As the sun dips lower in the sky and whispers of spring fill the air, there’s nothing quite like the delightful scent of freshly baked hot cross buns wafting through my kitchen. The moment those soft, pillowy buns, rich with sweet currants and warming spices, emerge from the oven, I can’t help but feel a wave of nostalgia wash over me. Imagine gathering around the table with loved ones, sharing stories and laughter over these traditional treats, while the bright zing of lemon glaze catches the eye and beckons you to take a bite.
This hot cross buns recipe blends simplicity and satisfaction, making it ideal for your Easter brunch or afternoon tea. With a little patience and love, you’ll create fluffy, golden-brown buns that are perfect for sharing—whether slathered in butter or enjoyed plain. Let’s dive into the joy of baking and fill our homes with warmth, flavor, and the spirit of togetherness!
Why is this hot cross buns recipe so special?
Simplicity shines through in this recipe; perfect for both novice and experienced bakers alike. Warm spices combined with sweet currants create a nostalgic flavor reminiscent of childhood Easter celebrations. Versatile customization options allow you to create your own unique twists, like adding chocolate chips. Time-saving tip: let the dough rise while you enjoy a cup of tea! Crowd-pleasing appeal ensures these buns will impress guests at brunch, making them the star of the table. Embrace the joy of homemade baking and fill your kitchen with love and warmth.
Hot Cross Buns Recipe Ingredients
For the Dough
- Dried Currants – Adds natural sweetness and chewiness; substitute with raisins or sultanas for variety.
- Whole Milk (heated to 110°) – Activates the yeast for dough rising; use plant-based milk for a dairy-free option.
- Active Dry Yeast (1/4 oz. + 1/4 oz.) – The leavening agent for fluffy buns; ensure it’s fresh for best results.
- Granulated Sugar (½ cup plus 1 tsp.) – Sweetens the dough and feeds the yeast; can replace with coconut sugar for a lower glycemic option.
- All-Purpose Flour (3 ½ cups) – Provides the structure and chew; can substitute with bread flour for a chewier bun.
- Kosher Salt (1 ¼ tsp.) – Enhances flavor and balances sweetness; optional in low-sodium diets.
- Ground Cinnamon & Nutmeg (½ tsp. & ¼ tsp.) – Adds warmth and spiciness; can replace with pumpkin spice for an interesting twist.
- Large Egg Yolk – Provides richness and color; egg replacer or flaxseed is suitable for a vegan alternative.
- Unsalted Butter (6 Tbsp., melted) – Adds moisture and flavor; can substitute with margarine for dairy-free.
- Pure Vanilla Extract (2 tsp.) – Infuses flavor; optional if you prefer a more traditional spice profile.
For the Glaze
- Confectioners’ Sugar (1 cup) – Sweetener for the glaze; can replace with powdered erythritol for a sugar-free option.
- Whole Milk (2 Tbsp. – for glaze) – Helps make the glaze smooth; can use water if necessary.
- Finely Grated Lemon Zest & Fresh Lemon Juice (½ tsp. & 1 tsp.) – Brightens the glaze; lime or orange zest can serve as a flavorful alternative.
For the Egg Wash
- Egg (for wash) – Gives a golden, shiny finish; omit for a vegan approach or use non-dairy milk.
How to Make Hot Cross Buns
Prepare Currants: Soak the dried currants in boiling water for about 10 minutes to plump them up. Drain and set aside, ready to add sweetness and texture to your buns.
Activate Yeast: In a mixing bowl, blend the warm milk, yeast, and 1 teaspoon of sugar. Let this mixture sit until it becomes frothy, about 5-10 minutes. This proves the yeast is alive and kicking!
Mix Dry Ingredients: In another bowl, combine the flour, salt, cinnamon, nutmeg, and remaining sugar. Whisk them together until well blended to ensure the spices are evenly distributed.
Combine: Pour the yeast mixture, egg yolk, melted butter, and vanilla extract into the dry ingredients. Stir gently until a thick dough begins to form, then fold in the plumped currants, ensuring they’re evenly distributed.
Knead Dough: Turn the dough out onto a floured surface and knead for 8-10 minutes until it’s soft and elastic. This step is crucial for developing the right texture in your buns.
First Rise: Place your kneaded dough in a greased bowl, covering it with plastic wrap. Let it rise at room temperature until it doubles in size, about 60-90 minutes.
Shape Buns: Once the dough has risen, punch it down gently to expel excess air. Divide it into 12 equal portions and shape each piece into a ball. Arrange the buns seam-side down in a greased baking dish and let them rise again until doubled in size.
Preheat Oven: About 15 minutes before baking, adjust the oven rack to the center and preheat it to 375°F (190°C).
Egg Wash & Bake: Brush the tops of the risen buns with the prepared egg wash for a shiny finish. Bake in the preheated oven for 22-25 minutes until they are golden brown and sound hollow when tapped. Cool the buns on a wire rack.
Prepare Glaze: In a small bowl, mix the confectioners’ sugar with milk, lemon zest, and lemon juice. Stir until smooth, then drizzle it over the cooled buns in a cross shape, embracing their classic look.
Optional: Enjoy them warm with a spread of butter for an irresistible treat!
Exact quantities are listed in the recipe card below.
Expert Tips for Making Hot Cross Buns
- Active Yeast Check: Ensure the yeast is fresh and foams after mixing with warm milk; this step is key for your hot cross buns recipe to rise properly.
- Kneading Technique: Knead the dough for a sufficient amount of time; this develops gluten, giving the buns their fluffy structure. Don’t rush this step!
- Cooling Time: Allow buns to cool slightly before glazing; glazing too soon can cause it to melt away instead of sitting pretty on top.
- Use a Cutter: When dividing dough for shaping, use a sharp knife or pizza cutter for clean edges, ensuring uniform buns that bake evenly.
- Customize Wisely: While traditional currants are delightful, consider incorporating chocolate chips or nuts for a personal twist, but avoid overloading to maintain the right texture.
Make Ahead Options
These Classic Hot Cross Buns are perfect for busy home cooks who want to enjoy homemade goodness without the last-minute rush! You can prepare the dough up to 24 hours in advance; simply complete steps one through six and cover the bowl with plastic wrap before refrigerating it. This allows the dough to rise slowly and develop even more flavor. When you’re ready to bake, let the dough come to room temperature for about 30 minutes before shaping the buns and letting them rise again. For an even quicker option, you can shape the buns and place them in the baking dish, then cover and refrigerate for up to 3 days. Just remember to let them rise at room temperature before preheating the oven, and you’ll still have fluffy, delicious hot cross buns to share!
What to Serve with Hot Cross Buns?
Elevate your Easter brunch experience with these warm, fluffy treats that beckon for delightful companions.
Fresh Fruit Salad:
A medley of vibrant seasonal fruits adds brightness, balancing the rich sweetness of the buns. Bursting with flavor, it’s a refreshing palate cleanser.Whipped Cream Cheese Spread:
The tangy, creamy texture spreads beautifully on warm buns, enhancing their flavor. It’s a delightful contrast to your classic hot cross buns.Earl Grey Tea:
The aromatic notes of bergamot in this tea beautifully complement the warm spices in the buns. Sip slowly for an elegant touch to your brunch.Spiced Hot Chocolate:
Rich and comforting, this warm drink enhances the cozy nostalgia of your hot cross buns. A dash of cinnamon makes it even more inviting.Honey Butter:
A quick and delightful blend of softened butter with honey brings out the sweetness in each bun. Spread it thick for a melt-in-your-mouth experience.Lemon Curd:
The tartness of lemon curd pairs perfectly with the sweetness of the buns, creating a symphony of flavors. A dollop will brighten your day!Simple Mixed Greens Salad:
Fresh greens tossed with a light vinaigrette can lighten the brunch spread, offering a fresh contrast to the sweet richness of the buns.Vanilla Ice Cream:
For a sweet indulgence, a scoop of vanilla ice cream atop warm buns creates a delicious dessert. The melting ice cream brings a delightful creaminess.Mimosas:
These bubbly delights add a festive touch to your Easter table. The citrus notes brighten the overall spread and encourage celebratory cheer.
Hot Cross Buns Recipe Variations
Embrace your culinary creativity and personalize these hot cross buns to delight your taste buds!
Chocolate Chip: Fold in chocolate chips with the currants for a sweet twist that chocolate lovers will adore.
Fruit Medley: Swap currents for a mix of dried cranberries, apricots, or cherries, adding vibrant color and flavor to each bite.
Gluten-Free: Use a gluten-free flour blend that works well for baking to make these buns accessible for gluten-sensitive friends.
Spice Swap: Substitute the classic spices with cardamom or allspice for a unique flavor experience that breaks tradition delightfully.
Nutty Crunch: Fold in chopped nuts like pecans or almonds for an unexpected crunch that elevates the overall texture.
Vegan Delight: Replace dairy and egg ingredients with plant-based alternatives, like almond milk and flaxseed, to create vegan-friendly buns.
Citrus Burst: Enhance the flavor profile by adding orange or lime zest to the dough for a refreshing zing that complements the lemon glaze.
Savory Spin: Experiment by infusing the dough with herbs such as rosemary or thyme for a savory version perfect for any meal.
Storage Tips for Hot Cross Buns
Room Temperature: Store cooled hot cross buns in an airtight container at room temperature for up to 4 days to keep them soft and delicious.
Freezer: For longer storage, freeze the buns in a single layer on a baking sheet until firm, then transfer to a freezer bag. They can be frozen for up to 3 months.
Reheating: To reheat, simply pop the buns in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through, or microwave individually for about 20 seconds.
Serving Tip: Enjoy these delightful hot cross buns fresh out of the oven or warm with a pat of butter for an indulgent treat!
Classic Hot Cross Buns Recipe FAQs
What type of currants should I use for this hot cross buns recipe?
Absolutely! Dried currants are classic, bringing a lovely sweetness and chew to the buns. However, you can substitute them with raisins or sultanas if you prefer. Just ensure they are plump and fresh for the best flavor.
How can I store the hot cross buns?
After enjoying your fresh hot cross buns, store any leftovers in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days. For extended freshness, pop them in the freezer—simply place them in a freezer bag or wrap them tightly in plastic wrap, and they can last up to 3 months!
Can I freeze these hot cross buns? If so, how?
Very! To freeze, first, allow the baked buns to cool completely. Then, arrange them in a single layer on a baking sheet and freeze until firm, about 2 hours. Once frozen, transfer them to a freezer bag or wrap them tightly. This method preserves their structure and flavor. When you’re ready to enjoy, simply thaw overnight in the fridge and reheat in the oven!
What should I do if my dough isn’t rising?
If your dough isn’t rising properly, check the yeast’s freshness first—your yeast should foam when activated in warm milk. If it’s old, it may not work well. Make sure you’ve kept your dough in a warm, draft-free space to encourage rising; sometimes, placing it in a turned-off oven with a dish of hot water can help. Also, if your ingredients were too cold, it can hinder yeast activity—aim for a warm room temperature.
Are these hot cross buns suitable for people with allergies?
If you have allergy concerns, this hot cross buns recipe can be quite versatile! Opt for dairy-free alternatives like plant-based milk and margarine for lactose intolerance. You could use an egg replacer or flax eggs for a vegan version. Just carefully monitor any cross-contamination if making for someone with severe allergies.
How long do hot cross buns stay fresh?
Storing these delightful buns properly is key! At room temperature in an airtight container, they will stay fresh and delicious for about 4 days. If you’d like to keep them longer, freezing is the way to go—up to 3 months retrains their lovely texture and flavor. Plan on enjoying them fresh from the oven for the ultimate experience!
Irresistible Hot Cross Buns Recipe with Lemon Glaze Delight
Equipment
- - Mixing bowls
- - Baking dish
- Whisk
- Rolling Pin
Ingredients
For the Dough
- 1 cup Dried Currants Substitute with raisins or sultanas for variety.
- 1 cup Whole Milk (heated to 110°) Use plant-based milk for dairy-free option.
- 1/2 ounces Active Dry Yeast Ensure it's fresh for best results.
- 1/2 cup Granulated Sugar Replace with coconut sugar for a lower glycemic option.
- 3 1/2 cups All-Purpose Flour Can substitute with bread flour for chewier buns.
- 1 1/4 teaspoons Kosher Salt Optional in low-sodium diets.
- 1/2 teaspoon Ground Cinnamon Can replace with pumpkin spice for an interesting twist.
- 1/4 teaspoon Ground Nutmeg
- 1 large Egg Yolk Egg replacer or flaxseed is suitable for a vegan alternative.
- 6 tablespoons Unsalted Butter (melted) Can substitute with margarine for dairy-free.
- 2 teaspoons Pure Vanilla Extract Optional if you prefer a more traditional spice profile.
For the Glaze
- 1 cup Confectioners' Sugar Replace with powdered erythritol for a sugar-free option.
- 2 tablespoons Whole Milk (for glaze) Can use water if necessary.
- 1/2 teaspoon Finely Grated Lemon Zest Lime or orange zest can serve as a flavorful alternative.
- 1 teaspoon Fresh Lemon Juice
For the Egg Wash
- 1 large Egg Omit for a vegan approach or use non-dairy milk.
Instructions
How to Make Hot Cross Buns
- Soak the dried currants in boiling water for about 10 minutes to plump them up. Drain and set aside.
- In a mixing bowl, blend the warm milk, yeast, and 1 teaspoon of sugar. Let this mixture sit until frothy, about 5-10 minutes.
- In another bowl, combine the flour, salt, cinnamon, nutmeg, and remaining sugar. Whisk until well blended.
- Pour the yeast mixture, egg yolk, melted butter, and vanilla extract into the dry ingredients. Stir gently until a thick dough begins to form, then fold in the plumped currants.
- Turn the dough out onto a floured surface and knead for 8-10 minutes until soft and elastic.
- Place your kneaded dough in a greased bowl, covering it with plastic wrap. Let it rise at room temperature until doubled in size, about 60-90 minutes.
- Once risen, punch the dough down gently to expel excess air. Divide into 12 equal portions and shape into balls. Arrange seam-side down in a greased baking dish.
- Preheat oven to 375°F (190°C) approximately 15 minutes before baking.
- Brush the tops of the risen buns with egg wash. Bake for 22-25 minutes until golden brown and sound hollow when tapped. Cool on a wire rack.
- In a small bowl, mix confectioners' sugar with milk, lemon zest, and lemon juice. Stir until smooth, then drizzle over cooled buns in a cross shape.