There’s an undeniable charm that fills the kitchen when the scent of warm spices mingles with sweet currants—it’s the very essence of holiday baking. As Easter approaches, I find myself reminiscing about family traditions, and what better way to celebrate than with a classic hot cross buns recipe? These delightful yeast rolls are not just a seasonal staple; they’re a canvas for creativity with flavors and textures that sing.
Imagine pulling apart a fluffy, golden bun to reveal its soft interior drenched in aromatic spices, topped with a luscious lemon glaze that adds a refreshing twist. Whether served alongside your Easter brunch or enjoyed with a warm cup of tea, these hot cross buns will surely bring joy to your table. Let’s roll up our sleeves and create a batch that is bursting with flavor and tradition!
Why love this hot cross buns recipe?
Deliciously Traditional: This hot cross buns recipe captures the essence of Easter baking, infusing warm spices with the nostalgic sweetness of currants.
Easy to Follow: With straightforward steps, even novice bakers can whip up these fluffy delights effortlessly.
Customizable Flavors: Whether you prefer a citrusy twist or a chocolatey indulgence, feel free to personalize each batch!
Perfect for Sharing: Ideal for gatherings, these buns are a guaranteed crowd-pleaser that will have everyone reaching for seconds.
Memorable Aroma: As they bake, your kitchen will fill with an irresistible fragrance that beckons family and friends to join in the celebration.
Hot Cross Buns Ingredients
For the Dough
• Dried Currants – Adds sweetness and chewy texture; can substitute with raisins or chopped dried fruits.
• Whole Milk – Activates yeast for the dough; ensure it is heated to 110°F for optimal results.
• Active Dry Yeast – Essential for leavening the buns; check expiration date for effectiveness.
• Granulated Sugar – Provides sweetness and feeds the yeast; can reduce quantity for a less sweet bun.
• All-Purpose Flour – Gives structure to the buns; substitute with bread flour for a chewier texture.
• Kosher Salt – Enhances flavor and controls yeast activity.
• Ground Cinnamon & Nutmeg – Adds aromatic spice notes; can replace with equivalent pumpkin pie spice blend.
• Large Egg Yolk – Enriches the dough and adds color; egg replacement may affect texture.
• Unsalted Butter – Aids in creating a rich texture; can substitute with a vegan butter or margarine for a dairy-free option.
• Pure Vanilla Extract – Provides depth of flavor; use almond extract for a twist.
For the Egg Wash
• Large Egg – Creates a golden top; use a diluted plant-based milk for an egg-free wash.
For the Glaze
• Confectioners’ Sugar – Used for making a smooth glaze; can replace with maple powder for a unique flavor combination.
• Lemon Zest & Juice – Brightens the glaze and adds acidity; substitute with orange zest/juice for a different citrus flavor.
This hot cross buns recipe combines effortless baking with delightful flavors to make your Easter truly memorable!
How to Make Hot Cross Buns
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Prepare Currants: Start by pouring boiling water over the dried currants. Let them plump up for 10 minutes, then drain and set aside to incorporate that chewy goodness into your buns.
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Activate Yeast: In a bowl, mix warmed whole milk with active dry yeast and 1 teaspoon of granulated sugar. Allow this mixture to rest for 5-10 minutes until it becomes foamy—this shows your yeast is alive and ready to help the dough rise!
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Mix Dough Ingredients: In a large mixing bowl, whisk together all-purpose flour, kosher salt, ground cinnamon, nutmeg, and the remaining sugar. Then, add the yeast mixture, large egg yolk, melted unsalted butter, and pure vanilla extract. Mix until all ingredients are combined.
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Knead Dough: On a floured surface, knead the dough for 8-10 minutes until it’s smooth and elastic. This process is crucial for developing the texture; the dough should be soft but not sticky.
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First Rise: Lightly grease a bowl, place the kneaded dough inside, and cover it with plastic wrap. Let it rise at room temperature for 60-90 minutes until it has slightly puffed up and doubled in size.
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Shape Buns: Gently turn out the risen dough onto a floured surface. Divide it into 12 equal portions, shape each into a ball, and arrange them seam-side down in a greased baking dish. Cover again and allow them to rise until doubled in size.
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Preheat Oven: Towards the end of the rising time, preheat your oven to 375°F (190°C). Prepare your egg wash by whisking a large egg.
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Bake Buns: Brush the tops of the buns with the egg wash and bake for 22-25 minutes, or until they are golden-brown and fluffy. Once baked, transfer to a wire rack to cool.
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Make Glaze: For the glaze, whisk together confectioners’ sugar, a splash of milk, lemon zest, and lemon juice until smooth. Drizzle this delightful mixture over the cooled buns in a crisscross pattern for that classic look.
Optional: For a festive touch, sprinkle additional lemon zest on top of the glaze.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Classic Hot Cross Buns are a fantastic choice for meal prep, especially during the bustling Easter season! You can prepare the dough up to 24 hours in advance; simply follow the recipe through the first rise, then chill the dough in the refrigerator. This slows down the yeast activity, ensuring it maintains its quality. When you’re ready to bake, shape the buns, allow them to rise again at room temperature for about 30 minutes, and then bake as directed. Additionally, you can whip up the lemon glaze up to 3 days ahead and store it in an airtight container in the fridge. With these make-ahead tips for the hot cross buns recipe, you’ll enjoy a delightful blend of flavors and textures, all with minimal effort on the day of serving!
How to Store and Freeze Hot Cross Buns
Room Temperature: Keep your hot cross buns in an airtight container at room temperature for up to 3 days to maintain their soft texture and fresh taste.
Fridge: If you want to keep them longer, store in the fridge for up to a week, but note this may slightly change the texture, making them a bit denser.
Freezer: For longer storage, freeze your buns in a tightly sealed freezer bag for up to 3 months. Thaw at room temperature before gently reheating.
Reheating: For the best results, reheat in the oven at 350°F for 5-10 minutes or in the microwave for 15-20 seconds, bringing back that fresh-baked taste in every bite!
Hot Cross Buns Recipe Variations
Feel free to let your creativity shine and customize this delightful dough! Each variation makes these buns even more special for your family and friends.
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Chocolate Chip: Substitute dried currants for chocolate chips for a sweet and decadent treat that will satisfy any dessert lover.
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Dairy-Free: Use almond milk and vegan butter in place of whole milk and unsalted butter for a delightful dairy-free version that’s just as delicious.
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Spice Blitz: Add ground ginger or cardamom for a warm, spiced flavor profile that adds a unique twist to the classic recipe.
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Nutty Goodness: Toss in some chopped walnuts or pecans for added texture and a delightful crunch that complements the softness of the buns.
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Fruit Fusion: Replace currants with a mix of chopped apricots and cranberries for a fruity explosion that brings a lovely tang and color to each bite.
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Citrus Burst: Swap the lemon glaze for an orange glaze, using fresh orange zest and juice to create a bright, refreshing alternative.
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Maple Almond: Use maple syrup instead of sugar in the dough, and enhance with almond extract for a nutty, sweet flavor that feels extra indulgent.
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Heat It Up: Add a pinch of cayenne pepper or finely chopped jalapeños into the dough for a surprising twist that packs a punch and adds exciting warmth!
What to Serve with Hot Cross Buns?
These delightful buns are the perfect centerpiece for your Easter table, inviting a symphony of flavors to your feast.
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Fresh Fruit Salad:
A refreshing medley of seasonal fruits complements the sweetness and spice of the buns perfectly. It adds a burst of color and vitality to your meal. -
Honey Butter:
Slow-churned honey butter enhances the warm, bready flavors and adds a creamy richness that melts beautifully over the hot buns. -
Savory Ham:
The saltiness of a honey-glazed ham provides a beautiful contrast to the sweet and spiced hot cross buns, creating a delicious balance of flavors. -
Herb-Infused Cheese Spread:
A soft cheese with herbs spreads on a bun creates a delightful savory pairing. Consider rosemary or chive flavors for an aromatic touch. -
Chai Tea:
A warm cup of chai tea, with its spices and creaminess, pairs wonderfully with the buns, enhancing the sensory experience of your Easter brunch. -
Dark Chocolate:
For those with a sweet tooth, serve small pieces of high-quality dark chocolate alongside the buns for a decadent finish that plays perfectly against the lemon glaze. -
Maple Syrup Drizzle:
A drizzle of maple syrup on the buns adds an extra sweet depth that marries well with the spices and currants.
With these complementary options, you’ll create a meal that’s not only delicious but also memorable!
Expert Tips for the Best Hot Cross Buns
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Check Your Yeast: Always ensure your active dry yeast is fresh. If the mixture doesn’t foam after activation, it’s time for a new packet!
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Milk Temperature Matters: Heat the whole milk to 110°F. Too hot can kill the yeast, while too cold won’t activate it effectively.
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Knead Thoroughly: Don’t rush the kneading step. Properly kneading the dough for 8-10 minutes develops the gluten, resulting in beautifully fluffy hot cross buns.
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Leave Room to Rise: When shaping your buns, give them enough space in the baking dish. They will expand while rising, so a little room goes a long way.
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Creative Glazing: Use a piping bag for the lemon glaze if you want a neater finish. This method also allows for decorative patterns!
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Perfect Storage: Keep your hot cross buns in an airtight container to maintain their softness. You can also freeze them for long-lasting enjoyment!
Hot Cross Buns Recipe FAQs
What type of currants should I use for hot cross buns?
Absolutely! For the best flavor and texture in your hot cross buns, I recommend using dried currants. They add a delicious sweetness and chewy texture to the buns. If you can’t find currants, feel free to substitute them with raisins or even chopped dried fruits like apricots for a delightful twist.
How should I store my hot cross buns after baking?
To keep your hot cross buns fresh, place them in an airtight container at room temperature for up to 3 days. This method preserves their soft texture. If you want to store them for a longer period, they can stay in the fridge for up to a week, although this may make them a bit denser.
Can I freeze hot cross buns? If so, how?
Yes, you can! To freeze your hot cross buns, let them cool completely, then wrap each bun tightly in plastic wrap and place them in a sealed freezer bag. They will maintain their quality for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature, and reheat in the oven at 350°F for about 5-10 minutes.
What if my dough doesn’t rise?
Oh no! If your dough doesn’t rise, it could be due to inactive yeast. Make sure your yeast is fresh and properly activated. To check, mix the yeast with warm (110°F) milk and a bit of sugar; it should foam within 5-10 minutes. If it doesn’t, it’s best to start over with new yeast.
Are hot cross buns suitable for people with nut allergies?
Absolutely! This hot cross buns recipe is nut-free as it doesn’t contain any nuts in the ingredients. However, always double-check any substitutes you use, especially if you opt for specific brands of ingredients, as cross-contamination can occur.
How can I adjust this recipe for dietary preferences?
Very much! This hot cross buns recipe is quite flexible. If you’re looking for a dairy-free option, substitute whole milk with a plant-based milk like almond or oat, and use vegan butter instead of unsalted butter. For an egg-free option, try using a flaxseed or chia seed egg replacement for the egg yolk, mixing 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water and letting it sit until gelatinous.
Irresistible Hot Cross Buns Recipe with Lemon Glaze Delight
Equipment
- Mixing bowl
- - Baking dish
- Wire rack
- Whisk
- - Plastic wrap
- Oven
Ingredients
For the Dough
- 1 cup Dried Currants Can substitute with raisins or chopped dried fruits.
- 1 cup Whole Milk Heated to 110°F for optimal results.
- 2 teaspoons Active Dry Yeast Check expiration date.
- 1/4 cup Granulated Sugar Can reduce quantity for less sweetness.
- 4 cups All-Purpose Flour Can substitute with bread flour.
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg Can be replaced with pumpkin pie spice.
- 1 large Egg Yolk Egg replacement may affect texture.
- 1/4 cup Unsalted Butter Melted, can substitute with vegan butter.
- 1 teaspoon Pure Vanilla Extract Almond extract can be used for variation.
For the Egg Wash
- 1 large Egg Use diluted plant-based milk for egg-free wash.
For the Glaze
- 1 cup Confectioners' Sugar Can replace with maple powder.
- 1 tablespoon Lemon Zest
- 2 tablespoons Lemon Juice Substitute with orange zest/juice for variation.
Instructions
How to Make Hot Cross Buns
- Start by pouring boiling water over the dried currants. Let them plump up for 10 minutes, then drain and set aside.
- In a bowl, mix warmed whole milk with active dry yeast and 1 teaspoon of granulated sugar. Allow the mixture to rest for 5-10 minutes until foamy.
- In a large mixing bowl, whisk together all-purpose flour, kosher salt, ground cinnamon, nutmeg, and the remaining sugar. Add the yeast mixture, large egg yolk, melted unsalted butter, and pure vanilla extract. Mix until combined.
- On a floured surface, knead the dough for 8-10 minutes until smooth and elastic.
- Lightly grease a bowl, place the kneaded dough inside, and cover with plastic wrap. Let it rise for 60-90 minutes until puffed up and doubled in size.
- Gently turn out the risen dough onto a floured surface. Divide into 12 equal portions, shape each into a ball, and arrange in a greased baking dish. Cover and allow to rise until doubled.
- Preheat the oven to 375°F (190°C). Prepare your egg wash by whisking a large egg.
- Brush the tops of the buns with the egg wash and bake for 22-25 minutes, until golden-brown.
- For the glaze, whisk together confectioners' sugar, a splash of milk, lemon zest, and lemon juice until smooth. Drizzle over cooled buns.