Hot cross buns are one of the most traditional Easter treats. Soft, lightly sweet rolls filled with warm spices and raisins come out of the oven golden and fragrant. A simple icing cross on top gives them their classic look.
These buns are perfect for Easter breakfast, brunch, or a light dessert with tea or coffee. They are soft, slightly sweet, and best enjoyed warm with a little butter.
Ingredients
Dough
- 3½ cups all purpose flour
- ¼ cup granulated sugar
- 1 packet active dry yeast (2¼ teaspoons)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup warm milk
- ¼ cup unsalted butter, melted
- 2 eggs
- ¾ cup raisins or currants
Cross Topping
- ½ cup all purpose flour
- 5 tablespoons water
Glaze
- 2 tablespoons apricot jam
- 1 tablespoon warm water
Instructions
1. Activate the yeast
In a bowl combine the warm milk and yeast. Let it sit for about 5 minutes until slightly foamy.
2. Make the dough
In a large bowl mix:
- flour
- sugar
- cinnamon
- nutmeg
- salt
Add the yeast mixture, melted butter, and eggs. Mix until a soft dough forms.
Fold in the raisins.
3. Knead the dough
Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
4. Shape the buns
Punch down the dough and divide it into 12 equal pieces.
Roll each piece into a ball and place them on a lined baking tray. Leave some space between them.
Cover and let rise again for 30 minutes.
5. Make the cross
Mix flour and water to create a thick paste.
Pipe the paste across the buns in straight lines to form crosses.
6. Bake
Bake in a 375°F (190°C) oven for 18 to 20 minutes until golden brown.
7. Add glaze
Warm the apricot jam with water and brush it over the hot buns. This gives them a shiny finish.
Let the buns cool slightly before serving.
Helpful Tips
Do not overheat the milk
Milk should be warm, not hot, so the yeast activates properly.
Add orange zest for extra flavor
A teaspoon of orange zest gives the buns a bright citrus note.
Serve warm
Hot cross buns taste best slightly warm with butter.
Vegan Version
Replace:
- milk with almond or oat milk
- butter with plant based butter
- eggs with ½ cup unsweetened applesauce
The texture stays soft and fluffy with these swaps.
Storage
Room temperature
Store in an airtight container for 2 days.
Freezer
Freeze for up to 2 months and reheat in the oven.
FAQ
Why are they called hot cross buns?
The cross on top traditionally represents Easter.
Can I use chocolate chips instead of raisins?
Yes. Chocolate chip hot cross buns are a popular variation.
Can the dough be made ahead?
Yes. Let the dough rise in the refrigerator overnight and bake the next day.
Easter Hot Cross Buns
Equipment
- large mixing bowl
- measuring cups and spoons
- mixing spoon or dough whisk
- baking tray lined with parchment paper
- piping bag or small plastic bag for piping the flour cross
Ingredients
- 3.5 cups all purpose flour
- 0.25 cup granulated sugar
- 1 packet active dry yeast (2¼ teaspoons)
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.5 tsp salt
- 0.75 cup warm milk
- 0.25 cup unsalted butter, melted
- 2 eggs
- 0.75 cup raisins or currants
- 0.5 cup all purpose flour (for cross topping)
- 5 tbsp water (for cross topping)
- 2 tbsp apricot jam
- 1 tbsp warm water (for glaze)
Instructions
- In a bowl, combine the warm milk and active dry yeast. Let the mixture sit for about 5 minutes until slightly foamy.
- In a large bowl mix the flour, sugar, cinnamon, nutmeg, and salt. Add the yeast mixture, melted butter, and eggs. Mix until a soft dough forms, then fold in the raisins.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place them on a lined baking tray with space between them. Cover and let rise again for 30 minutes.
- Mix the flour and water to form a thick paste. Pipe the paste over the buns in straight lines to create the traditional cross pattern.
- Bake the buns in a 375°F (190°C) oven for 18–20 minutes until golden brown.
- Warm the apricot jam with 1 tablespoon of water and brush it over the hot buns to give them a shiny glaze. Let them cool slightly before serving.
