There’s nothing quite like the warm, spiced aroma of freshly baked Hot Cross Buns filling your kitchen. Soft, slightly sweet, and packed with cozy flavors, these buns are the ultimate treat for Easter—or any time you’re craving something special. Best of all, they’re easier to make than you think!
Traditionally, Hot Cross Buns are enjoyed on Good Friday, marking the end of Lent. Their signature cross represents the holiday, but these pillowy-soft buns have become a beloved classic far beyond Easter. In fact, some say that sharing a bun with a friend ensures good luck all year long—now that’s a tradition worth keeping!
What makes this recipe truly the Best Ever? It’s the perfect balance of warm cinnamon, nutmeg, and orange zest, combined with plump, juicy raisins and a glossy, golden glaze. They’re fluffy, flavorful, and utterly irresistible—ideal for breakfast, brunch, or a cozy afternoon snack.
So, if you’ve never made Hot Cross Buns from scratch, this is your go-to recipe. With simple ingredients and easy steps, you’ll be enjoying bakery-quality buns right at home in no time!
Recipe Yield: 12 hot cross buns
INGREDIENTS
For the Dough:
4 cups all-purpose flour (plus extra for kneading)
1 large egg, room temperature
3/4 cup raisins or currants (soaked in warm water for 10 minutes, then drained)
1/4 cup granulated sugar
2 1/4 tsp active dry yeast (1 packet)
3/4 cup whole milk (warmed to 110°F)
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/2 tsp salt
5 tbsp unsalted butter, melted
1 tsp vanilla extract
1 tbsp orange zest (freshly grated)
For the Flour Paste (Crosses):
1/2 cup all-purpose flour
6 tbsp water (adjust as needed for piping consistency)
For the Glaze:
1/4 cup apricot jam (or honey)
1 tsp water
Optional Cross Glaze:
1 cup powdered sugar
2 tbsp milk
1/2 tsp vanilla extract
INSTRUCTIONS
1. Activate the yeast: In a small bowl, whisk warm milk, sugar, and yeast. Let sit for 10 minutes until foamy. If the yeast doesn’t foam, start over with fresh yeast.
2. Mix the dough: In a large mixing bowl, whisk together flour, cinnamon, nutmeg, ginger, and salt. Add the yeast mixture, melted butter, egg, vanilla, and orange zest. Stir until a shaggy dough forms.
3. Knead and incorporate raisins: Transfer dough to a lightly floured surface and knead for 8 minutes until smooth and elastic. Work in drained raisins or currants during the last 2 minutes of kneading.
4. First rise: Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 90 minutes, or until doubled.
5. Shape the buns: Punch down the dough and divide into 12 equal pieces. Roll into smooth balls and arrange in a lightly greased 9×13-inch baking dish, spaced slightly apart. Cover and let rise for 30–40 minutes, until puffy.
6. Prepare the flour paste: Mix flour and water into a thick paste. Transfer to a piping bag or zip-top bag with a small corner snipped off. Pipe a cross on each bun.
7. Bake to perfection: Preheat oven to 375°F (190°C). Bake for 18–20 minutes, until golden brown.
8. Glaze and serve: Warm apricot jam with 1 tsp water, then brush over warm buns for a beautiful glossy finish. Serve fresh or toasted with butter!
9. (Optional) Add the sweet cross glaze: If you prefer a sweeter cross, whisk powdered sugar, water, and vanilla until smooth. Once the buns have fully cooled, pipe the icing over the buns, following the flour crosses.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Plump up the raisins! Soaking them in warm water before adding to the dough ensures juicy bites in every bun.
- Kneading is key! A well-kneaded dough creates a soft, fluffy texture—aim for 8 minutes of kneading.
- Check the bake! If your buns brown too quickly, cover them loosely with foil for the last 5 minutes.
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