How to Make Traditional Hot Cross Buns
A Traditional Hot Cross Buns recipe that is easy to make and packed with warm spices like cinnamon, allspice, and ginger. Studded with sweet currants and finished with the classic flour cross, these soft, fluffy buns are the ultimate Easter breakfast treat. Best served warm from the oven with plenty of butter.
Ingredients
For the buns:
- 1 cup (236 ml) milk warmed to 100– 115 °F (38 - 46°C)
- 2 teaspoons instant dried yeast
- 4 tablespoons sugar
- 4 cups + 2 tablespoons (525 grams) all-purpose/plain flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- ¼ teaspoon ground ginger
- 1 cup (150 grams) dried currants or raisins
- 6 tablespoons unsalted butter melted
- 2 large eggs beaten room temperature
For the cross:
- ⅓ cup (46 grams) all-purpose/plain flour
- 2 tablespoons sugar
- Warm water
For the glaze:
- 2 tablespoons powdered/confectioners sugar
- Warm water
Instructions
Make the buns:
- To a bowl, add the milk and whisk in the sugar and yeast. Allow to sit for 3-5 minutes (maybe more) until to start to see it bubble.
- To a mixing bowl add the flour, salt, cinnamon, allspice, ginger, currants or raisins, mix well.
- Make a well in the center of the flour mix, add the milk and yeast, butter and eggs. Use a spatula to mix until the dough comes together, then use your hands to make the dough to a large ball. It will be sticky.
- Turn the dough out on to a floured surface and knead for about 5 minutes, until smooth and elastic, adding small amounts of flour as needed until smooth and no longer sticky. The dough is ready when you stretch a small piece between your fingers and it thins out without tearing. You can also press your finger lightly into the dough—if it springs back slowly, it's ready.
- Place in a lightly oiled bowl, cover with a towel and leave in a warm place for about 45 mins to rise. It should double in size. The oven turned off is a good place. If it has not doubled, allow more time about 15-30 more minutes.
- Cover a large baking sheet/tray with parchment paper.
- Once risen, divide the dough into 12 balls and shape each into a bun. You can weigh them to get them all the same size if you have a scale. Place close together on the baking sheet/tray and cover loosely with a towel. Leave in a warm place for 30 minutes until doubled in size and touching.
- Preheat oven to 400°F /200°C.
Make the crosses:
- Add the ⅓ cup (46 grams) flour and sugar to a bowl and mix well. Add just enough warm water to create a thick paste. Add to a ziptop bag, remove the air and seal. Cut a little off the corner off the ziptop bag and pipe a cross on top of each bun. You can also use a piping bag. No need to score the dough, the crosses melt into the the buns as they bake. Bake for 20-25 minutes until golden brown (time will depend on your oven).
Make the glaze:
- Add the powdered sugar to a small bowl with 1 tablespoon warm water and stir until syrupy. Remove the buns from the oven and brush with the glaze while still warm. Cool the buns on a wire rack.
- To store the baked buns, keep in an air tight container for up to 4 days. If you find the buns getting too firm, I like to microwave them (one at a time) for about 10-15 seconds, this will soften them up and also make them nice and warm. You can also warm them in a preheated oven to 300°F (150°C). Wrap the buns in foil and warm for 10–15 minutes. You can also, cut them in half and lightly toast them.
To make the dough ahead:
- You can refrigerate the dough after step 4, wrap well and refrigerate, or complete step 7 and refrigerate the shaped buns, cover and refrigerate. In both cases, allow the dough to come to room temperature before continuing with the recipe. Add the crosses right before baking.
Video
Nutrition
Serving: 1 | Calories: 229kcal | Carbohydrates: 39g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 192mg | Fiber: 2g | Sugar: 18g