Rum Raisin Hot Cross Buns

The Raisins Have a Soak

Let’s start with the raisins. We give them a nice, long bath. I use dark spiced rum and a splash of vanilla. They soak for a whole day. This makes them plump and happy. It also gives them a wonderful, deep flavor.

I shake the little jar now and then. I think of it as tucking them in. This little step matters. It means every bite of your bun will be juicy. No dry raisins here! Have you ever soaked fruit before? What did you use?

Our Sourdough Helper

The next day, we wake up our sourdough starter. We mix it with flour, water, and sugar. This is called a levain. It’s our dough’s best friend. It will make the buns rise and taste amazing.

It needs time to grow. I put mine by the sunny window. I check on it like a little pet. *Fun fact: that sourdough starter is full of wild yeast. It’s what makes sourdough bread taste so special.* This slow rise matters. It builds flavor you just can’t buy.

Mixing the Magic Dough

Now for the fun part. We mix everything together. Milk, eggs, spices, and our levain. The kitchen smells like cinnamon and oranges. Doesn’t that smell amazing? Then we add the flour and start to knead.

The butter goes in next. It will feel messy at first. But keep going! The dough will become smooth and soft. I once added the butter too fast. What a sticky mess! I still laugh at that. Now I add it slowly. What’s your biggest kitchen mess story?

A Cozy Overnight Rest

We shape the dough into twelve little balls. They look so neat in the pan. Then, we do something important. We let them sleep in the fridge all night. This is not just waiting. It’s letting the flavors get to know each other.

In the morning, they need a warm spot to wake up. They will get puffy and soft. This slow proof is the secret. It makes the texture light and tender. Patience here gives you the best bun.

The Final Touches

Time for the crosses! We make a simple paste and pipe it on. This is the classic look. Then into the hot oven they go. Watch them turn a beautiful golden brown.

As soon as they come out, we brush them with syrup. This makes them shiny and a bit sweeter. It’s the perfect finish. Do you like your buns plain, or with a swipe of butter? I must know!

Ingredients:

Instructions

Step 1: Soak your raisins a day ahead. Just cover them with rum and vanilla. Give the jar a shake. Let them sit and get happy overnight. I still laugh at that time I forgot this step!

Step 2: Next morning, make your levain. Mix the starter, sugar, water, and flour. It will be a stiff little blob. Let it grow until it’s doubled. This is your secret flavor magic.

Step 3: Now, make the dough. Whisk milk, spices, eggs, and your levain. Add the flour and salt, then knead. Let it rest for twenty minutes. (Always let dough rest after mixing—it makes life easier!)

Step 4: Time for the butter. Knead it in, half at a time. It will look messy but keep going. Knead until the dough is smooth and stretchy. Then, mix in the drained raisins and citrus zest. Doesn’t that smell amazing?

Step 5: Let the dough rise for a few hours. Then, shape it into twelve balls. Place them snug in a pan. Tuck them into the fridge for the night. Why do we chill the dough? Share below!

Step 6: In the morning, let the buns get warm and puffy. Pipe a simple flour paste into crosses on top. Bake until they are golden brown. Brush them with sweet syrup right away. Enjoy that warm, spiced hug.

Creative Twists

Serving & Pairing Ideas

Split a warm bun and spread with salted butter. It will melt right in. Serve alongside a big mug of milky tea for the perfect breakfast. For a special treat, toast a day-old bun and add a dollop of clotted cream. Which would you choose tonight?

Keeping Your Buns Fresh and Happy

Let’s talk about storing these special buns. Once cool, keep them in a bread box or bag. They are best eaten within two days. For longer storage, the freezer is your friend. Wrap each bun tightly in plastic wrap, then place them all in a freezer bag.

You can freeze them for up to three months. To reheat, just pop a frozen bun in the oven at 350°F for about 10 minutes. I remember my first batch. I left them on the counter uncovered. They became dry little rocks by day two! Now I never skip the wrapping step.

Batch cooking like this saves future-you so much time. A weekend of work means warm, sweet breakfasts for weeks. It turns a treat into an easy, everyday joy. Have you ever tried storing buns this way? Share below!

Simple Fixes for Common Bun Troubles

Sometimes baking doesn’t go as planned. Do not worry. Here are easy fixes. First, if your dough feels too sticky, just walk away. Let it rest for 20 minutes. The flour will drink up the moisture. It will become much easier to handle.

Second, if your buns are browning too fast, tent them with foil. This slows the browning so the inside can finish cooking. I once forgot this step. My crosses turned a little too dark! Third, if your cross paste is too thick, add water drop by drop. You want it like thick paint.

Fixing small problems builds your kitchen confidence. You learn that most mistakes have a simple solution. It also makes sure every bite is full of perfect flavor. Which of these problems have you run into before?

Your Quick Questions, Answered

What is the traditional recipe for rum raisin hot cross buns?

A traditional recipe is a spiced, sweet yeast bun. It contains rum-soaked raisins and citrus zest. The buns are marked with a cross on top before baking. After baking, they get a sweet sugar syrup glaze. The recipe I shared uses a sourdough starter for extra flavor. This makes the process longer but gives a wonderful, tangy taste. It is a special project for a holiday weekend.

Can I make rum raisin hot cross buns without alcohol?

Yes, you can make them without rum. Simply soak your raisins in a different liquid. Try using warm apple juice, strong black tea, or even orange juice. Add a teaspoon of vanilla extract to the juice for flavor. Let the raisins soak for 24 hours just like the recipe says. This will still plump them up nicely. The buns will be delicious and family-friendly for everyone to enjoy.

How do you soak raisins in rum for baking?

Put your raisins in a small jar. Pour dark spiced rum over them until they are just covered. Add a teaspoon of vanilla extract too. Screw the lid on the jar and give it a good shake. Let the jar sit on your counter for at least 24 hours. Shake it occasionally when you walk by. This plumps the raisins and fills them with wonderful, rich flavor for your buns.

What are some creative variations of hot cross buns?

You can try many fun variations. Swap raisins for other dried fruit like cranberries or chopped apricots. Add chocolate chips for a sweet twist. You could use different spices like cardamom or allspice. Try an orange glaze instead of the vanilla one. Some people even add a bit of chopped candied ginger. *Fun fact: In some places, hot cross buns are made with cheese instead of fruit!*

Can rum raisin hot cross buns be made ahead and frozen?

They are perfect for making ahead. You can freeze them after they are baked and cooled. Wrap each bun tightly in plastic wrap. Then put all the wrapped buns into a large freezer bag. They will keep well for up to three months. When you want one, reheat it straight from the freezer in a warm oven. It will taste just like it was freshly baked.

What is the origin and meaning of hot cross buns?

These buns have a long history. They are traditionally eaten on Good Friday before Easter. The cross on top represents the crucifixion. They may date back to the 12th century. An English monk is said to have put the cross on them. They were once thought to have special powers. People believed they would not go moldy. Some even hung them in kitchens for good luck.

I hope these answers help you in your baking. Which tip will you try first?

From My Kitchen to Yours

I so hope you try making these buns. They are a labor of love. The wonderful smell filling your kitchen is the best reward. Sharing them with people you care about is even better.

I would love to hear about your baking adventure. Tell me how it went in the comments. Have you tried this recipe? Let me know if you used rum or a fun substitute. Happy cooking!

—Elena Rutherford

Rum Raisin Sourdough Hot Cross Buns

Author: Elena Rutherford Cooking Method:Baking Cuisine:Baking Courses:Breakfast Brunch Dessert

Difficulty:BeginnerPrep time:1 hour Cook time: 25 minutesRest time: 24 minutesTotal time: 28 minutesServings:12 bunsCalories:280 kcal Best Season:Summer

Description

A rich, spiced sourdough bun packed with rum-soaked raisins and topped with a sweet cross and brown sugar syrup.

Ingredients

Rum-soaked Raisins (Day 1):

• 90 g raisins
• 75 g dark spiced rum (enough to just cover)
• 1 tsp vanilla extract

Levain (Day 2, morning):

• 20 g brown sugar
• 35 g room temperature water
• 25 g active sourdough starter
• 80 g unbleached strong all purpose flour or bread flour

Dough (Day 2, afternoon and evening):

• 110 g room temperature milk
• Seeds from 1/2 a vanilla bean
• 50 g brown sugar
• 2 lightly beaten eggs, at room temperature
• 1 tsp ground cinnamon
• 1/4 tsp grated nutmeg
• Pinch ground cloves
• All of the levain, torn into little pieces
• 350 g unbleached strong all purpose flour or bread flour
• 7 g fine salt (about 1 tsp)
• 85 g unsalted room temperature butter, divided
• Finely grated zest of 1 orange
• Finely grated zest of 1 lemon
• Drained rum-soaked raisins (from above)

Crosses (Day 3, morning):

• 35 g all purpose flour
• 10 g vegetable oil
• 30 g water (plus a few extra drops as needed)

Brown Sugar Syrup:

• 1 tbsp boiling water
• 1 tbsp brown sugar
• 1 tsp vanilla or rum

Instructions

1. Day 1: Macerate Raisins In a small jar, place 90 g raisins. Pour over about 75 g dark spiced rum to just cover them, along with 1 tsp vanilla extract. Screw on the jar lid, give it a shake, and let the raisins macerate for at least 24 hours, shaking occasionally.
2. Day 2, Morning: Make Levain In a small bowl or medium-sized glass jar, dissolve 20 g brown sugar in 35 g room temperature water. Stir in 25 g active sourdough starter until dissolved, then stir in 80 g unbleached strong all purpose flour or bread flour. The mixture will be quite stiff. Cover the jar (not air-tight) and let ferment until the levain has doubled in size, which can take 4-12 hours depending on your starter strength and kitchen temperature.
3. Day 2, Afternoon and Evening: Make Dough In the bowl of an electric mixer, whisk together 110 g room temperature milk with the seeds from 1/2 a vanilla bean. Add 50 g brown sugar, 2 lightly beaten eggs, 1 tsp ground cinnamon, 1/4 tsp grated nutmeg, a pinch of ground cloves, and all of the levain torn into little pieces. Mix everything together with the paddle attachment to combine.
4. Switch to the dough hook and add 350 g unbleached strong all purpose flour or bread flour and 7 g fine salt. Knead on medium speed for 3-4 minutes until the dough comes together, then let rest for 20 minutes.
5. Measure out 85 g unsalted room temperature butter and divide it in half. Knead half the butter into the dough with the dough hook; it will seem messy but will eventually incorporate. Knead in the second half of the butter, then continue kneading for 8-10 minutes, until the dough passes the window pane test (you can stretch it thin enough to see through without tearing). Let the dough rest again for 5 minutes.
6. Drain the excess liquid from the rum-soaked raisins. Add the drained raisins to the dough, along with the finely grated zest of 1 orange and 1 lemon. Knead with the dough hook until thoroughly incorporated, then give a final few kneads by hand to ensure everything is evenly distributed.
7. Scrape the dough into a clean bowl, cover with plastic wrap, and let ferment at room temperature for 3-4 hours. It will look slightly puffed but will not be doubled in size.
8. After fermenting, turn the dough out onto a slightly floured surface and divide into 12 even pieces, each about 80 g. Shape each piece into a ball and place them in a 9″x13″ pan lined with parchment paper. Cover with plastic wrap and place in the fridge overnight.
9. Day 3, Morning: Bake and Assemble The next morning, place the covered buns somewhere warm to finish proofing. This may take several hours. They are ready when puffed to nearly double their size and when poked lightly, the indent springs back slowly.
10. Just before the buns are fully proofed, preheat the oven to 425°F (400°F convection).
11. Make the cross paste: In a small bowl, mix together 35 g all purpose flour and 10 g vegetable oil. Add 30 g water and mix until smooth and pipeable, adding a few extra drops of water if needed. Place the paste in a piping bag, snip off the end, and pipe crosses on the proofed buns.
12. Bake the buns in the preheated oven at 425°F (400°F convection) for 10 minutes, then lower the heat to 390°F (365°F convection) and bake until golden brown.
13. While the buns bake, make the syrup: In a small bowl, mix together 1 tbsp boiling water, 1 tbsp brown sugar, and 1 tsp vanilla or rum.
14. Brush the brown sugar syrup over the buns as soon as they come out of the oven. Allow them to cool on a rack. Serve slightly warm or at room temperature.

Notes

For best results, ensure your sourdough starter is active and bubbly before building the levain. The long, cold proof in the fridge develops flavor and makes the buns easier to handle.

Keywords:Hot Cross Buns, Sourdough, Rum Raisin, Easter, Sweet Buns