Hot Cross Buns

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Hot Cross Buns are soft, spiced yeast rolls traditionally enjoyed around Easter. Made with raisins or currants and topped with a simple flour cross and sweet apricot glaze, they’re a comforting bake that’s perfect for spring brunches or holiday mornings.

Why You’ll Love These Hot Cross Buns

• It’s a classic Easter bake!
• Perfect balance of light sweetness and warm spices
• Beginner-friendly and great for a weekend baking project
• The simple glaze and piped cross make for a pretty dessert!

Ingredients

For the Dough:

• 4 cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ tsp active dry yeast
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 1 cup warm milk
• ¼ cup unsalted butter, melted
• 1 egg
• ½ cup raisins or currants

For the Cross:

• ½ cup flour + enough water to make a thick paste

For the Glaze:

• 2 tbsp apricot jam, warmed

Instructions

1. In a large mixing bowl, combine the flour, sugar, yeast, cinnamon, nutmeg, and salt.
2. Add the warm milk, melted butter, and egg. Mix until a dough forms.
3. Knead the dough for about 8–10 minutes until smooth and elastic.
4. Add in the raisins or currants and knead to incorporate evenly.
5. Cover the bowl and let the dough rise in a warm spot for 1 hour, or until doubled in size.
6. Punch down the dough and divide it into 12 equal pieces. Shape into buns and place on a parchment-lined baking sheet.
7. Let the buns rise again for about 30 minutes.
8. Mix the flour and water to form a thick paste. Use a piping bag or zip-top bag with the corner snipped off to pipe a cross over each bun.
9. Bake at 375°F (190°C) for 20 minutes, or until golden brown.
10. While still warm, brush the tops with warm apricot jam for a shiny finish.

Tips

• If your dough feels too dry, add 1–2 tbsp more warm milk.
• You can substitute dried cranberries or chopped dates if you don’t have raisins or currants.
• For a smoother glaze, strain the apricot jam before brushing.

Storage Instructions

Store cooled buns in an airtight container at room temperature for up to 3 days. To keep them soft longer, store in the fridge for up to 5 days and reheat slightly before serving. You can also freeze them for up to 1 month.

Frequently Asked Questions

Can I make these ahead of time?
Yes! Prepare the dough the night before and let it rise in the fridge overnight. Bring to room temperature before shaping and baking.

Can I use instant yeast instead of active dry?
You can. Just skip the proofing step and mix it directly with the dry ingredients.

How do I get the glaze shiny?
Make sure the buns are still warm when you brush on the jam—that’s what helps it shine!

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