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Traditional Hot Cross Buns Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 42 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 55 minutes to 2 hours 25 minutes (including rises)
  • Yield: 12 buns
  • Category: Baking
  • Method: Baking
  • Cuisine: British

Description

Traditional Hot Cross Buns are a spiced sweet yeast bread studded with dried currants or raisins, perfect for Easter or any cozy breakfast. Flavored with cinnamon and nutmeg, these buns are soft, fragrant, and lightly glazed with a sweet icing cross on top.

Ingredients

Dough Ingredients

  • 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
  • 2 large eggs
  • 1 tsp sugar (for activating yeast)
  • Pinch of salt
  • 1 cup dried currants or raisins

Glaze Ingredients

  • 1 cup powdered sugar
  • Water or lemon juice (enough to make a drizzling consistency)

Instructions

  1. Activate the yeast: In a bowl, combine warm milk, active dry yeast, and 1 teaspoon of sugar. Stir and let it sit for 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
  2. Create the dough: In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, remaining granulated sugar, and a pinch of salt. Make a well in the center of the dry ingredients, then add the softened butter, eggs, and the yeast-milk mixture. Stir everything together until a shaggy dough forms.
  3. Knead the dough: Lightly flour a clean countertop and turn the dough out onto it. Knead by hand for about 8 to 10 minutes until the dough is smooth, elastic, and no longer sticky.
  4. First rise: Place the kneaded dough into a lightly oiled bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm, draft-free spot until doubled in size, approximately 1 to 2 hours.
  5. Add the dried fruit: Once risen, gently punch down the dough to release air. Fold in the dried currants or raisins evenly throughout the dough.
  6. Shape the buns: Divide the dough into 12 to 15 equal portions. Roll each portion into a round ball and arrange them spaced apart on a baking sheet lined with parchment paper.
  7. Second rise: Cover the shaped buns with a clean cloth and let them rise again until doubled in size, about 1 hour. Meanwhile, preheat the oven to 375°F (190°C).
  8. Bake the buns: Place the baking sheet in the preheated oven and bake the buns for 20 to 25 minutes until they develop a golden brown crust.
  9. Prepare and apply the glaze: While the buns cool slightly, mix the powdered sugar with enough water or lemon juice to create a smooth, drizzle-able glaze. Drizzle the glaze over the warm buns before serving for a shiny, sweet finish.

Notes

  • Ensure milk is warm, not hot, when activating the yeast to avoid killing the yeast.
  • For a traditional hot cross buns look, you can pipe a cross on top using a flour paste before baking instead of glazing crosses after baking.
  • If desired, substitute currants with golden raisins or mixed dried fruit.
  • Store buns in an airtight container to keep soft, and reheat gently before serving.

Find it online: https://slsrecipes.com/traditional-hot-cross-buns-recipe/