Hot Cross Buns Recipe

Hot cross buns, with their soft, spiced crumb and iconic cross, are a cherished treat synonymous with Easter. These lightly sweetened buns, studded with dried fruit and perfumed with cinnamon and nutmeg, have roots in medieval England but are now enjoyed worldwide. Beyond their symbolic cross—said to represent faith, luck, or the changing seasons—they’re a celebration of comfort and tradition.

While store-bought versions abound, nothing compares to the warmth of homemade hot cross buns. This recipe balances authenticity with simplicity, guiding even novice bakers through the process. Whether you’re honoring tradition or simply craving a cozy baking project, these buns promise to delight.

Why You’ll Love This Recipe

• Perfectly spiced and tender – A harmonious blend of cinnamon, nutmeg, and citrus zest elevates the dough, while a sticky apricot glaze adds a glossy finish.
• Beginner-friendly – Clear steps demystify kneading, proofing, and shaping, ensuring bakery-quality results.
• Customizable – Swap dried fruits, experiment with spices, or add a dash of vanilla to make the recipe your own.

Ingredients

Here’s what you need:

Bread flour – High protein content creates a chewy, structured crumb.

Whole milk – Enriches the dough for a tender texture and subtle sweetness.

Active dry yeast – Provides lift, ensuring the buns rise light and fluffy.

Brown sugar – Adds molasses notes that complement the spices.

Cinnamon & nutmeg – Warm, aromatic spices that define the buns’ signature flavor.

Unsalted butter – Gives richness and a buttery aroma.

Egg – Binds the dough and enhances its golden color.

Mixed dried fruit – Soaked in orange juice for plump, juicy bursts of sweetness.

Salt – Balances the sweetness and strengthens the gluten.

All-purpose flour & water (cross) – Forms a simple paste for the decorative cross.

Apricot jam (glaze) – Adds shine and a fruity finish.

Step by Step Instructions

To make the recipe, follow these easy steps.

Step 1: Activate the Yeast

In a bowl, combine warm milk (110°F), yeast, and a pinch of sugar. Let sit for 5–10 minutes until frothy. This ensures the yeast is alive and ready to leaven the dough.

Step 2: Mix Dry Ingredients

Whisk bread flour, brown sugar, cinnamon, nutmeg, and salt in a large bowl. Incorporate the butter until the mixture resembles coarse crumbs.

Step 3: Combine Wet and Dry Ingredients

Pour the yeast mixture, beaten egg, and soaked dried fruit into the dry ingredients. Stir until a shaggy dough forms.

Step 4: Knead the Dough

Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Use the “windowpane test” to check if it’s ready: stretch a small piece; it should thin without tearing.

Step 5: First Rise

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1–2 hours, or until doubled in size.

Step 6: Shape the Buns

Punch down the dough and divide it into 12 equal pieces. Roll each into a smooth ball and arrange on a lined baking tray, spaced 2 inches apart.

Step 7: Second Rise

Cover the buns and let them rise again for 45–60 minutes until puffy. Preheat the oven to 375°F (190°C).

Step 8: Pipe the Crosses

Mix all-purpose flour and water into a thick paste. Transfer to a piping bag and pipe crosses over the buns.

Step 9: Bake

Bake for 20–25 minutes until golden brown. The internal temperature should reach 190°F (88°C).

Step 10: Glaze

Warm apricot jam with a splash of water, then brush generously over the warm buns for a glossy finish.

Tips for the Perfect Hot Cross Buns

Test Yeast Viability – If your yeast doesn’t bubble, it’s inactive. Ensure the milk is warm (not hot) to avoid killing the yeast. Use a thermometer or test with your wrist—it should feel like warm bathwater.

Knead Until Smooth – Under-kneaded dough results in dense buns. Aim for a supple, non-sticky texture. If the dough sticks, add flour sparingly—too much can dry it out.

Create a Warm Rising Environment – Cold kitchens slow proofing. Place the dough in a turned-off oven with a bowl of hot water or near a radiator. Avoid drafts, which can cause uneven rising.

Adjust Cross Paste Consistency – The cross paste should be thick enough to hold its shape but thin enough to pipe. Add water gradually; if too runny, mix in more flour.

Serving Suggestions

Classic Butter Pairing
Slather warm buns with salted butter for a simple, indulgent treat. The butter melts into the crumb, enhancing the spices.

Toasted with Jam
Slice day-old buns, toast until crisp, and top with fig or orange marmalade for a breakfast upgrade.

Dessert Bread Pudding
Cube leftover buns, soak in custard, and bake into a spiced bread pudding. Serve with vanilla ice cream.

Savory Charcuterie Board
Pair slightly sweet buns with sharp cheddar, and honey for a sweet-savory appetizer.

Storage & Reheating Tips

Room Temperature Storage: Store cooled buns in an airtight container for up to 3 days. Place a paper towel inside to absorb excess moisture.

Freeze for Longevity: Wrap individually in foil and freeze for up to 3 months. Thaw at room temperature before reheating.

Oven Reheating: Revive stale buns by warming them at 325°F (160°C) for 5–8 minutes. Spritz with water first to prevent drying.

Microwave Softening: Wrap a bun in a damp paper towel and microwave for 10–15 seconds for a quick, soft texture.

Common Mistakes to Avoid

Overproofing the Dough: Excessive rising deflates the structure, leading to flat buns. Set a timer and check for a 1.5x size increase during the second rise.

Using All-Purpose Flour: Bread flour’s higher gluten content is essential for chewiness. Substitute only if necessary, and add 1 tbsp vital wheat gluten per cup of all-purpose flour.

Overmixing the Fruit: Roughly stirring fruit into the dough can cause discoloration. Fold gently to distribute without breaking the berries.

Runny Cross Paste: A thin paste spreads during baking, blurring the cross. Aim for a toothpaste-like consistency and pipe swiftly.

FAQ’s

Can I use instant yeast instead of active dry yeast?

Yes! Substitute instant yeast 1:1, but skip the activation step. Mix it directly with dry ingredients. Reduce rising time slightly, as instant yeast works faster.

Can I make the dough the night before?

Absolutely. After the first rise, punch down the dough, cover tightly, and refrigerate overnight. Let it come to room temperature before shaping and proceeding with the second rise.

What if I don’t have a piping bag for the cross?

Use a small ziplock bag with a corner snipped, a spoon, or a knife to carefully draw the cross. For a rustic look, score a shallow “X” with a blade before baking.

Can I omit the dried fruit for a plain version?

Yes. Replace the fruit with chocolate chips, citrus zest, or leave it plain. Adjust sugar slightly if omitting all sweet add-ins.

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