If you’ve ever bitten into a warm, fragrant bun dotted with juicy currants and marked with that iconic cross, you know just how comforting and soul-satisfying a good Traditional Hot Cross Buns Recipe can be. These spiced, sweet bread rolls are more than just a treat; they carry a legacy of festive joy and homely warmth. With cinnamon and nutmeg weaving through tender dough, and a crisp-sweet glaze that finishes each bun perfectly, this recipe is a timeless favorite that’s just waiting to fill your kitchen with irresistible aroma and delight your taste buds in every bite.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that combine to create something truly special. Each component brings its own magic: the flour builds the structure, spices add warmth, and dried currants provide bursts of sweetness. Let’s take a look at what you’ll gather before you start baking.
- 4 cups all-purpose flour: The foundation of your buns, giving them the perfect soft yet sturdy texture.
- 2 tsp active dry yeast: Your secret to light, fluffy buns through natural rising.
- 1 cup whole milk (warm): Warms the yeast to activate it, and adds richness to the dough.
- 1/4 cup granulated sugar: Sweetens the dough just enough without overpowering.
- 1/4 cup unsalted butter (softened): Adds tenderness and a subtle buttery flavor.
- 1 tsp ground cinnamon: Infuses a warm, comforting spice that sings in every bite.
- 1/2 tsp ground nutmeg: Offers a gentle nutty-spice complexity to balance the sweetness.
- 1 cup dried currants or raisins: Little pockets of juicy sweetness scattered through the dough.
- 2 large eggs: Bind everything together and enrich the dough.
- 1 cup powdered sugar (for glaze): Creates the perfect shiny, sweet topping.
- Water or lemon juice (for glaze): Thins the glaze with an optional zing from the lemon juice.
How to Make Traditional Hot Cross Buns Recipe
Step 1: Activate the Yeast
Start by waking up your yeast with warm milk and a spoonful of sugar—this frothy mixture signals the beginning of beautiful dough rising. Give it 5 to 10 minutes; watch for bubbles to appear, letting you know it’s ready to work its magic.
Step 2: Create the Dough
Mix your dry ingredients—flour, cinnamon, nutmeg, sugar, and just a pinch of salt—in a large bowl. Make a little well in the center to add softened butter, eggs, and that lovely yeast mixture. Stir these together into a shaggy dough. This is where your hot cross buns start taking shape.
Step 3: Knead the Dough
Dust your countertop with flour and knead the dough for about 8 to 10 minutes. This may take some elbow grease, but this step develops the gluten, resulting in buns that are chewy and soft — the perfect texture to enjoy from your Traditional Hot Cross Buns Recipe.
Step 4: First Rise
Place your dough in a lightly oiled bowl, cover it with a damp cloth, and leave it in a warm spot. Let it rise until it doubles in size, which usually takes 1 to 2 hours. This patient rise develops flavor and makes the dough airy.
Step 5: Add the Fruits
Deflate the dough gently and fold in your dried currants or raisins. These bursts of sweetness throughout the buns are what make this Traditional Hot Cross Buns Recipe so irresistible.
Step 6: Shape the Buns
Divide the dough into 12 to 15 equal portions, and roll each into a smooth ball. Place them spaced evenly on a baking sheet lined with parchment paper to prepare for the next rise.
Step 7: Second Rise
Cover the shaped buns again with a cloth and allow them to rise until doubled, about an hour. Meanwhile, preheat your oven to 375°F (190°C) so it’s ready when your buns are perfectly puffed.
Step 8: Bake to Golden Perfection
Bake the buns for 20 to 25 minutes, until they turn a lovely golden brown. You’ll know the aroma fills your kitchen and the crust is set—that’s when they’re done!
Step 9: Glaze the Buns
While they’re still warm, mix powdered sugar with water or lemon juice to create a shiny glaze. Drizzle it over each bun to add that beautiful sugary finish that sets the Traditional Hot Cross Buns Recipe apart.
How to Serve Traditional Hot Cross Buns Recipe
Garnishes
Simple is best with these buns, but a pat of butter melting on a warm bun makes every bite rich and sumptuous. Alternatively, a light spread of cream cheese adds a tangy contrast to the sweet spice.
Side Dishes
The classic pairing is a hot cup of tea or coffee, which balances the sweet spices beautifully. For brunch, why not serve these buns alongside fresh fruit or soft boiled eggs for a comforting, well-rounded meal?
Creative Ways to Present
For a fun twist, slice your buns and make mini sandwiches filled with clotted cream and strawberry jam—this elevates your Traditional Hot Cross Buns Recipe into something party-ready and extra special.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover buns in foil or place them in an airtight container to keep them from drying out. Stored at room temperature, they should remain tasty for a couple of days.
Freezing
You can freeze your buns either before or after baking. For unbaked dough, freeze the rolled buns on a tray then transfer to a bag. For baked buns, wrap individually before freezing. This way, the warmth of homemade buns is always within easy reach.
Reheating
Warm your buns gently in the oven or microwave to refresh their softness and revive that lovely aroma. A quick 10-15 minutes wrapped in foil at 300°F works wonders for baked buns.
FAQs
Can I substitute the dried currants with another dried fruit?
Absolutely! Raisins, chopped dried apricots, or even dried cranberries can be great substitutes, each adding their own unique burst of flavor to your Traditional Hot Cross Buns Recipe.
Do I need to make the cross with icing or dough?
This recipe focuses on the sugary glaze, but traditionally, the crosses can be piped with a simple flour and water paste before baking or decorated with icing glaze after. It’s up to your preferred style and kitchen time.
Can I prepare the dough in a stand mixer?
Yes, a stand mixer with a dough hook makes kneading easier and quicker. Just mix on low until the dough is smooth and elastic for the same great results.
How long do the homemade hot cross buns last?
Freshly baked buns are best enjoyed within 2 to 3 days. Storing them properly helps maintain moisture and softness, but they tend to taste best when fresh from the oven.
Is there a vegan version of this Traditional Hot Cross Buns Recipe?
While this recipe uses butter and eggs, you can easily substitute them with plant-based alternatives such as vegan margarine and flaxseed eggs to create a delicious vegan-friendly version without losing flavor or texture.
Final Thoughts
There’s something truly special about making your own Traditional Hot Cross Buns Recipe from scratch—it’s an experience that fills your kitchen with warmth and leaves a lasting memory of comfort with every bite. Whether you bake them for a special holiday or simply because you crave that perfect sweet and spiced treat, these buns never fail to impress. Give this recipe a go and enjoy every delicious moment!
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Traditional Hot Cross Buns Recipe
- Total Time: 1 hour 45 minutes
- Yield: 12 buns 1x
Description
Traditional Hot Cross Buns are soft, spiced yeast rolls studded with dried currants or raisins, perfect for Easter or any time of year. These buns feature warm cinnamon and nutmeg flavors, a tender crumb, and a sweet glaze with a signature cross on top, baked to golden perfection.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 2 tsp active dry yeast
- 1 cup whole milk (warm)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp salt
- 1 cup dried currants or raisins
- 2 large eggs
Glaze
- 1 cup powdered sugar
- Water or lemon juice (as needed)
Instructions
- Activate the yeast: In a small bowl, combine the warm whole milk with the active dry yeast and a teaspoon of the granulated sugar. Let the mixture rest for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Create the dough: In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, remaining granulated sugar, and salt. Make a well in the center, then add the softened butter, eggs, and the yeast mixture. Stir everything together until a shaggy dough forms.
- Knead the dough: Lightly flour your countertop and knead the dough for 8-10 minutes until it becomes smooth and elastic.
- First rise: Place the kneaded dough in an oiled bowl. Cover it with a damp cloth and let it rise in a warm, draft-free place for 1-2 hours or until the dough has doubled in size.
- Add fruits: Gently punch down the dough to release the air. Fold in the dried currants or raisins evenly throughout the dough.
- Shape buns: Divide the dough into 12-15 equal portions. Roll each piece into a smooth ball and place them evenly spaced on a baking sheet lined with parchment paper.
- Second rise: Cover the shaped buns with a clean cloth and allow them to rise again in a warm place for about 1 hour until they double in size. While the buns rise, preheat your oven to 375°F (190°C).
- Bake: Bake the buns in the preheated oven for 20-25 minutes or until the tops are golden brown and the buns sound hollow when tapped.
- Glaze: Allow the buns to cool slightly. Prepare the glaze by mixing powdered sugar with a small amount of water or lemon juice to achieve a drizzle consistency. Drizzle the glaze over the warm buns for a sweet finish.
Notes
- For an authentic cross on each bun, pipe a paste made from flour and water on top of each bun before baking.
- Use warm milk — not hot — to avoid killing the yeast.
- Raisins or currants can be substituted with chopped dried cranberries or mixed dried fruit.
- Store leftover buns in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- The glaze can be customized with lemon juice or vanilla extract for added flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
