These Hot Cross Buns are soft, perfectly spiced, and rich with meaning making them my favorite Easter bake! Made with warm spices, candied citrus, and sweet currants, they're as symbolic as they are delicious.
Save This Recipe!
We'll email this post to you, so you can come back to it later!
We serve these homemade hot cross buns every Easter brunch without fail! It's one of those recipes that people look forward to.
Traditional hot cross buns use a simple flour and water paste to pipe the cross on top before baking. In our version, we finish the buns with a bright lemon glaze to create the cross after baking.
I like to use my Candied Kumquats in this recipe, but you can candy orange and lemon peels as well.
Let me know in the comment section below how you liked this recipe. While you are here, make sure to check out my Air Fryer Dinner Rolls as well.
Jump to:
What are Hot Cross Buns?
Hot Cross Buns are sweet, spiced buns filled with dried fruit like raisins or currants and a hint of citrus. The cross on top symbolizes the crucifixion of Jesus, the spices represent the ones used to prepare his body for burial, and the citrus brings a touch of bitterness to reflect the sorrow of the crucifixion.
Traditionally enjoyed on Good Friday, these buns are a meaningful way to honor the Easter season.
Why You'll Love This Recipe
- Rich in Tradition: A meaningful bake for Good Friday, filled with symbolism and history.
- Freezer Friendly: Bake ahead and freeze for an easy Easter brunch or breakfast.
- Bright and Zesty: Candied citrus combined with warming spices gives these buns an awesome flavor!
- Fluffy and Soft: Follow my step-by-step instructions below for pillowy-soft buns that are irresistible right out of the oven.
Ingredients and Substitutions
Here is a visual overview of the Hot Cross Bun Ingredients. Scroll to the recipe at the bottom for quantities.
- Flour - I used all-purpose flour, but for a gluten-free option, use my Homemade Gluten-Free Flour Blend.
- Candied Citrus - Follow my Candied Kumquat Recipe for instructions. You can substitute lemon and orange peels.
- Spices - The traditional spices are cinnamon, nutmeg, and allspice.
- Milk - We used whole milk, but you can use your favorite nut milk for a dairy-free alternative.
- Yeast - I used active dry yeast, but rapid-rise yeast and fresh yeast will all work.
- Currants - Smaller in size and offer a sweet-tart flavor, but raisins are traditional and are a good substitute.
- Lemon Glaze - Powdered sugar, lemon juice, and a touch of milk bring this bright and zesty glaze together.
- Butter
- Eggs
- Sugar
See recipe card for quantities.
Step-By-Step Instructions
Follow these cooking steps and let me show you how to make the best Hot Cross Buns for your Easter buffet.
Step 1. In a food processor, combine ¼ cup of all-purpose flour and candied citrus. Pulse until the citrus is minced.
Step 2. Transfer to another bowl, add in the rest of the flour, salt, cinnamon, nutmeg, and allspice. Whisk to combine.
Step 3. In a medium saucepan, combine milk and sugar and heat until the sugar dissolves. Remove from the heat and stir in butter until melted. Let the mixture reach 110-115°F (43-46°C), then whisk in the yeast and let it activate for 5-10 minutes or until bubbly.
Step 4. While the yeast is activating, add hot water to your currants in a bowl to plump up for a few minutes. Drain and pat dry.
Step 5. Transfer the yeast mixture to the bowl of a stand mixer. Add beaten eggs and flour to the yeast mixture and knead with the dough hook attachment on medium-low speed.
Step 6. Add in your currants or raisins and mix until they are evenly incorporated.
Step 7. Transfer the dough onto a floured surface and knead until smooth and the dough doesn't stick to your surface.
Step 8. Transfer to a greased large bowl, cover, and let proof in a warm area until it has doubled in size, about 2 hours.
Step 9. Punch the dough down and use the space in between your thumb and pointer finger to squeeze portions. I like to use a digital scale and aim for 2 ½-ounce portions.
Step 10. Gently flatten it into a rough circle with your fingertips. Then, bring the edges into the center-like you're folding in the corners of a square-and pinch them together. This gathers the dough into a rough ball.
Step 11. Place buns on a parchment-lined baking sheet, spray the tops lightly with cooking spray, cover losely with plastic wrap, and proof for until doubled in size, about 2 hours.
Step 12. You can see in image 12 that the rolls have increased in size.
Step 13. Mix 1 egg and 1 tablespoon of milk and brush the mixture over the tops of the hot cross buns.
Step 14. Bake in a 375°F (190°C) oven for 20 minutes or until golden brown.
Top Tip - Hot Cross Buns are done when the internal temperature reaches 190°F (87°C).
Step 15. Mix powdered sugar, milk, and lemon juice and transfer to a piping bag. I like to use these disposable pastry bags (affiliate link).
Step 16. Pipe a cross on top of cool hot cross buns, and enjoy!
Chef Tips
- Citrus Zest - If you don't have the time to make candied citrus, use the zest of 1 lemon and 1 orange.
- Yeast - Make sure the milk and sugar mixture cools down to 115°F (46°C) so you don't kill the yeast.
- Currants - Plump dried fruit in a bowl of hot water for a few minutes.
- Baking - Use a digital thermometer to check buns for doneness; they are done when the internal temperature reaches 190°F (87°C).
- Lemon Glaze - Make sure the hot cross buns are completely cool before piping the crosses.
Recipe FAQ's
1. Expired yeast - Old yeast won't produce the gas needed for rising.
2. Liquid too hot - Adding yeast to very hot water or milk can kill it on contact.
3. Insufficient proofing time - The yeast needs enough warm, moist time to foam and activate before baking.
Use a 1:1 all-purpose gluten-free flour, like King Arthur Gluten-Free Flour.
Yes! You can shape the buns the day before and let them rise in the fridge overnight-just pop them in the oven the next day. Another option is to make the dough, let it rise once, then refrigerate it overnight. The next day, shape the buns and bake as usual.
This year for Easter, we served hot cross buns with my Sous Vide Ham and Horseradish Crusted Salmon.
More Brunch Recipes
If you tried this Hot Cross Bun Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
📖 Recipe
Hot Cross Buns
Equipment
Ingredients
- 2 tablespoons candied lemon and orange peel
- 4 cups all-purpose flour divided, (480g)
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground allspice
HEAT
- 1 cup whole milk (236ml)
- ½ cup granulated sugar (100g)
OFF HEAT, ADD
- 1 stick unsalted butter cubed, (8 TBSP),(113g)
- 1 tablespoon active dry yeast
- 2 eggs beaten
- ¾ cup dried currants plumped, and patted dry
FOR THE GLAZE, WHISK
- 1½ cups powdered sugar, sifted (120g)
- 1 tablespoon whole milk
- 1 tablespoon fresh lemon juice
Instructions
- Coat a large bowl with non-stick spray and set aside.
- In a food processor, combine ¼ cup of the flour with the candied lemon and orange peel. Pulse until finely minced. Transfer the mixture to a large bowl, then stir in the remaining 3¾ cups of flour, along with the salt, cinnamon, nutmeg, and allspice.
- Heat milk and sugar in a saucepan over medium heat until the sugar dissolves. Off the heat, add butter and stir until melted. When the mixture is between 110-115°F (43-46°C), whisk in yeast and let stand for 5-10 minutes, or until bubbly. Transfer to the bowl of a stand mixer.
- Add beaten eggs and flour to the yeast mixture and knead with the dough hook attachment on medium-low speed. Add currants and knead until incorporated.
- Transfer the dough onto a floured surface and knead the dough until smooth. Shape into a ball and place in the prepared bowl. Cover and let dough rise in a warm place until it has doubled in size, about 2 hours.
- Punch down dough and cut into 18 equal pieces, about 2½ ounces (70g) each. Shape dough into buns and place on a parchment-lined baking sheet. Spray buns with non-stick spray and lightly cover with plastic wrap . Let buns rest until doubled in size, about 2 hours.
- Preheat oven to 375°F (190°C). Whisk together 1 egg and 1 tablespoon of milk. Brush the buns with the egg wash, then bake until golden brown, about 20 minutes.
Lemon Glaze
- Whisk together powdered sugar, 1 Tbsp. milk and lemon juice; transfer to a piping bag, Pipe a cross over top of each cooled bun.
Notes
- Citrus Zest - If you don't have the time to make candied citrus, use the zest of 1 lemon and 1 orange.
- Yeast - Make sure the milk and sugar mixture cools down to 115°F (46°C) so you don't kill the yeast.
- Currants - Plump dried fruit in a bowl of hot water for a few minutes.
- Baking - Use a digital thermometer to check buns for doneness; they are done when the internal temperature reaches 190°F (87°C).
- Lemon Glaze - Make sure the hot cross buns are completely cool before piping the crosses.
Nutrition
SAVE THIS RECIPE!
We'll email this post to you, so you can come back to it later!
Mike Cleavenger says
These buns are great to serve on Easter, Mother's Day, or anytime during the Spring season.