Hot cross buns are a type of spiced fruit bun that is typically eaten on Good Friday. These buns are rich, buttery, light, and airy, dotted with raisins and sultanas with a flour cross on top.
Table of Content
What are hot cross buns? The hot cross buns are made on Good Friday three days before Easter by Christians during the season of Lent. The yeast in the bread signifies the resurrection of Jesus Christ from the dead. The spices symbolize his burial because back then spices were used to embalm the body before wrapping it. The piped cross on the top symbolizes his crucifixion three days before that. These buns were a British tradition made popular during Elizabethan England and were spread to all its colonies such as Australia, New Zealand, South Africa, India.
I have fond memories of hot cross buns as a kid. Back in those days, it was fun to run to the bakery to buy these buns after church on Good Friday.
Why make these buns?
- These are definitely better than the ones you buy at the bakery. They are rich, buttery, light, and airy enriched with eggs, butter, and milk.
- In addition, they have a wonderful combination of sweet raisins with a hint of cinnamon.
- Also, the recipe is very simple and easy to make (see video below). Besides, homemade is always better isn't it?
- And the basic timeline to make these hot cross buns is very simple:
- Knead the dough - 10 mins
- First rise - 60 mins
- Shape the buns - 10 mins
- Proof the buns (second rise) - 45 to 60 mins
- Bake the buns - 25 mins
- There are two ways to make the cross on these Easter buns.
- Flour cross - This is a paste I like to use. It is made with flour and water. The paste is then put into a piping bag and piped on the buns just before baking.
- Icing cross - This is a thick icing made with just powdered sugar and water. Then, piped after the buns are baked until golden brown and completely cooled. It is important that the buns are completely cooled before piping, or the icing will melt.
Ingredients and Substitutes
- Flour – Bread flour gives soft, tender, and light bread. I highly recommend using bread flour. But, if all-purpose is all you have, go ahead and use it.
- 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.
- Sugar – These buns are sweet. But, you can reduce the sugar to almost half if you want to make them less sweet. And, you can use a tablespoon of honey instead of white sugar.
- Butter – Makes a rich buttery bread and oh so delicious. However, if you want you can reduce it by half or use 2 tablespoon oil instead. And if you reduce the butter you may need to reduce some flour as well.
- Eggs - This is an enriched bread and large eggs add flavor, which gives a tender crumb, and strengthens the texture that helps hold the fruits in nicely. .
- Milk - Enhances the flavor, and tenderizes the dough giving it a soft texture. But, you can use water instead of milk as well.
- Orange - I love the flavor of oranges to these buns. Orange zest is a wonderful combination with the cinnamon and other spices. You can also add finely diced candied orange peel with the fruits.
- Glaze - I brush the buns with sugar syrup and then with melted butter. But, you can also dust them with confectioners sugar.
Easy hot cross buns recipe
- Fruit - Place the raisins and currants in a small bowl and pour hot water over them to soak. Set aside for 10 minutes. Then, drain well and set aside.
Pro tip - Soaking will soften the fruit, which tastes better. But, it also means the fruit won't absorb moisture from the dough making it dry. - Dry ingredients - In a large bowl combine flour, salt, and spices. Stir well and set aside
Pro tip - You can do this by hand. But, if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
- Wet ingredients - In the large mixing bowl of a stand mixer with a hook attachment, combine milk, eggs, sugar, melted butter, orange zest, and yeast.
Pro tip- Instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You can also add all ingredients directly to the flour.
- Combine - In the bowl of a stand mixer combine the wet to dry ingredients. I like to use a spatula to bring it all together.
- Knead - Knead the dough on medium speed for 4 to 5 minutes until smooth and elastic.
Pro tip - You can also knead this dough by hand in a bowl then transfer it to a floured work surface and knead for 5 to 7 minutes until smooth. - Fruit - Add the drained raisins and currants into the mixer and continue to knead for 2 minutes more until it is all well combined.
- Bowl - Shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise - Leave in a warm place. Let rise for 60 to 90 minutes until double in volume.
Pro tip - In winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.
- Divide - When the dough is double in volume, transfer to a well-dusted floured surface. Using a dough scraper, divide this ball into four portions and then each of those portions into 3 again. This should give you 12 equal portions.
Pro tip - At this point, there is no need for additional flour. So use a light dusting of flour. - Shape - Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom, then place the ball on a non-flour surface while still holding it in your hand. Then, loosen the grip on the dough and roll back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth.
Pro tip - The goal is to create a tight, smooth ball. If you overdo the rolling you will rip the top surface which will give a rough, not smooth roll. - Proof - Place the rolls in a sprayed 9 x 13 baking pan. Cover with a clean kitchen towel or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.
Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls. You can also use a baking sheet lined with parchment paper. - Oven - Preheat the oven at 350°F / 180°C/ Gas Mark 4.
- Flour paste - Combine the flour and water to make a paste. Spoon the paste into a piping bag with or without a tip.
Pro tip - The paste should be thick piping consistency or it will spread during baking. - Pipe cross - Cut a small hole a the end of the piping bag. Pipe a line in one direction then pipe a line in the other direction.
- Bake in the preheated oven for 20 to 25 minutes until the top is golden.
- Sugar syrup - when the buns are almost done, remove them from the oven and brush with sugar syrup. Bake for 5 minutes more.
Pro tip - Brushing with sugar syrup is optional but it helps keep them moist similar to a babka. - Butter - when the buns are baked brush with melted butter while they are still hot. This helps keep the top shiny and adds flavor.
- Cover - Keep them covered with a clean kitchen towel for at least 5 minutes to keep them soft. Leave them in the pan for 5 10 10 minutes then transfer to a wire rack to cool completely.
Pro tip - Do not leave the rolls on the tray for too long as the steam will make the bread soggy on the bottom.
Storage
- These buns will stay fresh for 3 to 4 days.
- And 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 adds moisture.
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Tips for success
- 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. So, always check the expiry date on the yeast. And if you're 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. And if not, it’s best to buy fresh yeast or check the temperature of the milk.
- Also, 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.
- And 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.
- Also, 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.
More sweet bread recipes
- Recipe for Chocolate Babka
- Chocolate Cinnamon Rolls
- How to Make Cinnamon Rolls
- Soft Crescent Rolls or Cinnamon Rolls Crescent Rolls
- Cinnamon Sugar Pretzels
- Chocolate Rugelach, Rugelach Chocolate Rolls
- See all bread recipes or all sweet bread recipes
Frequently asked questions
How long will these hot cross buns keep?
If stored properly, these soft buns will stay for 3 to 4 days at room temperature. It can be frozen for a month or more too. Never store bread in the fridge as it dries out.
How to keep hot cross buns soft?
The best way to keep the bread soft is to contain the steam within the bread. So, while they are still hot, place a clean kitchen cloth over them and let them rest for 10 minutes. Also, keeping these rolls covered will keep them from drying out.
What do hot cross buns taste like?
These are sweet enriched bread buns made with milk butter and eggs with the addition of spices such as cinnamon and all spices. So, they taste like spiced, rich, and buttery brioche-style sweet bread with fruits in there. You do not need anything to accompany them because they are delicious on their own.
Why do you soak the fruits for these hot cross buns?
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.
Can I add nuts to these Easter buns?
Yes, you can add a cup of nuts as well. While not traditional they will be just as delicious. You can add up to 1 cup of nuts from cashews, almonds, or walnuts.
I do not like raisins can I use other fruits?
Absolutely! Traditionally, raisins were used in hot cross buns, and yet you can also use cranberries, apricots, and dates.
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Printable Recipe
Hot Cross Buns
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F / 180°C/ Gas Mark 4
Calories: 311kcal
Adjust Servings Here: 12 Buns
Description
Hot cross buns are a type of spiced fruit bun that is typically eaten on Good Friday. These buns are rich, buttery, light, and airy, dotted with raisins and sultanas with a flour cross on top.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 cup (240 Ml) Milk (warm 110 F)
- 2¼ teaspoon (9 g) Instant dry yeast
- 2 large Eggs
- ½ cup Sugar
- ¼ cup (60 g) Unsalted butter ((melted))
- ¾ cup (120 g) Golden Raisins (soaked and drained)
- ¾ cup (120 g) Black currants (or sultanas)
- 4 cups (560 g) Bread flour
- 1 teaspoon Salt
- 1 teaspoon Cinnamon powder
- ½ teaspoon Allspice
- ¼ teaspoon Nutmeg (freshly grated)
Flour cross
- ½ cup (60 g) flour
- ¼ cup (60 ml) water (more as needed.)
Sugar syrup
- ½ cup Sugar
- ½ cup Water
Plus
- 2 tablespoon Melted butter (or apricot jam )
- ½ cup (60 g) Flour ((extra for kneading))
Instructions
- Fruit - Place the raisins and currants in a small bowl and pour hot water over them to soak. Set aside for 10 minutes. Then, drain well and set aside.Pro tip - Soaking will soften the fruit, which tastes better. But, it also means the fruit won't absorb moisture from the dough making it dry.
- Dry ingredients - In a large bowl combine flour, salt, and spices. Stir well and set asidePro tip - You can do this by hand. But, if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
- Wet ingredients - In the large mixing bowl of a stand mixer with a hook attachment, combine milk, eggs, sugar, melted butter, orange zest, and yeast. Pro tip- Instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You can also add all ingredients directly to the flour.
- Combine - In the bowl of a stand mixer combine the wet to dry ingredients. I like to use a spatula to bring it all together.
- Knead - Knead the dough on medium speed for 4 to 5 minutes until smooth and elastic. Pro tip - You can also knead this dough by hand in a bowl then transfer it to a floured work surface and knead for 5 to 7 minutes until smooth.
- Fruit - Add the drained raisins and currants into the mixer and continue to knead for 2 minutes more until it is all well combined.
- Bowl - Shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise - Leave in a warm place. Let rise for 60 to 90 minutes until double in volume.Pro tip - In winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.
- Divide - When the dough is double in volume, transfer to a well-dusted floured surface. Using a dough scraper, divide this ball into four portions and then each of those portions into 3 again. This should give you 12 equal portions.Pro tip - At this point, there is no need for additional flour. So use a light dusting of flour.
- Shape - Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom, then place the ball on a non-flour surface while still holding it in your hand. Then, loosen the grip on the dough and roll back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth.Pro tip - The goal is to create a tight, smooth ball. If you overdo the rolling you will rip the top surface which will give a rough, not smooth roll.
- Proof - Place the rolls in a sprayed 9 x 13 baking pan. Cover with a clean kitchen towel or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls. You can also use a baking sheet lined with parchment paper.
- Oven - Preheat the oven at 350°F / 180°C/ Gas Mark 4.
- Flour paste - Combine the flour and water to make a paste. Spoon the paste into a piping bag with or without a tip.Pro tip - The paste should be thick piping consistency or it will spread during baking.
- Pipe cross - Cut a small hole a the end of the piping bag. Pipe a line in one direction then pipe a line in the other direction.
- Bake in the preheated oven for 20 to 25 minutes until the top is golden.
- Sugar syrup - when the buns are almost done, remove them from the oven and brush with sugar syrup. Bake for 5 minutes more. Pro tip - Brushing with sugar syrup is optional but it helps keep them moist similar to a babka.
- Butter - when the buns are baked brush with melted butter while they are still hot. This helps keep the top shiny and adds flavor.
- Cover - Keep them covered with a clean kitchen towel for at least 5 minutes to keep them soft. Leave them in the pan for 5 10 10 minutes then transfer to a wire rack to cool completely. Pro tip - Do not leave the rolls on the tray for too long as the steam will make the bread soggy on the bottom.
Recipe Notes & Tips
- 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
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 adds moisture.
Making the dough overnight
- You don't have to make these buns immediately.
- You can prepare the dough - let rise for an hour
- Then cover and leave in the fridge for up to 12 hours.
- Remove from the fridge, punch down the dough.
- Shape the buns - cover and leave at room temperature
- This second rise will take longer because the dough is chilled - about 60 to 90 minutes depending on the temperature.
- As a guide they should be about double in volume.
- Pipe the cross and bake in the preheated oven as directed in the recipe above.
Freezing instructions
- For make-ahead or freezer-friendly dinner rolls.
- Bake the buns as given in this recipe.
- Let them cool completely.
- Once cooled place them in an airtight freezer-safe ziplock bag.
- For best results, thaw in the fridge overnight then reheat in the microwave for 30 seconds or more as needed.
Optional add-ins
- I've use raisins and cranberries but you can also use other dried fruits like dried apricots, dates.
- Nuts are a great addition to hot cross buns as well
- Apart from cinnamon, a pinch of pumpkin spice, gingerbread spice, allspice is great too
Icing cross
If you don't want to pipe these buns with a flour cross you can also pipe the cross with sugar icing.- Icing - Combine the powdered sugar with 2 teaspoon milk and vanilla extract to make a piping consistency. Add more milk if too thick or more powdered sugar if too thin.
Pro tip - It takes very little liquid to make this icing. So, add the milk a little at a time. - Pour the icing into a piping bag or cone. Cut a small hole at the tip and pipe a cross on each bun. Make sure the buns are cooled completely otherwise the icing will melt.
Pro tip - I like to add a line in one direction on all the buns first then go the other direction making a cross.
Nutrition Information
Calories: 311- kcalCarbohydrates: 49- gProtein: 8- gFat: 10- gSaturated Fat: 6- gCholesterol: 49- mgSodium: 284- mgPotassium: 200- mgFiber: 3- gSugar: 5- gVitamin A: 299- IUVitamin C: 1- mgCalcium: 33- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Nic
These turned out beautiful and delicious, which feels like a miracle since it was my first time making hot cross buns. Great recipe!
Veena Azmanov
Thank you, Nic for the lovely feedback.
Beth
These came out perfectly. I would never have been able to make them without all of your step by step instructions! Thanks
Veena Azmanov
Thank you, Beth, for the lovely feedback.
Nathan
These hot cross buns look delicious, I'll have to whip up a batch today for Good Friday!
Veena Azmanov
Thank you, Natha,
Ashwini
Can I avoid egg in my hot cross bun? What can be compensated
Veena Azmanov
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
J Gilliland
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 ~
Veena Azmanov
Ah! you add the fruit and nuts just before you divide the dough into portions. Thanks JG.
Sarah
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.
Veena Azmanov
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.