Traditional Hot Cross Buns

This traditional hot cross bun recipe delivers soft, aromatic spiced buns with perfect crosses that will transform your Easter celebration or weekend brunch. After years of testing different recipes, I've perfected this version that strikes the ideal balance between fluffy texture and rich flavor.

I started making these hot cross buns after my grandmother shared her recipe with me, but over the years I've adapted it to create a version that's less dense with more pronounced spice flavors. Now my family requests these buns weeks before Easter arrives.

Ingredients

• Instant or active dry yeast: Works perfectly in this recipe. I prefer instant for convenience but either creates those beautiful risen buns
• Warm milk and butter: Create the tender, rich dough texture that makes these buns irresistible
• Ground cinnamon and allspice: Provide that signature aromatic spice profile. Use fresh spices for best flavor
• Raisins: Add sweet bursts of flavor and traditional texture. Look for plump ones without excessive sugar coating
• All purpose flour: Creates the perfect structure. Measure by weight if possible for consistent results
• Maple syrup: In the glaze adds a unique twist that complements the spiced flavor beautifully

Step-by-Step Instructions

Proof the Yeast:

Combine warm water (105-110°F), yeast, and sugar in a small bowl, then let sit for 10 minutes until frothy and bubbly. This crucial step confirms your yeast is active and ensures your buns will rise properly. The mixture should expand and develop a foamy surface.

Create the Flavor Base:

Whisk together warm milk, melted butter, sugar, cinnamon, allspice, and salt in a large bowl. This mixture creates the foundation of flavor for your buns. Ensure your milk is warm but not hot to avoid killing the yeast. The butter should be melted but not scorching.

Form the Dough:

Add the bubbly yeast mixture and raisins to your flavor base and stir thoroughly. Gradually incorporate flour, starting with 2 cups and adding more incrementally until you achieve a soft, slightly sticky dough. The texture should be tacky but workable without being overly wet or dry. You might not need all the flour listed.

First Rise:

Place your dough in a lightly greased bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm spot for about 1.5 hours until doubled in size. The oven with just the light on creates an ideal rising environment. Watch for the dough to become puffy and significantly larger.

Shape the Buns:

Punch down the risen dough to release air bubbles, then divide and roll into 12 evenly sized rounds. Create smooth tops by pinching and sealing the seams on the bottom. Place them in a greased 9x13" baking dish with even spacing between each bun.

Second Rise:

Cover the shaped buns and allow them to rise again for 1 hour until they double in size and fill the pan. They should be touching or nearly touching each other when fully risen. This second rise develops flavor and ensures tender texture.

Create the Crosses:

Make a thick paste with flour and water that holds its shape but remains pipeable. Transfer to a plastic bag with a corner snipped and pipe crosses over each bun. Apply firm, even pressure for consistent lines. The paste should be thick enough to hold its shape without spreading.

Bake to Perfection:

Bake at 350°F for 20-23 minutes until the buns turn a light golden brown. The tops should be firm but yield slightly when pressed. An instant-read thermometer inserted into the center should read 190°F when done.

Apply the Glaze:

While the buns are still warm, brush with a thin maple glaze made from powdered sugar, maple syrup, and milk. This adds a subtle sweetness and beautiful shine to the finished buns.

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My favorite part of this recipe is working with the dough. There's something therapeutic about feeling it transform from a shaggy mess into a smooth, elastic ball. My grandmother always said you could tell how the buns would turn out just by feeling the dough, and after years of making these, I understand exactly what she meant.

Make-Ahead Options

For busy holiday mornings, you can prepare these buns in advance. Complete the recipe through arranging the shaped buns in the baking dish, then cover tightly and refrigerate overnight. The next morning, remove from the refrigerator and allow them to come to room temperature and complete their second rise before adding the crosses and baking. This typically takes about 1-2 hours depending on the temperature of your kitchen.

Flavor Variations

While traditional hot cross buns feature raisins, you can customize this recipe with various mix-ins. Try chopped dried apricots or cranberries for a different fruity note. For chocolate lovers, add 1/2 cup of mini chocolate chips instead of raisins. Orange zest makes a wonderful addition to the dough, enhancing the spices with bright citrus notes. Whatever variation you choose, keep the total amount of mix-ins around 1 cup to maintain the proper dough consistency.

Serving Suggestions

Hot cross buns are delicious on their own, but they truly shine when served slightly warm with a generous spread of salted butter. For an indulgent breakfast, split and toast them, then top with butter and honey or jam. They pair beautifully with a cup of tea or coffee for a mid-morning break. For a special Easter brunch, serve alongside fresh fruit and savory egg dishes for a balanced meal.

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These buns are a delightful tradition, and I hope you'll enjoy making and sharing them as much as my family does.

Frequently Asked Questions

→ Can I make Hot Cross Buns in advance?

Yes, you can prepare the dough the day before and let it rise slowly in the refrigerator overnight. Allow the dough to come to room temperature before shaping and proceeding with the second rise. You can also fully bake the buns and freeze them for up to 3 months. Thaw at room temperature and warm briefly in the oven before serving.

→ What can I substitute for raisins?

You can substitute raisins with dried cranberries, currants, chopped dried apricots, or even chocolate chips for a non-traditional variation. You can also add orange or lemon zest for extra flavor.

→ Why did my crosses harden too much after baking?

If your flour paste crosses became too hard, the paste was likely too thick. For softer crosses, add a bit more water to create a slightly thinner consistency that still holds its shape when piped.

→ How do I know when the dough has risen enough?

The dough should approximately double in size during both rises. A simple test is to gently press a finger into the dough - if the indentation remains, the dough is ready. If it springs back completely, it needs more time.

→ Can I make these without dairy ingredients?

Yes, you can substitute the milk with plant-based alternatives like almond or oat milk. Replace the butter with vegan butter or coconut oil. For the glaze, use a plant-based milk and check that your powdered sugar is vegan-friendly.

→ What's the best way to store leftover Hot Cross Buns?

Store cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Warm slightly before serving for the best texture and flavor.