Hot cross buns are one of those classic yeast bread recipes that feel extra special to make at home. Soft, slightly sweet dough is filled with plump raisins, warm spices, and a little orange zest. Then, each bun is finished with a simple cross on top and a shiny apricot glaze. They’re perfect for Easter brunch, spring baking, or anytime you want your kitchen to smell amazing while bread bakes in the oven. If you enjoy baking with yeast dough, you might also love my Easy Dinner Rolls. It’s another simple, fluffy yeast bread recipe that’s perfect for beginners and experienced bakers alike!
What Are Hot Cross Buns?
Hot cross buns are a traditional sweet yeast bread usually made with dried fruit and warm spices. They are often associated with Easter baking, but many people enjoy them all year long. The cross on top is made from a simple flour paste before baking, and the buns are finished with a sweet glaze for extra flavor. These homemade hot cross buns are soft, lightly sweet, and perfect for breakfast or a snack.
Ingredients & Substitutions
- Raisins or currants: Hot cross buns traditionally use dried fruit. I like soaking the raisins first because it helps keep them plump and soft after baking. Currants are more traditional, but raisins work just as well.
- Milk: Whole milk gives the dough the best richness and softness. Make sure it is warmed to 105°F to 115°F to help activate the yeast.
- Yeast: I use instant yeast because it mixes directly into the dough and helps the buns rise faster. If you use active dry yeast, proof it in the warm milk with a little sugar first.
- Sugar: A combination of granulated sugar and light brown sugar adds sweetness and helps feed the yeast.
- Butter: Softened butter (I prefer unsalted butter) keeps the dough tender and adds flavor. If using salted butter, you may want to lessen the amount of salt. I like cutting the butter into small pieces before adding it to the dough because it helps it mix in more evenly and knead more smoothly without creating butter pockets in the dough.
- Eggs: Eggs add structure, color, and softness to the dough. Try to use room temperature eggs so they mix in smoothly.
- Spices: Cinnamon, nutmeg, and allspice give these hot cross buns their classic warm, cozy flavor. If you want an easier shortcut, you can replace the spices with about 1 teaspoon of pumpkin pie spice.
- Flour: All-purpose flour works perfectly for these buns. Add it in stages so the dough stays soft but not overly sticky.
- Orange zest: Fresh orange zest adds a bright citrus note that pairs really well with the fruit and spices.
- Apricot glaze: The simple apricot jam glaze gives the buns a shiny, bakery-style finish and adds a little extra sweetness. If you don’t have apricot jam, peach jam works well, too.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes. If using active dry yeast, dissolve it in the warm milk with a little sugar and let it sit for 5 to 10 minutes, or until it looks foamy, before adding it to the dough mixture.
Do I have to soak the raisins?
I recommend it, but it’s not strictly required. Soaking helps keep the dried fruit soft and plump after baking, so you don’t get dry fruit pockets in the buns.
Can I make hot cross buns ahead of time?
Yes. You can prepare the dough, complete the first rise, shape the buns, and then refrigerate them overnight. Let the dough come to room temperature and finish the second rise before baking.
What can I use instead of apricot jam for the glaze?
Peach jam works well as a substitute. You can also use a light honey glaze if you want a different flavor.
Can I use a different baking dish?
Yes. A metal 9×13-inch baking dish is ideal because it helps the buns bake evenly and develop golden edges. However, you can use a glass or ceramic baking dish if that’s what you have. Just know that glass may bake slightly more slowly, so you may need to add a few extra minutes to the baking time.
How to Store Hot Cross Buns
Hot cross buns are best eaten fresh and slightly warm, but leftovers can be saved for later.
Room Temperature: Store buns in an airtight container for up to 2 days.
Refrigerator: You can store hot cross buns in the refrigerator for up to 5 days, but the texture may become slightly firmer (so that is not my favorite). Warm them in the microwave for a few seconds before serving.
Freezer: Hot cross buns freeze well for up to 2 months. Wrap each bun individually in plastic wrap and place them in a freezer-safe bag or container. Thaw overnight in the refrigerator and warm before eating.
Hot Cross Buns
Ingredients
Fruit
- 1 cup (145 g) raisins or currants
- ½ cup (120 g) water, warmed to 105°F to 115°F
Dough
- ¾ cup whole milk
- 2 ¼ teaspoons (1 packet) instant yeast
- 1 teaspoon granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 5 tablespoons unsalted butter, cut into 5 pieces, softened
- ½ teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 teaspoon kosher salt
- ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
- 3 ½ cups (437.5 g) all-purpose flour, divided
- 1 tablespoon orange zest, about 1 small orange, zested
Cross Paste
- ½ cup (62.5 g) all-purpose flour
- 6 tablespoons water
Glaze
- 2 tablespoons apricot jam
- 1 tablespoon water
Instructions
Fruit
- Place raisins in a medium bowl. Pour warm (105°F to 115°F) water over the raisins and let them soak for 15 to 20 minutes.
- Drain the raisins completely and gently pat them dry with a paper towel. Set aside.
Dough
- To the bowl of a stand mixer fitted with a dough hook, add milk, yeast, granulated sugar, brown sugar, butter, vanilla, eggs, salt, cinnamon, nutmeg, allspice, and 1 cup flour. Mix on low speed for about 30 seconds.
- Stop and scrape down the sides of the bowl.
- Add the remaining 2 ½ cups flour along with the drained raisins. Mix on low speed for about 2 minutes until the ingredients are combined.
- Increase to medium speed and knead for an additional 5 minutes. The dough should be soft, slightly tacky, smooth, and elastic, and it should pull away from the sides of the bowl while kneading. (Avoid adding extra flour unless the dough is sticking heavily to the bowl after several minutes of kneading.)
- Transfer the dough to a lightly greased bowl, turning once to coat all sides. Cover and let rise in a warm place for 1 to 2 hours*, or until the dough has roughly doubled in size.
- Gently deflate the dough. Lightly grease a 9×13-inch metal baking dish.
- Divide the dough into 15 equal portions (about 2.5 ounces or 70 grams each).
- To shape, flatten each portion slightly, then pull the edges toward the center and flip the dough seam-side down. Cup your hand over the dough and roll in small circular motions to create surface tension. The top of each bun should feel smooth and slightly tight.
- Place shaped buns in the lightly greased baking dish. Cover loosely and let rise for 45 to 60 minutes, or until the buns are puffy and touching lightly. When gently pressed, the dough should slowly spring back.
- When the buns are nearly finished with their second rise, preheat the oven to 350°F (175°C).
Cross Paste
- Mix flour and water until smooth. Consistency should be thicker than pancake batter and able to hold its shape when piped. Transfer to a piping bag or a zip-top bag with the corner snipped.
- Pipe straight lines across rows, then perpendicular lines to form crosses.
- Bake rolls for 20 to 24 minutes or until the tops are golden brown. Internal temperature should reach 190°F to 195°F in the center of the bun.
Glaze
- In a small bowl, combine apricot jam and water. Heat in the microwave in 20-second increments (stirring in between), until warm and spreadable.
- Brush the glaze evenly over the top of the warm buns.
- Let cool at least 20 minutes before serving.
Notes
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