Hot Cross Buns

Homemade hot cross buns are soft yeasted buns filled with dried fruit, a hint of sweetness, and spicy goodness. These lovely soft sweet buns are an important part of Easter traditions. Follow my easy step-by step recipe and make them part of your Good Friday and Easter celebrations.

updated from 2012

HOW TO MAKE PERFECT HOT CROSS BUNS AT HOME: STEP BY STEP GUIDE

Cute little spiced buns are often enjoyed with butter or marmalade. My hot cross buns bread recipe can be prepared on the day off or in advance. Let me show you how to make traditional hot cross buns from scratch.

WHAT ARE HOT CROSS BUNS MADE OF?

• Sponge: warm milk, dry yeast (active or instant), brown sugar, flour
• Dough:
• Flour – I use a combination of bread and all-purpose. If all-purpose flour is all you have, you can use it, too. I like King Arthur All-Purpose Flour.
• Sugar – brown or white granulated is fine
• Spices: cinnamon, cardamom (optional)
• Salt
• Orange zest (optional)
• Melted Butter
• Dried Fruit: currants, raisins, sultanas, cranberries
• Candied or Crystallized Ginger
• Egg
• Vanilla Extract

WHAT DRIED FRUIT TO USE

Traditional hot cross buns recipe includes raisins, currants, or sultanas. However, I also like cranberries very much, so I’ve used cranberries and some crystallized ginger, though candied ginger can also be used.

Cranberries I bought were dried whole. I chopped them up roughly to more manageable pieces, no need to chop them up finely.

Crystallized ginger comes in large pieces and it’s necessary to chop it into small pieces. I prefer small bits of ginger in the bread. (steps 1-2). I also use crystallized ginger in Gingersnap Cookies.

HOW TO MAKE YEAST SPONGE

To make the bread dough, I use the sponge and dough method. This method consists of making the sponge and then adding it to the rest of the ingredients.

So, first you need to prepare the sponge, which is super simple: in a bowl of your mixer whisk together warm milk (100° to 115°F/37 to 46C ), dry yeast, flour and little amount of sugar. Let the mixture stand for 5 minutes until little surface bubbles appear on the top.

YEAST DOUGH

Into the mixing bowl with the sponge add flour, spices, salt, sugar, melted ( warm or lukewarm) butter, whole egg, vanilla extract, orange zest (steps 1-8).

First I like it use a wooden spoon and stir everything until roughly combined (steps 1-2). Then add dried fruit: chopped cranberries and candied or crystallized ginger (steps 3-4). Stir well with a wooden spoon (step 5-6).

KNEAD THE DOUGH

I use a stand mixer but if you don’t have one you can dump the dough on to a lightly floured surface and knead it by hand. How to knead dough by hand (via The Spruce Eats)

This yeast dough, once made should be soft and slightly sticky. It will take about 8 to 10 minutes with a stand mixer. I use a kitchen aid mixer on speed two to mix the bread dough. Use a hook attachment to knead the dough. If the dough appears too sticky and is not pulling away at all from the sides of the bowl, add an additional tablespoon of flour. This dough won’t form a ball in your stand mixer; keep that in mind, so you don’t add too much extra flour. It should be soft and slightly sticky. This is normal.

Turn the dough onto the work surface, oil your hands and push the dough away from you and then fold it back. Turn it clockwise until it comes into a ball.(steps 1-6).

FIRST PROOF

Place the ball of dough into a bowl greased with a little bit of oil. Then cover it with a greased food wrap (steps 1-2). Let rise in a warm, draft free place for 60-90 minutes, depends on how warm it is in your kitchen.

• How to Create a Warm, Moist and Draft-Free Spot? Bring 3 cups of water to boil. Pour it into a shallow dish. Place the dish with boiling hot water on the bottom rack of your oven. Place bowl with the yeast dough either above it or next to it. Depending on how much room you have in the oven. Close the oven door and let the yeast dough proof for the recommended time.
• This is how my grandmother did it – use a blanket and wrap the bowl with yeast dough in a kitchen towel and then in warm blanket.
• Another popular method is to use a dryer. Run the dryer for several minutes, until it’s nice and warm inside. Turn it off and place the bowl with the dough inside. Wait for the dough to rise.
• The last option is the steam oven; if you are lucky enough to have one, there is an option for dough-proofing. Try it; it’s fantastic.

PUNCH THE DOUGH

Once the dough is ready, make a fist and gently punch it down to deflate air pockets in the dough. Punching the dough (via Masterclass), creates the bread with small air pockets and fine texture.

HOW TO SHAPE HOT CROSS BUNS

Invert the dough onto a work surface. Shape the dough into a thick log and slice it into 12 pieces of approximately the same size (steps 1-6).

Take a piece of dough, fold the piece over, pinch two ends together (steps 1-4). Keep the ball of dough on the work surface, place the palm of your hand on the top an move your hand in circular motion, shaping the dough into a ball (steps 5-6).

PREPARE BAKING PAN

Spray, oil, or butter the 9×13-inch baking pan, then press in the parchment paper strip. Make sure there’s an overhang on the two long sides. Place shaped buns into the prepared pan (steps 1-4).

SECOND PROOF

Grease food wrap, cover the pan, and let the buns rise again for 45-90 minutes in a warm, draft-free place (steps 1-3).

Hot cross buns are kind of like a cross between a dinner roll and cinnamon roll. They are soft and fluffy but somewhat dense. They need at least 45 minutes, and up to 90 minutes to proof for the 2^nd time, depending on your ambient temperature. But let them proof for at least 45 minutes, or until doubled in size.

PIPE A CROSS WITH A FLOUR BATTER

As I mentioned before, hot cross buns are associated with Good Friday and Easter. And these yeasted buns get their name after the cross on the top – a symbol of crucifixion of Jesus. Typically, cross design is made after second rising, before buns are baked, using a simple flour batter, or after they are baked, using icing. I used the former.

• Cross Flour Batter Ingredients
• Flour
• Water or Fresh Orange Juice (strained)
• Sugar

Combine flour, sugar, and orange juice in a small bowl and whisk until smooth. Flour batter shouldn’t be too thick nor too runny. A thick batter will yield a dense texture, and runny will drip all over the buns in the oven.

You can use a small sandwich bag to pipe crosses onto the buns or if you have a piping bag, use it. Fill the piping bag with flour batter and cut a small opening in the corner.

Pipe straight lines across the middle of the buns (steps 1-2), then pipe lines in opposite direction (steps 3-4).

BAKE BUNS

Bake buns in the preheated oven at 350F for 18-20 minutes. If you see they are browning too quickly, place a foil dome over them (steps 1-2).

PREPARE GLAZE

Brushing hot buns with glaze adds flavor, and moisture and makes them shiny. You can use apricot, orange/citrus marmalade, maple syrup, honey or golden syrup t,o make the glaze. Or if you are short on all of the above, use a 1:1 ratio of water and sugar, bring to a boil and simmer until syrupy; alternatively throw in a cinnamon stick for some flavor.

While buns are baking prepare the glaze. Combine apricot marmalade and water and bring to boil. Simmer for couple of minutes, then strain glaze through a mesh sieve to remove any lumps. Be extra careful if using a microwave to prepare the glaze, marmalade can get very hot quickly.

Baked buns should be golden brown. Take them out of the oven, use the overhanging parchment to lift the hot buns from the baking pan, and transfer them onto a cooling rack.

Generously brush hot buns with the glaze and let them cool completely.

SUCCESS TIPS FOR BEST HOT CROSS BUNS

• What kind of flour should I use? I use a combination of all-purpose and bread flour. If you don’t have bread flour you can use all-purpose flour. My favorite all-purpose flour is King Arthur All-Purpose Flour.
• Check the yeast. I use sponge and dough method to avoid disappointment in case yeast is not active anymore.
• Why are my buns so dense? This could be several things: too much flour, not enough kneading, or too much kneading, under-proofing. Make sure to knead the dough for 8-10 minutes, until it’s smooth. If the gluten is not worked enough it can lead to hard and dense buns.
• My buns are very dry, what happened?  Dry interior and hard crust can be caused by over-kneading. The over-kneaded dough is very dense, and it will feel stiff. It’s difficult to work with and tears easily.
• How to make sure your buns are soft and fluffy? Don’t use an excessive amount of flour. This bread dough is soft is somewhat sticky, it won’t form a completely ball using a stand mixer. Stickier dough produces fluffier, softer buns.
• Grease your hands with little bit of oil – it makes the handling of sticky dough easier.
• Make the dough extra rich – prepare the dough and let it rise in the fridge overnight.
• What other filling can I use? – candied orange/lemon peel, chocolate bits. You can also plump dried fruit in hot water mixed with vanilla extract or some rum or orange juice.
• What kind of spices can I use? I use cinnamon and cardamom. Other popular spices include allspice, cloves, ginger, and nutmeg.
• Can hot cross buns be frozen? – Yes, they can be frozen for up to 3 months, in an airtight container.
• Are these buns sweet? – Yes, buns are slightly sweet but not cake sweet.
• How should I store hot cross buns? Homemade buns will last in an airtight container, for up to 3 days. Avoid storing baked buns in the fridge, as they tend to dry out a bit.

HOT CROSS BUNS SERVING SUGGESTIONS

• Classic way to serve them is with butter – toast the buns and spread soft butter onto still warm toasted bun.
• Another popular way to serve these traditional buns is with a dollop of jam or marmalade.
• Take it to the next level with cream cheese spread or cream cheese frosting.
• If you have some buns left, use them to make a French toast (via Add a Pinch).
• Or make bread pudding – cube the buns, soak them in milk/butter/egg mixture and bake.
• Why not serve warm buns with your favorite vanilla ice cream or apple compote.

MORE DELICIOUS BREAD RECIPES

• Best Hot Dog Buns
• Simple Sweet Bread Dough Recipe
• Classic Sticky Buns via Erren’s Kitchen
• Blueberry Babka Recipe
• Soft and Moist Hamburger Buns
• Peach Slab Bread

This post was originally published on April 6th, 2012. On March 21st, 2023 I updated this post with step-by-step written and picture instructions.