If you have a love for warm, spiced, slightly sweet buns that melt in your mouth and bring a touch of tradition to any table, this Hot Crossed Buns Recipe is sure to become a favorite in your baking repertoire. Bursting with warm cinnamon, nutmeg, and allspice, studded with juicy currants and a hint of candied orange peel, these buns promise a cozy, comforting experience with every bite. Whether you’re planning to enjoy them on a special occasion or simply craving a delicious homemade treat, this recipe makes the process approachable and incredibly rewarding.
Ingredients You’ll Need
This Hot Crossed Buns Recipe calls for simple, classic ingredients that work together beautifully to create the perfect balance of flavor, texture, and color. Each component plays an essential role in the final loaf, from the rich spices to the tender dough and the shiny glaze.
- Warm milk (1 cup): Activates the yeast and keeps the dough moist and tender.
- Active dry yeast (2 1/4 teaspoons): Ensures the buns rise beautifully and get that light, fluffy texture.
- Granulated sugar (1/2 cup): Adds sweetness that perfectly complements the spices.
- All-purpose flour (4 cups): The foundation of the dough, providing structure and softness.
- Salt (1/2 teaspoon): Enhances all other flavors and balances the sweetness.
- Ground cinnamon (1 teaspoon): Brings warm, familiar spice with every bite.
- Ground nutmeg (1/2 teaspoon): Adds a subtle depth and richness.
- Ground allspice (1/4 teaspoon): Gives the buns a classic, nuanced spiced aroma.
- Unsalted butter (1/4 cup, softened): Tenderizes the dough and adds richness.
- Large eggs (2): Bind the dough and contribute to its lovely texture and color.
- Dried currants or raisins (3/4 cup): Provide bursts of sweetness and chewiness.
- Candied orange peel (1/4 cup, optional): Infuses a fresh, citrusy zing that brightens the flavor.
- Flour for the crosses (1/2 cup): Mixed with water to pipe the iconic buns’ crosses.
- Water for the crosses (1/3 cup): Combines with flour to make a thick paste for decorating.
- Sugar for glaze (1/4 cup): Creates the glossy finish that makes the buns irresistible.
- Water for glaze (2 tablespoons): Dissolves the sugar to form a smooth glaze.
How to Make Hot Crossed Buns Recipe
Step 1: Activate the Yeast
Start by warming your milk to about 110°F, the perfect temperature to wake up the yeast without killing it. Combine the warm milk with your active dry yeast in a small bowl and let it sit for 5 to 10 minutes until it’s foamy and bubbling with life. This vital step ensures your buns will rise beautifully with a nice airy crumb.
Step 2: Mix Dry Ingredients and Add Wet
In a large mixing bowl, whisk together the flour, sugar, salt, and those inviting spices: cinnamon, nutmeg, and allspice. This blend is what gives these buns their signature warm aroma and flavor. Next, add in the softened butter, eggs, and the yeast mixture. Stir until a sticky dough forms, signifying the perfect marriage of ingredients.
Step 3: Knead the Dough
Turn your dough out onto a floured surface or use a dough hook attachment, kneading for about 8 to 10 minutes. This step builds gluten structure, giving your buns that tender yet chewy texture everyone loves. The dough should become smooth and elastic, indicating it’s ready for the next step.
Step 4: Add Currants and Orange Peel
Fold in the dried currants and optional candied orange peel, evenly distributing the fruit throughout your dough. These bursts of sweetness and citrus elevate the buns with delightful pockets of flavor in every bite.
Step 5: First Rise
Place the dough in a greased bowl and cover it with a clean towel or plastic wrap. Find a warm spot in your kitchen and let the dough rise for 1 to 1.5 hours, or until it has doubled in size. This proofing period allows the dough to develop flavor and lightness.
Step 6: Shape and Second Rise
After the dough has risen, gently punch it down to release air bubbles. Divide it into 12 equal pieces and shape each into a neat ball. Arrange the buns on a parchment-lined baking sheet or in a greased 9×13-inch pan. Cover again, and allow them to rise for another 30 to 45 minutes, during which they’ll puff up and get ready for baking.
Step 7: Pipe the Crosses and Bake
Mix flour and water until you have a thick paste to create the traditional crosses. Transfer this mixture to a piping bag or a zip-top bag with a small corner snipped off, then carefully pipe a cross over each bun. Bake your buns in a preheated 375°F oven for 20 to 25 minutes, until they’re beautifully golden and fragrant.
Step 8: Glaze and Cool
While the buns bake, dissolve sugar and water over low heat to create a luscious glaze. As soon as your buns come out of the oven, brush them generously with this glaze to give them a shiny, irresistible finish. Let them cool slightly, but warm buns are perfect for enjoying immediately.
How to Serve Hot Crossed Buns Recipe
Garnishes
Serving your hot crossed buns with a smear of butter or a drizzle of honey brings extra richness and sweetness. For a special touch, sprinkle some powdered sugar or place a thin slice of sharp cheddar cheese on top—the contrast of savory and sweet is heavenly.
Side Dishes
These buns pair wonderfully with a hot beverage like tea, coffee, or even a spiced chai latte. For a heartier option, serve alongside scrambled eggs or a fresh fruit salad to balance the sweetness and spice with some freshness and protein.
Creative Ways to Present
Try slicing the buns horizontally and toasting them slightly, then sandwiching with cream cheese and jam for an indulgent treat. For a brunch spread, place them on a tiered stand with other pastries or make mini sliders with ham and mustard for a savory spin on this classic.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover buns, store them in an airtight container at room temperature for up to two days to maintain softness. This will keep them fresh enough to enjoy as a snack or breakfast on the go.
Freezing
Hot crossed buns freeze really well! Wrap them tightly in plastic wrap or foil and place them in a freezer-safe bag or container. They can be frozen for up to 3 months without losing their delicious flavor or texture.
Reheating
To bring your buns back to life, reheat them gently in a microwave for 15-20 seconds or pop them in a toaster oven until warm. A quick toast can even bring back a bit of that fresh-baked crust experience.
FAQs
Can I use raisins instead of currants in this Hot Crossed Buns Recipe?
Absolutely! Raisins work perfectly and give a similar sweet, chewy texture. Feel free to choose whichever dried fruit you prefer or have on hand.
Is it necessary to include candied orange peel?
Not at all. Candied orange peel adds a lovely citrus note, but you can omit it without sacrificing the core flavor of the buns.
Can I make the dough in a stand mixer?
Yes, using a stand mixer with a dough hook makes kneading easier and more consistent. Just knead on medium speed for 8-10 minutes until the dough is smooth and elastic.
How long should I let the buns cool before glazing?
For the best glaze adherence, brush the buns with glaze while they are still warm, right out of the oven. This helps the glaze soak in and results in a shiny, beautiful finish.
Can I make this Hot Crossed Buns Recipe vegan?
You can substitute dairy milk with a plant-based milk and use vegan butter or coconut oil. Replace eggs with flax eggs or another egg substitute to make it vegan-friendly, though the texture may vary slightly.
Final Thoughts
This Hot Crossed Buns Recipe is a delight that brings warmth and tradition to your kitchen in the most delicious way. From its comforting spices to the soft, fluffy texture and shiny glaze, these buns are a wonderful treat any time of year. Give this recipe a go—baking and sharing these homemade buns will surely become a treasured part of your baking adventures.
Print
Hot Crossed Buns Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 buns
- Category: Bread
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Traditional British Hot Cross Buns are soft, spiced sweet rolls studded with currants and candied orange peel, topped with a distinctive flour cross and glazed for a shiny finish. Perfectly baked to golden brown, these buns are ideal for Easter celebrations or year-round enjoyment.
Ingredients
Dough Ingredients
- 1 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 3/4 cup dried currants or raisins
- 1/4 cup candied orange peel (optional)
Cross Mixture
- 1/2 cup all-purpose flour
- 1/3 cup water
Glaze
- 1/4 cup sugar
- 2 tablespoons water
Instructions
- Activate Yeast: In a small bowl, combine warm milk and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, salt, ground cinnamon, ground nutmeg, and ground allspice to evenly distribute the spices.
- Form Dough: Add softened butter, eggs, and the foamy yeast mixture to the dry ingredients. Mix until a sticky dough forms. Knead the dough by hand or with a dough hook attachment for 8 to 10 minutes until the dough becomes smooth and elastic.
- Add Fruits: Knead in the dried currants or raisins along with the optional candied orange peel until they are evenly incorporated into the dough.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours or until it has doubled in size.
- Shape Buns: Punch down the risen dough to release air. Divide it into 12 equal pieces, shape each into a ball, and place them on a parchment-lined baking sheet or in a greased 9×13-inch pan. Cover and let rise again for 30 to 45 minutes.
- Preheat Oven: Preheat your oven to 375°F (190°C) while the dough is undergoing the second rise.
- Prepare Cross Paste: Mix the cross ingredients—flour and water—into a thick paste. Transfer the paste to a piping bag or a zip-top bag with the corner snipped off.
- Pipe Crosses: Pipe a cross over the top of each bun using the prepared paste to create the traditional hot cross bun markings.
- Bake: Bake the buns for 20 to 25 minutes until they are golden brown and cooked through.
- Make Glaze: While the buns are baking, heat sugar and water in a small saucepan over medium heat until the sugar dissolves completely to create a syrup glaze.
- Glaze Buns: Immediately after removing the buns from the oven, brush them with the warm sugar glaze to give them a shiny finish.
- Cool and Serve: Allow the buns to cool slightly before serving to enjoy their soft, fragrant texture.
Notes
- Traditionally served on Good Friday, but delicious throughout the year.
- Currants can be substituted with raisins if preferred.
- Orange peel is optional and can be omitted.
- Best enjoyed fresh but can be lightly toasted the next day.
