Easter Hot Cross Buns
Hot cross buns are a traditional Easter treat made with soft, lightly sweet yeast dough, warm spices, and raisins. Finished with their classic flour cross and a shiny apricot glaze, these fluffy buns are perfect for Easter breakfast, brunch, or a cozy dessert with tea or coffee.
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.
Notes
Do not overheat the milk when activating the yeast; it should be warm, not hot. For extra flavor, add 1 teaspoon of orange zest to the dough. These buns are best served slightly warm with butter. For a vegan version, replace milk with almond or oat milk, butter with plant-based butter, and eggs with 1/2 cup unsweetened applesauce. Store in an airtight container at room temperature for up to 2 days or freeze for up to 2 months and reheat in the oven.