Traditional Hot Cross Buns for Easter Morning

My Great-Grandma’s Easter Morning

I still make my great-grandma’s hot cross buns recipe every Easter. She wrote it down in 1950. Her handwriting was so pretty. I can almost smell her kitchen when I read it.

This is a true vintage recipe. It uses honey, not white sugar. That makes it a lovely no processed sugar recipe. The buns taste sweet and real. Doesn’t that smell amazing already?

Why This Old Recipe Matters

Food connects us to people we love. That’s why this matters. Making these buns makes me feel close to her. It’s like a warm hug from the past.

This traditional hot cross buns recipe is also simple. It is an easy hot cross buns method. You just need to be patient for the rises. What’s a food that makes you think of a special person?

The Secret is in the Flour

My great-grandma often used spelt flour. Spelt flour hot cross buns have a nutty taste. The dough feels a bit softer too. I love that touch.

*Fun fact*: Spelt is an ancient grain! People have baked with it for thousands of years. You can use regular flour too. This Easter bread recipe works with whatever you have.

A Little Kitchen Story

I once forgot to set a timer for the rise. The dough bubbled right over the bowl! It looked like a science experiment. I still laugh at that.

That’s how you learn how to make hot cross buns. You try. You might make a little mess. But your homemade hot cross buns will still taste wonderful. Do you prefer raisins or another dried fruit in your buns?

Sharing the Warmth

Baking for others is a gift. That’s another reason why this matters. A warm bun says, “I thought of you.” It is a simple, happy thing.

This great-grandma’s hot cross buns recipe is made for sharing. The buns stay soft for days. Will you be making any special treats this spring? I would love to hear about them.

Ingredients:

Instructions

Step 1: Wake up your yeast first. Sprinkle it with sugar into warm water. Wait ten minutes. It will get foamy and happy. I love watching it bubble. This is how you start any great Easter bread recipe.

Step 2: Gently warm the butter, milk, honey, and lemon rind. Let it cool to lukewarm. Pour it into a big bowl. Add the foamy yeast and a beaten egg. Stir in the raisins. This makes a sweet, sticky mix for your homemade hot cross buns.

Step 3: Now, beat in the flour. I use spelt flour hot cross buns are softer. The dough will be moist. Knead it lightly on a floured counter. (Always oil your bowl first so the dough doesn’t stick!) Let it rise for two hours. It will get so puffy.

Step 4: Shape the dough into twelve balls. Let them rise again for an hour. They become little pillows. This easy hot cross buns method is very forgiving. What’s your favorite part of baking? Share below!

Step 5: Make the cross paste. Mix flour, water, and vanilla. Pipe crosses on each bun. Bake for 16 minutes at 375°F. Brush with a honey-milk glaze. Bake a few more minutes until golden. Your traditional hot cross buns are done! Doesn’t that smell amazing?

Creative Twists

Serving & Pairing Ideas

These great-grandma’s hot cross buns recipe buns are best warm. Slice and spread with soft butter. It will melt right in. For a special breakfast, serve with a bowl of fresh berries. A glass of cold milk is the perfect drink. This no processed sugar recipe is sweet enough with honey. Which would you choose tonight?

Keeping Your Buns Fresh and Warm

Let’s talk about storing these special buns. They keep well in an airtight container. You can also freeze them for a later treat. I wrap each bun tightly in plastic wrap first. Then I place them all in a freezer bag.

To reheat, warm them in a 350-degree oven for 5-10 minutes. This brings back that fresh-baked softness. I remember my first batch getting a little hard. I learned the oven trick from my own grandma.

Batch cooking these saves so much time on a busy Easter morning. This matters because it lets you enjoy the day with family. You can focus on joy, not just the oven. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Bun Troubles

Sometimes our baking doesn’t go as planned. That’s okay. First, if your dough won’t rise, check your yeast. Make sure your water is lukewarm, not hot. Hot water can hurt the yeast.

Second, if your crosses crack, the paste was too thick. I once made this mistake. Just add a tiny bit more water next time. Third, if buns brown too fast, tent them with foil.

Fixing small issues builds your cooking confidence. This matters because confident cooks try more recipes. It also means your food tastes just right every time. Which of these problems have you run into before?

Your Quick Questions, Answered

What is the traditional recipe for Easter morning spiced fruit buns?

A traditional hot cross buns recipe uses yeast, flour, butter, and milk. You add raisins, honey, and warm spices. My great-grandma’s hot cross buns recipe from 1950 is a perfect example. It makes soft, sweet buns for Easter morning. The vintage recipe 1950 uses no processed sugar, just honey. It is a true Easter bread recipe passed down with love.

How do you make hot cross buns without crosses for Easter?

You can make them without the cross topping. Just skip the flour paste step before baking. These are then called Easter fruit buns or spiced buns. Follow the same recipe for homemade hot cross buns. Simply shape the dough into buns and let them rise. Bake them as directed. You will still have delicious, spiced Easter bread for your family breakfast.

What spices are typically used in Easter fruit buns?

Common spices are cinnamon, nutmeg, and allspice. Some recipes use a little clove. My vintage recipe uses the warmth of lemon rind instead. The spices give the buns their special holiday smell. *Fun fact: spices were once very expensive. Using them in bread was a sign of a big celebration.* The scent says Easter is here more than anything else.

Can Easter spiced buns be made ahead of time?

Yes, they are perfect for making ahead. You can bake them a day or two before. Store them in an airtight container. You can also freeze them for weeks. Just warm them in the oven on Easter morning. This easy hot cross buns tip saves you time. You get fresh, warm buns with no early morning work. It makes the day peaceful.

What is the difference between hot cross buns and Easter fruit buns?

The main difference is the cross on top. Hot cross buns have a paste cross piped on before baking. Easter fruit buns are the same spiced dough but without the cross. Both are traditional Easter bread recipes. Both are filled with fruit and spice. So if you forget the cross, you still made a wonderful holiday treat.

Are there any vegan or dairy-free recipes for Easter fruit buns?

Yes, you can make dairy-free versions. Use plant-based milk and a vegan butter substitute. For the egg, a “flax egg” works well. You can find spelt flour hot cross buns recipes that are vegan. They still use honey or maple syrup for sweetness. Learning how to make hot cross buns for everyone is a kind kitchen act. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe as much as my family does. Baking it connects us to grandmas and great-grandmas past. Your kitchen will smell like a holiday. That is a wonderful feeling to share.

I would love to hear about your baking adventure. Tell me how it went for you. Have you tried this recipe? Please leave a comment below with your story. Sharing recipes keeps our traditions alive and warm.

Happy cooking!

—Marina Caldwell

Easter Morning Spiced Fruit Buns

Author: Marina Caldwell Cooking Method:Baking Cuisine:American Vintage Courses:Breakfast Brunch Snack

Difficulty:BeginnerPrep time: 30 minutesCook time: 24 minutesRising time: 3 minutesTotal time: 3 minutesServings:12 bunsCalories:220 kcal Best Season:Summer

Description

A vintage 1950 recipe for classic Hot Cross Buns, perfect for Easter morning. These spiced fruit buns are soft, sweet, and beautifully glazed.

Ingredients

• 1 package yeast (2 1/4 tsp. if you buy it in bulk)
• 1 tsp sugar
• 1/2 cup lukewarm water
• 1/4 cup butter
• 1/2 – 3/4 cup milk (1/2 cup for spelt flour, 3/4 for wheat flour)
• 1/3 cup honey
• 1/2 tsp salt
• 1 tsp grated lemon rind
• 1 egg, beaten
• 3/4 cup raisins
• 3 1/2 – 4 cups flour (spelt, all-purpose, or an all-purpose/whole wheat combination)

For the Crosses:

• 2 tbsp white flour (all-purpose or white rice flour)
• 2.5 tbsp water
• 1/4 tsp vanilla

For the Glaze:

• 1 tbsp milk
• 1 tsp honey

Instructions

1. Sprinkle sugar and yeast onto the lukewarm water and let sit for 10 minutes until foamy.
2. Melt butter in a small saucepan over low heat. Stir in milk, honey, salt, and lemon rind until lukewarm. Remove from heat.
3. Pour butter mixture into a mixing bowl. Add the yeast mixture and beaten egg. Beat until combined, then stir in raisins.
4. Beat in 2 cups of flour until smooth. Gradually beat in remaining flour until a moist, not sticky, dough forms.
5. Turn dough onto a floured surface, knead lightly, shape into a ball, and place in an oiled bowl. Cover and let rise in a warm place for 2 hours, or until doubled.
6. Punch down dough and shape into 12 even buns. Place on a greased or parchment-lined baking sheet, spaced apart. Cover and let rise for 1 hour.
7. Preheat oven to 375°F (190°C). Mix flour, water, and vanilla for crosses to a thick glaze consistency. Adjust with water or flour as needed.
8. Place cross mixture in a piping bag or plastic bag with a small corner cut off. Pipe crosses onto each bun.
9. Bake for 16 minutes. Meanwhile, mix milk and honey for the glaze. After 16 minutes, brush buns with glaze.
10. Return buns to oven and bake for an additional 4-8 minutes, until nicely browned and cooked through. Cool for 10 minutes before serving.

Notes

Buns store well in an airtight container. Reheat covered at 350°F (175°C) for 5-10 minutes.

Keywords:Hot Cross Buns, Easter, Fruit Buns, Vintage Recipe, Yeast Bread