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Classic Hot Cross Buns

Classic Hot Cross Buns

These homemade hot cross buns deliver everything the store-bought versions promise but rarely achieve: soft, fragrant dough studded with fruit and kissed with spices. Perfect for Easter morning or anytime you need comfort baking.
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Total Time 3 hours
Course Breakfast, Dessert
Cuisine British
Servings 12

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.