Hot Cross Buns Recipe
This Hot Cross Buns Recipe creates soft, fluffy, warmly spiced buns filled with sweet raisins and topped with a classic cross and shiny glaze. Perfect for Easter brunch or spring baking, these homemade hot cross buns are better than store-bought and easy to make ahead.
Ingredients
- For the Dough:
- 4 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast 1 packet
- 1 cup warm milk about 110°F
- ¼ cup granulated sugar
- 2 large eggs room temperature
- ¼ cup unsalted butter softened
- ¾ cup raisins or currants
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 orange optional
- For the Cross:
- ½ cup all-purpose flour
- 5 –6 tablespoons water
- For the Glaze:
- 2 tablespoons apricot jam or honey
- 1 tablespoon warm water
Instructions
- In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl, mix flour, sugar, cinnamon, nutmeg, and salt.
- Add yeast mixture, eggs, butter, vanilla, and orange zest. Mix until dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Fold in raisins.
- Place dough in a greased bowl, cover, and let rise 1–1½ hours until doubled.
- Punch down dough and divide into 12 equal portions.
- Shape into smooth balls and place in a greased 9x13-inch baking dish.
- Cover and let rise again for 30–45 minutes.
- Preheat oven to 350°F (175°C).
- Mix flour and water into a thick paste and pipe a cross over each bun.
- Bake 20–25 minutes until golden brown and internal temperature reaches about 190°F.
- Mix jam or honey with warm water and brush over warm buns for shine.
- Cool slightly before serving.
Notes
- Milk should be warm, not hot, to activate yeast properly.
- Do not skip the second rise — it ensures fluffy texture.
- Avoid overbaking to keep buns soft.
- Dough can be refrigerated overnight after shaping for make-ahead convenience.