Ever bitten into a hot cross bun so fresh, so perfectly spiced that you momentarily forgot all your problems? That’s what we’re making today, folks. Forget those sad, rock-hard supermarket versions gathering dust on shelves since February. These homemade hot cross buns are borderline spiritual – pillowy soft, aromatic, and worthy of becoming your new Easter tradition.
Why These Hot Cross Buns Will Ruin Store-Bought Forever
Let’s be honest – most of us grew up thinking hot cross buns were just okay. But these? These are game-changers. The dough is enriched with butter and eggs for that dreamy, brioche-like texture. The spice blend is perfectly balanced (not that sad one-note cinnamon situation), and the sticky glaze gives them that professional bakery shine. Plus, there’s something deeply satisfying about pulling apart your own homemade buns still warm from the oven. Ready to become the hero of Easter brunch?
Classic Hot Cross Buns
Equipment
- Stand mixer (or strong arms)
- Large mixing bowl
- Baking sheet
- Pastry brush
Ingredients
For the Buns
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp instant yeast
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/2 cup warm milk
- 1/4 cup warm water
- 1/3 cup unsalted butter, melted
- 2 large eggs, room temperature
- 2/3 cup dried currants or raisins
- 1/3 cup mixed candied citrus peel
- Zest of 1 orange
For the Crosses
- 1/2 cup all-purpose flour
- 5-6 tbsp water
For the Glaze
- 2 tbsp apricot jam or honey
- 1 tbsp water
Instructions
- Mix the dry ingredients. In a large bowl, whisk together flour, sugar, yeast, salt, and all those gorgeous spices. Your kitchen should start smelling like Christmas's sophisticated Easter cousin.
- Create the wet mixture. In another bowl, combine warm milk, water, melted butter, and eggs. Whisk until well combined. Wondering if your milk is the right temperature? It should feel like a nice warm bath – not scalding, not lukewarm (about 110°F/45°C if you're fancy enough to check).
- Make the dough. Pour wet ingredients into dry ingredients and mix until a shaggy dough forms. Add the currants, candied peel, and orange zest. Knead for 8-10 minutes until smooth and elastic. The dough should pass the "window pane test" – stretch a small piece and it should be thin enough to see light through without tearing.
- First rise. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm spot for 1-1.5 hours until doubled in size. (Pro tip: turn your oven on for 1 minute, then off, and use that as your warm spot.)
- Shape the buns. Punch down the dough (therapeutic, right?), then divide into 12 equal pieces. Roll each piece into a smooth ball and place on a parchment-lined baking sheet, leaving about 1/2 inch between each bun.
- Second rise. Cover loosely and let rise again for 45-60 minutes until puffy.
- Make the crosses. Mix flour and water to create a thick paste. Transfer to a piping bag (or ziplock with corner snipped) and pipe crosses on each bun. Be decisive here – wobbly crosses just look sad.
- Bake to golden perfection. Pop into a preheated 375°F/190°C oven for 18-20 minutes until golden brown and hollow-sounding when tapped on the bottom.
- Apply the glaze. While still hot, brush with warmed apricot jam or honey for that irresistible shine. This isn't optional, people – it's what separates amateur buns from professional ones.
Notes
- Overnight option: Make the dough the night before, let it rise once, then shape the buns and refrigerate overnight. In the morning, let them come to room temperature (about 1 hour) before baking.
- Dough too sticky? Add flour 1 tablespoon at a time. Dough too dry? Add water 1 teaspoon at a time.
- No stand mixer? No problem. Channel your frustrations into kneading by hand for 10-12 minutes.
Common Mistakes to Avoid
- Using cold ingredients. Your eggs and milk need to be warm! Cold ingredients will slow down the yeast and make your buns sad and dense.
- Rushing the rises. Patience is a virtue, especially with these buns. Shortchange either rise time and you’ll end up with heavy, unimpressive results. Nobody wants that.
- Skipping the glaze. It’s not just for looks! The glaze keeps the buns moist and adds that signature subtle sweetness. Without it, they’re just… buns with weird crosses on them.
Variations & Customizations
- Chocolate Lovers’ Version: Replace half the dried fruit with chocolate chips. Add 2 tablespoons of cocoa powder to the dough. Traditional? No. Delicious? Absolutely.
- Sourdough Hot Cross Buns: Replace the instant yeast with 1 cup of active sourdough starter and reduce flour by 1/2 cup and liquid by 1/4 cup. Allow for longer rising times (about 2 hours for first rise).
- Modern Twist: Add 1 tablespoon of espresso powder to the dough and replace the dried fruit with chunks of good quality dark chocolate and dried cherries. It’s Easter for grown-ups.
FAQs
Can I make these without the dried fruit?
Technically yes, but then they’re just spiced buns with crosses. The fruit adds moisture and traditional flavor, but if you must, replace with chocolate chips or nuts.
How long do homemade hot cross buns stay fresh?
They’re best the day they’re made but will keep for 2-3 days in an airtight container. To refresh, microwave for 10-15 seconds or warm in a low oven for 5 minutes.
Can I freeze these?
Absolutely! Freeze after baking but before glazing. Thaw at room temperature and warm in the oven before applying the glaze.
Final Thoughts
These hot cross buns aren’t just food—they’re edible tradition. They connect us to centuries of Easter celebrations while also being ridiculously delicious. Share them warm with a smear of butter, and watch even your most culinarily unimpressed relatives suddenly develop respect for your baking skills. And remember, calories consumed during holiday celebrations don’t count… at least that’s what I tell myself as I reach for bun number three.
