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Hot Cross Buns

These homemade Hot Cross Buns are soft, fluffy, and filled with raisins, fresh orange zest, cinnamon, and nutmeg. Finished with traditional crosses and a glossy apricot glaze, they are perfect for Easter breakfast or brunch.
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Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 12
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 2½ cups all-purpose flour (325 g)
  • ½ cup plus 2 tablespoons lukewarm milk (150 ml)
  • ¼ cup granulated sugar, divided (50 g)
  • 2¼ tsp active dry yeast
  • ½ tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • ¾ tsp salt
  • 1 large egg, at room temperature
  • 3½ tbsp unsalted butter, softened (50 g)
  • 1 tsp vanilla extract (5 ml)
  • ¾ cup raisins (120 g)
  • Zest of ½ orange
For the Crosses
  • ½ cup all-purpose flour (60 g)
  • ¼ cup water, added gradually (60 ml)
For the Apricot Glaze
  • 2 tbsp apricot jam (40 g)
  • 1 tbsp water (15 ml)

Equipment

  • 1 Large mixing bowl
  • 1 Stand mixer with dough hook, optional
  • 1 Measuring cups and spoons
  • 1 Kitchen scale
  • 1 Baking sheet or 9 × 13-inch baking dish
  • 1 Parchment paper
  • 1 Piping bag or zip-top bag
  • 1 Pastry brush
  • 1 Small saucepan
  • 1 Wire cooling rack

Method
 

  1. Activate the yeast:Pour the lukewarm milk into a large mixing bowl. Add the active dry yeast and about 1 teaspoon of the sugar. Stir gently and let the mixture sit for 5-10 minutes, until foamy on the surface.
  2. Combine the dry ingredients:In a separate bowl, whisk together the all-purpose flour, remaining sugar, cinnamon, nutmeg, salt, and orange zest.
  3. Prepare the dough:Add the egg and vanilla extract to the activated yeast mixture. Gradually add the dry ingredients and mix until a rough dough forms. Add the softened butter and continue mixing until it is fully incorporated.
  4. Knead the dough:Knead the dough by hand or with a stand mixer fitted with a dough hook for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky.
  5. Add the raisins:Add the raisins and knead gently for another 1-2 minutes, until they are evenly distributed throughout the dough.
  6. Let the dough rise:Place the dough in a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel. Let it rise in a warm place for approximately 1 hour, or until doubled in size.
  7. Shape the buns:Transfer the risen dough to a lightly floured work surface and divide it into 12 equal portions. Shape each portion into a smooth, round bun by pulling the edges underneath and rolling it gently against the work surface.
  8. Let the buns rise again:Arrange the buns in a parchment-lined baking dish or on a baking sheet, leaving a little space between them. Cover and let them rise for approximately 30 minutes, until soft and puffy.
  9. Prepare the crosses:Preheat the oven to 350°F (180°C). Mix the flour with the water, adding the water gradually until a thick but pipeable paste forms. Transfer the mixture to a piping bag or zip-top bag and cut off a small corner.
  10. Pipe the crosses:Pipe one straight line across each row of buns, then pipe lines in the opposite direction to create a cross on top of every bun.
  11. Bake the buns:Bake the Hot Cross Buns for 25-30 minutes, until risen and golden brown. If using a baking dish, check the center buns to make sure they are fully baked.
  12. Prepare the apricot glaze:While the buns are baking, combine the apricot jam and water in a small saucepan. Warm over low heat, stirring until smooth. Strain the glaze if the jam contains large pieces of fruit.
  13. Glaze and cool:Brush the warm apricot glaze over the buns immediately after removing them from the oven. Let the buns cool slightly in the pan before transferring them to a wire rack. Serve warm or at room temperature.

Notes

  • The milk should be lukewarm, about 100-105°F (37-40°C). Hot milk can damage the yeast.
  • The dough should feel soft and slightly tacky. Avoid adding too much extra flour, as this can make the buns dense.
  • If the raisins are dry, soak them in warm water for 10 minutes, then drain and pat them completely dry before adding them to the dough.
  • Rising time may vary depending on the temperature of your kitchen. Let the dough rise until doubled, rather than relying only on the clock.
  • Add the water for the crosses gradually. The paste should be thick enough to hold its shape but soft enough to pipe easily.
  • Brush the apricot glaze over the buns while they are still warm for the best glossy finish.