Nothing is more irresistible than the first bite of freshly baked hot cross buns recipe. The intoxicating spices, fresh bread aroma, and sweet raisins will fill your mouth with pure heaven.
I still remember when my auntie visited us after her glamorous London trip. She wanted to treat us, but she also wanted us to listen to her fantastic stories. The customs, foods, and traditions she learned about in England were memorable. Then, she introduced us to hot cross buns.
I vaguely remember her speaking. But mostly, I just nodded, making the appropriate uh-huh noises while savoring every bite of the fresh hot cross buns she had baked for us. Of course, she had to teach me how to make them, and now I make them for Lenten or any time the craving hits.
Complete Your Easter Celebration
Hot Cross Buns are customarily served on Good Friday, and homemade is way better than what you can buy at the store. Once you try this recipe, I’m sure you’ll never even look at store-bought ones again. Plus, no store can sell you the unforgettable aroma of baking bread that fills your kitchen.
How to Make Hot Cross Buns
The Dough
- Activate Yeast – Combine the active dry yeast with a couple of tablespoons of lukewarm water in a stand mixer or large bowl. Let it sit until the yeast dissolves and starts foaming, about 5 minutes. (Photo 1)
- Combine – Meanwhile, in a microwave-safe medium bowl, combine the milk, butter (cut into chunks), sugar, and salt, and microwave for about a minute. Stir it until the butter melts and the sugar dissolves. Let the mixture cool to 105℉ (40℃) so it doesn’t curdle the egg or kill the yeast.
- Whisk the egg lightly into the cooled butter mixture. Pour it into the activated yeast mixture.
- Mix by hand or in a stand mixer on medium-high using a dough hook until all the ingredients are combined.
- Add 3½ cups of flour, the spices, and grated orange zest. If using a stand mixer, continue mixing the dough until it pulls away from the sides of the bowl. Add more flour (only if needed) to make a soft dough. (Photo 2)
- Knead – If doing it by hand, knead the dough for about six minutes on a lightly floured surface. (Photo 3)
- Add the raisins and continue kneading for two more minutes to incorporate them into the dough. (Photo 4)
- Rise – Place the dough in a large, greased bowl, then cover it loosely with a clean, damp cloth. Let it rise in a warm, draft-free place until it doubles in size (usually an hour or two). Punch the dough down. (Photo 5)
- Divide the dough into 12 equal pieces, then shape them into balls. Place them in a greased 9″×13″ baking pan or large oven-proof skillet. (Photo 6)
Flour Paste for the Cross
- Mix the flour, sugar, and water to make a paste for the cross. Add more water, a tablespoon at a time, until you have a thick paste. (Photo 7)
- Create Crosses – Spoon the paste into a piping bag, then pipe a line along the middle of each row of buns. Repeat in the other direction to create crosses. Let them rise for about 20 minutes or until doubled. At this point, you can refrigerate the uncooked buns until the next day, then let them come to room temperature before baking. (Photo 8)
- Preheat the oven to 350 (180℃).
- Bake until the crust is golden brown and the buns sound hollow when tapped (20-25 minutes). Remove from the baking pan. (Photo 9)
The Glaze
- Combine milk and sugar and brush it over your hot cross buns. (Photo 10)
- Serve – Let them cool if desired, but they’re also delicious warm. They’re now ready to share with your loved ones.
Tips and Tricks
- Refrigerate the unbaked buns for up to 24 hours, then let them come to room temperature before baking.
- Be patient and let your dough rise long enough. The temperature and humidity can affect the rising time.
- Add water one tablespoon at a time if your cross paste is too thick. Add a little flour to fix it if it’s too thin.
Make-Ahead and Storage
Making the bread dough a day or two ahead improves the yeasty flavor. I’ve even made the dough a week early and kept it in an airtight Tupper. When ready to bake, let the dough come to room temperature for about half an hour, then form the buns.
Leftover buns will keep in an airtight container for three days on the shelf, a week in the fridge, and two months in the freezer.
Perfect Hot Cross Bun Pairings
We traditionally eat Hot Cross Buns on Good Friday because they represent the day Jesus was crucified. Baked salmon or blackened catfish are perfect entrees. Roasted potatoes and green bean casserole make ideal sides.
More Easy Baked Treats
By Imma
Watch How to Make It
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This blog post was first published in March 2017 and has been updated with an additional write-up, photos, and a video
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