Hot Cross Buns with Raisins
These traditional hot cross buns with raisins and currants are soft, fluffy, and lightly spiced with cinnamon, nutmeg, and allspice. Made with yeast dough enriched with milk, butter, and eggs, these classic Easter buns bake up golden with the signature flour cross on top. They are traditionally served on Good Friday, but honestly, they are too good to enjoy only once a year.
Every year around Easter I find myself craving warm, homemade hot cross buns. The smell of sweet spices and raisins baking in the oven instantly reminds me of holidays and cozy mornings with coffee. Over the years I’ve made richer versions, quicker versions, and even chocolate chip variations, but this traditional recipe with raisins and currants is still my favorite. They come out soft, fluffy, and perfect for spreading with butter while still warm.
What Are Hot Cross Buns?
Hot cross buns are sweet yeast buns filled with dried fruit such as raisins or currants and flavored with warm spices. They are marked with a cross on top, usually made from flour paste or icing. Traditionally, hot cross buns are eaten on Good Friday during the Easter season, though today they are enjoyed throughout spring.
Why is this the best recipe?
- Soft and fluffy homemade hot cross buns
- Made with classic raisins and currants
- Lightly spiced with cinnamon, nutmeg, and allspice
- Traditional Good Friday and Easter buns
- Easy stand mixer method
Ingredients for soft fluffy buns
- Bread flour creates soft, fluffy buns with a tender texture. You can also use all-purpose flour if needed.
- Instant yeast works best for this recipe because it can be mixed directly into the dough without proofing.
- Warm milk helps activate the yeast and creates a rich dough.
- Traditional buns contain raisins, currants, or sultanas. I like using a mix of golden raisins and black currants for the best flavor.
- Spices – Cinnamon, allspice, and nutmeg give the buns their signature warm flavor.
- Butter enriches the dough and keeps the buns soft.
- Flour Cross – A simple mixture of flour and water piped over the buns before baking creates the traditional cross.
- Finish – You can brush the buns with melted butter for softness or apricot jam for shine.
Step-by-step: Easy hot cross buns recipe
Mix the Dough
In a stand mixer bowl, combine warm milk, yeast, sugar, egg, and melted butter. Add flour, salt, and spices, and mix until a soft dough forms. Knead for about 5 minutes until the dough becomes smooth and elastic.
Soak the Fruit
Place the raisins and currants in hot water for about 10 minutes. Drain well before adding to the dough.
Add the Fruit
Mix in the soaked raisins and currants until evenly distributed.
First Rise
Place the dough in an oiled bowl and let it rise until doubled in size, about 60–90 minutes.
Shape the Buns
Divide the dough into 12 equal pieces and shape into smooth balls.
Second Rise
Place the buns in a 9×13 pan and let them rise again for about 45 minutes.
Pipe the Cross
Mix flour and water to form a thick paste and pipe crosses over the buns.
Bake
Bake at 350°F (180°C) for 20–25 minutes until golden brown.
Finish
Brush warm buns with melted butter or apricot jam.
Storage
These buns are best the day they are baked but can be stored for up to two days. Reheat briefly in the microwave or oven before serving.
Can I substitute the raisins?
Yes. Instead of raisins or currants, you can use sultanas, dried cranberries, chopped dried apricots, candied citrus peel, or even chocolate chips. Just keep the total amount of add-ins about the same so the dough texture stays balanced.
Can I use a bread machine?
Yes. Use the dough cycle to mix and knead the dough. Once the cycle finishes, remove the dough, divide it into buns, place them in a baking pan, let them rise again, then pipe the crosses and bake as directed.
Can I make a glaze cross instead?
Yes. Instead of piping the flour cross before baking, you can bake the buns plain and pipe a cross using a thick powdered sugar glaze after they cool slightly. This gives a sweeter finish and a softer cross.
Traditional Hot Cross Buns with Raisins
Soft and fluffy traditional hot cross buns with raisins and currants, lightly spiced and finished with melted butter or apricot jam. Perfect for Easter or Good Friday.
Video
Ingredients
- 500 g (4 cups) Bread flour
- 300 ml (1¼ cups) Milk warm 110 F
- 8 g (2¼ tsp) Instant dry yeast
- 60 g (1 large) Eggs
- 65 g (⅓ cups) Sugar
- 55 g (¼ cups) Unsalted butter (melted)
- 75 g (½ cups) Golden Raisins soaked and drained
- 50 g (½ cups) Black currants or sultanas
- 5 g (1 tsp) Salt
- ½ tsp Cinnamon powder
- ½ tsp Allspice
- ¼ tsp Nutmeg freshly grated
- 60 g (½ cups) flour
- 90 ml (⅓ cups) water more as needed.
- 2 tbsp Melted butter or Apricot Jam
Method
- Soak the Fruit – Place the raisins and currants in hot water for about 10 minutes. Drain well before adding to the dough.
- Mix the Dough – In a stand mixer bowl combine warm milk, yeast, sugar, egg, and melted butter. Add flour, salt, and spices and mix until a soft dough forms.500 g Bread flour, 300 ml Milk, 8 g Instant dry yeast, 60 g Eggs, 65 g Sugar, 55 g Unsalted butter, 5 g Salt, ½ tsp Cinnamon powder, ½ tsp Allspice, ¼ tsp Nutmeg
- Knead – Knead for about 5 minutes until the dough becomes smooth and elastic.
- Add the Fruit – Mix in the soaked raisins and currants until evenly distributed.75 g Golden Raisins, 50 g Black currants
- First Rise – Place the dough in an oiled bowl and let it rise until doubled in size, about 60–90 minutes.
- Shape the Buns – Divide the dough into 12 equal pieces and shape into smooth balls.
- Second Rise – Place the buns in a 9×13 pan and let them rise again for about 45 minutes.
- Pipe the Cross – Mix flour and water to form a thick paste and pipe crosses over the buns.60 g flour, 90 ml water
- Bake – Bake at 350°F (180°C) for 20–25 minutes until golden brown.
- Finish – Brush warm buns with melted butter or apricot jam.2 tbsp Melted butter or Apricot Jam
Notes
- Yeast – Use instant yeast. If using active dry yeast, dissolve it in warm milk first until foamy.
- Milk – Warm, not hot (about 100–110°F / 38–43°C). Hot milk will kill the yeast.
- Flour – Bread flour gives softer, fluffier buns but all-purpose works too.
- Fruit – Soak raisins and currants for 10 minutes, then drain well before adding.
- Cross paste – Should be thick but pipeable so it holds its shape when baked.
- Finish – Brush warm buns with melted butter for softness or apricot jam for shine.
- Make ahead – Shape buns, refrigerate overnight, then bring to room temp and let rise before baking.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Soft and Fluffy Buns
- Use fresh yeast for the best rise
- Keep the dough slightly soft and tacky
- Drain soaked fruit well before adding
- Let the dough fully double during the first rise
- Do not overbake the buns
Troubleshooting Hot Cross Buns
| Problem | Cause | Fix |
|---|---|---|
| Dense buns | Too much flour | Keep dough soft and slightly sticky |
| Dough won’t rise | Yeast inactive | Check yeast freshness |
| Cross spreads too much | Paste too thin | Add more flour |
| Buns dry out | Overbaking | Bake until golden only |
Variations
- Chocolate Chip Hot Cross Buns – replace the raisins and currants with chocolate chips.
- No Yeast Hot Cross Buns – a quick version that doesn’t require yeast or rising time.
- Recipe for Chocolate Babka
- Chocolate Cinnamon Rolls
- How to Make Cinnamon Rolls
- Soft Crescent Rolls or Cinnamon Crescent Rolls
- Cinnamon Sugar Pretzels
- Chocolate Rugelach, Rugelach Chocolate Rolls
- See all bread recipes or all sweet bread recipes
Frequently asked questions
Yes, you can make hot cross buns ahead of time and store them in an airtight container. They can also be frozen and reheated when ready to serve.
Yes, you can customize hot cross buns by omitting the raisins, currants, or substituting them with other dried fruits or nuts. My kids love my chocolate chip hot cross buns too.
Dried fruit can absorb moisture from the dough. So, soaking them first prevents that. Additionally, soaked fruits do not burn on top of the dough easily, while the ones inside cook beautifully, soft and jam-like.
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I absolutely love hot cross buns and these look delicious! Can’t wait to try them soon!
These are so much easier to make than I thought. I love that you used golden and regular raisins in them. I think that adds a layer of flavor people don’t expect.
These turned out beautiful and delicious, which feels like a miracle since it was my first time making hot cross buns. Great recipe!
Thank you, Nic for the lovely feedback.
These came out perfectly. I would never have been able to make them without all of your step by step instructions! Thanks
Thank you, Beth, for the lovely feedback.
These hot cross buns look delicious, I’ll have to whip up a batch today for Good Friday!
Thank you, Natha,
Can I avoid egg in my hot cross bun? What can be compensated
Ashwini. You can omit the eggs, add 1/2 cup more water. Look for consistency of dough – you may need a little less flour so use only as required
I somehow missed when to add the fruit ~ I saw soaking, draining and setting aside ~ but show missed when you actually add to the buns ~ I know I must have been scanning too quickly ~ though, I scanned a couple of times ~ I know this is my error ~ but would you please confirm when to add the fruit ~
Ah! you add the fruit and nuts just before you divide the dough into portions. Thanks JG.
Would it work to do the second rise in the fridge overnight? I’m trying to save some time in the morning but the shaping and rise will be nearly 2 hours.
Sarah. You can if you reduce the yeas by 1 tsp t. That way they will slow rice overnight. just make sure to let them thaw before you place them in the oven or they will bake harder.