Homemade Hot Cross Buns Recipe Easy Classic Easter Treat
A classic homemade hot cross buns recipe that balances tradition with simplicity, perfect for Easter or cozy breakfasts. Soft, fluffy, and spiced with cinnamon and nutmeg, these buns are a nostalgic family favorite.
- Prep Time: 30 minutes
- Cook Time: 18-20 minutes
- Total Time: 2.5 to 3 hours (including rising)
- Yield: 12 servings 1x
- Category: Breakfast, Snack, Holiday Treat
- Cuisine: British
Ingredients
Scale
- 4 cups (480g) all-purpose flour
- 2 ¼ teaspoons (7g) active dry yeast
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
- 4 tablespoons (60g) unsalted butter, melted
- ¼ cup (50g) brown sugar
- 1 large egg, room temperature
- ¾ cup (110g) dried currants or raisins
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (60g) all-purpose flour (for the cross paste)
- ⅓ cup (80ml) water (for the cross paste)
- ¼ cup (80g) apricot jam, warmed (for glazing)
Instructions
- Warm the milk until it’s about 110°F (43°C). Sprinkle the active dry yeast over the milk and stir gently. Let it sit for 5 minutes until foamy.
- In a stand mixer bowl, combine 4 cups flour, brown sugar, salt, cinnamon, and nutmeg. Add melted butter, egg, and the foamy yeast mixture. Mix on low speed until just combined.
- Increase mixer speed to medium and knead for 7-8 minutes until dough is smooth, elastic, and slightly tacky but not sticky.
- Add dried currants or raisins and knead for another 2 minutes to evenly distribute.
- Transfer dough to a large lightly oiled bowl. Cover and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Punch down dough and divide into 12 equal pieces (~80g each). Roll each into a smooth ball and place on parchment-lined baking sheet spaced 2 inches apart. Cover loosely and let rise for 30-45 minutes until puffy.
- Mix ½ cup flour with enough water to make a thick paste. Transfer to a piping bag and pipe crosses over each bun.
- Preheat oven to 375°F (190°C). Bake buns on middle rack for 18-20 minutes until golden brown and hollow sounding when tapped.
- Brush warm buns with warmed apricot jam glaze. Let cool slightly before serving.
Notes
[‘Use warm milk (110°F/43°C) to activate yeast properly.’, ‘Do not skip the second rise after shaping for soft buns.’, ‘If flour paste for crosses is too runny, add more flour.’, ‘Glaze buns immediately after baking with warm apricot jam for shine.’, ‘Avoid overflouring dough to keep buns soft and tender.’, ‘If buns turn out dense, yeast may be inactive or dough didn’t rise enough.’]
Nutrition
- Serving Size: 1 bun
- Calories: 180
- Sugar: 8
- Sodium: 140
- Fat: 4
- Saturated Fat: 2.5
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
Keywords: hot cross buns, Easter recipe, homemade buns, spiced buns, classic Easter treat, cinnamon buns, dried fruit buns