If you’re on the hunt for the ultimate cozy treat to warm your heart and kitchen, this Hot Cross Buns Recipe is a dream come true. Soft, spiced, and studded with juicy sultanas and fragrant orange zest, these buns bring the perfect balance of sweet and spice in every bite. Whether it’s for breakfast, an afternoon tea, or a special occasion, this recipe offers that comforting homemade touch everyone will adore.
Ingredients You’ll Need
These ingredients are simple pantry staples that come together in harmony to create the classic taste, tender crumb, and just the right amount of chewiness Hot Cross Buns are celebrated for. Each plays an essential role in crafting those iconic, fluffy buns with rich flavor and inviting aroma.
- Instant or rapid rise yeast (3 teaspoons): Ensures your dough rises beautifully and gives the buns their airy texture.
- Caster sugar (1/2 cup / 110g): Provides sweetness that blends perfectly without overpowering the spices.
- Warm milk (1 1/2 cups / 375ml): Adds moisture and warmth to activate the yeast, helping the dough develop.
- Bread flour (4 1/4 cups / 640g): Offers the ideal gluten structure, resulting in soft yet sturdy buns; plain flour works too if needed.
- Cinnamon powder (2 tsp): Delivers that quintessential warm spice flavor synonymous with Hot Cross Buns.
- All Spice or Mixed Spice (2 tsp): Combines spices like nutmeg and cloves to enrich the aromatic profile.
- Salt (1/2 tsp): Balances sweetness and enhances the overall flavor.
- Sultanas (1 1/2 cups / 210g): These plump dried grapes add delightful bursts of chewiness and natural sweetness.
- Orange zest (from 1-2 oranges): Brightens the dough with fresh citrus notes.
- Unsalted butter (50g / 3.5 tbsp), melted and cooled: Adds richness and tenderness to the buns.
- Egg (1, at room temperature): Helps bind ingredients and contributes to a golden color.
- Extra bread flour (1/4 cup / 35g): Used during kneading to prevent sticking.
- Flour for the cross (1/2 cup / 75g): Mixed with water to pipe the trademark crosses.
- Water (5 tbsp): Combines with flour for the cross paste.
- Apricot jam (1 tbsp): Glazes the buns for a shiny, inviting finish.
- Water (2 tsp): Thins the apricot jam for easy glazing.
How to Make Hot Cross Buns Recipe
Step 1: Mix the Dry Ingredients
Start by placing the flour, yeast, caster sugar, all spice, cinnamon, and salt into a large mixing bowl. Using a stand mixer with a dough hook attachment helps combine everything evenly, but you can also whisk lightly by hand. This step is key for distributing the spices and yeast uniformly so your buns rise well and develop those classic flavors.
Step 2: Add the Wet Ingredients and Fruit
Next, pour in the melted butter, warm milk, and room temperature egg. Toss in the sultanas and freshly grated orange zest. These wet components bring moisture and richness, while the fruit adds texture and sweetness that makes Hot Cross Buns so special.
Step 3: Mix and Knead the Dough
If using a stand mixer, begin mixing on speed 2 to gently combine ingredients, then increase to speed 4 for about 5 minutes until the dough turns smooth and elastic. Watch for the dough to pull away from the sides of the bowl and grow slightly tacky but not sticky; add the extra flour if needed to reach this balance. If kneading by hand, sprinkle a clean surface with flour and work the dough vigorously for about 10 minutes until it’s stretchy and smooth.
Step 4: Let the Dough Rise
Once your dough is perfectly kneaded, place it in a lightly greased bowl, cover it with a damp tea towel or cling film, and let it rise in a warm spot for approximately 1 to 1.5 hours or until doubled in size. This rise is what gives the buns their tender interiors.
Step 5: Shape the Buns and Prepare for Second Rise
Punch down the dough gently to release excess air. Divide it into 12 equal pieces and shape each into a smooth ball. Arrange them on a baking tray lined with parchment paper, leaving some space for expansion. Cover again and let them rise for another 30 to 45 minutes until puffy.
Step 6: Pipe the Crosses
Mix the 1/2 cup flour with 5 tablespoons water to make a thick paste. Transfer it to a piping bag or a plastic bag with a small hole snipped in the corner. Pipe a cross over each bun with steady hands. This iconic step is what sets these buns apart and gives them their charming signature.
Step 7: Bake the Buns
Place the tray into a preheated oven at 190°C (375°F) and bake for 18 to 20 minutes until the buns are golden brown and sound hollow when tapped on the bottom. The aroma from the spices and orange zest will fill your kitchen – pure bliss!
Step 8: Glaze the Buns
While the buns are still warm, gently heat the apricot jam with 2 teaspoons water to thin it out, then brush this glaze over the tops. This step adds a beautiful shine and a touch of sweetness to the crust, completing your perfectly baked Hot Cross Buns.
How to Serve Hot Cross Buns Recipe
Garnishes
Serving these buns just out of the oven is wonderful on its own, but you can elevate the experience by slathering them with salted butter or cream cheese for a rich, creamy contrast. A light dusting of extra cinnamon on top adds a lovely finishing touch and boosts the cozy spice vibe.
Side Dishes
Hot Cross Buns pair beautifully with classic accompaniments like a steaming cup of chai tea or freshly brewed coffee. For a festive twist, try them alongside a bowl of fresh fruit or creamy vanilla yogurt, which balances their sweetness delightfully.
Creative Ways to Present
For an extra special treat, slice the buns and toast them lightly before spreading jam or honey. You could even carve them in half, layer with cheddar cheese, and grill them for a sweet-savory snack that’s a little unexpected but oh so delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your Hot Cross Buns in an airtight container at room temperature for up to two days. They stay soft and fresh, perfect for snacking or breakfast the next day.
Freezing
These buns freeze beautifully. Wrap each bun individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to three months, giving you a quick homemade treat ready whenever you want it.
Reheating
To enjoy your buns after storage or freezing, warm them in the oven at 170°C (340°F) for about 10 minutes or until heated through. You can also microwave wrapped buns briefly, but the oven preserves that lovely crust and softness best.
FAQs
Can I use dried fruit other than sultanas in this Hot Cross Buns Recipe?
Absolutely! Currants, raisins, chopped dried apricots, or a mix of dried fruits work wonderfully. Just keep the total quantity similar so the dough’s texture remains balanced.
Is it possible to make the dough without a stand mixer?
Yes, the dough can be kneaded by hand as well. It might take a bit more effort and time, but the reward of homemade Hot Cross Buns is worth it!
What can I substitute for apricot jam glaze?
If you don’t have apricot jam, use any light fruit jam or honey warmed slightly for glazing. It adds that beautiful shine and a subtle sweetness.
Can I make this recipe with whole wheat flour?
You can substitute part of the bread flour with whole wheat, but keep in mind it will affect the texture, making buns a bit denser. Try a 50-50 blend for a nice balance.
Why do I have to let the dough rise twice?
The first rise gives the yeast time to ferment and develop flavor, making the dough airy. The second rise after shaping ensures the buns puff up nicely and stay soft when baked.
Final Thoughts
This Hot Cross Buns Recipe is a wonderful way to bring a little warmth and tradition into your kitchen. From the fragrant spices and citrus zest to the soft, fluffy inside and the iconic cross on top, these buns have a way of making any day feel special. Give this recipe a go and enjoy the joyful process and delicious results — you won’t regret it!
Print
Hot Cross Buns Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes (including proofing time)
- Yield: 12 buns
- Category: Baking
- Method: Baking
- Cuisine: British
Description
These classic Hot Cross Buns are soft, spiced sweet buns loaded with juicy sultanas and a bright hint of orange zest. Perfectly risen and lightly spiced with cinnamon and allspice, they are finished traditionally with a simple flour paste cross and a glossy apricot jam glaze. Ideal for Easter or any cozy brunch, this recipe yields 12 flavorful buns with a tender crumb and delightful aroma.
Ingredients
Dough Ingredients
- 3 teaspoons instant or rapid rise yeast (9 grams)
- 1/2 cup (110g) caster sugar (superfine sugar)
- 1 1/2 cups (375ml) milk, warm (full fat or low fat)
- 4 1/4 cups (640g) bread flour (or plain / all purpose flour)
- 2 tsp cinnamon powder
- 2 tsp allspice or mixed spice
- 1/2 tsp salt
- 1 1/2 cups (210g) sultanas
- Zest of 1 to 2 oranges
- 50g (3.5 tbsp) unsalted butter, melted and cooled
- 1 egg, at room temperature
Paste for Cross
- 1/4 cup (35g) extra bread flour
- 1/2 cup (75g) flour (any white flour)
- 5 tbsp water
Glaze
- 1 tbsp apricot jam
- 2 tsp water
Instructions
- Mix dry ingredients: In a large bowl, combine the flour, yeast, caster sugar, allspice, cinnamon, and salt. Briefly mix these dry ingredients together using a stand mixer fitted with a dough hook to evenly distribute the ingredients.
- Add wet ingredients: Pour in the melted butter, warm milk, egg, sultanas, and orange zest into the dry ingredients bowl.
- Mix dough: Using the stand mixer, start mixing on speed 2 to combine the ingredients, then increase speed to 4. Mix for about 5 minutes until a smooth elastic dough forms. After about 1 minute, gradually add extra flour if necessary, just enough so the dough pulls away from the bowl sides and is only slightly sticky to the touch.
- Alternatively, knead by hand: Dust your work surface with flour and knead the dough by hand for about 10 minutes until it is smooth and elastic.
- Check dough readiness: The dough should be smooth, stretchy, and not break easily when pulled. This indicates it is well kneaded and ready.
- First proof: Place the dough in a lightly oiled bowl, cover with a cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
- Shape buns: Once risen, knock back the dough to deflate. Divide it into 12 equal portions and shape each into a round bun. Place on a baking tray lined with baking paper, leaving space between each bun.
- Second proof: Cover the shaped buns and allow them to rise again for 30 to 45 minutes until puffed up and almost doubled.
- Make crosses: Mix the extra flour with water to make a thick paste. Transfer to a piping bag or zip-lock bag and pipe crosses over the top of each bun.
- Bake: Preheat oven to 200°C (400°F). Bake the buns for about 20 minutes until golden brown and cooked through.
- Glaze buns: Warm the apricot jam with water until melted and brush over the hot buns immediately after baking to give a shiny glaze.
- Cool and serve: Allow the buns to cool on a wire rack before serving. Enjoy them slightly warm or at room temperature.
Notes
- Note 1: Ensure your yeast is active by proofing if unsure, to avoid dough not rising.
- Note 2: Warm milk should be around 37°C (98.6°F) to activate yeast without killing it; can use full fat or low fat milk.
- Note 3: Bread flour gives a better structure but plain/all-purpose flour works well too.
- Note 4: Mixed spice can be used instead of allspice; adjust spices to taste. Orange zest adds fresh citrus aroma.
- Note 5: Adjust flour quantity during mixing to get the right dough consistency—soft but not sticky.
- Note 7: Apricot jam glaze gives buns a nice shine and slight sweetness.
