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    Home » Bread » Hot Cross Buns

    Hot Cross Buns

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    These hot cross buns are sweet and spiced, fruity, and filling. This truly timeless Easter recipe gives you bread whose looks compete with its flavour! But don't be fooled. Hot cross buns taste just as good the rest of the year as they do on Good Friday. With a white cross down the center, a honey butter glaze, and fluffy and flavourful dough, these hot cross buns won't disappoint. The best part? You only need to spend about 20 minutes of hands-on prep work to make these.

    Hot cross buns is a timeless classic Easter bread made with raisins, cinnamon, and a honey glaze. They are perfect for breakfast, a snack or dessert. | aheadofthyme.com

    Why You'll Love Hot Cross Buns

    • Hot cross buns are the Easter tradition. Dating back as far as the 12th century—yes, the 12th century—hot cross buns are a timeless classic recipe. Trust almost 1,000 years of R&D. These buns are the best.
    • Everyone loves sweet, fluffy buns. Hot cross buns are light and airy. When you knead properly, the flavourful dough picks up plenty of air during proofing. The result is melt-in-your-mouth buns with sweet raisins sprinkled throughout. Oh, and don't forget the honey butter glaze!
    • Breadmaking at its finest. Making bread is fun, rewarding, and it can save you lots of money. From the art of kneading to the patience of proofing, breadmaking is a skill you'll be happy you learned—and hot cross buns are one of the best to know.
    Hot cross buns is a timeless classic Easter bread made with raisins, cinnamon, and a honey glaze. They are perfect for breakfast, a snack or dessert. | aheadofthyme.com

    Ingredients

    To make easy hot cross buns this Easter, you will need the following ingredients:

    • all-purpose flour
    • yeast - you can use either active dry yeast or instant yeast.
    • granulated sugar - helps to "feed" the yeast, making it rise faster, and also adds a little sweetness to the bread.
    • salt - adds flavour.
    • milk - whole milk and buttermilk will result in the richest hot cross buns. You can use non-dairy or low-fat milk, but your buns will lose out on the flavour and richness that the milk fat adds.
    • egg
    • butter
    • vanilla extract
    • ground cinnamon 
    • raisins - while raisins make great traditional hot cross buns, you can substitute other dried fruits like raspberries, apricots, or citrus. You can also add a mixture of fruit. Be sure to keep the total amount of fruit you add to less than ¾ cups or 100 grams and cut up large chunks into raisin-sized pieces.
    • for the cross - you will need all-purpose flour and water.
    • for the honey glaze - you will need honey and melted butter.

    You will also need mixing bowls, a kitchen scale (or measuring cups and spoons), a quarter sheet baking pan, and piping bag or ziploc bag to pipe on the cross.

    Hot cross buns is a timeless classic Easter bread made with raisins, cinnamon, and a honey glaze. They are perfect for breakfast, a snack or dessert. | aheadofthyme.com

    How to Make the Best Hot Cross Buns

    Prepare the Dough

    1. Prepare the dough. In a large mixing bowl, add milk, yeast, sugar, salt, egg, butter, vanilla extract and cinnamon. Whisk well to combine and let sit for 5 minutes. This allows the yeast to become active. Add in flour and stir well to combine until no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with a spatula. The butter might still be a bit crumbly at this point.
    2. Knead the dough. Transfer the dough mixture onto a clean surface and knead the dough for 5-10 minutes until the dough ball is smooth and not sticky at all. Because of the high fat content (butter and milk) in the dough, it should take less than 5 minutes of kneading by hand to achieve a non-sticky and smooth dough ball.

    Tips for Kneading Dough

    • How to knead dough: Knead the dough by pushing it down and outward using the palms of your hands. Fold the dough in half toward you and press down. Repeat this motion by pushing the dough down and outward, and then folding over towards you. This helps build up gluten strength in dough that is responsible for making the bread fluffy.
    • How to test if dough is well-kneaded: A well-kneaded dough is smooth and can hold its shape. You can test the dough by giving it a firm poke with your finger. The indentation should bounce right back. If it doesn’t bounce back and stays like a dimple, keep kneading for a few more minutes.
    1. Proof the dough (first rise). Transfer the dough back into the mixing bowl and lightly grease the dough ball with oil or cooking oil spray. Cover the bowl with plastic cling wrap and let it rise for 1 hour or until doubled in size. I leave it in the oven (not turned on) with the light on to speed up the rise time.
    Hot cross buns is a timeless classic Easter bread made with raisins, cinnamon, and a honey glaze. They are perfect for breakfast, a snack or dessert. | aheadofthyme.com
    1. Add raisins. When the dough doubles in size, punch it down to release the air. Add raisins and knead for a few minutes to combine.
    Hot cross buns is a timeless classic Easter bread made with raisins, cinnamon, and a honey glaze. They are perfect for breakfast, a snack or dessert. | aheadofthyme.com
    1. Shape the dough. Roll the dough ball into a rectangle and divide it into 12 equal pieces with a knife or bench scraper. Use your hands to roll each piece into a ball and transfer onto a quarter sheet baking pan lined with a silicone baking mat or parchment paper, leaving ½-inch of space between each dough ball.
    Hot cross buns is a timeless classic Easter bread made with raisins, cinnamon, and a honey glaze. They are perfect for breakfast, a snack or dessert. | aheadofthyme.com
    1. Proof the buns (second rise). Cover the pan with plastic cling wrap to prevent the dough from drying. When the dough loses moisture, it tends to form hard skin around its surface, which creates a hard crust when baking. Let the rolls rest and rise for 45 minutes. The rolls should almost double in size.
    Hot cross buns is a timeless classic Easter bread made with raisins, cinnamon, and a honey glaze. They are perfect for breakfast, a snack or dessert. | aheadofthyme.com

    How to Make the Cross on Hot Cross Buns

    In a small mixing bowl, add flour and water and stir well into a thick paste. Transfer the paste into a piping bag and attached a no. 5 round tip, or snip off the corner. Pipe crosses over the buns by piping a line down the center of the buns and repeating in the other direction to create crosses.

    Hot cross buns is a timeless classic Easter bread made with raisins, cinnamon, and a honey glaze. They are perfect for breakfast, a snack or dessert. | aheadofthyme.com

    Then, bake the buns in a preheated 375 F oven for 20-25 minutes until golden brown.

    Lastly, make the glaze by mixing together honey and melted butter in a bowl until smooth and combined. Brush the glaze evenly over the buns immediately once out of the oven. Let the buns cool on a wire cooling rack for 15 minutes before serving.

    Hot cross buns is a timeless classic Easter bread made with raisins, cinnamon, and a honey glaze. They are perfect for breakfast, a snack or dessert. | aheadofthyme.com

    Storing and Freezing Instructions

    • How to store: Hot cross buns can be stored in a bread box or an airtight container at room temperature for up to 5 days. You can also refrigerate them for up to a week, but they will become more dry.
    • How to freeze: Let the baked buns cool to room temperature before freezing in an airtight container or freezer bag. To thaw, place in the refrigerator overnight or allow the buns to rest at room temperature for several hours.
    • How to reheat: You can reheat hot cross buns for a few minutes in a toaster oven or air fryer at 300F.
    Hot cross buns is a timeless classic Easter bread made with raisins, cinnamon, and a honey glaze. They are perfect for breakfast, a snack or dessert. | aheadofthyme.com

    More Bread Recipes

    • Cinnamon Raisin Challah Bread
    • Green Onion Dinner Rolls
    • Broiche Bread
    • Homemade Pita Bread
    • Easy Challah Bread
    • Easy Homemade Everything Bagels
    • Small Batch No-Knead Bread
    • Easy Small Batch Ciabatta Rolls

    Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

    Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.

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    Hot cross buns is a timeless classic Easter bread made with raisins, cinnamon, and a honey glaze. They are perfect for breakfast, a snack or dessert. | aheadofthyme.com

    Hot Cross Buns


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Sam Hu | Ahead of Thyme
    • Total Time: 2 hours 30 minutes
    • Yield: 12 buns
    • Diet: Vegetarian
    Print Recipe
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    Description

    Hot cross buns is a timeless classic Easter bread made with raisins, cinnamon, and a honey glaze. They are perfect for breakfast, a snack or dessert. 


    Ingredients

    • 180 grams milk  (¾ cup), at room temperature 
    • 3 grams active dry yeast or instant yeast (1 teaspoon)
    • 25 grams granulated sugar (2 tablespoons)
    • 3 grams salt (½ teaspoon)
    • 1 egg
    • 50 grams unsalted butter (¼ cup), at room temperature
    • 4 grams vanilla extract (1 teaspoon)
    • 3 grams ground cinnamon (1 teaspoon)
    • 375 grams all-purpose flour (3 cups)
    • 100 grams raisins (¾ cup)

    For the cross:

    • ½ cup all-purpose flour
    • ½ cup water

    For the glaze:

    • 2 tablespoons liquid honey
    • 2 tablespoons unsalted butter, melted

    Instructions

    Prepare the Dough

    1. In a large bowl, add milk, yeast, sugar, salt, egg, butter, vanilla extract and cinnamon. Whisk well to combine and let sit for 5 minutes. This allows the yeast to become active.
    2. Add in flour and stir well to combine until no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with a spatula. The butter might still be a bit crumbly at this point.

    Knead the Dough

    1. Transfer the dough mixture onto a clean surface and knead the dough for 5-10 minutes until the dough ball is smooth and not sticky at all. Because of the high fat content (butter and milk) in the dough, it should take less than 5 minutes of kneading by hand to achieve a non-sticky and smooth dough ball. A well kneaded dough is smooth and can hold its shape. Also, when you give the dough ball a firm poke with your finger, the indentation should bounce right back. If it doesn’t bounce back and stays like a dimple, keep kneading for a few minutes.

    Proof the Dough (First Rise)

    1. Transfer the dough back into the bowl and lightly grease the dough ball with oil or cooking oil spray.
    2. Cover the bowl with plastic cling wrap and let it rise for 1 hour or until doubled in size. I leave it in the oven (not turned on) with the light on to speed up the rise time.

    Shape the Buns

    1. When the dough doubles in size, punch it down to release the air. Add raisins and knead for a few minutes to combine.
    2. Roll the dough ball into a rectangle and divide it into 12 equal pieces with a knife or bench scraper. Use your hands to roll each piece into a ball and transfer onto a quarter sheet baking pan lined with a silicone baking mat or parchment paper, leaving ½-inch of space between each dough ball.

    Proof the Buns (Second Rise)

    1. Preheat oven to 375F.
    2. Cover the pan with plastic cling wrap to prevent the dough from drying (When the dough loses moisture, it tends to form hard skin around its surface, which creates a hard crust when baking). Let the rolls rest and rise for 45 minutes. The rolls should almost double in size.

    Add the Cross

    1. In a small bowl, add flour and water and stir well into a thick paste. 
    2. Transfer the paste into a piping bag and attached a no. 5 round tip, or snip off the corner.
    3. Pipe crosses over the buns by piping a line down the center of the buns and repeating in the other direction to create crosses.

    Bake the Buns

    1. Bake at 375 F for 20-25 minutes until golden brown.
    2. Make the glaze by mixing together honey and melted butter in a bowl until smooth and combined. Brush the glaze evenly over the buns immediately once out of the oven. Let the buns cool on a wire cooling rack for 15 minutes before serving.

    Notes

    How to customize: While raisins make great traditional hot cross buns, you can substitute other dried fruits like raspberries, apricots, or citrus. You can also add a mixture of fruit. Be sure to keep the total amount of fruit you add to less than ¾ cups or 100 grams and cut up large chunks into raisin-sized pieces.

    How to store: Hot cross buns can be stored in a bread box or an airtight container at room temperature for up to 5 days. You can also refrigerate them for up to a week, but they will become more dry.

    How to freeze: Let the baked buns cool to room temperature before freezing in an airtight container or freezer bag. To thaw, place in the refrigerator overnight or allow the buns to rest at room temperature for several hours.

    How to reheat: You can reheat hot cross buns for a few minutes in a toaster oven or air fryer at 300F.

    • Prep Time: 20 minutes (1 hour 45 minutes rise time)
    • Cook Time: 25 minutes
    • Category: Bread
    • Method: Bake
    • Cuisine: American

    Did you make this recipe?

    I'd love to see! Tag me @aheadofthyme on Instagram.

    Hot cross buns is a timeless classic Easter bread made with raisins, cinnamon, and a honey glaze. They are perfect for breakfast, a snack or dessert. | aheadofthyme.com
    Hot Cross Buns
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    Reader Interactions

    Comments

    1. Natalie says

      March 10, 2021 at 7:06 am

      Your cross buns look beautiful. SO delicious. Now I'm seriously thinking of stopping buying these in stores and make them at home. I will save your recipe and give this a try.

      Reply
      • Sam Hu | Ahead of Thyme says

        March 17, 2021 at 2:23 pm

        You totally should! Let me know if you do.

        Reply
    2. Nellie Tracy says

      March 09, 2021 at 6:43 pm

      Delicious recipe! Love these so much!

      Reply
      • Sam Hu | Ahead of Thyme says

        March 17, 2021 at 2:22 pm

        Thank you Nellie!

        Reply

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