautifully for up to 3 days at room temperature if stored in an airtight container or tightly wrapped in plastic wrap. Keeping them sealed helps retain their moisture so they stay soft and fresh, ready for a quick snack or breakfast.
Freezing
Hot Cross Buns freeze wonderfully and are a lifesaver for busy days. Wrap each bun individually in plastic wrap and place them in a freezer bag. When you’re craving one, just thaw at room temperature or heat them gently in the microwave. This way, you can enjoy fresh-tasting buns any time you want without extra effort.
Reheating
To bring your buns back to life, pop them in the oven at 300ËšF for about 5 to 10 minutes or microwave for 20 to 30 seconds. This warms them through and revives the softness. For a touch of extra indulgence, brush with a bit of butter right after reheating. These simple steps make leftovers taste freshly baked.
FAQs
Can I use different dried fruits in this Hot Cross Buns Recipe?
Absolutely! Currants, craisins, or chopped dried apricots work beautifully as alternatives to raisins. Just make sure to soak them in hot water to achieve that soft texture before adding them to the dough.
Is there a way to make these buns without eggs?
You can substitute eggs with unsweetened applesauce or mashed banana for a vegan-friendly version, but the texture will be slightly different—less rich and tender but still delicious.
How do I know when the buns are fully baked?
The buns should be golden brown on top and sound hollow when tapped underneath. The baking time can vary slightly by oven, so keep an eye on their color and try not to overbake to maintain softness.
Can I prepare the dough the night before?
Yes! After the first rise, punch down the dough, shape the buns, place them on a tray, cover tightly, and refrigerate overnight. Let them come to room temperature and rise before baking for fresh results without extra morning prep.
What’s the best way to pipe the cross glaze neatly?
Using a small plastic bag with a tiny corner snipped off gives great control. Practice on parchment paper if you want before piping on the buns to get comfortable with the pressure and flow.
Final Thoughts
Making this Hot Cross Buns Recipe is more than just baking—it’s creating a little moment of joy that fills your kitchen with warmth and wonderful aromas. These buns are perfect for sharing with family, friends, or just savoring on your own. I promise, once you try this recipe, you’ll have a new favorite way to celebrate tradition or simply treat yourself. You’ve got this, and those buns won’t last long!
Print
Hot Cross Buns Recipe
- Prep Time: 3 hours
- Cook Time: 15 minutes
- Total Time: 3 hours 15 minutes
- Yield: 12 large buns
- Category: Bread
- Method: Baking
- Cuisine: British
Description
This classic Hot Cross Buns recipe yields 12 large, soft, warmly spiced buns filled with plump raisins or craisins. Perfectly sweetened and lightly glazed with a traditional cross on top, these buns are ideal for Easter or any cozy occasion. With a tender crumb and aromatic cinnamon and nutmeg, they are delightful served warm or at room temperature.
Ingredients
Soaking Ingredients
- 1/2 cup raisins, currants, or craisins
- 1 cup boiling hot water
Dough Ingredients
- 3/4 cup very warm milk, divided into 1/2 cup and 1/4 cup (whole or 2% milk)
- 1/2 cup white sugar
- 1/2 tsp sugar
- 1/4 cup (4 Tbsp) 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)
For Egg Wash and Glaze
- 1 egg, well beaten with 1 tsp water (egg wash)
- 1/2 cup powdered sugar
- 2 1/2 tsp milk (for glaze)
Instructions
- Soak the Fruit: Place the raisins or craisins in a small bowl and cover with boiling hot water. Let them soak for 10 minutes to plump up, then drain thoroughly and set aside.
- Proof the Yeast: Combine 1/4 cup warm milk with 1/2 tsp sugar in a large measuring cup. Sprinkle the yeast over the top and stir gently. Let this mixture sit at room temperature for about 10 minutes until it becomes bubbly and doubles in volume.
- Prepare the Dough Base: In a large mixing bowl, mix 1/2 cup very warm milk with 1/2 cup sugar, softened butter, and salt until the butter melts. Add the beaten eggs and the activated yeast mixture along with cinnamon and nutmeg, stirring to combine.
- Knead the Dough: Using a dough hook attachment, gradually mix in the flour cup by cup until a soft dough forms. Knead on medium-low speed for 8 to 12 minutes until the dough is smooth and elastic. The dough will be slightly sticky but not sticky to your fingers.
- Add the Fruit and First Proof: Fold the drained raisins or craisins into the dough. Transfer the dough to a buttered large bowl, turning it so the buttered side is up. Cover with a tea towel and let rise in a warm, draft-free place for about 1 1/2 hours until doubled in size.
- Shape the Buns and Second Proof: Turn the dough onto a floured surface, divide it into 12 equal pieces, and roll each into a ball. Arrange the balls in a buttered 9×13 inch baking pan, cover with a tea towel, and let them rise for another 30 minutes until puffed.
- Preheat Oven and Bake: Preheat your oven to 375°F (190°C). Brush the tops of the buns generously with the egg wash. Bake for 15 to 17 minutes until the buns are golden brown on top. Remove from the oven and let cool slightly in the pan.
- Prepare and Pipe the Glaze: When the buns are warm but not hot, mix powdered sugar and milk to make a thick glaze. Transfer the glaze to a small bag, cut a tiny hole in the tip, and pipe a cross shape onto each bun’s top. Serve warm or at room temperature.
Notes
- Allow the dough to rise in a warm, draft-free environment for optimal proofing.
- If the raisins/craisins seem too wet after soaking, pat them dry with paper towels to avoid overly soggy dough.
- You can proof the dough in a 100°F oven if your kitchen is cold.
- Adjust the glaze thickness by adding more powdered sugar if needed to hold the cross shape better.
- Store baked buns in an airtight container for up to 3 days or freeze for longer storage.
