Description
Traditional Hot Cross Buns are soft, spiced sweet buns studded with dried currants or raisins and marked with a signature cross on top. This classic Easter treat features warm cinnamon and nutmeg flavors, a tender crumb, and a sweet glaze made from powdered sugar and lemon juice. Perfect for breakfast or tea time, these buns are baked to a golden brown and glazed for delightful sweetness.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 2 tsp active dry yeast
- 1 cup whole milk, warm
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup dried currants or raisins
- 2 large eggs
Glaze
- 1 cup powdered sugar
- Water or lemon juice (as needed to thin glaze)
Instructions
- Activate the yeast: In a small bowl, combine the warm milk, active dry yeast, and 1 teaspoon of sugar. Stir gently and let it sit for 5-10 minutes until frothy and active.
- Create the dough: In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, remaining sugar, and salt. Make a well in the center, add the softened butter, eggs, and the yeast mixture. Stir the ingredients until a shaggy dough forms.
- Knead the dough: Flour a clean countertop and knead the dough for 8-10 minutes until smooth, elastic, and slightly tacky to the touch.
- First rise: Lightly oil a large bowl and place the kneaded dough inside. Cover with a damp cloth and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Add the dried fruit: Punch down the dough to release air. Fold in the dried currants or raisins evenly throughout the dough.
- Shape the buns: Divide the dough into 12 equal portions and roll each into a smooth ball. Place the buns on a baking tray lined with parchment paper, spaced apart.
- Second rise: Cover the shaped buns with a clean cloth and let them rise for another hour until doubled in size. Meanwhile, preheat the oven to 375°F (190°C).
- Bake: Place the buns into the preheated oven and bake for 20-25 minutes or until they turn a golden brown color and sound hollow when tapped.
- Glaze: Cool the buns slightly on a wire rack. In a small bowl, mix powdered sugar with enough water or lemon juice to create a smooth glaze. Drizzle this glaze generously over the warm buns for a shiny, sweet finish.
Notes
- For a classic cross on top, pipe a mixture of flour and water onto the buns before baking.
- Use warm milk (not hot) to avoid killing the yeast.
- If dried currants aren’t available, substitute with raisins or sultanas.
- Store buns in an airtight container for up to 3 days or freeze for longer storage.
- Reheat gently before serving to enjoy freshness.
