Hot Cross Buns Recipe

Fluffy, fragrant, homemade Hot Cross Buns recipe! With a how-to video and some cheeky but effective tips, I think you’ll be amazed how easy it is to make hot cross buns. BONUS: a no-knead version – the world’s easiest hot cross buns recipe!

Hot Cross Buns recipe

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!

Prep: 25min

Total: 165min

Serving Size: 80 g

Nutrition Facts: servingSize 80 g, calories 217 kcal

Ingredients:

• 3 teaspoons instant or rapid rise yeast (9 grams) (, Note 1, CHECK still active!)
• 1/2 cup (110g) caster sugar (superfine sugar)
• 1 1/2 cups (375ml) milk, warm (, full fat or low fat (Note 2))
• 4 1/4 cups (640g) bread flour (or plain / all purpose) ((Note 3))
• 2 tsp cinnamon powder
• 2 tsp All Spice (OR Mixed Spice (Note 4))
• 1/2 tsp salt
• 1 1/2 cups (210g) sultanas ((Note 4))
• 1 – 2 oranges, zest only ((Note 4))
• 50g / 3.5 tbsp unsalted butter, melted and cooled
• 1 egg (, at room temperature)
• 1/4 cup (35g) Extra bread flour
• 1/2 cup (75g) flour ((any white flour))
• 5 tbsp water
• 1 tbsp apricot jam ((Note 7))
• 2 tsp water

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Mix dry – Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.’, ‘name’: ‘Mix dry – Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.’, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Add wet – Add butter, milk, egg, sultanas and zest.’, ‘name’: ‘Add wet – Add butter, milk, egg, sultanas and zest.’, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Standmixer: Mix for 5 minutes until a smooth elastic dough forms. Start on speed 2 then once the ingredients are combined, increase to speed 4. After 1 minute, add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn’t stick terribly to your fingers. (Note 5).’, ‘name’: ‘Standmixer: Mix for 5 minutes until a smooth elastic dough forms. Start on speed 2 then once the ingredients are combined, increase to speed 4. After 1 minute, add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn’t stick terribly to your fingers. (Note 5).’, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes.’, ‘name’: ‘Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes.’, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Dough is kneaded enough when it’s smooth and does not break when stretched – see photos & video for before/after comparison.’, ‘name’: ‘Dough is kneaded enough when it’s smooth and does not break when stretched – see photos & video for before/after comparison.’, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-0-4’}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘Rise #1:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-1-0’}]}
7. {‘@type’: ‘HowToSection’, ‘name’: “Forming Balls (watch video, it’s helpful):”, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper with overhang.’, ‘name’: ‘Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper with overhang.’, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove cling wrap and punch dough to deflate.’, ‘name’: ‘Remove cling wrap and punch dough to deflate.’, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-2-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Dust work surface with flour, place dough on work surface, shape into a log – this will deflate the air. Cut into 12 equal pieces.’, ‘name’: ‘Dust work surface with flour, place dough on work surface, shape into a log – this will deflate the air. Cut into 12 equal pieces.’, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-2-2’}, {‘@type’: ‘HowToStep’, ‘text’: “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.”, ‘name’: “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.”, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-2-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.’, ‘name’: ‘Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.’, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-2-4’}]}
8. {‘@type’: ‘HowToSection’, ‘name’: ‘Rise # 2:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.’, ‘name’: ‘Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.’, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-3-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Return tray to warm place and leaver 30 – 45 minutes, until the dough has risen by about 75% (less than double in size).’, ‘name’: ‘Return tray to warm place and leaver 30 – 45 minutes, until the dough has risen by about 75% (less than double in size).’, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-3-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).’, ‘name’: ‘Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).’, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-3-2’}]}
9. {‘@type’: ‘HowToSection’, ‘name’: ‘Crosses:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Mix flour and water until a thick runny paste forms – see video for thickness required.’, ‘name’: ‘Mix flour and water until a thick runny paste forms – see video for thickness required.’, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-4-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.’, ‘name’: ‘Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.’, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-4-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.’, ‘name’: ‘Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.’, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-4-2’}]}
10. {‘@type’: ‘HowToSection’, ‘name’: ‘Baking/Glaze:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Bake in preheated oven (180°C/350°F) for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe.’, ‘name’: ‘Bake in preheated oven (180°C/350°F) for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe.’, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-5-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.’, ‘name’: ‘Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.’, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-5-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove buns from oven. Use overhang to lift buns onto a cooling rack.’, ‘name’: ‘Remove buns from oven. Use overhang to lift buns onto a cooling rack.’, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-5-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Brush with jam mixture while warm. Allow to cool to warm before serving.’, ‘name’: ‘Brush with jam mixture while warm. Allow to cool to warm before serving.’, ‘url’: ‘https://www.recipetineats.com/hot-cross-buns-recipe/#wprm-recipe-20398-step-5-3’}]}

Easy Hot Cross Buns

This soft dough is easily shaped, and makes tender, aromatic buns, ready for an icing cross on top.

Prep: 25min

Total: 2h45min

Yield: 12

Nutrition Facts: servingSize [‘114g’, ‘1 bun’], calories 273 calories, Carbohydrate 57g, Cholesterol 54mg, Fiber 2, Protein 8g, Sodium 375 mg, Sugar 24g, Fat 2g, Saturated Fat 1g, Trans Fat 0g

Ingredients:

• 1/4 cup (57g) apple juice or rum
• 1/2 cup (78g) dried fruit
• 1/2 cup (78g) raisins or dried currants
• 1 1/4 cups (283g) milk room temperature
• 2 large eggs plus 1 egg yolk (save the white for the topping)
• 6 tablespoons (85g) butter at room temperature
• 2 teaspoons instant yeast
• 1/4 cup (53g) light brown sugar packed
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves or allspice
• 1/4 teaspoon nutmeg
• 1 3/4 teaspoons (11g) salt
• 1 tablespoon baking powder
• 4 1/2 cups (540g) King Arthur Unbleached All-Purpose Flour
• 1 large egg white reserved from above
• 1 tablespoon (14g) milk
• 1 cup + 2 tablespoons (128g) confectioners’ sugar
• 1/2 teaspoon King Arthur Pure Vanilla Extract
• pinch of salt
• 4 teaspoons milk or enough to make a thick pipeable icing

Instruction:

Lightly grease a 10″ square pan or 9″ x 13″ pan., Mix the rum or apple juice with the dried fruit and raisins, cover with plastic wrap, and microwave briefly, just till the fruit and liquid are very warm, and the plastic starts to “shrink wrap” itself over the top of the bowl. Set aside to cool to room temperature. Note: If you worry about using plastic wrap in your microwave, simply cover the bowl with a glass lid., Keep the fruit set aside. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix together all of the remaining dough ingredients (including the eggs and the egg yolk from the separated egg). Knead the mixture, using an electric mixer or bread machine, until the dough is soft and elastic. It’ll be very slack, sticking to the bottom of the bowl and your hands as you work with it (greasing your hands helps). Mix in the cooled fruit and any liquid not absorbed., Let the dough rise for 1 hour, covered. It should become puffy, though may not double in bulk., Divide the dough into billiard ball-sized pieces, about 3 3/4 ounces each. A heaped muffin scoop (about 1/3 cup) makes about the right portion. You’ll make 12 to 14 buns. Use your greased hands to round them into balls. Arrange them in the prepared pan., Cover the pan, and let the buns rise for 1 hour, or until they’ve puffed up and are touching one another. While the dough is rising, preheat the oven to 375°F., Whisk together the reserved egg white and milk, and brush it over the buns., Bake the buns for 20 minutes, until they’re golden brown. Remove from the oven, carefully turn the buns out of the pan (they should come out in one large piece), and transfer them to a rack to cool., Mix together the icing ingredients, and when the buns are completely cool, pipe it in a cross shape atop each bun.

Hot Cross Buns

Learn how to make flavorful hot cross buns using this deliciously spiced yeast dough. Each bun is marked with a traditional cross, baked until golden, then topped with orange icing. See recipe notes for icing cross alternative, as well as freezing and make-ahead instructions.

Prep: 3h25min

Total: 3h45min

Yield: 14

Ingredients:

• 3/4 cup (180ml) whole milk, warmed to about 110°F
• 2 and 1/4 teaspoons active dry yeast or instant yeast (1 standard packet)
• 1 teaspoon granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 5 Tablespoons (70g) unsalted butter, softened to room temperature and cut into 5 pieces
• 1/2 teaspoon pure vanilla extract
• 2 large eggs, at room temperature
• 1 teaspoon salt
• 1 and 1/4 teaspoons ground cinnamon (see note)
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 3 and 1/2 cups (438g) all-purpose flour or bread flour (spooned & leveled)*
• 1 cup (140g) raisins or currants*
• 1/2 cup (63g) all-purpose flour or bread flour
• 6-8 Tablespoons (90-120ml) water
• 1 cup (120g) confectioners’ sugar
• 3 Tablespoons (45ml) fresh or bottled orange juice (or use milk and a splash of vanilla extract for plain icing)

Instruction:

1. Whisk the milk, yeast, and granulated sugar together in the bowl of your stand mixer. Cover and allow mixture to sit for about 5 minutes or until foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon or rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*
2. Add the brown sugar, butter, vanilla extract, eggs, salt, cinnamon, nutmeg, allspice, and 1 cup (125g) flour. Using the dough hook or paddle attachment, mix on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour and the raisins. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. Dough should be a little sticky and soft. If it’s too sticky and not pulling away from the sides of the bowl, mix in additional flour 1 Tablespoon at a time.
3. Keep the dough in the mixer and beat for an additional 3 minutes or knead by hand on a lightly floured surface for 3 minutes.
4. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
5. Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.
6. When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a smooth ball, pinching it on the bottom to seal. I do this entirely in my hands and you can watch in the video above. Arrange in prepared baking pan.
7. Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
8. Preheat oven to 350°F (177°C).
9. Whisk the cross ingredients together, starting with 6 Tablespoons of water. You want a thick paste that will pipe easily. Add remaining water if needed. Spoon paste into a piping bag or zipped-top bag. (No need to use a piping tip if using a piping bag.) Snip off a small piece at the corner. Pipe a line down the center of each row of buns, then repeat in the other direction to create crosses.
10. Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven and allow rolls to cool for a few minutes as you prepare the icing.
11. Whisk the icing ingredients together, then drizzle or brush on warm rolls. Serve immediately.
12. Cover leftover rolls tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Amazing Hot Cross Buns Recipe

FAQ

What does a traditional hot cross bun contain?

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