This traditional hot cross buns recipe makes spiced buns filled with dried fruit. The soft buns are topped with a cross and a simple apricot glaze.
Remember that iconic song you had to play on the recorder back in elementary school? That song sparked my interest in hot cross buns, and these buns are definitely worth singing about!
These soft, spiced buns are filled with dried fruit and are topped with a cross. They’re brushed with a simple apricot glaze to give them that irresistible shine and a bit of additional flavor and sweetness.
They make a special Easter breakfast, but they’re equally welcome as a sweet treat or dessert. So, let’s bring this timeless treat to life (with no recorder required)!
Ingredient notes and substitutions
- Whole milk: I recommend using whole milk because the fat in the milk helps to make the buns tender. Using skim milk or 1% milk will give you a leaner dough.
- Brown sugar: You can use dark brown sugar if you prefer.
- Butter: Feel free to use salted butter + 1/4 teaspoon of kosher salt if you prefer.
- Flour: It’s important to properly measure the flour to avoid heavy, crumbly buns. Weighing will give you the most accurate measurement, or you can sift or stir it to break it up, lightly spoon into the measuring cup, and level. You’ll only want to use as much flour as you need to use to get the dough to the correct consistency.
- Salt: Sea salt makes a good substitute. If you’re using table salt, use half the amount of salt.
- Spices: You can vary the spices according to your tastes.
- Dried fruit: Raisins and currents are most commonly used in hot cross buns. However, you could use craisins, candied citrus, or dried apricot in the dough.
How to make hot cross buns
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Buns
Step 1: To make the buns, pour milk into a microwave-safe measuring cup.
Step 2: Microwave in 30-second intervals until it reaches about 110-115 degrees F. If it gets too hot, let it sit on the counter for a few minutes to come down in temperature.
Step 3: Add warm milk, brown sugar, and yeast to the bowl of your stand mixer. Use a fork to lightly stir it all together. Let sit for 5 minutes for yeast to bloom.
Step 4: Add eggs, melted butter, and vanilla extract. Use the fork again to lightly beat the eggs.
Step 5: Pour in 3 ½ cups flour, cinnamon, salt, nutmeg, allspice, and raisins.
Step 6: Use a paddle attachment on your stand mixer to combine the ingredients, then switch to the dough hook.
Step 7: With the dough hook, knead the flour into the liquid ingredients until combined.
Step 8: Continue to knead with the dough hook for another 8-10 minutes, or until the dough forms a ball and pulls away from the sides of the bowl. The dough should feel slightly sticky if pinched but shouldn’t come off on your fingers. Add additional flour in 1/4 cup increments until it reaches the correct consistency. You may need to use a little more or less flour, so go by the consistency.
Step 9: Grease a clean bowl lightly with oil.
Step 10: Remove dough from the mixing bowl and place it in the greased bowl, turning to coat in oil on all sides.
Step 11: Cover with a clean kitchen towel and set in a warm place to rise for about 30-60 minutes.
Step 12: Preheat oven to 350 degrees F. Grease a 9×13 inch baking pan with nonstick spray.
Step 13: After the first rise, divide the dough into 12 even-sized rolls.
Step 14: Roll into a ball and place each into the prepared baking pan.
Step 15: Cover the pan with the towel again.
Step 16: Allow to rise once more for about 30-60 minutes.
Flour cross
Step 17: Whisk the cross ingredients together, starting with just 5 tablespoons of water and adding more if necessary. You should have a thick paste that will pipe easily.
Step 18: Add paste to a piping bag, and pipe a line down the center of each row of buns, then repeat in the opposite direction to create crosses.
Step 19: Bake buns for about 35-40 minutes, or until golden brown on top. If browning too quickly as they cook, you can tent with aluminum foil.
Glaze
Step 20: Allow buns to cool slightly as you prepare the glaze.
Step 21: Whisk together apricot preserves and water.
Step 22: Using a pastry brush, brush over the top of the warm buns. Serve warm.
Recipe Tips!
- Freezing: You can freeze either the dough or the baked buns.
- To freeze the unbaked buns, make through step 14. Cover the pan tightly with plastic wrap and then with aluminum foil. Freeze for up to 1 month. To bake from frozen, cover with a damp kitchen towel and let the buns sit at room temperature for about 3-5 hours to thaw and rise. Bake as directed.
- To freeze the baked buns, let the buns cool completely. Wrap in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator and then rewarm for a few minutes in a 275F oven.
- Soaking the fruit: You can soak the fruit to make it softer and more flavorful. To soak the fruit, heat water or apple juice to boiling. Place the fruit in a medium, heat-safe bowl. Pour the hot liquid over the fruit, and let it sit for about 30 minutes. Drain well and set on paper towels while you begin to prepare the dough.
Storage
Store any leftover buns in an airtight container at room temperature. They will keep for 2-3 days when properly stored.
More Easter recipes!
If you’ve tried this hot cross buns recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Hot Cross Buns Recipe
Equipment
- Stand mixer
Ingredients
Dough
- 1 cup whole milk
- 1/2 cup light brown sugar
- 2 ¼ teaspoons instant rise yeast 1 packet
- 2 large eggs at room temperature
- 1/2 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 4-4 ½ cups all purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 cup raisins or currants
Flour cross
- 1/2 cup all purpose flour
- 5-6 tablespoons water
Glaze
- 2 tablespoons apricot preserves
- 1 tablespoon water
Instructions
Buns
- To make the buns, pour milk into a microwave-safe measuring cup.1 cup whole milk
- Microwave in 30-second intervals until it reaches about 110-115 degrees F. If it gets too hot, let it sit on the counter for a few minutes to come down in temperature.
- Add warm milk, brown sugar, and yeast to the bowl of your stand mixer. Use a fork to lightly stir it all together. Let sit for 5 minutes for yeast to bloom.1/2 cup light brown sugar, 2 ¼ teaspoons instant rise yeast
- Add eggs, melted butter, and vanilla extract. Use the fork again to lightly beat the eggs.2 large eggs, 1/2 cup unsalted butter, 1 teaspoon vanilla extract
- Pour in 3 ½ cups flour, salt, cinnamon, nutmeg, allspice, and raisins.4-4 ½ cups all purpose flour, 1/2 teaspoon kosher salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, 1 cup raisins or currants
- Use a paddle attachment on your stand mixer to combine the ingredients, then switch to the dough hook.
- With the dough hook, knead the flour into the liquid ingredients until combined.
- Continue to knead with the dough hook for another 8-10 minutes, or until the dough forms a ball and pulls away from the sides of the bowl. The dough should feel slightly sticky if pinched but shouldn’t come off on your fingers. Add additional flour in 1/4 cup increments until it reaches the correct consistency. You may need to use a little more or less flour, so go by the consistency.
- Grease a clean bowl lightly with oil.
- Remove dough from the mixing bowl and place it in the greased bowl, turning to coat in oil on all sides.
- Cover with a clean kitchen towel and set in a warm place to rise for about 30-60 minutes.
- Preheat oven to 350 degrees F. Grease a 9×13 inch baking pan with nonstick spray.
- After the first rise, divide the dough into 12 even-sized rolls.
- Roll into a ball and place each into the prepared baking pan.
- Cover the pan with the towel again.
- Allow to rise once more for about 30-60 minutes.
Flour Cross
- Whisk the cross ingredients together, starting with just 5 tablespoons of water and adding more if necessary. You should have a thick paste that will pipe easily.1/2 cup all purpose flour, 5-6 tablespoons water
- Add paste to a piping bag, and pipe a line down the center of each row of buns, then repeat in the opposite direction to create crosses.
- Bake buns for about 30-40 minutes, or until golden brown on top. If browning too quickly as they cook, you can tent with aluminum foil.
- Allow buns to cool slightly as you prepare the glaze.
Glaze
- Whisk together apricot preserves and water.2 tablespoons apricot preserves, 1 tablespoon water
- Using a pastry brush, brush over the top of the warm buns. Serve warm.
Notes
-
- Whole milk: I recommend using whole milk because the fat in the milk helps to make the buns tender. Using skim milk or 1% milk will give you a leaner dough.
- Butter: Feel free to use salted butter + 1/4 teaspoon of kosher salt if you prefer.
- Flour: It’s important to properly measure the flour to avoid heavy, crumbly buns. Weighing will give you the most accurate measurement, or you can sift or stir it to break it up, lightly spoon into the measuring cup, and level. You’ll only want to use as much flour as you need to use to get the dough to the correct consistency.
- Salt: Sea salt makes a good substitute. If you’re using table salt, use half the amount of salt.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Leave A Reply!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!