Traditional Hot Cross Buns

Name: Traditional Hot Cross Buns
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: British
Ingredients: 4 cups all-purpose flour; 2 ¼ tsp active dry yeast; 1 cup whole milk (warm); ½ cup unsalted butter (melted); ⅓ cup granulated sugar; 1 tsp ground cinnamon; ½ tsp ground nutmeg; 1 cup dried currants or raisins (soaked); 2 large eggs (room temperature); ½ cup all-purpose flour mixed with water (for the crosses); ¼ cup apricot jam (optional glaze)

Posted on March 31, 2025

The aroma of freshly baked Traditional Hot Cross Buns wafts through the kitchen, tantalizing your senses with the promise of sweet spices and soft, pillowy dough. Imagine biting into one of these warm, glazed delights, where each nibble reveals a blend of cinnamon and nutmeg, intertwined with bursts of juicy currants or raisins. That’s right these buns aren’t just a treat they’re a hug for your taste buds.

I can still recall the first time I attempted to bake Traditional Hot Cross Buns. It was Easter morning, and my family couldn’t wait to devour them. The moment they emerged from the oven, everyone gathered around, eager to get their hands on those golden-brown beauties. The anticipation in the air was palpable, and trust me – it was worth every minute spent kneading that dough

Why You'll Love This Recipe

These Traditional Hot Cross Buns are easy to prepare, making them perfect for beginner bakers
Their rich flavor profile balances sweetness and spice beautifully
They look stunning with their glossy glaze and cross decoration, making them a visually appealing addition to any brunch table
Versatile enough for breakfast or dessert, they pair wonderfully with butter or cream cheese

I still remember my brother’s eyes lighting up when he took his first bite it was pure joy

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour: This is the base of your buns opt for unbleached flour for better texture.
Active Dry Yeast: Ensure it’s fresh for optimal rising power check the expiration date.
Milk: Whole milk gives a richness that enhances flavor warm it slightly before using.
Butter: Unsalted butter works best it adds moisture and richness to the dough.
Sugar: Granulated sugar sweetens the dough you can reduce it if you prefer less sweetness.
Cinnamon and Nutmeg: These spices lend warmth and depth feel free to add more if you’re a spice lover.
Dried Currants or Raisins: These little gems add sweetness soak them in warm water for extra juiciness.
Eggs: They enrich the dough and help bind everything together make sure they’re at room temperature.
Flour Paste (for crosses): A simple mixture of flour and water creates those iconic crosses on top.
Glaze (optional): A mixture of apricot jam adds sweetness and shine to finish off your buns perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Activate the Yeast: In a small bowl, combine warm milk with sugar and yeast. Let it sit until frothy for about 5-10 minutes – this shows your yeast is alive and ready.

Create the Dough Mixture: In a large mixing bowl, combine flour, cinnamon, nutmeg, salt, and melted butter. Make a well in the center to pour in your yeast mixture.

Add Eggs and Fruits: Stir in eggs along with soaked currants or raisins into your flour mixture until combined but sticky – don’t worry about perfection here

Knead Until Smooth: Transfer dough onto a floured surface. Knead vigorously for 8-10 minutes until smooth and elastic – think of it as stress relief through baking

First Rise Time : Place the kneaded dough in a greased bowl covered with plastic wrap. Let it rise in a warm spot until doubled in size – about 1-1.5 hours will do wonders.

Bun Formation: Once risen, punch down the dough gently (yes ). Divide into equal pieces and shape into balls before placing them on a greased baking tray.

Create Crosses: Mix flour with water until smooth for your cross paste. Pipe crosses onto each bun before letting them rise again for about 30 minutes.

Bake to Perfection: Preheat your oven to 375°F (190°C). Bake buns for 20-25 minutes until golden brown – enjoy that heavenly aroma filling your kitchen

Strong Glaze It Up: For an optional glaze, heat apricot jam over low heat until melted. Brush this sweet goodness over warm buns as soon as they come out of the oven.

Traditional Hot Cross Buns are not just baked goods they are small parcels of joy that bring people together during special occasions like Easter or simply any Sunday brunch So go ahead embrace this delightful tradition that envelops you in warmth both inside and out

You Must Know

Traditional hot cross buns are more than just a treat they symbolize Easter and are perfect for sharing
Their sweet aroma fills the kitchen, creating a warm, welcoming atmosphere
Don’t be surprised if you find yourself eating way more than one

Perfecting the Cooking Process

Start by preparing the dough, allowing it to rise while you mix your spices. Once risen, shape the buns and let them rise again before baking for fluffy perfection.

Add Your Touch

Feel free to swap raisins for chocolate chips or add orange zest for a zesty twist. Get creative with spices like nutmeg or ginger to elevate your buns.

Storing & Reheating

Store your hot cross buns in an airtight container at room temperature for up to three days. To reheat, pop them in the oven at 350°F for about five minutes.

Chef's Helpful Tips

Use fresh yeast for a fluffier texture it makes all the difference in rising
Don’t skip the second rise it’s crucial for achieving that lovely softness
Brush with butter right after baking for extra flavor and shine

I remember the first time I made traditional hot cross buns my family devoured them within minutes, leaving me with nothing but crumbs and smiles.

FAQ

What ingredients do I need for traditional hot cross buns?

You’ll need flour, sugar, yeast, milk, butter, eggs, and spices like cinnamon.

Can I make hot cross buns ahead of time?

Absolutely You can prepare the dough a day in advance and refrigerate it overnight.

Why are my hot cross buns too dense?

This often happens if the dough hasn’t risen enough or if you used old yeast.