Homemade Hot Cross Buns
Published April 15, 2022. This post may contain affiliate links. Please read my disclosure policy.
These delicious homemade hot cross buns are baked with currants and topped off with a sweet apricot jam to make one tasty roll. You will love serving this to your friends and family around the Easter holiday.
I’m a huge bread fan and love exploring different flavors and textures. If you are interested in baking more bread, then for sure check out my Brioche or Banana Bread.
Hot Cross Buns
Hot cross buns are slightly sweet and spicy rolls that have a hint of orange flavor and a simple dough cross baked into the top of them. They are very commonly served up on or around the easter holiday across the world.
Hot cross buns have been around for centuries as an Anglican monk marked each bun with a cross to honor Jesus’s crucifixion on Good Friday. They became extremely popular in England after that, with a small stint of banishment, but regained fame and are still traditionally served worldwide.
Ingredients and Substitutions
- Flour – Bread flour works best, however, if you only have all-purpose flour, then reduce the amount of milk by 5%-7%.
- Milk – Use whole milk for this recipe.
- Sugar – Caster sugar is classically used, but if you do not have that then regular sugar will work.
- Yeast – Any good bakers, active, or instant yeast will work.
- Salt – I always use sea salt but you can use kosher salt in this recipe.
- Spice Mix – To me, the perfect blend of spices for these hot cross buns is a pumpkin pie spice blend mix.
- Butter – Always use unsalted butter so you can control the salt content.
- Orange – You will need the zest of an orange.
- Currants – These are most traditionally used, but you can substitute them with raisins.
- Vanilla – This will help add some nice flavors to the buns.
- Eggs – large eggs will help give the dough structure and flavor.
How to Make Hot Cross Buns
Use these easy-to-follow procedures and images to make these delicious homemade hot cross buns:
In the bowl of a stand mixer, whisk together the warm milk, 1 tablespoon of sugar, and yeast until combined. Let stand for 5-7 minutes or until a raft forms.
In the meantime, in a separate bowl whisk together the flour, sugar, salt, and spices until combined.
Cut the butter into the flour mixture until it is about the size of rice.
Fold in the orange zest and currants into the dry mixture.
Fix the hook attachment to the stand mixer and begin to mix on low speed while adding 1 cup of the flour mixture at a time until mixed in.
Next, add in 1 egg at a time until mixed in, and then add in the vanilla until mixed in.
Turn the speed to low-medium and knead for about 4 to 5 minutes. The dough should be a little sticky.
Cover the bowl and let proof in a warm dark place until doubled in size, which can take up to 2 hours.
Next, transfer the dough to a clean surface lightly dusted with flour, and knead the dough for 1 to 2 minutes.
Form 15 individual dough balls and roll them into a round shape and place them into a large baking pan lined with parchment paper. Proof them for 1 more hour covered with a towel.
While proofing, whisk together flour and water and then transfer it to a piping bag with the tip cut off or with a small round tip.
Once the buns are done proofing use the flour-water mixture and pipe crosses on each bun.
Bake in the oven at 350° for 22 to 25 minutes or until golden brown on top and cooked through.
Transfer the buns to a cooling rack.
In the meantime, melt some apricot jam in a small saucepan just until melted, and then brush the tops of the warm buns with it. Serve.
Make-Ahead and Storage
Make-Ahead: You can make these up to 1 day ahead of time. Since they are to be served warm, follow the reheating instructions below.
How to Store: Cover and store in the refrigerator for up to 5 days. They will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.
How to Reheat: Add the desired number of hot cross buns to a 13×9 pan and cover it with foil. Bake in the oven at 350° for 6-8 minutes or until warm.
Frequently Asked Questions
What is the cross made of on hot cross buns?
- A simple combination of water and flour is piped through a piping bag onto the buns in the form of a cross before baking.
What do hot cross buns taste like?
- They are a slightly sweet and spicy roll that has hints of orange in it from the zest
What is the significance of hot cross buns?
- In Christianity, it is symbolic of the cross that Jesus was crucified on.
Chef Notes + tips
- When reheating the buns, you can reglaze them with some hot apricot jam.
- If you do not have access to currants, substitute with raisins.
- Feel free to cover the dough with a kitchen towel or plastic wrap when going through both proofing processes.
More Bread Recipes
Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
Homemade Hot Cross Buns Recipe
Ingredients
For the Buns:
- 1 1/3 cups whole milk, 112° to 115°
- 2/3 cup caster sugar
- 1 package active yeast
- 5 cups bread flour
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 8 tablespoons unsalted butter
- zest of 1 orange
- 1 cup currants
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup apricot jam
For the Crosses:
- 3 tablespoons bread flour
- 4 tablespoons water
Instructions
- In the bowl of a stand mixer, whisk together the warm milk, 1 tablespoon of sugar, and yeast until combined. Let stand for 5-7 minutes or until a raft forms.
- In the meantime, in a sperate bowl, whisk together the flour, remaining sugar, salt, and spices until combined.
- Cut the butter into the flour mixture using a pastry knife until it is about the size of rice. You may need to use your hands to further break it up.
- Fold the orange zest and currants into the dry mixture.
- Fix the hook attachment to the stand mixer and begin to mix on low speed while adding 1 cup of the flour mixture at a time until mixed in.
- Next, add in 1 egg at a time until mixed in, and then add in the vanilla until mixed in.
- Turn the speed to low-medium and knead for about 4 to 5 minutes. The dough should be a little sticky.
- Cover the bowl and let proof in a warm dark place until doubled in size, which can take up to 2 hours.
- Next, transfer the dough to a clean surface lightly dusted with flour and knead the dough for 1 to 2 minutes.
- Form 15 individual dough balls and roll them into a round shape and place them into a large baking pan lined with parchment paper. Proof them for 1 more hour covered with a towel.
- While proofing, whisk together flour and water and then transfer it to a piping bag with the tip cut off or with a small round tip.
- Once the buns are done proofing use the flour-water mixture and pipe crosses on each bun.
- Bake in the oven at 350° for 22 to 25 minutes or until golden brown on top and cooked through.
- Transfer the buns to a cooling rack.
- In the meantime, melt some apricot jam in a small sauce pan just until melted and then brush the tops of the warm buns with it. Serve.
Notes
Nutrition
I can’t wait to make the HOT Cross Buns!!!!
Loved these buns!! The orange zest and the pumpkin spice definitely elevated the flavor!
excellent