Easter Hot Cross Buns

Last year, I decided last minute to bake hot cross buns for Easter breakfast without ever having tried them before. My British neighbor laughed when I confessed I had always just bought them from the bakery. Now my kitchen fills with the most incredible spiced aroma every Good Friday, and my family refuses to start their holiday weekend without them.

I remember nervously piping those first crosses, terrified they would look like a messy kindergarten craft project. My youngest stood on a stool watching intently, ready to eat whatever came out of the oven. That batch was not perfect but the buns disappeared in minutes anyway.

Ingredients

• Bread flour: The higher protein content creates that characteristic soft yet sturdy texture that holds up well to toasting the next day
• Instant dry yeast: Dissolves easily into warm ingredients and gives reliable rise without needing proofing first
• Ground cinnamon: The backbone of the spice blend and what makes these buns instantly recognizable as hot cross buns
• Ground nutmeg and allspice: These supporting spices add warmth and depth without overpowering the delicate fruit
• Unsalted butter: Softened butter incorporates more evenly into the dough than melted and creates a richer texture
• Whole milk: The milk proteins and fat produce a tender crumb and golden crust that water alone cannot achieve
• Mixed dried fruit: Traditional raisins and currants provide bursts of sweetness and chewy texture in every bite
• Orange zest: Fresh citrus zest cuts through the richness and brightens all the warm spices
• Plain flour: When mixed with water this creates a thick paste that bakes into those iconic white crosses
• Apricot jam: Brushing warm buns with apricot glaze gives them that professional glossy finish

Instructions

Mix the dry foundation:

Combine bread flour, sugar, instant yeast, cinnamon, nutmeg, allspice, and salt in a large bowl. Whisk them together thoroughly so the spices and yeast are evenly distributed throughout the flour.

Incorporate the butter:

Rub softened butter into the flour mixture with your fingertips until it resembles coarse breadcrumbs. This step creates small butter pockets that will melt during baking and add to the tenderness.

Combine wet ingredients:

Whisk lukewarm milk and egg together in a separate bowl until blended. The milk should feel comfortably warm to your touch, not hot, which can kill the yeast.

Form the dough:

Pour the milk mixture into the dry ingredients and mix with a wooden spoon until a soft, shaggy dough comes together. It will look messy at first but that is completely normal.

Knead to develop structure:

Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until it feels smooth, elastic, and slightly tacky. This hands on time is essential for developing the gluten network that gives the buns their structure.

First rise:

Place the dough in a lightly oiled bowl, turning once to coat all sides. Cover with a clean cloth and set in a warm spot for about 1 hour until doubled in size. I like to put it near a sunny window.

Add the fruit:

Punch down the risen dough gently to release air, then knead in the dried fruit and orange zest until evenly distributed. The dough will feel heavier now with all the additions.

Shape the buns:

Divide the dough into 12 equal pieces and roll each into a smooth ball. Place them on a parchment lined baking tray with space between for rising. They should almost touch when fully proofed.

Second rise:

Cover the tray loosely and let rise for 45 minutes until the buns look puffy and press back slowly when touched. Meanwhile preheat your oven to 200°C (390°F).

Pipe the crosses:

Mix plain flour with enough water to make a thick, pipeable paste. Spoon into a piping bag or plastic bag and snip a small corner. Pipe a straight cross on each bun.

Bake to golden:

Bake for 20 to 25 minutes until the buns are golden brown and sound hollow when tapped on the bottom. The kitchen will smell absolutely incredible right now.

Glaze while warm:

Gently heat apricot jam with water until melted and strain any lumps. Brush the warm glaze over the hot buns as soon as they come out of the oven for that signature shine.

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Something magical happens when you break open a warm hot cross bun fresh from the oven. My family now insists on having them every Easter morning, slathered with butter that melts into all those little nooks and crannies.

Making Them Ahead

I have discovered that these buns freeze beautifully if you need to get ahead of holiday preparations. Bake them completely, cool thoroughly, then wrap tightly and freeze for up to a month. Thaw at room temperature and refresh in a warm oven for that fresh baked taste.

Custom Ideas

My children absolutely love when I swap the traditional dried fruit for dark chocolate chips, which creates these incredible gooey pockets of melted chocolate. You can also add a teaspoon of vanilla extract to the dough for extra depth or brush with honey instead of apricot jam for a different glaze flavor.

Serving Suggestions

There is something so comforting about slicing a warm bun in half and watching the steam escape. I love serving them with salted butter that highlights the sweetness, clotted cream for an extra indulgent treat, or sharp cheddar cheese if you want a savory contrast.

• Split and toast leftover buns the next day for breakfast
• Make bread pudding with slightly stale buns for an incredible dessert
• Store in an airtight container at room temperature for up to 2 days

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There is something deeply satisfying about pulling a tray of golden hot cross buns from the oven, knowing that you have just created something that people have been making for centuries.

Recipe FAQs

→ What spices are used in these buns?

This version includes ground cinnamon, nutmeg, and allspice, which provide a warm and aromatic flavor.

→ Can I substitute the dried fruit?

Yes, you can swap dried fruit for chocolate chips or other dried varieties to suit your preference.

→ How long should the dough rise?

The dough requires two rises: the first for about 1 hour until doubled, and a second rise of 45 minutes after shaping.

→ What is the purpose of the cross on top?

The cross paste, made from plain flour and water, is piped on before baking to create the signature mark and a slight textural contrast.

→ How is the glaze made and applied?

Apricot jam is gently heated with water, strained, and brushed onto the warm buns after baking for a shiny finish.