Homemade Hot Cross Buns Recipe

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This is the best and easiest hot cross buns recipe. As a result, you get buns that are soft, buttery and rich. They are studded with raisins and cranberries and iced with a cross on top. Traditionally, made for good Friday, these are perfect to celebrate the Easter holidays.

What are hot cross buns?

Traditional these buns are yeast-risen and studded with raisins or currents. Marked with a cross on top with dough before being baked or with icing after being baked.

Hot cross buns were a big attraction on Good Friday on the way back from church. As a kid, I remember the long sessions in the church would make us so impatient and we'd keep asking mom - "can we go home to eat hot cross buns?", "Mom the hot cross buns in the bakery will get over!" And my mom would laugh and say - "who's going to the bakery when everybody is in church?"

And after church, we'd run to the bakery and gobble these up like we were eating bread for the first time. That icing on top was so sweet and delicious, especially after a long three-hours program in the church.

These days, hot cross buns are found almost any time of the year. And so our kids don't really get to experience the joy of waiting for that special moment. They get what they want when they want it. I'm not really sure that's a good thing. Do you?

Also, did you know that the cross on the hot cross buns represents the crucifixion of Jesus? That is why they are made for Good Friday. Well, I've always made them only during lent on or closer to Good Friday.

What do these buns taste like?

These are soft, rich and butter similar to brioche but also light and airy similar to my dinner rolls. Because these are sweet and have cinnamon in them they are often associated with cinnamon rolls but of course, these do have much less cinnamon and are not sticky at all.

The cross on the hot cross buns?

The cross on these buns can be made in two ways - before or after baking.

1. Flour cross - this is a paste made with flour and water. The paste is then put into a piping bag and piped on the buns just before baking. I shared how to make the buns with flour cross with you already.
2. Icing cross - this is a thick icing made with just powdered sugar and water. Again this icing is put in a piping bag then piped after the buns are baked and completely cooled. It is important that the buns are completely cooled before piping or the icing will melt. In this recipe, we will make the icing cross.

About this hot cross buns recipe

These are my classic brioche-style buns, which are so delicious they need nothing to accompany them. Sweet, soft, rich, buttery and oh so fluffy you can serve them on their own.

The rich sweet butter-based dough is enriched with eggs and combined with the tartness from the cranberries, and the sweetness of the raisins. With just a hint of spice making a wonderful fruit studded bread.

Also, as you can see from the video the recipe is very simple and easy.

The timeline to make these buns is:

• Activate the yeast - 5 mins
• Knead the dough - 10 mins
• First rise - 60 mins
• Soak fruits - 30 mins
• Form the buns - 10 mins
• Proof the buns - 45 mins
• Bake the buns -- 25 mins

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Ingredients and substitutes

• Flour – Bread flour gives a soft, tender and light bread. I hight recommend using bread flour but if all-purpose is all you have, go ahead and use all-purpose flour just as well.
• Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast you will need the same quantity. And if you use fresh yeast you will need about 21 grams. Also, it’s not necessary to activate the instant or dry yeast but I like to take the guesswork out and make sure my dough will rise.
• Sugar – these buns are sweet. You can reduce the sugar to almost half if you want to make them less sweet. And you can even omit the sugar and add just a tbsp of honey.
• Butter – makes a rich buttery bread and oh so delicious. However, if you want you can reduce it by half or use 2 tbsp oil instead. If you reduce the butter you may need to reduce some flour as well.
• Eggs - This is an enriched bread and egg add flavor, gives a tender crumb, and strengthens the texture. The egg is also a leavening agent that helps the bread rise.
• Milk - enhances the flavor, tenderizes the dough giving it a soft texture.

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Step by step instructions (Save/Pin)

• Soak the raisins and cranberries in warm water for 30 minutes then drain and set aside until ready to use.

Prepare dough

• Combine the milk and yeast in a bowl. Leave aside for 2 mins until foamy (activated).
• Once the yeast is foamy, add the eggs, sugar, and melted butter - combine well - and set aside

• In a large bowl, combine the flour, cinnamon, nutmeg, and salt.
• Pour over the yeast mixture. Bring it all together.
• Transfer the dough to a well-dusted work board and knead for 3 to 5 minutes until soft, elastic and dough springs back (see video).
• Once the dough is kneaded - place in an oiled bowl and cover with cling/plastic wrap.
• Leave to prove for 60 to 90 minutes until double in volume.

Shape the buns

• Transfer the dough to a lightly dusted work surface.
• Gently knead in the soaked and well-drained raisins and cranberries.
• Divide the dough into four sections and each section into three. This will give you a total of 12 buns.
• Form the rolls by simply rolling them between two hands or on the work surface.
• Place them in a baking tray

Proof and bake

• Cover and let prove for another 45 minutes.
• Meanwhile, preheat the oven at 190 C / 380 F.
• Brush each bun with beaten egg
• Bake in the preheated oven for 20 to 25 minutes until the top is golden.
• Let cool in the pan for 5 minutes then transfer to wire rack.
• Cover with a clean kitchen cloth to keep them soft.

Ice the crosses

• Combine the powdered sugar with 2 tsp milk and vanilla to make a piping consistency.
• Add more milk if too thick or more powdered sugar if too thin.
• Pour the icing a piping bag or cone.
• Pipe crosses on top of each bun.
• Enjoy!

Storage

• These buns will stay fresh for 3 to 4 days. 
• They are best kept in an airtight container, rather than the refrigerator.
• You can also freeze them in a ziplock bag for up to a month. 
• They are best reheated from frozen because the condensation keeps them soft 

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10 Tips for making perfect hot cross buns

• Measure all ingredients ahead of time so you don’t forget anything at the last minute.
• For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
• The liquid (milk or water) must be warm (not hot) about 110F. If the liquid is too hot it will kill the yeast, similarly, if the liquid is too cold it will not activate the yeast.
• Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go if not, it’s best to buy fresh yeast or check the temperature of the milk.
• Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
• A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you a soft puffy bread, so don’t be tempted to add more flour than mentioned in the recipe.
• Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
• Leave the dough at room temperature to rise until double in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
• Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
• Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.

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Frequently asked questions

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