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Hot Cross Buns Recipe

Close-up of glossy homemade hot cross buns with golden brown tops and traditional crosses
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This hot cross buns recipe makes soft, lightly spiced buns filled with dried fruit and finished with the classic cross and a shiny glaze. They bake up tender, golden, and perfect for spring breakfasts, holiday brunches, or an afternoon bake that feels traditional and homemade.

Ingredients

Scale

4 cups bread flour

2 1/4 teaspoons instant yeast

1/3 cup granulated sugar

1 teaspoon fine salt

2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 cup warm milk

2 large eggs

1/4 cup unsalted butter, softened

1 teaspoon vanilla extract

1 cup raisins or currants

1/4 cup finely chopped dried apricots

Zest of 1 orange

1/2 cup all-purpose flour

5 to 6 tablespoons water

2 tablespoons apricot jam

1 tablespoon warm water

Instructions

1. Whisk the bread flour, instant yeast, sugar, salt, cinnamon, allspice, and nutmeg in a large mixing bowl.

2. In a separate bowl, whisk together the warm milk, eggs, softened butter, and vanilla extract.

3. Pour the wet mixture into the dry ingredients and mix until a shaggy dough forms.

4. Fold in the raisins, dried apricots, and orange zest, then knead for 8 to 10 minutes until the dough is smooth and elastic.

5. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

6. Turn the dough onto a lightly floured surface and divide it into 12 equal pieces.

7. Shape each piece into a smooth ball and place them in a parchment-lined 9×13-inch pan or on a lined baking sheet.

8. Cover and let the buns rise again for 45 to 60 minutes, until puffy and nearly touching.

9. Preheat the oven to 375°F.

10. Mix the all-purpose flour and water into a thick paste, transfer it to a piping bag or zip-top bag, and pipe a cross over each bun.

11. Bake for 20 to 24 minutes, until the buns are deeply golden brown.

12. Warm the apricot jam with 1 tablespoon warm water and brush it over the hot buns as soon as they come out of the oven.

13. Let the buns cool slightly and serve warm or at room temperature.

Notes

Use warm milk, not hot milk, so the yeast rises properly. The dough should feel soft and slightly tacky, not dry. Give both rises enough time for the best light texture. Pipe the crosses only after the second rise so they stay defined during baking. Store the buns in an airtight container at room temperature for up to 2 days, or freeze them after cooling completely. Reheat gently before serving for the best texture.

Nutrition

Find it online: https://slicesync.com/hot-cross-buns-recipe/