Soft, spiced, and slightly sweet, these traditional hot cross buns are filled with plump raisins and accented with a fragrant blend of warm spices. They’re perfect for celebrating springtime or cozy gatherings with family and friends.
Ingredients
4 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1 1/4 cups warm milk (about 110°F/43°C)
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup raisins or currants
1 tablespoon orange zest
For the crosses:
1/2 cup all-purpose flour
1/3 cup water
For the glaze:
1/4 cup apricot jam, warmed and strained
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a small bowl, dissolve the yeast in warm milk and let it sit for 5 to 10 minutes until foamy.
In a large mixing bowl, combine the flour, sugar, cinnamon, nutmeg, cloves, and salt.
Make a well in the center and add the yeast mixture, melted butter, and egg. Mix everything together to form a soft dough.
Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
Knead in the raisins and orange zest until they are evenly distributed throughout the dough.
Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
Punch down the dough and divide it into 12 equal portions. Shape each portion into a round bun and place them on a parchment-lined baking sheet, spaced slightly apart.
Cover the buns and let them rise again for 30 to 40 minutes.
Prepare the cross paste by mixing the flour and water until a thick paste forms. Transfer it to a piping bag or a zip-top bag with a small corner cut off.
Pipe a cross over each bun.
Preheat the oven to 375°F (190°C) and bake the buns for 15 to 20 minutes or until golden brown.
Remove the buns from the oven and immediately brush them with the warmed apricot jam to create a shiny glaze.
Let the buns cool slightly before serving.
Servings and timing
This recipe makes 12 buns.
Prep time: 30 minutes
Rising time: 1 hour 30 minutes
Cooking time: 20 minutes
Total time: 2 hours 20 minutes
Variations
I sometimes like to add chopped mixed peel or dried cranberries along with the raisins for a bit more texture and flavor. You can also swap out the spices for your favorite blend—cardamom or ginger work well too. For a richer dough, I occasionally substitute half of the milk with cream or add a splash of orange juice for extra zing. For a dairy-free version, I swap butter and milk for plant-based alternatives, which still give great results.
Storage/Reheating
I store leftover buns in an airtight container at room temperature for up to 2 days, or I freeze them individually wrapped for up to a month. To reheat, I like to warm the buns in a low oven (about 300°F/150°C) for 5–10 minutes or microwave them briefly until soft and fragrant.
FAQs
How can I tell if the yeast is still active?
I check by dissolving yeast in warm milk and waiting for it to become foamy within 5 to 10 minutes. If it doesn’t foam, the yeast might be old or the milk too hot or cold.
Can I make these buns without raisins?
Absolutely! You can omit the raisins or replace them with dried cranberries, chopped dates, or even chocolate chips for a different twist.
What if I don’t have apricot jam for the glaze?
I sometimes use honey, maple syrup, or even a light sugar glaze instead—just brush it on right after baking for that lovely shine.
Can I prepare the dough the night before?
Yes, I find letting the dough rise slowly overnight in the fridge enhances the flavor. Just cover it tightly and bring it back to room temperature before shaping and the second rise.
How do I store leftover buns to keep them fresh?
I keep them in an airtight container at room temperature for a day or two, or freeze them individually wrapped to maintain freshness longer.
Conclusion
Making hot cross buns from scratch is such a rewarding experience, and the results are well worth the time. I enjoy how the warm spices and sweet raisins create a cozy, festive treat that feels special anytime. Whether for a holiday brunch or a comforting snack, these buns always bring smiles and a little bit of tradition to the table.
Recipe:
Print
Hot Cross Buns
- Total Time: 2 hours 20 minutes
- Yield: 12 buns
- Diet: Vegetarian
Description
Soft, spiced, and slightly sweet traditional hot cross buns filled with plump raisins and accented with warm spices, perfect for springtime or cozy gatherings.
Ingredients
4 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1 1/4 cups warm milk (about 110°F/43°C)
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup raisins or currants
1 tablespoon orange zest
For the crosses:
1/2 cup all-purpose flour
1/3 cup water
For the glaze:
1/4 cup apricot jam, warmed and strained
Instructions
- Dissolve the yeast in warm milk in a small bowl and let sit for 5 to 10 minutes until foamy.
- In a large bowl, combine flour, sugar, cinnamon, nutmeg, cloves, and salt.
- Make a well in the center and add yeast mixture, melted butter, and egg. Mix to form a soft dough.
- Turn dough onto floured surface and knead 8 to 10 minutes until smooth and elastic.
- Knead in raisins and orange zest evenly.
- Place dough in a greased bowl, cover, and let rise in warm place for 1 to 1 1/2 hours until doubled.
- Punch down dough, divide into 12 portions, shape each into a round bun, and place on parchment-lined baking sheet.
- Cover buns and let rise again for 30 to 40 minutes.
- Mix flour and water to form thick paste for crosses; transfer to piping bag.
- Pipe a cross over each bun.
- Preheat oven to 375°F (190°C) and bake buns 15 to 20 minutes until golden brown.
- Remove buns from oven and brush immediately with warmed apricot jam glaze.
- Let buns cool slightly before serving.
Notes
Optionally add chopped mixed peel or dried cranberries with raisins for more texture and flavor.
Spices can be swapped for cardamom or ginger for variation.
For richer dough, substitute half milk with cream or add a splash of orange juice.
For dairy-free version, use plant-based butter and milk alternatives.
Store buns in airtight container at room temperature for up to 2 days or freeze wrapped for up to a month.
Reheat in a low oven (300°F/150°C) for 5–10 minutes or microwave briefly.
Yeast activity is confirmed by foaming when dissolved in warm milk.
Raisins can be replaced with dried cranberries, chopped dates, or chocolate chips.
If no apricot jam, use honey, maple syrup, or light sugar glaze for shine.
Dough can be prepared the night before with a slow rise in the fridge for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bun
- Calories: 190
- Sugar: 8g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
