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Freshly baked hot cross buns with a cross piped on top, British style
Erwina

Hot Cross Buns

Soft, fluffy, and delicious spiced hot cross buns with citrus zest and raisins — just like the ones from British bakeries. Traditionally eaten on Easter or Good Friday.
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Prep Time 30 minutes
Cook Time 24 minutes
Rising Time 2 hours
Total Time 2 hours 54 minutes
Servings: 19 buns
Course: Breakfast
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 1 1/2 cups warm milk
  • 2 1/4 tsp active dry yeast
  • 4 1/2 cups all-purpose flour plus extra
  • 1/2 cup granulated sugar plus 2 tsp
  • 4 tbsp unsalted butter melted
  • 1 egg room temperature
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice or mixed spice/allspice
  • 1/4 tsp ground cloves optional
  • 1/4 tsp grated nutmeg optional
  • 1 tsp salt
  • 1 orange zest or 2 lemons zest
  • 125 g raisins or dried fruit
  • 1/2 cup orange peel or mixed candied citrus peel
For the Cross:
  • 1/2 cup all-purpose flour
  • 2 tbsp confectioner's sugar
  • 5 tbsp water
For the Glaze:
  • 1 egg yolk
  • 2 tbsp cream or milk
  • 2 tbsp butter melted, for finishing

Equipment

  • Stand mixer with dough hook
  • Baking tray

Method
 

  1. Prepare the yeast: in a mixing bowl, add the yeast and 2 tsp of the sugar, then add the warm milk. Mix and let sit for 5-10 minutes in a warm place. (If using instant or rapid-rise yeast, skip this step and mix it with the other dry ingredients.)
  2. Once the yeast is foamy, add the flour, remaining sugar, pumpkin pie spice, cinnamon, ground cloves, nutmeg, and salt. Mix briefly with a stand mixer fitted with a dough hook.
  3. Add the melted butter, egg, raisins, orange peel, and orange or lemon zest.
  4. Knead on low-medium speed for 5-8 minutes, adding the extra flour after about 2 minutes so the dough comes away from the bowl. Knead until smooth and elastic. (Alternatively, knead by hand on a floured surface for 10-15 minutes.)
  5. Oil the bowl, place the dough in it, cover with cling wrap, and let rise in a warm place until doubled in size, about 60-90 minutes.
  6. Punch down the risen dough to release the air, then shape into a log and cut into 18-19 equal pieces.
  7. Prepare a baking tray, greased or lined with baking paper.
  8. Shape each piece into a smooth ball by pressing, stretching, and rolling, then arrange evenly on the baking tray.
  9. Cover with cling wrap and proof in a warm place for 30-60 minutes, until risen by about 50-75%.
  10. Meanwhile, make the cross paste by mixing the flour, sugar and water into a thick, pancake-batter-like consistency.
  11. Preheat the oven to 350°F (180°C).
  12. Brush the risen buns with the egg yolk and cream glaze, pipe on the cross paste, then bake until golden brown, about 23-25 minutes.
  13. Remove from the oven, transfer to a cooling rack, and brush with melted butter or apricot jam for extra shine.
  14. Let cool for 5-10 minutes and serve warm with butter.

Notes

Milk Temperature: Warm the milk to about 105-110°F (43°C) — it should feel like a warm bath. Milk that's too hot will kill the yeast.
Don't Overwork the Flour: Add extra flour only until the dough comes away from the bowl (no more than about 1/4 cup) — too much flour makes for a dry, tough bun.
Warm, Wind-Free Rising Spot: Both rises work best in a warm, draft-free place — try a turned-off oven preheated to about 110°F (43°C).
Getting the Cross Right: The flour-and-water paste should be about the consistency of thick pancake batter — too thin and it disappears while baking, too thick and it forms a hard ridge.
Storage: Buns stay fresh and soft for up to 3 days and freeze well for about 3 months. Reheat a single bun for 10-12 seconds in the microwave or in a toaster; to reheat a batch, cover with foil and warm in a 325°F (160°C) oven for about 8 minutes.
Alternative Glaze: Instead of brushing the baked buns with butter, you can use a mix of 1 tbsp apricot jam and 2 tsp water for a shiny finish.