There’s something deeply nostalgic and comforting about a tray of freshly baked Hot Cross Buns.
These golden, pillowy buns are gently spiced with cinnamon, allspice, and ginger, studded with juicy currants or raisins, and finished with a sweet glaze.
Whether you enjoy them on Good Friday or simply crave a cozy homemade treat, they’re a warm hug in bread form.
Why You’ll Love This Recipe
Traditional flavor – Classic spices and dried fruit deliver authentic taste.
Soft, fluffy texture – Perfectly risen buns with a delicate crumb.
Beautiful presentation – Signature flour cross and glossy glaze.
Make-ahead friendly – Prepare the dough the night before for fresh morning baking.
Freezer-friendly – Great for batch baking and saving extras.
Easter essential – A timeless addition to your spring table.
What You’ll Need (Ingredient Highlights)
All-purpose flour – The base for a soft, workable dough.
Instant dried yeast – Helps the buns rise tall and fluffy.
Milk and eggs – Add richness and tenderness to the dough.
Unsalted butter – Provides softness and flavor.
Spices – Cinnamon, allspice, and ginger create warm, aromatic depth.
Dried currants or raisins – Classic fruit filling for traditional buns.
Flour paste – For the iconic cross design on each bun.
Powdered sugar glaze – A sweet, shiny finish while still warm.
Pro Tips Before You Start
Use warm milk (100–115°F) to activate the yeast properly.
Don’t skip the first rise—it’s key for fluffy buns.
Knead the dough until smooth and elastic, but not sticky.
Let the buns touch slightly on the tray to create soft sides.
Add the flour paste crosses just before baking to keep them clean and sharp.
Glaze while warm to lock in moisture and add shine.
How to Make Hot Cross Buns
Step 1: Activate the Yeast
Warm the milk and mix with sugar and yeast.
Let sit 3–5 minutes until bubbly.
Step 2: Mix the Dry Ingredients
In a large bowl, combine flour, salt, spices, and dried fruit. Stir well.
Step 3: Make the Dough
Create a well in the center. Add milk mixture, eggs, and melted butter. S
tir with a spatula, then knead by hand until a sticky dough forms.
Step 4: Knead and First Rise
Turn out onto a floured surface.
Knead 5–7 minutes until smooth and stretchy.
Place in an oiled bowl, cover with a towel, and let rise 45 minutes in a warm spot.
Step 5: Shape and Second Rise
Divide dough into 12 even balls.
Place close together on a parchment-lined baking sheet.
Cover loosely and rise another 30 minutes until puffy and touching.
Step 6: Prepare the Cross Paste
Mix flour and sugar with enough warm water to form a thick paste.
Transfer to a zip bag or piping bag, snip the corner, and pipe a cross over each bun.
Step 7: Bake
Preheat oven to 400°F (200°C). Bake for 20–25 minutes until golden brown.
Step 8: Glaze
Mix powdered sugar with warm water to create a syrup.
Brush warm buns with glaze for shine.
Step 9: Cool and Enjoy
Let buns cool on a wire rack. Serve warm or at room temperature.
What to Serve It With
Butter and jam – Classic pairing for tea time.
Coffee or hot tea – Complements the spiced flavors beautifully.
Soft cheese – Try with brie or cream cheese for contrast.
Fruit salad – A fresh, bright side dish.
Honey drizzle – Enhances the natural sweetness.
Variations / Substitutions
Use dried cranberries or chopped apricots instead of currants.
Add orange zest to the dough for citrusy brightness.
Swap the glaze for an apricot jam glaze if preferred.
Try cardamom or nutmeg for a spice twist.
Make vegan – Use plant milk, dairy-free butter, and egg replacers.
Storage & Leftovers
Room Temp: Store in an airtight container for up to 4 days.
Reheat: Microwave for 10–15 seconds to refresh.
Freeze: Wrap tightly and freeze up to 3 months. Thaw and warm before serving.
To Make Ahead: Refrigerate the dough after kneading or shaped buns overnight. Bring to room temp before baking.
FAQs
Can I use active dry yeast instead of instant?
Yes, but bloom it in warm milk for 10 minutes before mixing.
What if I don’t have allspice?
Use a mix of cinnamon and nutmeg instead.
Can I skip the dried fruit?
You can, but it’s part of the traditional flavor. Try chocolate chips for a twist!
How do I know the dough is kneaded enough?
It should stretch without tearing and spring back when gently pressed.
Do I need a stand mixer?
No, this dough is easy to mix and knead by hand.
Can I make smaller buns?
Yes, divide into 16 instead of 12 and reduce bake time slightly.
Why is my dough too sticky?
Add small amounts of flour during kneading—avoid adding too much early on.
Final Thoughts
These Hot Cross Buns are more than just bread—they’re a celebration of tradition, flavor, and comfort.
The spiced aroma, tender crumb, and golden finish make them irresistible fresh out of the oven.
I love making them on weekends and sharing with family over coffee or tea. Once you try them, they’ll become a cherished favorite in your baking rotation.
