homemade hot cross buns

Recipe video above. Fluffy, perfectly spiced homemade Hot Cross Buns! Watch video to see the dough before and after kneading, and how I roll the balls to get nice smooth golden tops. Also, see below for the NO KNEAD version!

Hot Cross Buns recipe

yeast

(110 grams) caster sugar (superfine sugar)

(375 milliliters) milk, warm (, full fat

flour

cinnamon powder

tsp All Spice (OR Mixed Spice (Note 4))

tsp salt

(210 grams) sultanas ((Note 4))

/ 3.5 tbsp unsalted butter, melted and cooled

egg (, at room temperature)

(35 grams) Extra bread flour

(75 grams) flour ((any white flour))

water

apricot jam ((Note 7))

Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.

Add butter, milk, egg, sultanas and zest.

Standmixer: Mix until a smooth elastic dough forms - 5 minutes on Speed 2 of standmixer. After 1 minute, add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn&#x27;t stick terribly to your fingers. (Note 5).

Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes.

Dough is kneaded enough when it&#x27;s smooth and does not break when stretched - see photos video for before/after comparison.

Leave dough in the bowl, cover with cling wrap and place in a warm, wind free place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is - see Note 6.

Rise #1:

Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.

Remove cling wrap and punch dough to deflate.

Dust work surface with flour, place dough on work surface, shape into a log - this will deflate the air. Cut into 12 equal pieces.

Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface.

Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

Forming Balls (watch video, it's helpful):

Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.

Return tray to warm place and leaver 30 - 45 minutes, until the dough has risen by about 75% (less than double in size).

Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).

Rise # 2:

Mix flour and water until a thick runny paste forms - see video for thickness required.

Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.

Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.

Crosses:

Bake for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe.

Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.

Remove buns from oven. Use overhang to lift buns onto a cooling rack.

Brush with jam mixture while warm. Allow to cool to warm before serving.

Baking/Glaze:

Easy, classic old-fashioned hot cross buns are perfect for your Easter celebration! We make our version with plump currants, cinnamon, nutmeg, and a bit of lemon zest to brighten up the warm spices.

Best-Ever Hot Cross Buns

c. whole milk, warm

(0.25-oz.) packages active dry yeast

c. granulated sugar

butter

pure vanilla extract

c. all-purpose flour,

kosher salt

cinnamon

nutmeg

c. dried currants, plumped

lemon

Egg wash,

c. sugar

whole milk

Do you like to buy your bread rolls or bake them at home?

I added more cinnamon and nutmeg. I also added fresh toasted and ground anise. Despite lots of additional spices, the rolls baked well but are bland.

Can these be frozen to make ahead of time?

https://streaming.hearstdigitalstudios.com/manual_upload/58f8f212bbddbd1f28cc1a92/mp4/Hot_Cross_Buns_FINAL_V2_1492709921_4000_hd_v3.mp4

Hot Cross Buns

Enjoy the classic Easter treat of hot cross buns with this easy and delicious recipe. Spiced with cinnamon and nutmeg, studded with raisins, and topped with a symbolic cross, these buns are perfect for any occasion.

milk

sugar

eggs (at room temperature)

brown sugar

vanilla extract

oz softened butter ((equal to 4 tablespoons or ½ stick))

salt

all-purpose flour (plus more as needed)

raisins (or currants)

all-purpose flour flour

simple syrup (or strained apricot jam)

In a small saucepan over low heat, bring milk to a simmer. Remove from heat, stir in the granulated sugar, and set aside to cool to about 110°F/43°C

Whisk the yeast into the warm milk mixture and set aside until it starts to foam (2 or 3 minutes).

Mix the yeast mixture with the eggs, brown sugar, vanilla, butter, salt, and spices until well combined.

Add half of the flour and raisins until smooth in a mixer fitted with the dough attachment.

Add the remaining flour, a quarter cup at a time, while continuing to mix until the mixture forms a dough (you may not need all of the flour).

Knead on low speed for 3 to 4 minutes. Check the consistency and add more flour if necessary (the dough should feel soft and moist, not sticky). Knead on low speed for five more minutes or until the dough clears the sides of the bowl.

On a lightly floured surface, knead the dough by hand for about 30 seconds.

Place into an oiled bowl and cover the bowl with a clean kitchen towel, and let rise in a warm place until doubled in size (about 60 to 70 minutes).

Transfer the dough to a floured surface, press it down, and divide it into 12 pieces.

Take one piece of dough at a time. Smooth the dough by pulling it from the top with your fingers. Pinch it underneath and place it on the work surface. Gently roll it on a floured surface and guide it into a round ball.

Place the balls into a greased 9x13 baking dish. Cover the pan and leave to rise until doubled in size (about 30 to 40 minutes).

Preheat the oven to 350°F/180°C.

In a small bowl, mix together the flour and water until you get a smooth paste. Spoon this paste into a piping bag or a plastic bag with the corner snipped off. Pipe a cross shape onto each bun.

Bake for 20-25 minutes, rotating halfway through, until golden brown on top. Tent the pan with aluminum foil if you notice the tops browning too quickly.

Remove from the oven and let the buns cool.

If using apricot jam, heat the jam in a small saucepan over low heat, stirring constantly, until it is melted and smooth. Strain the jam through a fine-mesh strainer to remove any large chunks.

Brush the simple syrup or strained apricot jam glaze over the hot cross buns.

Serve the hot cross buns warm or at room temperature, brushed with melted butter. Enjoy!

Easter isn’t complete without freshly baked hot cross buns! These soft, lightly sweetened buns are infused with warm spices, plump raisins, and a hint of citrus, then topped with the signature cross. This easy homemade recipe delivers pillowy, golden brown buns that are far better than store-bought. Perfect for breakfast, brunch, or an afternoon treat, these classic Easter hot cross buns are a must-bake tradition.

Traditional Easter Hot Cross Buns Recipe

butter, melted

allspice

currants

orange

all-purpose flour

1️⃣ Activate the Yeast: In a large mixing bowl or stand mixer, dissolve the yeast in warm water. Let sit for 5 minutes until foamy.

2️⃣ Mix the Dough: Stir in warm milk, melted butter, sugar, and salt. Add 2 cups of flour, along with allspice, cinnamon, nutmeg, egg, raisins, and orange zest. Mix until smooth. Gradually add more flour until the dough is soft but not sticky.

3️⃣ Knead the Dough: Knead in a stand mixer for 3-4 minutes or by hand for 5 minutes until smooth and elastic.

4️⃣ First Rise (1-1.5 Hours): Transfer dough to a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size.

5️⃣ Shape the Buns: Punch down the dough and transfer it to a floured surface. Divide into 12 equal pieces and roll into smooth balls. Place them in a greased 9&#215;13-inch baking dish, leaving a little space between each. Cover and let them rise again for 1 hour until puffy.

6️⃣ Preheat &amp; Prepare the Crosses: Preheat oven to 375°F. If using pastry crosses, cut thin strips of rolled-out pastry and place them over the buns.

7️⃣ Egg Wash &amp; Bake: Brush the buns with egg wash. Bake for 18-24 minutes or until golden brown. Let them cool on a wire rack.

8️⃣ Add Icing Crosses: Whisk powdered sugar, milk, and vanilla extract until smooth. Pipe a cross over each bun once they’ve cooled

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The most viewed homemade hot cross buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine