There’s something irresistibly charming about a classic Hot Cross Buns Recipe — those sweet, spiced buns with a delicate cross on top that shout springtime and cozy moments. Whether you’re craving a nostalgic treat or want to impress your friends with a homemade delight, this recipe delivers soft, fluffy buns bursting with fragrant spices, zesty orange, and tangy currants. Get ready for a baking experience that feels like a warm hug!
Why You Should Make This Recipe
Timeless tradition made easy: This Hot Cross Buns Recipe breaks down a classic that’s perfect for celebrating Easter or any cozy morning.
Perfect blend of spices and zest: The cinnamon, nutmeg, allspice, and fresh orange zest bring a fragrant warmth that fills your kitchen.
Soft, fluffy texture you’ll love: The dough rises beautifully, yielding buns that are tender yet substantial.
Beautiful presentation: The iconic cross frosting on top is both nostalgic and impressive—a little detail that makes a big impact.
Ingredients & Substitutions
This Hot Cross Buns Recipe relies on simple pantry staples that come together to create something extraordinary. Each ingredient has its role: flour for structure, spices for warmth, currants for bursts of sweetness, and butter for that soft crumb. Even the orange zest adds a fresh brightness that elevates the entire batch.
- Active dry yeast: Essential for that gorgeous rise and fluffy texture, make sure it’s fresh and bubbly for best results.
- Whole milk: Adds richness and moisture, but you can swap for a milk alternative in a pinch.
- Granulated sugar: Sweetens the dough and helps feed the yeast to get a good rise going.
- All-purpose flour: The backbone of your buns, providing structure while keeping them soft.
- Ground cinnamon, allspice, nutmeg: Classic warm spices that are at the heart of the Hot Cross Bun flavor profile.
- Currants: These little bursts of tangy sweetness are traditional, but raisins or chopped dried cranberries work wonderfully too.
- Orange zest: Adds a beautiful citrus note that cuts through the sweetness and spices, enhancing the flavor complexity.
- Unsalted butter and eggs: Create richness and tenderness, helping the buns stay moist and delicious.
- Powdered sugar and milk (for frosting): These form the cross decoration with a light, sweet finish.
- Egg and milk glaze: Gives the buns a shiny, golden crust that makes them look as good as they taste.
How to Make Hot Cross Buns Recipe
Step 1: Activate the Yeast
Start by mixing a quarter cup of warm milk with a teaspoon of sugar and the active dry yeast. Let it sit for about 5 to 10 minutes until it becomes foamy and fragrant — this means your yeast is alive and ready to work its magic for fluffy buns.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together three cups of the flour with ground cinnamon, allspice, nutmeg, kosher salt, and the rest of the sugar. The mixture of warm spices is what will give these buns their signature cozy flavor, so don’t rush this step.
Step 3: Form the Dough
Add the eggs, softened butter, remaining milk, and the foamy yeast mixture to the dry ingredients. Stir gently with a wooden spoon to form a wet, sticky dough. Then fold in the currants and zesty orange peel — these give the buns a delightful texture and flavor boost.
Step 4: Knead Until Just Right
On a lightly floured surface, knead the dough for about 7 to 8 minutes, adding a little extra flour if needed, until it’s smooth and slightly tacky but doesn’t stick to your hands. This helps develop the gluten for that perfect chewiness.
Step 5: First Rise
Place the dough back in the bowl and cover it tightly with plastic wrap. Let it rise in a warm spot for about 2 hours until it doubles in size — this slow rise helps deepen the flavor and gives you wonderfully airy buns.
Step 6: Shape the Buns
Gently punch down the dough and split it in half. Keep one half covered while you divide the other into eight equal pieces. Roll each piece into a smooth ball and place them on a greased baking sheet with a little space between each. Cover and let them rise again for 30 to 40 minutes.
Step 7: Add the Glaze and Bake
Preheat your oven to 400°F (200°C). While it heats, whisk together the egg and a tablespoon of milk for the glaze. Brush this over each bun to create that golden, shiny finish we all love. Bake for 10-12 minutes until beautifully golden brown.
Step 8: Frost with the Classic Cross
Once the buns have cooled completely, whisk the powdered sugar and milk to form a smooth frosting. Pipe a neat cross shape on each bun using a piping bag or a makeshift one from a zip-top bag with a small corner snipped off. This finish is the hallmark of a true Hot Cross Buns Recipe.
How to Serve Hot Cross Buns Recipe
Garnishes
Keep it simple with a light spread of butter while the buns are still warm to melt right in, or add a drizzle of honey or a touch of clotted cream for an indulgent twist. Fresh orange zest sprinkled on top can brighten the presentation and flavor even more.
Side Dishes
These buns pair wonderfully with a hot cup of tea or coffee for breakfast or afternoon snack. If you’re serving them at brunch, complement them with fresh fruit salad or creamy yogurt to balance the sweetness.
Creative Ways to Present
Turn your Hot Cross Buns into a fun centerpiece by arranging them in a spiral on a platter topped with edible flowers or fresh mint leaves. You can also slice them in half and turn them into mini sandwiches with cream cheese or jam for a delightful surprise.
Make Ahead and Storage
Storing Leftovers
Store your leftover Hot Cross Buns in an airtight container at room temperature for up to 2 days to keep them soft. If your kitchen is humid, refrigeration is okay but remember to bring them to room temperature or warm gently before eating.
Freezing
These buns freeze beautifully — wrap each bun tightly in plastic wrap and place into a freezer bag for up to 3 months. This way, you can enjoy a little burst of springtime any time of year.
Reheating
For the best warm and fluffy texture, thaw overnight in the fridge or at room temperature, then warm in the oven at 350°F (175°C) for 5–7 minutes, or pop them in the microwave for about 20 seconds—just don’t overdo it or they’ll dry out.
FAQs
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Can I make this Hot Cross Buns Recipe without currants?
Absolutely! If you’re not a fan of currants or can’t find them, raisins, sultanas, or chopped dried cranberries make fantastic substitutes that keep the sweet, chewy texture and flavor balance.
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Why do the buns need two rises?
The first rise allows the dough to develop air bubbles and flavor, making the buns light and soft. The second rise after shaping lets the buns puff up further, ensuring they’re fluffy and perfectly shaped when baked.
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What can I use if I don’t have orange zest on hand?
Lemon zest works as a great alternative, though it will offer a slightly different citrus note. You can also use a few drops of orange extract if you want to keep that classic flavor.
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How do I make the frosting cross look neat and professional?
Use a piping bag fitted with a small round tip or a zip-top bag with a tiny corner snipped off. Practice piping onto parchment paper before decorating the buns to get comfortable and ensure straight, even lines.
Final Thoughts
I genuinely hope this Hot Cross Buns Recipe inspires you to dive into some comforting baking that fills your home with the aroma of fresh spices and citrus. It’s a rewarding treat whether you share it with loved ones or savor it quietly with a cup of your favorite tea. Trust me, once you try these buns warm and freshly frosted, they’ll become a sweet staple in your kitchen — enjoy every bite!
Print
Hot Cross Buns Recipe
- Prep Time: 2 hours 30 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 40 minutes
- Yield: 16 buns 1x
- Category: Baking
- Method: Baking
- Cuisine: British
Description
Delicious homemade Hot Cross Buns with warm spices, currants, and a sweet milk glaze topped with a classic cross of frosting. These soft, fragrant buns are perfect for Easter or any cozy occasion.
Ingredients
For the Buns:
- 1 (¼ oz package) active dry yeast
- ¾ cup whole milk, warm
- ¼ cup granulated sugar
- 3 ½ cups all-purpose flour
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- 1 tsp kosher salt
- ½ tsp ground nutmeg
- 2 large eggs, room temperature
- 4 tbsp unsalted butter, softened
- ¾ cup currants
- Zest of 1 medium orange
For the Frosting:
- 2 tsp whole milk
- ½ cup powdered sugar
For the Glaze:
- 1 large egg
- 1 tbsp whole milk
Instructions
- Activate the Yeast: In a small bowl, stir together ¼ cup of warm milk, 1 tsp of sugar, and the packet of yeast. Let sit for 5-10 minutes until foamy to ensure the yeast is active.
- Mix Dry Ingredients: In a large bowl, combine 3 cups of all-purpose flour, ground cinnamon, ground allspice, kosher salt, and ground nutmeg thoroughly to blend the spices and salt evenly.
- Create the Dough: To the dry ingredients, add the two eggs, softened butter, and the remaining warm milk. Stir with a wooden spoon until you form a wet, sticky dough. Fold in the currants and orange zest.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 7-8 minutes, adding small amounts of flour as needed. The dough should feel slightly tacky but not stick to your hands.
- First Rise: Place the dough in a bowl and cover with plastic wrap. Let it rise at room temperature for about 2 hours or until it has doubled in size.
- Shape the Buns: Gently punch down the dough and divide it in half. Keep one half covered and work with the other, dividing it into 8 equal portions. Roll each portion into a ball and place them on a greased baking sheet about an inch apart. Cover with plastic wrap and let rise for another 30-40 minutes.
- Preheat the Oven and Prepare Glaze: While the buns rise, preheat the oven to 400°F (204°C). In a small bowl, whisk together 1 large egg and 1 tbsp whole milk to create the glaze.
- Glaze and Bake: Using a pastry brush, brush the glaze over each bun carefully. Bake in the preheated oven for 10-12 minutes until the buns are golden brown.
- Cool the Buns: Remove the buns from the oven and let them cool completely on a wire rack before frosting.
- Make and Pipe Frosting: Whisk together 2 tsp whole milk and ½ cup powdered sugar until smooth. Transfer the frosting to a piping bag or a zip-top bag with a corner cut and pipe a cross onto the top of each bun, creating the traditional Hot Cross Bun design.
Notes
- Ensure milk is warm, not hot, to avoid killing the yeast.
- Kneading time is crucial for texture; do not skip it.
- Allow buns to cool completely before frosting to prevent melting.
- Currants can be substituted with raisins or dried cranberries.
- Buns are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
