Hot Cross Buns

Hot cross buns fill the kitchen with the most heavenly scent as they bake, and there’s something so comforting about pulling them out of the oven, golden and slightly crusty on the outside, yet soft and pillowy on the inside. As the first bite breaks open, the sweetness of the spiced dough hits, with hints of cinnamon, nutmeg, and allspice weaving their way through every mouthful. It’s the perfect balance between warm spices and rich, buttery goodness. The soft fruitiness from the currants or raisins adds a lovely contrast, making each bun a mini celebration of flavor. These buns aren’t just a treat for the taste buds, but a sensory experience. The soft icing cross on top not only makes them visually irresistible, but it also provides just the right amount of sweetness to complement the spiced dough. If you’re lucky enough to have a few left the next day, they’re even better toasted with a spread of butter, which I swear is a perfect way to start the morning. It’s no wonder hot cross buns are loved across seasons, not just around Easter.

Key Ingredients in Hot Cross Buns

The magic behind these heavenly buns lies in a handful of simple ingredients, each playing a vital role in creating the perfect balance of texture, flavor, and aroma. Let’s take a look at the key players:

* All-purpose flour

The foundation of any good dough. It gives the buns structure while still allowing them to remain soft and pillowy.

* Salt

A small but mighty ingredient, salt enhances the flavors of the spices and sweetens the dough naturally.

* Sugar

Adds sweetness to the dough, contributing to that irresistible soft, sweet bite. It also helps activate the yeast during proofing.

* Active dry yeast

The star of the show when it comes to leavening. This yeast helps the buns rise and gives them that fluffy, airy texture.

* Ground cinnamon

A must-have spice for that cozy, warm flavor that makes hot cross buns so comforting. Cinnamon pairs beautifully with nutmeg and allspice to create a delicious spiced dough.

* Ground nutmeg

Adds depth to the flavor profile with its warm, aromatic notes. Nutmeg gives the buns a slightly sweet and peppery kick.

* Unsalted butter

The butter makes these buns rich and tender. It also contributes to the lovely golden color on the outside while keeping the interior soft and moist.

* Whole milk

Helps create a smooth, soft dough and adds a richness to the buns. The milk also brings out the flavor of the spices.

* Warm water

The perfect environment to activate the yeast. It helps the dough come together and begin its rise.

* Large eggs

Eggs provide structure and richness to the dough while also contributing to the soft texture. They help bind everything together.

* Currants or raisins

These little bursts of sweetness add a delightful contrast to the spiced dough. They absorb the flavors beautifully, making every bite a bit of fruity heaven.

* Vanilla extract

A hint of vanilla adds warmth and depth to the flavor profile, giving the buns a lovely aromatic undertone.

* Lemon zest

The fresh, zesty lemon flavor adds a bright, citrusy note that cuts through the richness of the dough, creating a perfect balance.

* Powdered sugar

The base for the icing that adds that sweet, glossy finish on top. The fine texture ensures a smooth, drizzle-ready icing.

* Milk (for icing)

A small amount of milk helps thin out the powdered sugar, creating a smooth and pourable icing that sets perfectly on top of the buns.

Each ingredient contributes something special to the overall experience, making every bite a perfect blend of flavors and textures.

How to Make Hot Cross Buns

1. In a large mixing bowl, combine the all-purpose flour, salt, sugar, yeast, cinnamon, and nutmeg. Stir the dry ingredients together until they are evenly mixed.

2. In a separate small bowl, warm the milk in the microwave or on the stove until it’s slightly lukewarm, not hot. This helps activate the yeast without killing it.

3. Pour the warm milk into the flour mixture, followed by the warm water, eggs, vanilla extract, and lemon zest. Mix everything together until the dough starts to come together.

1. Stir the ingredients together using a spoon or spatula until the dough starts to form. It will be a bit sticky at first, but that’s okay!

5. Add the softened butter in small pieces, continuing to mix until the butter is fully incorporated and the dough becomes sticky. This will give the buns their rich, tender texture.

6. Turn the dough onto a lightly floured surface and knead it for about 8-10 minutes, until the dough is smooth and elastic. If it’s too sticky, add a little more flour, but don’t add too much—this dough should be soft and just a little tacky.

7. Add the currants or raisins during the final minutes of kneading, folding them evenly into the dough. This way, the fruit is nicely distributed without overworking the dough.

8. Place the dough into a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size. This is when the magic happens as the yeast works its wonder.

9. Once the dough has risen, punch it down gently to release the air, then turn it out onto a floured surface. This helps to deflate the dough slightly and get it ready for shaping.

10. Divide the dough into 12 equal portions and shape each portion into a round bun. Use your hands to form the dough into smooth, even balls.

11. Place the shaped buns onto a baking sheet lined with parchment paper, making sure they are close together but not touching. This helps them rise and bake evenly.

12. Cover the buns with a towel and let them rise for another 30-45 minutes, or until they have puffed up. They should be soft and slightly bigger than before.

13. While the buns are rising, preheat your oven to 375°F (190°C), so it’s hot and ready when the buns are ready to bake.

14. Once the buns have risen, bake them in the preheated oven for 18-22 minutes, or until golden brown on top. The tops should be slightly crusty and the insides soft and fluffy.

15. Remove the buns from the oven and allow them to cool slightly on a wire rack. This will give them a chance to set, but still be warm when you add the icing.

16. For the icing, mix the powdered sugar with 1 tablespoon of milk in a small bowl until smooth and thick. This will create a glossy, pourable icing.

17. Once the buns are cool enough to handle, drizzle the icing in a cross pattern over each bun. Go for a gentle drizzle to ensure the buns stay neat and beautiful.

1. Allow the icing to set for a few minutes before serving. The buns are now ready to enjoy, with the perfect balance of sweet, spicy, and buttery goodness!

Serving Suggestions for Hot Cross Buns

* Toasted with butter

There’s something extra magical about hot cross buns the morning after they’ve cooled. Toast them lightly and spread a generous dollop of butter on top—trust me, the combination of warm, crispy edges and melted butter is pure comfort.

* As a breakfast sandwich

For a fun twist, use hot cross buns as the base for a breakfast sandwich. Try adding scrambled eggs, crispy bacon, and a slice of sharp cheddar. The soft, spiced bun adds a delightful contrast to the savory fillings.

* With a cup of tea

Hot cross buns and afternoon tea are a match made in heaven. Brew up your favorite black tea, perhaps with a splash of milk, and enjoy the combination of spiced sweetness and tea’s comforting warmth. Perfect for a cozy afternoon treat!

How to Store Hot Cross Buns

Hot cross buns are best enjoyed fresh, but if you happen to have some leftovers (lucky you!), here are a few ways to keep them fresh and delicious:

* Room Temperature

If you plan on eating your hot cross buns within a couple of days, store them in an airtight container or wrap them tightly in plastic wrap. Keep them in a cool, dry place—your kitchen counter should work just fine. This will help them stay soft without drying out.

* Freezing

To keep your buns for longer, freeze them. Wrap each bun tightly in plastic wrap, and then place them in a zip-top freezer bag. When you’re ready to enjoy them, just pop them in the oven at 350°F (175°C) for 5-10 minutes to warm them up and restore their softness. If you’re feeling patient, letting them thaw overnight at room temperature works too!

* Refrigeration (for short-term storage)

If you’re trying to make your buns last a bit longer (but not too long), you can store them in the fridge. Just be sure to place them in an airtight container. They might not be as fluffy as the day they were baked, but they’ll still taste great. To freshen them up, try toasting them or microwaving for a few seconds to bring back the warmth.

Conclusion

There you have it—your guide to making the most delicious, comforting hot cross buns! From the first bite, with its soft, spiced dough and sweet currants, to the warm, toasty goodness the next day, these buns truly have something magical about them. The beauty of this recipe is in its simplicity, yet the result is a sensory delight that’ll fill your kitchen with cozy aromas and satisfy your taste buds in the best possible way.

So, whether you’re baking for a special occasion or just craving a treat, these hot cross buns are sure to become a staple in your home. Feel free to print out the recipe below and save it for later use, and don’t hesitate to reach out if you have any questions, need tips, or just want to share your thoughts about the recipe. I’d love to hear how it goes, and if you try it out, let me know how they turned out!

Print Recipe

Hot Cross Buns

Author: Emily Roberts Courses: Dessert

Difficulty: Intermediate Prep Time 15 mins Cook Time 25 mins Rest Time 1 hr Total Time 1 hr 40 mins

Calories: 200

Description

Soft, fluffy, and warm from the oven, Hot Cross Buns are a sweet, spiced treat. With hints of cinnamon, nutmeg, and a touch of orange zest, each bite is a cozy embrace. Topped with a signature cross, they’re perfect for any festive occasion.

Ingredients

Scale

1/2x 1x 2x 3x

• 3 cups all-purpose flour

• 1 teaspoon salt

• ¹⁄₂ cup sugar

• 1 packet active dry yeast

• ¹⁄₂ teaspoon ground cinnamon

• ¹⁄₄ teaspoon ground nutmeg

• ¹⁄₂ cup unsalted butter, softened

• ¹⁄₂ cup whole milk

• ¹⁄₄ cup warm water

• 2 large eggs

• 1 cup currants or raisins

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest

• ¹⁄₂ cup powdered sugar

• 1 tablespoon milk (for icing)

Instructions

1. In a large mixing bowl, combine the all-purpose flour, salt, sugar, yeast, cinnamon, and nutmeg.
2. In a separate small bowl, warm the milk in the microwave or on the stove until it’s slightly lukewarm, not hot.
3. Pour the warm milk into the flour mixture, followed by the warm water, eggs, vanilla extract, and lemon zest.
4. Stir the ingredients together using a spoon or spatula until the dough starts to come together.
5. Add the softened butter in small pieces, continuing to mix until the butter is fully incorporated and the dough becomes sticky.
6. Turn the dough onto a lightly floured surface and knead it for about 8-10 minutes, until the dough is smooth and elastic.
7. Add the currants or raisins during the final minutes of kneading, folding them evenly into the dough.
8. Place the dough into a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
9. Once the dough has risen, punch it down gently to release the air, then turn it out onto a floured surface.
10. Divide the dough into 12 equal portions and shape each portion into a round bun.
11. Place the shaped buns onto a baking sheet lined with parchment paper, making sure they are close together but not touching.
12. Cover the buns with a towel and let them rise for another 30-45 minutes, or until they have puffed up.
13. While the buns are rising, preheat your oven to 375°F (190°C).
14. Once the buns have risen, bake them in the preheated oven for 18-22 minutes, or until golden brown on top.
15. Remove the buns from the oven and allow them to cool slightly on a wire rack.
16. For the icing, mix the powdered sugar with 1 tablespoon of milk in a small bowl until smooth and thick.
17. Once the buns are cool enough to handle, drizzle the icing in a cross pattern over each bun.
18. Allow the icing to set for a few minutes before serving.

Note

• Ensure the milk is lukewarm, as hot milk can kill the yeast and prevent the dough from rising properly.
• If you prefer, you can substitute currants with raisins, sultanas, or even chopped dried apricots for a different twist.
• Kneading the dough well is crucial for developing a smooth, elastic texture; be patient and take your time.
• Let the dough rise in a warm, draft-free place, such as an oven with the light on or near a stovetop.
• For a glossy finish, brush the buns with a little milk or melted butter right after baking before icing.

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