Whether enjoying them as a holiday celebration or as an everyday treat, this hot cross buns recipe is simple, relatively quick and easy to pull together, as well as subtly sweet and fruity. The yeast helps keep the buns light and fluffy too.
Hot Cross Buns
Updated on Jan. 27, 2025
Although hot cross buns have roots in religious communities around the world and are traditionally eaten around Easter, the truth is that these yeasted buns are a delicious, doughy sweet bread to enjoy any time of year. Each bun is decorated with a cross, and as such, they are a popular bun to make for some holiday gatherings and celebrations. The beautiful buns are glazed with a simple icing and have a delightfully light, sweet dough. This recipe makes hot cross buns that are best when eaten warm and fresh, but they can also be enjoyed as leftovers, especially when lightly toasted and smothered with butter.
Ingredients for Hot Cross Buns
- Active dry yeast:Â To make sure your yeast is fresh, it should look like small, tan poppy seeds and, when activated, bubble and grow in size rapidly.
- Whole milk: Heat the whole milk before adding it. Use a baking thermometer and allow the milk to reach 110° to 115°F.
- Eggs: The eggs add protein and bind the bun ingredients together. Bring the eggs to room temperature for best results.
- Butter:Â Butter makes these buns rich and tender. It should be soft and malleable prior to mixing.
- Sugar:Â Regular granulated sugar is fine, or coconut sugar can add a deeper, more rich flavor profile if you’d prefer.
- Spices:Â Salt, cinnamon and allspice bring lots of flavor to these otherwise light, sweet buns.
- All-purpose flour: Flour adds the bulk to this recipe. Alternatively, you can use your favorite 1:1 gluten-free flour.
- Dried fruit:Â This hot cross buns recipe uses both dried currants and raisins mixed in with the dough.
- Egg yolk and water: This combination will be used as a glaze prior to baking the buns.
- Icing: You’ll combine confectioners’ sugar with whole milk to create an icing of your preferred consistency.
Directions
Step 1: Mix the dough
In a small bowl, dissolve the yeast in warm milk. Set aside.
In a large bowl or stand mixer, combine the eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour.
Beat on medium speed until smooth, and then stir in the currants, raisins and enough remaining flour to form a soft dough.
Test Kitchen Tip: Note that the dough will be sticky. Resist the urge to add more flour–sticky dough is precisely what you’re looking for.
Step 2: Knead the dough
Turn the dough onto a floured surface; knead until the dough is smooth and elastic, six to eight minutes.
Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about one hour.
Step 3: Punch down dough, let rise again
Punch down the dough.
Turn it onto a lightly floured surface; divide and shape into 30 balls. Place 2 inches apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30 to 45 minutes. Preheat the oven to 375°F.
Step 4: Bake the buns
Using a sharp knife, cut a cross in the top of each bun. In a small bowl, whisk the egg yolk and water; brush over the tops. Bake for 15 to 20 minutes or until golden brown. Remove from the pans to wire racks to cool slightly.
Step 5: Make icing, add to buns
In a small bowl, mix the confectioners’ sugar and enough milk to reach the desired consistency. Pipe a cross on top of each bun. Serve warm.
Recipe Variations
- Pass on the fruit:Â Hot cross buns are traditionally made with dried fruit, but if you don’t enjoy dried fruit in your bread, you can skip it. The sweet buns with the glaze are delicious on their own.
- Top with chocolate:Â For whole new take on hot cross buns, add chocolate. Melt chocolate chips and mix them with coconut oil; drizzle the mixture over the tops of the hot cross buns.
- Bring on the cinnamon: Sprinkle the tops of the buns liberally with cinnamon prior to baking for an extra dose of yummy goodness that’ll taste delicious with or without the glaze.
How to Store Hot Cross Buns
Hot cross buns are best when served fresh, but if you’d like to keep any leftovers, you can store them in an airtight container at room temperature or in a single layer in a freezer bag in the freezer.
Can you make hot cross buns ahead of time?
Yes, you can make this hot cross bun recipe ahead of time. If you store them properly at room temperature, they’ll last up to four days. If you store them in the freezer, they’ll last up to two months.
Hot Cross Bun Tips
Where is a good place to let the dough rise?
You want the dough to rise in a warm place free from cold drafts. You have many options for proofing bread dough, even if it is cold outside. On chillier days, you can use your oven, a slow cooker or a proofing box. If your bread is not rising, we have some helpful tips for troubleshooting, including checking for older yeast or water that’s not the correct temperature.
What should I do if I let the dough rise for too long?
If your dough has risen too much, you can reshape it and let it rest again for an additional rise.
What should I serve with hot cross buns?
Hot cross buns are delicious when served warm with melted butter (try making homemade butter for an extra creamy, delicious taste) and a cup of tea.
Watch How to Make Traditional Hot Cross Buns
Traditional Hot Cross Buns
Prep Time
25 min
Cook Time
15 min
Yield
2-1/2 dozen
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 2 cups warm whole milk (110° to 115°)
- 2 large eggs, room temperature
- 1/3 cup butter, softened
- 1/4 cup sugar
- 1-1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 6 to 7 cups all-purpose flour
- 1/2 cup dried currants
- 1/2 cup raisins
- 1 large egg yolk
- 2 tablespoons water
- ICING:
- 1-1/2 cups confectioners' sugar
- 4 to 6 teaspoons whole milk
Directions
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until dough is smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°.
- Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly.
- For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.
Nutrition Facts
1 bun: 171 calories, 3g fat (2g saturated fat), 28mg cholesterol, 145mg sodium, 31g carbohydrate (12g sugars, 1g fiber), 4g protein.
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On Easter morning, our family always looked forward to a breakfast of dyed hard-boiled eggs and Mom's hot cross buns. I still serve these for special brunches or buffets. —Barbara Jean Lull, Fullerton, California
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