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Hot Cross Buns

These spiced sweet rolls with currants are perfect for Easter brunch or any spring morning. The dough is enriched with egg and butter, making them tender and slightly sweet.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Rise Time: 1 hour 45 minutes
Total Time: 2 hours 25 minutes

Ingredients

Ingredients (~12 buns)

  • 3 cups bread flour
  • 1/4 cup granulated sugar
  • 1 packet instant yeast 2 1/4 tsp
  • 1 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 3/4 cup warm whole milk
  • 1/4 cup unsalted butter melted
  • 1 large egg
  • 3/4 cup dried currants or raisins
  • Zest of 1 orange

For the Crosses

  • 1/2 cup all-purpose flour
  • 5 Tbsp water

For the Glaze

  • 3 Tbsp apricot jam
  • 1 Tbsp water

Hot Cross Buns

  • 3 cups bread flour
  • 1/4 cup granulated sugar
  • 1 packet instant yeast 2 1/4 tsp
  • 1 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 3/4 cup warm whole milk
  • 1/4 cup unsalted butter melted
  • 1 large egg
  • 3/4 cup dried currants or raisins
  • Zest of 1 orange

Hot Cross Buns

  • 1/2 cup all-purpose flour
  • 5 Tbsp water

Hot Cross Buns

  • 3 Tbsp apricot jam
  • 1 Tbsp water

Instructions

  • Whisk together bread flour, sugar, yeast, salt, cinnamon, nutmeg, allspice, and cloves in stand mixer bowl.
  • Combine warm milk, melted butter, and egg in separate bowl.
  • Add wet ingredients to dry and mix with dough hook on low until shaggy.
  • Add currants and orange zest and mix on medium-low for 8-10 minutes until smooth and elastic.
  • Place dough in greased bowl, cover with damp towel, and let rise 1 hour until doubled.
  • Turn dough onto floured surface and divide into 12 equal pieces.
  • Roll each piece into a smooth ball and place on parchment-lined baking sheet 2 inches apart.
  • Cover and let rise 45 minutes until puffy.
  • Preheat oven to 375F.
  • Whisk together 1/2 cup flour and 5 tablespoons water until smooth and transfer to piping bag.
  • Pipe crosses on top of each bun.
  • Bake 18-20 minutes until golden brown.
  • Heat apricot jam and water until smooth and brush over hot buns, avoiding crosses.
  • Cool 10 minutes before serving.

Notes

Best eaten same day but keep covered at room temperature 2-3 days.
Tried this recipe?Leave a comment below & let me know!