Easy Hot Cross Buns
These Easy Hot Cross Buns are soft, fluffy, and warmly spiced with cinnamon and nutmeg. Filled with sweet raisins and topped with the classic cross and glossy glaze, this beginner-friendly yeast recipe is perfect for Easter brunch, Good Friday traditions, and spring baking.
Ingredients
- For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet 2 ¼ teaspoons active dry yeast
- ¾ cup warm milk about 110°F / 43°C
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted
- 2 large eggs room temperature
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup raisins or currants
- Zest of 1 orange optional
- For the Cross:
- ½ cup all-purpose flour
- 5 –6 tablespoons water
- For the Glaze:
- 2 tablespoons apricot jam
- 1 tablespoon warm water
Instructions
- Step 1: Activate the Yeast
- In a bowl, combine warm milk and yeast.
- Let sit for 5–10 minutes until foamy.
- Step 2: Make the Dough
- Add sugar, melted butter, eggs, and salt. Mix well.
- Stir in cinnamon, nutmeg, and orange zest.
- Gradually add flour, mixing until a soft dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Fold in raisins or currants.
- Step 3: First Rise
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Step 4: Shape & Second Rise
- Punch down dough and divide into 12 equal pieces.
- Shape into smooth balls.
- Place in a parchment-lined baking pan so they are slightly touching.
- Cover and let rise again for 30–45 minutes.
- Step 5: Add the Cross
- Mix flour and water into a thick paste.
- Transfer to a piping bag and pipe crosses over each bun.
- Step 6: Bake
- Preheat oven to 375°F (190°C).
- Bake for 18–22 minutes, until golden brown.
- Internal temperature should reach about 190°F (88°C).
- Step 7: Glaze
- Heat apricot jam with warm water.
- Brush lightly over warm buns for shine.
- Cool slightly before serving.
Notes
- Milk should be warm, not hot, to avoid killing the yeast.
- Avoid adding too much flour—dough should be soft and slightly tacky.
- Do not skip the second rise for fluffy texture.
- Best served warm with butter.
- Freeze up to 2 months and reheat before serving.