Hot Cross Buns

Prep Time: 30 minutes | Rise Time: 2.5 hours | Bake Time: 20 minutes | Yields: 12 Buns

There is no smell quite like Hot Cross Buns baking on a spring morning. The aroma of warm yeast, cinnamon, nutmeg, and orange zest fills the house, signaling that Easter is around the corner.

While many store-bought versions are dry and dense, these homemade buns are incredibly soft and fluffy. We use a generous amount of spices and a secret glaze trick to give them that sticky, shiny top you see in artisan bakeries.

Whether you prefer the traditional baked-in cross or a sweet icing cross, this guide covers both so you can customize your perfect holiday treat.

Why You Will Love This Recipe

Bakery Shine: We use a heated apricot glaze for that professional glossy finish (no dull buns here!).
Plump Fruit: We soak the dried fruit first so it stays juicy inside the bun instead of turning into hard pebbles.
Make-Ahead: You can prep the dough the night before and bake them fresh for Easter brunch.
Two Cross Options: Choose between the traditional flour paste (classic look) or sweet icing (kid-friendly).

Ingredients You’ll Need

The Dough

Flour: 4 cups All-Purpose Flour (spoon & leveled).
Yeast: 1 packet (2 ¼ tsp) Active Dry Yeast.
Milk: 1 cup Warm Milk (110°F/45°C). Crucial: Too hot kills the yeast, too cold won’t activate it.
Sugar: 1/2 cup Granulated Sugar.
Fat: 1/4 cup Butter (softened) + 1 Large Egg (room temp).
Spices: 1 tbsp Cinnamon, 1/2 tsp Nutmeg, 1/2 tsp Allspice. Be generous with spices!
Salt: 1 tsp.

The Mix-Ins

Fruit: 1 cup Raisins, Currants, or Sultanas.
Citrus: Zest of 1 Orange (Essential for that bright flavor).
Pro Tip: Soak the dried fruit in hot orange juice or Earl Grey tea for 15 minutes, then drain well. This prevents them from burning and makes them plump.

The Cross (Choose One)

Option A (Traditional): 1/2 cup Flour + 5-6 tbsp Water (mixed into a thick pipeable paste).
Option B (Sweet): 1/2 cup Powdered Sugar + 1 tbsp Milk (piped after baking).

The Glaze (The Shine)

2 tbsp Apricot Jam + 1 tsp Water (microwaved until runny).

How to Make Fluffy Hot Cross Buns (Step-By-Step)

Step 1: Activate Yeast & Mix Dough

In a small bowl, whisk warm milk, yeast, and 1 tsp of sugar. Let sit for 5-10 mins until foamy.
In a stand mixer (or large bowl), whisk flour, remaining sugar, spices, salt, and orange zest.
Add the egg, softened butter, and foamy yeast mixture.

Step 2: Knead & First Rise

Knead on medium speed (or by hand) for 8-10 minutes. The dough should be smooth, elastic, and slightly sticky (don’t add too much flour or they will be dry!).
Place in a greased bowl, cover, and let rise in a warm spot for 1.5 hours or until doubled in size.

Step 3: Add Fruit & Shape

Punch down the dough. Add the drained soaked fruit. Knead gently to distribute.

Chef’s Trick: If any raisins poke out of the dough surface, push them inside. Exposed fruit will burn in the oven and taste bitter.
Divide dough into 12 balls (about 75-80g each). Roll them on the counter to create tight, smooth balls.
Place in a greased 9×13 baking pan, leaving 1/2 inch of space between them.

Step 4: Second Rise

Cover and let rise for 45-60 minutes. They should be touching each other now.

Step 5: The Cross (Method A)

If doing the traditional cross: Mix the flour and water into a thick paste (like toothpaste consistency). Spoon into a Ziploc bag, snip the corner, and pipe a cross over each bun.
If doing the icing cross: Skip this step.

Step 6: Bake & Glaze

Bake at 375°F (190°C) for 20-22 minutes until deep golden brown.

The Finish: While buns are hot, brush immediately with the warm apricot glaze. This makes them sticky and shiny.
If doing the icing cross: Wait until buns are completely cool, then pipe the white icing crosses on top.

Serving Suggestions

The Classic Way: Split in half, toast lightly, and slather with copious amounts of salted butter.
Easter Brunch: Serve alongside scrambled eggs and fruit salad.
Leftovers: Turn stale buns into a decadent Hot Cross Bun Bread & Butter Pudding.

Expert Tips for Success

Don’t Rush the Rise: Enriched dough (dough with butter/eggs) takes longer to rise than pizza dough. Be patient.
Room Temp Ingredients: Cold eggs and butter will shock the warm yeast and slow down fermentation.
The “Hollow” Test: To check if they are done, tap the bottom of a bun. It should sound hollow.

Recipe Variations

Chocolate Orange: Swap raisins for chocolate chips and keep the orange zest.
Apple Cinnamon: Add diced dried apples and extra cinnamon.
Cranberry White Chocolate: A modern twist that kids love.

Frequently Asked Questions (FAQ)

Q: Why are my buns dense/hard?
A: You likely added too much flour during kneading, or you didn’t knead long enough to develop the gluten. The dough should be tacky.

Q: Can I make the dough overnight?
A: Yes! After the first knead, put the dough in the fridge overnight (First Rise). The next morning, let it come to room temp (30 mins), shape, proof, and bake.

Q: What if I don’t have apricot jam?
A: You can use a simple sugar syrup (equal parts sugar and water boiled) or honey warmed up for the glaze.

Happy Easter! Enjoy these buns warm from the oven.