Soft, sweet, and spiced, hot cross buns are more than just a seasonal favorite, they’re a bite of history. Whether you’re baking them for Good Friday, Easter brunch, or just because you love a tender, fruit-studded bun, this recipe delivers tradition with a flavorful twist.
A Brief History of Hot Cross Buns 📜
Hot cross buns have been baked in England since at least the 12th century. One popular legend credits a monk at St. Albans Abbey with marking buns with a cross to honor Good Friday. Over time, they became a symbol of Easter, representing the crucifixion (the cross) and spices used to embalm Jesus’s body. During the Elizabethan era, the buns were considered so sacred that their sale was banned outside religious holidays.
Even today, many families uphold the tradition of baking or buying these buns as part of their Easter celebration. But trust us, once you make them from scratch, there’s no going back to store-bought.
Ingredients for Hot Cross Buns 🧺
For the Dough:
- 240g (1 cup) warm whole milk
- 2 ¼ tsp active dry yeast
- 1 tsp granulated sugar (for proofing yeast)
- 50g (¼ cup) granulated sugar
- 1 large egg
- 57g (4 tbsp) unsalted butter, melted
- 1 tsp vanilla extract
- 390g (3 ¼ cups) bread flour
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 tsp salt
- 140g (1 cup) dried currants or raisins
- Optional: zest of 1 orange
For the Cross Paste:
- 60g (½ cup) all-purpose flour
- 4–5 tbsp water (enough to make a pipeable paste)
Traditional Flour Paste
- 40 g all-purpose flour
- 40–50 g water (just enough to make a thick, pipeable paste)
For the Glaze:
- 2 tbsp water
- 2 tbsp granulated sugar
Instructions 🥄
1. Activate the Yeast
- Warm the milk (about 110°F/43°C), stir in 1 tsp of sugar and the yeast.
- Let sit for 5–10 minutes until foamy. If no foam appears, the yeast is inactive, start again with new yeast.
2. Make the Dough
- In a large bowl, whisk together the proofed yeast, egg, melted butter, sugar, and vanilla.
- In a separate bowl, whisk the flour, spices, salt, and orange zest.
- Gradually add the dry ingredients to the wet mixture. Knead by hand or mixer for 8–10 minutes until smooth and elastic.
- Fold in the dried fruit.
3. First Rise
- Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
4. Shape the Buns
- Punch down dough and divide into 12 equal pieces.
- Shape into round balls and place on a parchment-lined baking tray in a 3×4 pattern.
- Cover and let rise again for 30–45 minutes.
5. Pipe the Cross ✝️
✍️ A Note on the Cross:
Traditionally, hot cross buns are marked with a flour-and-water paste cross piped on before baking. This bakes directly into the dough for a soft, rustic finish — the original method. An alternative is the icing cross, piped on after baking and cooling, for a sweeter, more decorative touch. You’ll find both options outlined below.
Make the Traditional Flour Paste (Optional)
In a small bowl, whisk together:
- 40 g all-purpose flour
- 40–50 g water (just enough to make a thick, pipeable paste)
Spoon into a piping bag (or a zip-top bag with the corner snipped) and pipe a line across each row of buns in one direction, then again in the opposite direction to form crosses.
- Mix flour and water into a smooth paste.
- Use a piping bag or zip-top bag with the corner snipped to pipe a cross on each bun.
6. Bake
- Preheat oven to 375°F (190°C).
- Bake buns for 20–25 minutes, or until golden brown.
7. Glaze
- While the buns bake, combine sugar and water in a small saucepan.
- Simmer until sugar dissolves. Brush over warm buns immediately after baking for a shiny finish.
Optional Icing Cross (Post-Bake) 🍬
For a modern twist, skip the flour paste and pipe crosses with icing after baking. Just mix:
- ½ cup powdered sugar
- 1–2 tsp milk
- ¼ tsp vanilla extract
Drizzle over cooled buns.
Tips for Success 🌟
- Use bread flour for the best chew and structure.
- Soak dried fruit in warm water or orange juice for 10–15 minutes before folding in to plump them up.
- These freeze beautifully! Just wrap tightly and reheat gently before serving.
🐇 Don’t Let This Easter Pass You By…
Celebrate the season with a bake that rises to the occasion. Join our March #ScoreBig Challenge and show off your best spring scoring, festive loaves, or hot cross buns for a chance to be featured!
🔥 Starting fresh? Grab a sachet of my Vitale Sourdough Starter — a hearty, reliable culture to kick off your sourdough journey the right way.
🛒 Get it here on Etsy: https://vitalesourdoughco.etsy.com
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