Hot Cross Buns

Few things capture the essence of Easter like the unmistakable scent of warm spices filling the kitchen as hot cross buns bake to golden perfection. These soft, airy, and lightly sweetened buns—marked with a signature cross—have been an enduring part of springtime celebrations for centuries. Infused with cinnamon, allspice, and citrus zest, and finished with a glossy glaze, they are a treat that goes beyond nostalgia. Whether enjoyed fresh from the oven with butter or toasted for breakfast, this homemade recipe ensures you’ll never need store-bought buns again.

The History and Significance of Hot Cross Buns

Dating back to the 14th century, hot cross buns are steeped in tradition. Originally baked by monks, these buns were marked with a cross to symbolize Good Friday. Over time, they became an Easter staple, carrying superstitions that they could ward off evil spirits or bring good luck.

Essential Ingredients and Substitutions

The core ingredients—flour, yeast, sugar, milk, butter, spices, and dried fruit—create the perfect balance of softness and flavor. If raisins aren’t your preference, try cranberries, currants, or even chocolate chips. Vegan alternatives like plant-based butter and oat milk work beautifully for a dairy-free version.

How to make Hot Cross Buns

1. First, pour the milk into a small saucepan and warm the milk over medium heat (do not boil it just needs to be warm) then set it to one side.

2. Place the flour and butter into a mixing bowl and rub between your fingers so the mixer resembles tiny bread crumbs.

3. Then add in the Sugar, Salt, Cinnamon, Allspice, Orange zest, and yeast and give it a quick mix.

4. Now add in the warm milk, Eggs, and raisins and mix them all to form a dough.

5. Add the dough to your stand mixer and using the dough hook knead for about 8-10 minutes.

6. When the dough is smooth, stretchy, and springy to the touch, cover the mixing bowl with cling film and leave to rise for 1-2 hours. The dough should double in size at this time.

7. Once the dough has risen, lightly flour a clean surface, remove the dough from the bowl and lightly knead by hand to “knock it back”.

8. Now split the dough into 12 small balls. I do this by splitting the dough into quarters and then each quarter into three. Lightly knead each ball gently making sure the top of each dough ball is smooth. Line a baking sheet with parchment paper and place each ball about a cm apart.

9. Cover the baking sheet with lightly oiled cling film and leave to rise again for about 1 hour and while the dough is rising preheat your oven to 180°C.

10. Once the buns have risen mix together the flour and water to make a smooth paste. Add to a piping bag and carefully pipe crosses to the top of each bun.

11. Bake your hot cross buns at 180 degrees Celsius for 18-20 minutes.

12. Once cooked brush the tops of the hot cross buns with apricot jam, do this when they are fresh and hot out of the oven. You can eat your hot cross buns warm or leave them to cool fully. Enjoy!

Tips for Achieving the Perfect Texture

Use strong bread flour for a chewier texture. Knead the dough thoroughly for proper gluten development. Allow ample rising time, and always bake in a preheated oven for even cooking.

How to Store and Serve Hot Cross Buns

Store buns in an airtight container for up to three days or freeze for up to a month. Reheat in the oven or toaster for a fresh-out-of-the-oven taste. Serve with butter, jam, or even clotted cream for an indulgent treat.