My Favorite Hot Cross Buns Recipe
Let’s make some Traditional hot cross buns. This is my go-to recipe for Good Friday baking. The smell fills the whole house with love. I think that’s the best part.
We use warm spices like cinnamon and nutmeg. They make the kitchen smell like a hug. Doesn’t that smell amazing? This spiced sweet bread is perfect for your Easter brunch table. Sharing food made with care matters. It connects us to people and to old traditions.
A Little Story About The Dough
Yeast bread recipes can seem tricky. But don’t be scared! The dough is alive and just needs patience. I once forgot the dough in a sunny spot. It rose so big it almost climbed out of the bowl! I still laugh at that.
You’ll mix in plump raisins and currants. These raisin and currant buns get so soft and sweet. *Fun fact: the cross on top isn’t just for looks. It started as a simple way to mark the buns as special.* What’s your favorite thing to bake with someone else?
Shaping Your Homemade Easter Bread
After the dough rises, we shape it into balls. This part is fun. You get to use your hands. Line them up in a pan so they snuggle as they bake. They become one big, pull-apart family.
This is how to make hot cross buns that are soft inside. Letting them rise a second time matters. It makes them light and fluffy. Do you like your buns more soft or a little chewy?
The Special Cross & A Sweet Glaze
Why We Make Them
This Classic bun recipe is more than just food. For me, it’s about remembering. I think of my own grandma teaching me. Baking these buns keeps those good memories warm.
Sharing this Homemade Easter bread says “I’m glad you’re here.” That feeling matters more than a perfect cross. It’s a simple way to show love. Will you be sharing your buns this year? I’d love to hear about it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh orange juice plus zest | 3/4 cup juice, 2 tsp zest | Divided, from about 3 oranges |
| Golden raisins | 1/2 cup | |
| Dried currants or dark raisins | 1/2 cup | |
| Granulated sugar | 1/3 cup | |
| Instant yeast | 1 envelope (1/4 oz) | |
| Kosher salt | 2 teaspoons | |
| Ground cinnamon | 1 teaspoon | |
| Ground cardamom | 1/2 teaspoon | |
| Freshly grated nutmeg | 1/2 teaspoon | |
| All-purpose flour | 4 1/2 cups (divided) | About 1 lb, 3 1/8 oz total, plus more for work surface |
| Whole milk | 3/4 cup | Warmed to about 110°F |
| Unsalted butter | 1/2 cup (1 stick) | Softened and cut into 1/2-inch pieces |
| Large eggs | 2 | Beaten |
| Cooking spray | For greasing | |
| Water | 1/4 cup | For flour paste |
| Apricot jam | 1 tablespoon | For glaze |
Instructions
Step 1: First, plump your raisins and currants. Warm the orange juice and dried fruit together. This makes them so juicy and sweet. Let it all cool down completely. (Drain them well, or your dough will be sticky!).
Step 2: Now, make your spiced sweet bread dough. Mix the dry things in your bowl. Add the warm milk, butter, and eggs. A shaggy dough will form. Use your mixer until it becomes smooth and elastic. This is the heart of your Traditional hot cross buns.
Step 3: Let the dough rise in a warm spot. It needs to double in size. This takes about an hour. I love watching it grow. It feels like a little kitchen miracle every time I make hot cross buns.
Step 4: Shape your raisin and currant buns. Divide the dough into twelve pieces. Roll each into a neat ball. Place them in your prepared pan. Let them rise again until puffy. This step needs a little patience, but it’s worth it.
Step 5: Time for the famous cross! Make a simple paste with flour and water. Pipe it over each bun. This is the classic bun recipe signature. What’s your favorite part of Good Friday baking? Share below!
Step 6: Bake your homemade Easter bread until golden. The smell is amazing. Warm apricot jam with your saved orange juice. Brush this glossy glaze on the warm buns. This final touch makes them shine for your Easter brunch recipes.
Creative Twists
Swap raisins for chocolate chips. Add a pinch of black pepper for a spicy kick. Use lemon zest instead of orange for a brighter flavor. Which one would you try first? Comment below!Serving & Pairing Ideas
Serve these warm with a big smear of softened butter. It will melt right into the spiced sweet bread. For a special Easter brunch, add a bowl of fresh berries. A simple cup of tea is the perfect pairing. Which would you choose tonight?
Keeping Your Buns Fresh and Warm
Let’s talk about storing these special buns. Cool them completely first. Then, wrap them tightly in plastic wrap. They will stay fresh on your counter for two days. For longer storage, use your freezer. Place them in a freezer bag for up to three months.
I remember my first batch of hot cross buns. I left them out uncovered. They became dry by the next morning. I learned my lesson about wrapping them well. Now I always tuck them in like a blanket.
To reheat, wrap a bun in foil. Warm it in a 300°F oven for ten minutes. This makes it taste freshly baked. Batch cooking matters because it saves you time. You can enjoy homemade Easter bread all week. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Baking Hiccups
Sometimes baking can be tricky. Here are three easy fixes. First, if your dough won’t rise, check your yeast. Make sure your milk is warm, not hot. I once used milk that was too hot. It made my yeast very sleepy!
Second, if your fruit sinks, toss it in flour first. This helps it stay put in the spiced sweet bread. Third, if your cross paste is too thick, add a touch more water. It should pipe easily from your bag.
Fixing small problems builds your cooking confidence. It also makes sure every bite is full of flavor. Your Good Friday baking should be joyful, not stressful. Which of these problems have you run into before?
Your Quick Questions, Answered
What are the traditional spices used in hot cross buns?
The classic spices are cinnamon, nutmeg, and sometimes allspice or cloves. This hot cross buns recipe also uses lovely cardamom. These warm spices give the buns their special, cozy flavor. They make your kitchen smell wonderful. It is a key part of any traditional hot cross buns.
Can I add orange zest to hot cross buns?
Yes, orange zest is a wonderful addition. It adds a bright, sunny flavor. This recipe already includes orange zest. It pairs perfectly with the raisins and spices. The zest makes these raisin and currant buns taste extra special. It is a happy twist on the classic bun recipe.
What is the best glaze for citrus hot cross buns?
A simple apricot jam glaze is best. You thin it with a little orange juice. Brush it on the warm buns right after baking. This gives them a shiny, sweet finish. It also helps keep them moist. This glaze is a secret for perfect homemade Easter bread.
How do you keep hot cross buns moist?
The key is not to overbake them. Cool them completely before wrapping. Store them in an airtight container. The fruit and glaze also add moisture. If they dry out, you can refresh them. Just warm them wrapped in foil. This is a great tip for all yeast bread recipes.
Can hot cross buns be made with dried cranberries?
Absolutely! Dried cranberries work very well. They add a nice tartness. You would use them just like the raisins or currants. Remember to plump them in warm juice first. This keeps them juicy in the baked bun. It is a fun change for your Easter brunch recipes.
What’s a good vegan alternative for citrus spiced buns?
For a vegan version, use plant-based milk. Swap the butter for vegan butter or oil. Use a flax egg instead of regular eggs. A flax egg is one tablespoon ground flaxseed mixed with three tablespoons water. Let it sit for five minutes until thick. Now you know how to make hot cross buns for everyone!
Which tip will you try first?
Sharing the Joy of Baking
I hope you love making this spiced sweet bread. Baking is about sharing love and stories. *Fun fact: The cross on the bun is said to represent the crucifixion, but some say it started as a pagan symbol for the four seasons!*
I would love to hear about your baking adventure. Did your family enjoy them for breakfast? Tell me all about it in the comments. Your stories make my day. Have you tried this recipe?
Happy cooking!
—Elena Rutherford
Citrus Spiced Hot Cross Buns
Description
These fragrant, spiced buns are studded with plump raisins and currants, topped with a traditional flour cross, and glazed with a sweet apricot-orange shine.
Ingredients
Instructions
- Stir together orange juice, raisins, and currants in a small microwavable bowl. Cover with plastic wrap; microwave on HIGH until just warm, about 1 minute. Remove and discard plastic wrap. Let mixture cool to room temperature, about 20 minutes. Drain well, reserving 1 tablespoon orange juice for glaze. Set plumped raisins and currants aside.
- Place sugar, yeast, salt, orange zest, cinnamon, cardamom, nutmeg, and 4 1/4 cups of the flour in bowl of a stand mixer fitted with a paddle attachment; beat on medium speed until just combined, about 15 seconds. Add warm milk, softened butter, and eggs; beat until a shaggy dough forms, 1 to 2 minutes. Remove paddle attachment from mixer; connect dough attachment. Beat on medium speed until dough is smooth and elastic, about 7 minutes (dough will stick to bottom of bowl but not the sides). Add drained raisins and currants; beat until evenly incorporated, 1 to 2 minutes.
- Transfer dough to a large bowl coated with cooking spray; cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
- Turn dough out onto a lightly floured work surface; divide evenly into 12 (about 3 1/2-ounce) pieces; shape into balls. Line a 13- x 9-inch baking pan with parchment paper; coat with cooking spray. Arrange dough balls in prepared pan; cover with plastic wrap. Let rise until doubled in size, 45 minutes to 1 hour.
- Preheat oven to 375°F. Whisk together water and remaining 1/4 cup flour in a small bowl until a paste forms. Spoon into a resealable plastic bag; snip a 1/4-inch-wide corner off bag. Pipe a cross on top of each dough ball in pan.
- Bake until buns are golden brown, 20 to 24 minutes. Remove from oven. Whisk together jam and reserved orange juice in a small bowl until combined. Brush evenly over warm buns. Using a spatula, remove buns from pan and transfer to a wire rack. Serve warm, or let cool completely, about 1 hour.
Notes
- For best results, ensure your milk is warmed to about 110°F to properly activate the yeast. The buns are best served the day they are made but can be gently reheated the next day.