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

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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