Hot Cross Buns From Scratch

Hot cross buns are the quintessential Easter bread, and once you’ve had them homemade, you’ll never go back to the packaged kind. These are soft, pillowy, warmly spiced with cinnamon and nutmeg, and studded with currants and candied orange peel.

The dough does need time to rise — about an hour total — but the hands-on work is minimal. The piped flour crosses on top are the finishing touch that makes these look bakery-perfect. Pull them apart while they’re still warm, spread on some butter, and you’ve got one of the best things you’ll eat all spring. I make a batch every Good Friday and they never last past Saturday.

Sarah Mitchell

Hot Cross Buns From Scratch

Hot cross buns are the quintessential Easter bread, and once you've had them homemade, you'll never go back to the packaged kind. These are soft, pillowy, warmly spiced with cinnamon and nutmeg, and studded with currants and candied orange peel.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Bread

Cuisine: British

Calories: 240

Ingredients Method Notes

Ingredients

  

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 teaspoon salt
• 1 cup warm whole milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1/2 cup dried currants
• 1/4 cup candied orange peel, chopped
• 1/3 cup all-purpose flour
• 3 -4 tablespoons water
• 3 tablespoons apricot jam
• 1 tablespoon water

Method

 

1. In a large bowl, combine the flour, sugar, yeast, cinnamon, nutmeg, allspice, and salt. Whisk to combine.
2. Add the warm milk, melted butter, egg, vanilla, and orange zest. Mix with a wooden spoon until a shaggy dough forms.
3. Turn out onto a floured surface and knead for 8-10 minutes until the dough is smooth and elastic. Work in the currants and candied orange peel during the last 2 minutes of kneading.
4. Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
5. Punch down the dough and divide into 12 equal pieces. Shape each into a smooth round ball by pulling the dough under itself.
6. Place the balls in a greased 9x13-inch baking pan, close together so they'll pull apart after baking. Cover and let rise for 30 minutes.
7. Preheat your oven to 375°F (190°C).
8. Make the cross paste: mix 1/3 cup flour with water to make a thick piping consistency. Transfer to a piping bag or zip-lock bag with a tiny corner cut off.
9. Pipe crosses on top of each bun in one continuous line across each row.
10. Bake for 18-22 minutes until golden brown on top.
11. While hot, heat the apricot jam with 1 tablespoon water and brush over the tops for a beautiful shiny glaze.
12. Serve warm with butter.

Notes

Make sure your milk is warm but not hot — too hot and you'll kill the yeast. The dough should feel slightly tacky but not sticky after kneading. Placing the buns close together in the pan helps them stay soft and pull-apart tender. The apricot glaze is optional but it gives them that gorgeous bakery shine and a hint of sweetness.