- Use the Tangzhong roux to lock in moisture for cloud-like, long-lasting soft buns.
- Soak dried fruit in warm juice or tea for 20 minutes to prevent it from drying the dough.
- Keep ingredients at room temperature so yeast activity and rise times stay consistent.
- Use steam in the oven and glaze while hot for a soft crust and high-gloss finish.
- Don’t over-flour; aim for a slightly tacky dough and pass the windowpane test for strong gluten.
Nothing signals the arrival of spring quite like the spicy, sweet aroma of freshly baked hot cross buns wafting through the kitchen. These iconic fruited rolls have been a symbol of the season for centuries, traditionally marked with a signature cross to signify the end of Lent. While they are a quintessentially festive dish for Easter brunch, they also serve as a warming, healthy comfort food option for any slow weekend morning. I have spent years perfecting this dough to ensure it stays soft for days, and I am thrilled to share my bakery secrets with you.
Table of contents
Pre-Bake Checklist
Baking yeast bread can feel intimidating, but prepping these items ahead of time ensures your hot cross buns turn out perfectly:
- Hydrate the Fruit: Soak your raisins in warm apple juice or tea for 20.0 minutes before adding them to the dough. This prevents them from sucking moisture out of your bread.
- Room Temp Check: Ensure your eggs and milk are at room temperature. Cold ingredients can shock the yeast and slow down your rise time.
- The Flour Mix: Whisk your spices directly into your flour beforehand to ensure even distribution throughout the dough.
Hot Cross Buns Recipe Card
Hot Cross Buns Recipe
12
servings30
minutes20
minutes245
kcalThese hot cross buns are ultra-soft, packed with aromatic spices and juicy fruit, and finished with a sticky honey glaze.
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Ingredients
4.5 cups Bread Flour (divided)
0.75 cup Whole Milk
0.25 cup Warm Water
2.25 teaspoons Active Dry Yeast
0.33 cup Granulated Sugar
1.0 teaspoon Salt
1.5 teaspoons Cinnamon
0.5 teaspoon Allspice
1.0 large Egg (room temperature)
4.0 tablespoons Unsalted Butter (softened)
1.0 cup Raisins or Currants
For the Cross: 0.5 cup Flour + 5.0 tablespoons Water
For the Glaze: 2.0 tablespoons Honey or Apricot Jam
Directions
- First, create your yeast mixture by combining warm water, a pinch of sugar, and the yeast. Let it sit for 10.0 minutes until it becomes foamy and active.
- In a small saucepan, whisk 3.0 tablespoons of flour and 0.5 cups of the milk over medium heat to create a paste (the Tangzhong). Let this cool slightly.
- In a large bowl, whisk the remaining flour, sugar, salt, and spices. Make a well in the center and add the yeast mixture, the remaining milk, egg, butter, and the cooled flour paste.
- Knead the dough by hand or with a mixer for about 10.0 minutes. It should be smooth and elastic. Fold in the raisins at the very end of kneading.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1.5 hours or until doubled in size.
- Punch the dough down and divide it into 12.0 equal pieces. Roll each piece into a smooth ball and place them in a greased 9×13 baking pan.
- Cover the buns and let them rise again for about 45.0 minutes. They should be touching each other and looking puffy.
- Whisk the cross paste ingredients until smooth. Transfer to a piping bag and pipe lines across the rows of buns to create crosses.
- Bake at 375°F for 18.0 to 20.0 minutes until the tops are a deep golden brown.
- Brush the warm honey glaze over the buns immediately after removing them from the oven.
Notes
- Yeast Type: If using Instant Yeast, you can skip the activation step and mix it directly into the dry ingredients.
- Fruit Variations: Soaking fruit in rum or brandy adds a sophisticated adult flavor to the bake.
- Bread Flour: Using bread flour instead of all-purpose provides more protein, which helps the buns hold their shape better.
Nutrition Facts
- Fat: 6g
- Sodium: 190mg
- Carbohydrates: 42g
- Protein: 6g
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Why This Dough Recipe Truly Delivers
The problem with many hot cross buns is that they can turn into dry, dense hockey pucks by the next morning. This recipe solves that through the “Tangzhong” method, a simple flour and milk roux that pre-gelatinizes the starches. This allows the dough to hold more moisture without becoming sticky. The result is a cloud-like texture that lasts.
Beyond texture, we focus on the spice. Instead of just using cinnamon, we layer nutmeg, allspice, and a hint of ginger. You can easily customize the fruit mix too. If you aren’t a fan of traditional raisins, dried cranberries or chopped apricots offer a bright, modern twist. For those with dietary restrictions, this recipe works beautifully with vegan butter and oat milk. To understand the fascinating cultural impact of this bake, check out the history of the hot cross bun to see how far these spiced rolls have come.
Bakery Shortcuts
Achieving that professional, high-gloss finish on hot cross buns requires a few expert maneuvers:
- Don’t Over-Flour: It is tempting to add more flour when the dough feels tacky. Resist the urge! A wetter dough results in a softer bun. Use a bench scraper to handle the dough instead.
- The Windowpane Test: Knead until you can stretch a small piece of dough thin enough to see light through it without it tearing. This means the gluten is strong.
- Steam in the Oven: Place a shallow pan of water on the bottom rack of your oven while baking. The steam keeps the crust soft, allowing the buns to expand fully.
- Glaze While Hot: Apply your honey or apricot jam glaze the second the buns come out of the oven. The heat helps the glaze soak in rather than just sitting on top.
Decadent Hot Cross Buns Variants to Try
The Chocolate Orange Twist
For a modern take on hot cross buns, swap the traditional dried fruit for dark chocolate chips and 2.0 tablespoons of fresh orange zest. The citrus oils infuse the dough, creating a fragrance that is absolutely irresistible. Use a cocoa-based paste for the cross on top to lean into the chocolate theme.
The Apple and Cinnamon Version
If you prefer a fruitier profile, use finely diced fresh apples instead of raisins. The moisture from the apples keeps the hot cross buns incredibly tender. I recommend adding 0.5 teaspoons of extra cinnamon to the dough to complement the apple flavor.
The Savory Herb Cross
For something completely different, omit the sugar and spices. Use sun-dried tomatoes and rosemary in the dough. Instead of a flour-paste cross, use a thin strip of cheddar cheese. These are perfect for serving with Easter dinner soups.
If you enjoy sweet yeasted breads, you will love my Soft Sourdough Buns Recipe.
Solving Your Baking Woes
The most common reason for heavy hot cross buns is not allowing the dough to rise long enough. If the kitchen is cold, the rise can take twice as long. Ensure the dough has truly doubled in size before shaping.
Absolutely! In fact, many people prefer them toasted the next day. Slice them in half and toast until the edges are golden, then slather with plenty of salted butter.
Store them in an airtight container at room temperature for up to 2.0 days. For longer storage, freeze them individually in zip-top bags for up to 1.0 month.
A Toast to Spring Traditions
Baking your own hot cross buns is a rewarding experience that connects you to generations of home bakers. There is a specific kind of magic in seeing those neat rows of crosses emerge from the oven, glistening with honey. I encourage you to take your time with the kneading and enjoy the therapeutic process of working with yeast.
Whether you serve these as part of a grand Easter feast or enjoy a single bun with your morning tea, they are sure to bring a sense of cozy tradition to your home. If you enjoyed this recipe, check out my Classic Cinnamon Rolls for your next weekend project. Happy baking!
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