Hot Crossed Buns Recipe
If you’re looking to fill your kitchen with the irresistible aroma of warming spices and soft, sweet bread, these Hot Crossed Buns truly deliver. This classic British treat combines fluffy, golden buns with a subtle spiced warmth, jeweled with plump currants and a hint of citrus from candied peel. Whether it’s Easter morning or just a cozy afternoon, Hot Crossed Buns offer a nostalgic comfort that brings people together—and they’re much easier to make than you might think!
Ingredients You’ll Need
The magic of Hot Crossed Buns lies in a handful of familiar pantry ingredients, each working together to create unforgettable flavors and that iconic, tender crumb. Here’s what you’ll need, with a little insight into why each one matters:
- All-purpose flour: The essential backbone of the dough, providing structure and softness.
- Granulated sugar: Adds subtle sweetness and helps the yeast along.
- Active dry yeast: Your leavening hero for perfectly pillowy buns.
- Salt: Enhances all the sweet and spiced notes, balancing the final flavor.
- Warm milk (about 110°F): Activates the yeast and keeps the dough tender.
- Unsalted butter, melted: Gives richness and irresistible softness.
- Egg: Adds color, lift, and a lovely, enriched texture.
- Ground cinnamon: The leading spice, for warmth and classic Hot Crossed Bun flavor.
- Ground nutmeg: A perfect partner to cinnamon, for a deeper, cozier aroma.
- Currants or raisins: These chewy, juicy bursts of sweetness are a Hot Crossed Bun hallmark.
- Candied orange peel (optional): Adds citrusy zing and festive flair—highly recommended!
- Flour & Water (for the cross): Mixed into a paste to create those iconic crosses.
- Sugar & Water (for the glaze): A quick simmer makes a glossy syrup to finish the buns with shine and sweetness.
How to Make Hot Crossed Buns
Step 1: Mix the Dry and Wet Ingredients
In a large mixing bowl, stir together 3 1/2 cups of flour, sugar, yeast, salt, cinnamon, and nutmeg. In a separate bowl, whisk warm milk, melted butter, and the egg until well combined. Pour the wet mixture into the dry ingredients, using a wooden spoon or spatula, and mix until a shaggy dough takes shape.
Step 2: Knead and Incorporate the Fruit
Add in the currants (or raisins) and the candied orange peel, if using. Knead the dough gently, either in the bowl or on a lightly floured surface, adding more flour as needed, until it becomes smooth and elastic—this takes about 8 to 10 minutes. You’ll end up with a beautiful, soft, slightly sticky dough flecked with fruit and spice.
Step 3: First Rise
Place your dough in a greased bowl, turning it once to coat the surface. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about an hour, or until it’s doubled in size. Don’t rush this step; the slow rise develops flavor and creates that cloudlike softness hot crossed buns are famous for.
Step 4: Shape and Second Rise
Punch down the risen dough and divide it into 12 roughly equal pieces. Roll each piece into a smooth ball and arrange them on a parchment-lined baking sheet, spacing them in a tidy grid so they barely touch. Cover again and let them rise for 30 to 40 minutes. You’ll see the buns puff up and nestle together.
Step 5: Make and Pipe the Crosses
Preheat your oven to 375°F (190°C). To prepare the crosses, mix 1/2 cup flour and 6 tablespoons water until you have a thick, pipeable paste. Spoon it into a piping bag or a zip-top bag with the corner snipped off, then pipe a long line across each row of buns, followed by a perpendicular line—everyone loves this iconic look!
Step 6: Bake
Slide the tray into your hot oven and bake for 20 to 25 minutes, or until the buns are golden brown and your kitchen smells heavenly. They should sound hollow when tapped gently on the bottom.
Step 7: Glaze
While the buns are baking, combine 1/4 cup sugar and 1/4 cup water in a small saucepan. Simmer just until the sugar dissolves, forming a shiny syrup. As soon as the buns emerge from the oven, brush them generously with the warm glaze—this sets their sweet, shiny finish and gives Hot Crossed Buns their bakery-shop allure.
How to Serve Hot Crossed Buns
Garnishes
The finished Hot Crossed Buns already have their beautiful crosses and glossy tops, but an extra dusting of powdered sugar or a sprinkle of orange zest makes them feel even more festive. A dab of softened butter melting into a warm bun is a finishing touch that no one can resist!
Side Dishes
Set your Hot Crossed Buns alongside fresh fruit, softly scrambled eggs, or a simple green salad for a well-rounded brunch. They also pair dreamily with a steaming mug of tea, coffee, or hot cocoa—perfect for lingering over a cheerful breakfast or afternoon treat.
Creative Ways to Present
To really make a statement, arrange your Hot Crossed Buns in a basket lined with a colorful cloth napkin, or serve on a large wooden board with bowls of fruit preserves and clotted cream. For parties, slice them in half and fill with whipped cream or mascarpone and berries, arranging them on a tiered stand for high tea elegance.
Make Ahead and Storage
Storing Leftovers
Store any leftover Hot Crossed Buns in an airtight container at room temperature for up to two days. The buns will remain soft and flavorful—just be sure they’re completely cool before storing to avoid condensation making them soggy.
Freezing
Hot Crossed Buns freeze beautifully! Simply let them cool completely, then tuck them into a zip-top freezer bag or airtight container. They’ll keep their flavor and moisture for up to two months—perfect for having a homemade treat at the ready.
Reheating
When you’re craving that bakery-fresh texture, pop your Hot Crossed Buns in a 300°F oven for about 8 minutes or microwave individually for 15-20 seconds. They’ll be soft and fragrant again, like they just came out of the oven. If you like, brush with a bit more glaze or a pat of butter to refresh the shine and taste.
FAQs
Can I substitute a different dried fruit in Hot Crossed Buns?
Absolutely! While currants or raisins are the traditional choice, feel free to swap in chopped dried apricots, cranberries, or even cherries for a fun twist. The main thing is to keep the fruit pieces small so they distribute evenly through the dough.
Why do my buns sometimes turn out dense instead of fluffy?
Dough that doesn’t rise enough or using inactive yeast are common culprits for dense buns. Make sure your milk is warm but not hot (about 110°F), and allow the dough two full rises. Don’t skimp on the kneading either—building that gluten network helps create the signature pillowy texture of Hot Crossed Buns.
How can I make vegan Hot Crossed Buns?
You can easily adapt this recipe by swapping out the milk and butter for your favorite plant-based alternatives, and using a flaxseed “egg” in place of the regular egg. The result will still be soft, tender, and deliciously spiced!
Is it okay to prepare the dough ahead of time?
Yes, you can let the shaped buns rise in the refrigerator overnight if you want to bake them fresh in the morning. Bring them to room temperature while the oven preheats, then bake as directed for the freshest Hot Crossed Buns ever.
What makes Hot Crossed Buns a traditional Easter food?
Hot Crossed Buns have long been associated with Good Friday and Easter thanks to the symbolic cross and spiced bread, which hold special meaning for many cultures. But honestly, they’re so delicious, you’ll want to make them all year round!
Final Thoughts
If you’ve never baked Hot Crossed Buns at home, now’s your chance to start a new tradition that everyone will look forward to. The process is rewarding, the kitchen smells are unbeatable, and there’s nothing quite like the first bite of a warm, freshly glazed bun. Don’t be surprised if these buns find their way onto your table far more often than just Easter—they’re simply too good to save for only once a year!
Print
Hot Crossed Buns Recipe
- Total Time: 2 hours (including rising time)
- Yield: 12 buns 1x
- Diet: Vegetarian
Description
Hot Crossed Buns are a traditional Easter treat, featuring spiced sweet rolls with currants and a cross on top. These soft and fragrant buns are perfect for holiday baking and are sure to be a hit with your family and friends.
Ingredients
Main Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
- 1 1/4 cups warm milk (about 110°F)
- 1/4 cup unsalted butter, melted
- 1 egg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup currants or raisins
- 1/4 cup candied orange peel (optional)
For the Cross:
- 1/2 cup all-purpose flour
- 6 tablespoons water
For the Glaze:
- 1/4 cup granulated sugar
- 1/4 cup water
Instructions
- Main Dough: In a large mixing bowl, combine 3 1/2 cups of flour, sugar, yeast, salt, cinnamon, and nutmeg. In another bowl, whisk together warm milk, melted butter, and egg. Add wet ingredients to the dry ingredients and mix until a soft dough forms. Add currants and orange peel (if using), and knead until smooth and elastic. Let rise for 1 hour.
- Shaping and Baking: Divide dough, shape into balls, let rise again, pipe crosses, bake at 375°F for 20–25 minutes.
- Glazing: Simmer sugar and water for glaze. Brush over warm buns after baking. Serve and enjoy!
Notes
- Best eaten fresh or reheated slightly.
- Can swap currants with apricots or cranberries.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bun
- Calories: 230
- Sugar: 10g
- Sodium: 130mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
