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A tray of freshly baked hot cross buns, golden brown with white crosses on top, arranged neatly and surrounded by ingredients like flour, eggs, and spices.
Max Dennison

Hot Cross Buns

This hot cross buns recipe is the perfect way to enjoy a timeless treat at home. Soft, fluffy, and spiced with cinnamon and nutmeg, these buns are studded with sweet raisins and topped with the classic white cross. Whether you’re baking for Easter, a cozy breakfast, or just because, this recipe is easy to follow and guarantees fresh, bakery-quality buns every time. Serve them warm with butter or get creative with your favorite toppings – they’re a delicious way to bring a little tradition and comfort to your table!
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Prep Time 45 minutes
Cook Time 25 minutes
Rise Time: 1.5–2 hours (divided into two rises: the first for the dough and the second after shaping). 2 hours
Total Time 3 hours 10 minutes
Servings: 12
Course: Breakfast, Main Course, Side Dish, Snack
Cuisine: British cuisine
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Cups All-purpose flour
  • 1/2 Cup Sugar
  • 2 Tsp Active dry yeast
  • 1 Tsp Salt
  • 2 Tsp Mixed spice (think cinnamon, nutmeg, and allspice!)
  • 1/2 Tsp Ground cinnamon
  • 1/4 Cup Warm milk
  • 2 Large eggs, beaten
  • 1 Cup Mixed dried fruit (raisins, currants, or sultanas - pick your mix!)
For the cross:
  • 1/2 Cup All-purpose flour
  • 6 Tbsp Water
For the glaze:
  • 1/4 Cup Sugar
  • 1/4 Cup Water

Equipment

  • Mixing bowls: For combining and proofing the dough.
  • Measuring Cups and Spoons: To accurately measure ingredients.
  • Kitchen scale: Optional, but ideal for precise measurements.
  • Whisk: For mixing wet ingredients or incorporating spices.
  • Wooden spoon or spatula: For mixing the dough before kneading.
  • Stand mixer with dough hook: Optional, but useful for kneading the dough (can also be done by hand).
  • Clean kitchen towel or plastic wrap: To cover the dough while it rises.
  • Baking sheet or tray: For baking the buns.
  • Parchment paper or non-stick baking mat: To line the baking tray and prevent sticking.
  • Pastry brush: For applying the glaze.
  • Piping bag or zip-top bag: For piping the white crosses on the buns.
  • Cooling rack: To cool the buns after baking.

Method
 

  1. Prep Work: In a large bowl, whisk together the 4 cups of flour, sugar, yeast, salt, mixed spice, and cinnamon. Make a well in the center.
  2. Mix It Up: Pour the melted butter, warm milk, and beaten eggs into the well. Stir until you get a sticky dough. Fold in the dried fruit until evenly distributed.
  3. Knead & Rise: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
  4. Shape & Second Rise: Punch down the dough, then divide it into 12 equal pieces. Roll each piece into a ball and place on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
  5. Preheat & Prepare Crosses: While the buns are rising, preheat your oven to 375°F (190°C). Mix the flour and water for the crosses to form a thick paste. Pipe or spoon this paste over the buns to form crosses.
  6. Bake & Glaze: Bake for 20-25 minutes until golden. While they're baking, heat the sugar and water for the glaze until the sugar dissolves. Brush the warm buns with glaze as soon as they come out of the oven.

Notes

Make-Ahead Tips:
Hot cross buns are perfect for making ahead, allowing you to save time and enjoy freshly baked buns when you need them most. Here’s how you can prepare them in advance:
  • Prepare the Dough Ahead: Mix and knead the dough, then let it rise as usual. Shape the buns, place them on a lined baking tray, and cover them tightly with plastic wrap or a clean kitchen towel. Store them in the refrigerator overnight. The next day, let them come to room temperature (about 30 minutes) before baking.
  • Par-Bake Option: Bake the buns until they’re just set and lightly golden, about 10 minutes less than the full baking time. Let them cool completely, then store in an airtight container. When ready to serve, finish baking them in the oven for 10–15 minutes to achieve that perfect golden crust.
  • Freeze the Dough: After shaping the buns, arrange them on a baking tray and freeze until solid. Transfer them to a freezer-safe bag or container. When ready to bake, thaw in the refrigerator overnight, then let them rise at room temperature before baking.
Storage Tips:
If you have leftover hot cross buns or want to make them ahead to enjoy over several days, proper storage is key to keeping them fresh:
  • Room Temperature: Store baked buns in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days.
  • Refrigerator: While not ideal for texture, you can store them in the refrigerator in an airtight container for up to 5 days. Warm them in the oven or microwave to restore their softness.
  • Freezer: Hot cross buns freeze beautifully! Wrap each bun individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 3 months. To reheat, thaw at room temperature and warm in the oven at 350°F (175°C) for 5–10 minutes.
Reheating Tips:
  • For a freshly baked feel, warm buns in the oven at 350°F (175°C) for a few minutes until heated through.
  • For a quicker option, microwave individual buns for 15–20 seconds to soften them up.
These tips make it easy to enjoy homemade hot cross buns anytime, whether you’re planning ahead for a holiday or savoring leftovers throughout the week!