Description

These Soft Hot Cross Buns are a classic spiced sweet yeast bread, filled with currants and marked with traditional flour crosses, perfect for Easter or any time you crave a deliciously warm, fragrant bun. The dough is enriched with warm spices like cinnamon, nutmeg, and cloves, then baked to a golden brown and finished with a shiny orange-scented sugar glaze, resulting in incredibly soft, tender buns with a delightful flavor.

Ingredients

Dough Ingredients

1 1/4 cup whole milk
2 1/4 tsp active dry yeast (1 packet)
4 1/4 cup all-purpose flour
1 1/2 tsp salt
1/4 cup + 2 teaspoons granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
4 tbsp unsalted butter, melted
1 egg (at room temperature)
1 cup currants

Flour Paste for Crosses

1/3 cup all-purpose flour
4 tsp sugar
4 tbsp water

Orange Glaze

1/3 cup water
2 tbsp sugar
2 whole cloves
1 cinnamon stick
2 2-inch pieces orange peel

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Instructions

Activate yeast: Heat the milk until warm (around 110ºF), about 1 minute in the microwave. Sprinkle in yeast and 2 teaspoons of sugar, stir to combine, then allow it to sit for 3-4 minutes until foamy and yeast is activated. Whisk in the melted butter and egg; set aside.
Make the dough: In a large bowl, whisk together flour, sugar, salt, cinnamon, nutmeg, and cloves until combined. Using an electric mixer with dough hook attachment, gradually add the milk mixture to the dry ingredients and mix on medium-low speed for 1-2 minutes until dough begins to form. Scrape down sides and continue kneading for another 8-10 minutes until a smooth, slightly tacky dough forms.
Knead in currants: Turn the dough onto a lightly floured surface. Add currants in 1/4 cup increments, folding the dough over itself to incorporate evenly, kneading for 2-3 minutes.
First rise: Place the dough into a lightly greased bowl, cover, and let rise in a warm spot for 1 ½ hours until doubled in size.
Shape buns: Lightly grease a 9×13 inch baking dish. Turn dough onto a floured surface, divide in half, then cut each half into 6 equal pieces to total 12. Shape each piece into a tight ball by tucking edges inward, then roll in a circular motion on the surface until smooth and taut. Place balls seam side down in the pan evenly spaced.
Second rise: Cover the buns and let them rise again for 1 ½ hours until puffy.
Make flour paste for crosses: Whisk together flour, sugar, and water in a small bowl until smooth. Transfer to a piping bag or a Ziploc bag with a small corner cut for piping.
Preheat oven: 5-10 minutes before buns are ready to bake, preheat the oven to 400ºF (200ºC).
Pipe crosses: Pipe the flour paste across the buns forming crosses by making vertical lines over the 4 rows and then horizontal lines over the 3 columns on the buns.
Prepare glaze: In a small saucepan, combine water, sugar, orange peel, cloves, and cinnamon stick. Bring to a boil over medium-high heat, stirring to dissolve sugar. Boil for 2 minutes, then remove from heat and set aside.
Bake: Bake the buns at 400ºF for 20 minutes. If the buns are browning too quickly, tent them loosely with foil for the last 5 minutes of baking.
Apply glaze: Remove the buns from the oven and immediately brush the warm orange sugar glaze over them. Transfer buns to a wire rack to cool.
Serve and store: Serve buns warm or cooled completely. Store in an airtight container to maintain freshness.

Notes

You can substitute currants with raisins or dried cranberries if preferred.
Room temperature egg helps the dough mix better and rise properly.
Ensure the milk is not too hot when activating yeast, or it may kill the yeast.
For softer buns, brush with melted butter after glazing and cooling slightly.
Buns can be frozen after baking and glazing; thaw and warm before serving.
If you don’t have an electric mixer, knead the dough by hand for about 12-15 minutes until smooth.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Baking
Method: Baking
Cuisine: British