Traditional Hot Cross Buns Recipe
Warm, soft, and deeply aromatic, Traditional Hot Cross Buns are a beloved symbol of comfort and festivity. These spiced, fruit-studded treats are far more than a nostalgic nod to the British Easter tradition—they’re an invitation to slow down, savor the scents of cinnamon and nutmeg wafting through your kitchen, and gather together for moments of simple joy. Whether you bake them faithfully each spring or discover them as a new favorite bake, nothing compares to the first bite of a fresh bun slathered with butter. Trust me, every step is worth it for this time-honored delight!
Ingredients You’ll Need
There’s nothing complicated here—just simple, well-chosen ingredients that work a little magic together. Each one lends its own flavor, scent, or golden color, and when combined, they create the unmistakable taste of Traditional Hot Cross Buns.
- All-Purpose Flour: The backbone for structure and delicate crumb—don’t forget to reserve a little for the iconic crosses!
- Granulated Sugar: Adds just the right touch of gentle sweetness, so the spice and fruit shine.
- Instant Yeast: The secret to a beautiful rise and featherlight texture—make sure it’s fresh for the fluffiest buns.
- Ground Cinnamon: Warm, aromatic, and essential for that classic spiced flavor.
- Ground Nutmeg: A hint of nutmeg brings depth and rounds out the spice blend.
- Salt: Sharpens the flavors and keeps everything in delicious balance.
- Warm Milk: Creates a tender crumb and helps the buns bake up soft and rich—just warm, not hot!
- Unsalted Butter (melted): Adds richness and classic buttery flavor.
- Large Egg: Gives the dough structure and a touch of golden color.
- Currants or Raisins: Burst of juicy sweetness; feel free to swap in cranberries or chopped dates if you’d like.
- Chopped Mixed Candied Peel: Adds little pops of citrusy brightness in every bite—don’t skip it.
- All-Purpose Flour (for cross paste): Creates that signature cross; the paste should be thick but pipeable.
- Water (for cross paste): Loosens the flour to the perfect piping consistency.
- Apricot Jam (for glaze): For that glossy, irresistible finish that makes the buns truly festive.
How to Make Traditional Hot Cross Buns
Step 1: Mix the Dry Ingredients
Start with a large mixing bowl and add all the essentials: flour, sugar, instant yeast, cinnamon, nutmeg, and salt. Give everything a good stir—blending the spices and yeast with the flour ensures every bite of your Traditional Hot Cross Buns is cozy and delicately flavored. It’s the foundation for all those classic aromas you’re about to enjoy.
Step 2: Incorporate Wet Ingredients
Pour in the warm milk (not too hot!), the melted butter, and crack in a large egg. Stir until a soft, slightly sticky dough begins to form. You should see specks of spice and smell the promise of something delicious on the way!
Step 3: Knead and Add Fruits
Turn the dough out onto a lightly floured surface. Knead it for about 8–10 minutes—this part is hands-on, but think of it as your chance to infuse the dough with love. As it becomes smooth and elastic, sprinkle in the currants and chopped candied peel, kneading gently so the fruit and citrus get evenly distributed. If the dough is a little sticky, a light dusting of flour does the trick.
Step 4: First Rise
Pop your dough into a lightly greased bowl, cover it (a clean tea towel or plastic wrap work well), and let it rest in a warm spot. In about an hour, it should double in size. Watching the dough grow is truly a little marvel—the sign that your Traditional Hot Cross Buns are on their way!
Step 5: Shape the Buns
Once your dough has risen and is wonderfully puffy, gently punch it down to release excess air. Divide it into 12 even pieces and roll each into a neat ball. Place them close, but not touching, on a parchment-lined baking sheet. This way, they’ll rise together and bake into a beautiful pull-apart batch.
Step 6: Second Rise
Cover the formed buns and let them rise a second time for 30–40 minutes. You’re looking for them to get puffy and pillowy. This final rise is key to achieving that classic soft texture Traditional Hot Cross Buns are known for.
Step 7: Pipe the Crosses
Mix ½ cup flour with 6 tablespoons water to create a thick, pipeable paste. Transfer to a piping bag (or use a zip-top bag with the corner snipped) and carefully pipe a cross over each bun. Not only is this the traditional finishing touch, but it’s also—honestly—a bit of fun!
Step 8: Bake to Golden
Slide your tray into a preheated 375°F (190°C) oven and bake for 18–20 minutes. As they rise and bronze, your kitchen will be filled with the heady scent of spices and baking bread. When they’re golden and sound hollow when tapped, they’re ready for the final flourish.
Step 9: Glaze for Shine
Gently warm the apricot jam until it’s runny, then brush it over the tops of the hot buns. This quick step gives Traditional Hot Cross Buns their signature shine and a hint of sweet tang. Let them cool just enough not to burn your fingers, then dig in!
How to Serve Traditional Hot Cross Buns
Garnishes
For an extra touch of luxury, serve your buns warm with a generous smear of good butter. A dusting of powdered sugar or a few curls of lemon zest over the top brings a pretty and flavorful finish, making each bun sparkle on the plate.
Side Dishes
Traditional Hot Cross Buns pair perfectly with milky tea, strong coffee, or even a glass of cold milk for the little ones. For a cozy brunch, try serving them alongside a simple fruit salad or a bowl of yogurt with a drizzle of honey.
Creative Ways to Present
Try splitting and toasting leftover buns, then topping them with a dollop of clotted cream or orange marmalade for a breakfast treat. You can even use them to make the most indulgent bread-and-butter pudding—your guests will never guess it started with Traditional Hot Cross Buns!
Make Ahead and Storage
Storing Leftovers
Keep any extra Traditional Hot Cross Buns in an airtight container at room temperature for up to 2 days. They’ll stay soft and flavorful—just pop them in the microwave for a few seconds if they need a little freshening up.
Freezing
Wrap cooled buns tightly in plastic wrap, then slip them into a freezer bag. Frozen Traditional Hot Cross Buns keep well for up to 3 months. Simply thaw at room temperature or gently warm from frozen in a low oven for a treat that tastes freshly baked.
Reheating
To revive the classic softness, reheat buns in the microwave for 10–15 seconds, or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes. The jammy glaze will glisten again and the spices will spring right back to life.
FAQs
Can I make Traditional Hot Cross Buns without candied peel?
Absolutely! While candied peel gives these buns their signature hint of citrus, you can leave it out or replace it with extra currants, raisins, or even chopped dried apricots if you prefer a milder flavor.
Why aren’t my buns as fluffy as bakery ones?
Fluffiness depends on a good, active yeast and letting your dough rise until well doubled each time. Make sure your yeast is fresh and give your dough enough time in a warm, draft-free spot for those soft, pillowy results.
Can I use whole wheat flour instead of all-purpose?
You can substitute up to half the all-purpose flour with whole wheat to add some nuttiness and extra fiber. Just know that they may be a bit denser, so try not to substitute all of it unless you’re ready for a heartier bun.
How do I get neat, even crosses on my Traditional Hot Cross Buns?
Consistency is key—aim for a paste that’s thick enough to hold its shape but not too stiff to pipe. A piping bag works best, and a steady hand helps, but don’t worry if they’re a little rustic. That’s part of the homemade charm!
Can I prepare the dough in advance?
Yes! Prepare the dough the night before and let it rise slowly in the fridge. Shape and let them have a final rise at room temperature the next day, then bake as usual. Fresh Traditional Hot Cross Buns with minimal morning fuss!
Final Thoughts
Nothing brings people together quite like the scent of freshly baked buns wafting from the kitchen. I really hope you’ll treat yourself and your loved ones to a batch of Traditional Hot Cross Buns—soft, aromatic, and packed with love in every bite. Share, savor, and start a new tradition—your only regret will be not making them sooner!
Print
Traditional Hot Cross Buns Recipe
- Total Time: About 2 hours 25 minutes
- Yield: 12 buns 1x
- Diet: Vegetarian
Description
Indulge in the classic flavors of Easter with these Traditional Hot Cross Buns. These spiced fruit buns are perfect for celebrating the holiday season and are a beloved British tradition. Soft, sweet, and aromatic, they are a delightful treat to share with family and friends.
Ingredients
Dough:
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon instant yeast
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1¼ cups warm milk (110°F / 45°C)
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 cup currants or raisins
- ½ cup chopped mixed candied peel
Cross Paste:
- ½ cup all-purpose flour
- 6 tablespoons water
Glaze:
- ¼ cup apricot jam
Instructions
- Dough Preparation: In a large mixing bowl, combine flour, sugar, yeast, cinnamon, nutmeg, and salt. Stir in warm milk, melted butter, and egg until a soft dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic, then knead in currants and candied peel.
- Rising: Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal pieces. Shape each into a ball and arrange on a parchment-lined baking sheet, close but not touching.
- Second Rise: Cover and let rise again for 30–40 minutes until puffy.
- Cross Paste & Baking: For the crosses, mix ½ cup flour with 6 tablespoons water to form a thick paste; transfer to a piping bag and pipe a cross over each bun. Bake in a preheated 375°F (190°C) oven for 18–20 minutes or until golden.
- Glazing: Warm apricot jam and brush over buns for a glossy finish.
Notes
- Best enjoyed fresh with butter.
- You can substitute dried cranberries or chopped dates for the currants.
- Prep Time: 25 minutes (plus rising time)
- Cook Time: 20 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: British, Easter Tradition
Nutrition
- Serving Size: 1 bun
- Calories: 270
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 25 mg
