Here’s a classic Hot Cross Buns recipe—soft, sweet, spiced buns with raisins or currants, topped with a cross and a shiny glaze. Perfect for Easter or any cozy baking day!
Hot Cross Buns Recipe (Makes ~12 buns)
Ingredients
For the dough:
4 cups (500g) all-purpose flour
1/4 cup (50g) granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1 1/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp allspice (optional)
3/4 cup (180ml) warm milk (about 110°F / 43°C)
1/4 cup (60ml) warm water
1/4 cup (60g) unsalted butter, softened
2 large eggs
3/4 cup (100g) currants or raisins
Zest of 1 orange (optional but recommended)
For the cross:
1/2 cup (60g) all-purpose flour
5–6 tbsp water (enough to form a thick paste)
For the glaze:
1/4 cup (60ml) water
1/4 cup (50g) sugar
Instructions
Activate yeast: In a small bowl, mix warm water and a pinch of sugar. Sprinkle in yeast and let sit for 5–10 mins until frothy.
Make the dough:
In a large mixing bowl, combine flour, sugar, salt, and spices. Add in milk, yeast mixture, eggs, butter, and orange zest. Mix until dough starts coming together.
Knead: Knead the dough on a floured surface for 8–10 minutes (or use a stand mixer with a dough hook). The dough should be smooth and elastic. Add raisins/currants toward the end of kneading.
First rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1.5–2 hours).
Shape the buns: Punch down dough and divide into 12 equal pieces. Shape into balls and place on a parchment-lined baking sheet or dish, close together but not touching. Cover and let rise again for 45–60 minutes.
Preheat oven: 375°F (190°C).
Make the cross: Mix flour and water into a thick paste. Pipe a cross over each bun (use a piping bag or ziplock with the corner snipped).
Bake: 20–25 minutes, until golden brown.
Make the glaze: While buns bake, simmer sugar and water until sugar dissolves. Brush over hot buns right out of the oven for a shiny finish.
