There’s just something downright magical about ripping into a freshly baked batch of Traditional Hot Cross Buns: pillowy and gently spiced, studded with sweet raisins, kissed by orange zest, and finished with that iconic white cross. The warm aroma itself is enough to draw everyone to the kitchen, and one bite proves why this beloved British classic finds its way onto springtime tables year after year. Whether you’re new to baking or a seasoned pro, this recipe will walk you through each cozy, delicious step.
Ingredients You’ll Need
The beauty of Traditional Hot Cross Buns lies in a shortlist of wholesome, everyday ingredients that come together to create something truly special. Each element adds its own bit of magic—flavor, structure, or a little burst of color.
- Flour (4 cups all-purpose): This forms the soft, pillowy base of your buns—don’t substitute with cake or bread flour for the best texture!
- Granulated sugar (1/4 cup): Provides just the right touch of sweetness to balance the spices and raisins.
- Active dry yeast (1 packet/2 1/4 teaspoons): The key leavening agent, making your buns rise nice and tall.
- Salt (1/2 teaspoon): Essential for flavor—it sharpens the spices and brings everything together.
- Ground cinnamon (1 1/4 teaspoons): The main note in that distinctive, cozy aroma.
- Ground allspice (1/2 teaspoon): Adds warmth and a touch of complexity.
- Ground nutmeg (1/4 teaspoon): A subtle but important flavor—freshly grated if possible!
- Warm milk (3/4 cup, 110°F): Feeds the yeast and helps create that tender crumb. Double-check your temperature so the yeast thrives.
- Unsalted butter (1/4 cup, melted): Makes the dough rich and soft; salted butter can work, but cut back on the added salt.
- Eggs (2 large): These bind the dough and add brioche-like richness.
- Raisins or currants (3/4 cup): Traditional, sweet, and chewy—soak them in orange juice for extra plumpness.
- Orange zest (1 teaspoon): Lends irresistible brightness and fragrance.
- For the cross: All-purpose flour (1/2 cup) + water (5 tablespoons): Piped on for the signature design before baking.
- For the glaze: Granulated sugar (1/4 cup) + water (1/4 cup): Brushed on while warm for glossy, just-sweet finishes.
How to Make Traditional Hot Cross Buns
Step 1: Mix the Dry Ingredients
Begin by whisking together 3 1/2 cups of your flour, sugar, yeast, salt, cinnamon, allspice, and nutmeg in a large mixing bowl. This not only evenly distributes the flavors, but makes sure there won’t be any pockets of yeast or salt. The kitchen fills with a hint of spice even at this early stage!
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk the warm milk, melted butter, and eggs until they’re smooth and almost creamy. Combining them separately ensures the warmth of the milk doesn’t scramble your eggs, and the butter disperses evenly when mixed in.
Step 3: Make the Dough
Pour the wet ingredients into your bowl of dry mix and stir together. Don’t worry if it’s sticky at first—this is what creates such a tender bun once baked. Once mostly combined, fold in the raisins (or currants) and fragrant orange zest. The dough should look slightly shaggy and dotted with color.
Step 4: Knead to Perfection
Dust your countertop with some of the remaining flour and turn the dough out. Knead by hand for 8 to 10 minutes, adding just enough extra flour to keep things from sticking. You’re aiming for a smooth, elastic dough. This is a good time to get little ones involved in the kitchen (if you have them)—it’s like play dough, with much tastier results.
Step 5: First Rise
Pop your kneaded dough into a greased bowl, cover it with a clean towel or plastic wrap, and set it in a warm, draft-free spot. Let it rise for about 1 to 1 1/2 hours, until it’s doubled in size—this patience pays off with fluffy Traditional Hot Cross Buns!
Step 6: Shape the Buns
Gently punch down the risen dough to release the air. Divide it into 12 equal pieces (don’t stress about perfection; a kitchen scale is handy here but not essential). Roll each piece into a smooth ball and arrange them on a greased or parchment-lined baking sheet, leaving about an inch between each for spreading.
Step 7: Second Rise
Cover the shaped buns loosely and grant them another 30 to 45 minutes to puff up. During this time, preheat your oven to 375°F so it’s ready to go. This gentle second rise is key for the softest possible result.
Step 8: Pipe the Crosses
Mix the flour and water for the cross into a thick, pipeable paste. Transfer to a piping bag or a zip-top bag with a small hole snipped in one corner. Carefully pipe a line across each bun, then another perpendicular to make that classic “hot cross bun” look—such a fun, satisfying step!
Step 9: Bake
Slide your baking tray into the preheated oven for 20 to 25 minutes, until the buns are golden brown and your kitchen smells absolutely irresistible. Check them at the 20-minute mark; they should sound hollow when tapped on the bottom.
Step 10: Glaze and Cool
While still piping hot, brush each bun with the simple syrup made by dissolving the sugar in water. This gives your Traditional Hot Cross Buns that shiny, tempting finish and a subtle extra layer of sweetness. Let them cool a bit (if you can wait!) before serving.
How to Serve Traditional Hot Cross Buns
Garnishes
Nothing beats the classic shine of the sugar glaze, but you can take it up a notch with a final sprinkle of orange zest or even a light dusting of powdered sugar just before serving. For those feeling fancy, try a little bit of whipped honey butter or a spoonful of homemade marmalade alongside.
Side Dishes
Traditionally, these sweet, lightly spiced buns are served with a cup of strong black tea or coffee—simple and satisfying. For brunch or special occasions, lay them out with slices of sharp cheddar cheese or creamy brie. They’re wonderful alongside a fruit salad or a platter of eggs for a festive touch.
Creative Ways to Present
Arranging your Traditional Hot Cross Buns still warm on a rustic board or tiered cake stand never fails to impress. For a fun twist, slice them horizontally, warm them under the broiler, and sandwich with lightly sweetened cream cheese for “bunwiches.” Or, pile leftovers into a baking dish for an impromptu bread pudding at your next gathering.
Make Ahead and Storage
Storing Leftovers
To keep your Traditional Hot Cross Buns from drying out, stash any leftovers in an airtight container at room temperature for up to two days. They’re at their very best the same day, but still taste delightful after a day or two—especially if warmed slightly.
Freezing
If you plan to keep them longer, they freeze beautifully. Once they’ve cooled completely, wrap each bun individually in plastic wrap, then pop them in a freezer bag or container for up to a month. Thaw at room temperature or gently microwave when you’re ready for a sweet snack.
Reheating
Nothing brings back that just-baked magic like gently reheating. For best results, cover your Traditional Hot Cross Buns in foil and warm in a 300°F oven for 8 to 10 minutes, or microwave briefly (15 to 20 seconds per bun). A quick toast makes them irresistible all over again.
FAQs
How do I get my Traditional Hot Cross Buns extra soft and fluffy?
The secret is in the kneading and rising. Make sure you knead until the dough is smooth and elastic, and be patient with both rises—the time allows the gluten to relax and the yeast to work its magic, resulting in soft, pillowy buns.
Can I use instant or rapid-rise yeast instead of active dry yeast?
Absolutely! Just swap in the same amount of instant yeast and skip the need to proof it first—add it straight to your dry ingredients. The rest of the method stays the same, and you’ll still get those classic Traditional Hot Cross Buns.
What if I don’t have orange zest?
No worries! While orange zest adds signature brightness, you can try lemon zest or simply leave it out. The spice blend still packs plenty of flavor and you’ll end up with delicious results.
Can I make these buns dairy-free?
Yes, you can substitute plant-based milk (like almond or oat milk) for regular milk, and vegan butter for the unsalted butter. The texture might be slightly different, but you’ll still enjoy delightful, dairy-free Traditional Hot Cross Buns.
Why did my buns spread and touch each other in the oven?
It’s totally normal and even traditional! As the buns rise and bake, they often join together to create that signature soft-edged look. Just separate them after baking, or embrace the pull-apart style—either way, they’re delicious.
Final Thoughts
If you’ve never tried making your own Traditional Hot Cross Buns, you’re truly in for a treat. They fill your home with the scent of spring, invite happy hands to the table, and melt golden and flavorful in every bite. Give these a whirl—and don’t be surprised when everyone asks for the recipe!
Print
Traditional Hot Cross Buns Recipe
- Total Time: 2 hours 30 minutes (including rise time)
- Yield: 12 buns 1x
- Diet: Vegetarian
Description
These Traditional Hot Cross Buns are a classic Easter treat with a spiced, sweet dough studded with raisins and topped with a cross. Perfect for celebrating the holiday or enjoying as a delicious homemade bread any time of year.
Ingredients
Main Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 3/4 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 3/4 cup raisins or currants
- 1 teaspoon orange zest
For the Cross:
- 1/2 cup all-purpose flour
- 5 tablespoons water
For the Glaze:
- 1/4 cup water
- 1/4 cup granulated sugar
Instructions
- Main Dough: In a large bowl, whisk together 3 1/2 cups flour, sugar, yeast, salt, cinnamon, allspice, and nutmeg. In another bowl, whisk warm milk, melted butter, and eggs until combined. Add wet mixture to the dry ingredients and stir until a sticky dough forms. Mix in the raisins and orange zest. Knead the dough on a lightly floured surface for about 8–10 minutes, adding more flour as needed until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Punch down the dough and divide into 12 equal portions. Shape each into a ball and place on a greased or parchment-lined baking sheet about 1 inch apart. Cover and let rise again for 30–45 minutes.
- Preheat oven to 375°F. Mix the flour and water for the cross into a thick paste. Transfer to a piping bag or zip-top bag with the corner snipped off. Pipe a cross over each bun. Bake for 20–25 minutes or until golden brown.
- While baking, make the glaze by heating the sugar and water in a small saucepan until the sugar dissolves. Brush the glaze over the warm buns as soon as they come out of the oven. Cool slightly before serving.
Notes
- For extra flavor, soak the raisins in orange juice before adding to the dough.
- These are best the day they’re baked but can be reheated gently.
- Freeze leftovers for up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bun
- Calories: 220
- Sugar: 11g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
