Hot cross buns
- Vegetarian
- Difficulty: Average
- Prep time: 30 min
- Cook time: 30 min
- Makes: 19 pieces
- Cost: Low
- Note + the dough rising time
PRESENTATION
Hot cross buns are these classic sweet yeast rolls that you'll find all over the Anglo-Saxon world, especially around Easter. They're super famous for their warming spices—like cinnamon and ginger—plus, that orange zest gives a tangy lift. Add some plump raisins, and you’ve got a moist, sweet treat. Perfect for breakfast or, you know, a snack any time. Really, any time.
These buns get their name from that cross on top—made with flour, almond extract, and water. It creates a tender, slightly chewy finish after baking. You see them around Easter, but a lot of folks enjoy homemade hot cross buns year-round. Enjoying a fresh batch of traditional hot cross buns means diving into a spiced and golden flavor blend.
The dough is richer than your usual roll. Why? Because of the fruit and spice mix. And that citrus from the orange peel just wakes it all up. Some folks tweak the recipe—maybe more ginger, or other dried fruits—but this version? Hard to beat. The cross on top isn’t just for show. It’s a big part of what makes this hot cross buns recipe so special.
It holds a lot of history, making each bun feel unique. Whether eaten plain, toasted with butter, or with your coffee—these spiced buns bring comfort and crispy goodness to your table. And here's the thing: They connect you to old traditions while still feeling just right today. Plus, the aroma they bring to your kitchen is honestly just really good. Every bite's a warm, inviting experience. So, if you’re looking to try something tied to tradition and still really enjoyable today, hot cross buns are a fantastic choice. Seriously good.
INGREDIENTS
- Ingredients for about 19 rolls of 2.5 oz each
- Bread Flour 2 ¾ cups (350 g)
- All-purpose flour 2 ½ cups (300 g)
- Butter 6.3 tbsp (90 g) - softened
- Sugar ⅓ cup (65 g)
- Raisins ⅔ cup (100 g)
- Whole milk ¾ cup (200 ml) - warm
- Water 0.8 cup (200 ml) - warm
- Eggs 1
- Brewer's yeast 1 tsp (5 g)
- Cinnamon powder ½ tsp
- Oranges 1 - zest and juice
- Powdered ginger ½ tsp
- Nutmeg to taste
- Fine salt ⅓ tsp (2 g)
- For brushing
- Eggs 1
- For the cross
- Water 2 ⅔ tbsp (40 g)
- All-purpose flour ⅓ cup (40 g)
- Almond extract ½ tsp
How to prepare Hot cross buns
To prepare the hot cross buns, start by placing the sifted flours, granulated sugar 1, and dried yeast (or ½ oz of fresh yeast) in the bowl of a stand mixer fitted with a paddle. Begin mixing the ingredients and gradually pour in the warm milk 3.
Gradually pour in the warm water 4, then add the egg 5 and continue to mix with the paddle until incorporated 6.
When the dough is smooth, replace the paddle with the dough hook; add the half teaspoon of ginger, the cinnamon 7, the nutmeg 9, and the grated orange zest 9.
Then add one piece of softened butter at a time, waiting for the previous one to be incorporated before proceeding 10; finally, add the salt 11 and work the dough until it is well bonded to the hook and appears smooth, elastic, and homogeneous. Turn off the stand mixer, and work the dough on a work surface, giving it a ball shape 12. To avoid adding flour at this stage, you can drop a bit of oil on the surface to prevent sticking, which will make it very smooth.
Then place it in a bowl and cover with plastic wrap 13; let it rise for 2 hours and 30 minutes in the turned-off oven with the light on (or cover it with a wool blanket). In the meantime, squeeze the juice from the orange 14 and pour it into a small bowl with the raisins to soak 15.
After the necessary time, the hot cross buns dough will have doubled in volume 16; knead it briefly in the bowl, and season it with well-drained raisins 17. Then lightly grease the work surface 18.
and transfer the dough to mix in the raisins 19. At this point, divide the dough into 19 pieces of 2.5 oz each 20 and shape each into a sphere 21.
Place the rolls obtained on a baking sheet lined with parchment paper and brush them with beaten egg 22 so that they will become golden on the surface during baking. Now prepare the cross: in a small bowl, sift the flour, add the almond extract 24, and gradually add water 24.
Mix with a whisk until you get a fluid consistency 25, then fill a piping bag with the glaze obtained and create a very small tip. Make the typical cross of the hot cross buns 26 and let them rise for at least another 40 minutes in the turned-off oven with the light on or in a draft-free place at a temperature of 78-82°F. Then bake the hot cross buns in a preheated static oven at 356°F for 30 minutes (320°F for 20-25 minutes if using a fan oven).
While they are baking, prepare the syrup by boiling water with sugar in a small pot 28 until it coats the spoon. Once cooked, remove the hot cross buns from the oven and place them on a rack, brushing them with the syrup while still hot 29 to make them shine. Let them cool down and serve your hot cross buns for a sweet breakfast 30!