If you’ve ever wanted to bring a little extra warmth to your kitchen, Hot Crossed Buns are the ultimate treat to bake at home. These golden, lightly spiced rolls have just the right amount of sweetness, are dotted with plump currants and citrusy peel, and feature the signature flour paste cross with a shiny apricot glaze. Whether you enjoy them cozy on Easter morning or as a year-round delight, Hot Crossed Buns are pure comfort: pillowy, fragrant, and made to be shared fresh from the oven with the people you love.

Ingredients You’ll Need

The beauty of Hot Crossed Buns lies in their classic, humble ingredients—each crucial for achieving that irresistible softness, gentle spice, and irresistible shine. Here’s what you’ll want to have ready before you begin:

All-purpose flour: The structural backbone, providing chewiness and softness.
Granulated sugar: Sweetens the buns, enhancing both taste and golden color.
Active dry yeast: The key to a fluffy, risen bread—don’t skip proofing for the best texture!
Salt: Essential for balance, rounding out flavors and preventing flatness.
Warm milk (about 110°F): Helps activate the yeast and add richness to the dough.
Unsalted butter (softened): Brings a tender crumb and rich, buttery flavor.
Large egg: Binds the dough and adds lovely color.
Ground cinnamon & nutmeg: The secret to that signature, gently spiced aroma.
Currants or raisins: Little bursts of chewiness and sweetness in every bite.
Mixed peel (optional): Adds classic citrus fragrance, but totally skippable if you prefer.
All-purpose flour & water (for crosses): Mixed into a paste that pipes the classic cross on top.
Apricot jam (for glaze): Brushed over the buns for a perfectly shiny, sticky finish.

How to Make Hot Crossed Buns

Step 1: Mix the Dry Ingredients

Start by whisking together 3 1/2 cups of flour, sugar, yeast, salt, cinnamon, and nutmeg in a large bowl. Breathe in those spices—they’re the very heart of what makes Hot Crossed Buns so comforting! This base will ensure every bite has a gentle warmth and just the right touch of sweetness.

Step 2: Add Wet Ingredients and Form Dough

Stir in the warm milk, softened butter, and egg until everything comes together in a shaggy, quite sticky dough. Don’t worry if it’s messy at first! Just trust the process: it’ll come together as you knead.

Step 3: Knead and Work in the Fruit

Turn the dough onto a lightly floured surface, and knead for 8–10 minutes, adding the remaining 1/2 cup flour as needed. You’re looking for something smooth, stretchy, and just a tad tacky. Gently knead in the currants and mixed peel near the end—making sure those lovely little morsels are evenly distributed.

Step 4: First Rise

Transfer your dough to a greased bowl. Cover it well, then let it rise in a warm spot for about an hour, until puffy and doubled in size. Perfect time for a cup of tea—or to dream about that light, fragrant bun you’ll soon be pulling from the oven.

Step 5: Shape and Second Rise

Once risen, punch the dough down and divide into 12 even pieces. Roll each into a neat ball, then line them up on a parchment-lined baking sheet with just an inch of space between each—giving them a little room to grow as they puff during their second rise. Cover and let rise once more, 30–45 minutes, until they look pillowy and proud.

Step 6: Hot Crossed Buns Signature Cross

While your buns finish rising, combine 1/4 cup flour and 1/4 cup water into a smooth, thick paste. Spoon into a piping or zip-top bag, then snip a small corner. Pipe a cross right over each bun—it’s easier than you think, and gives Hot Crossed Buns their iconic look!

Step 7: Bake to Golden Perfection

Bake the buns in a preheated 375°F oven for 18–22 minutes, turning the pan halfway for even coloring. They’re done when they’re deep golden-brown and make your kitchen smell like a cozy bakery.

Step 8: Glaze for Shine

While still piping hot, gently warm your apricot jam and brush it over each bun. The jam will soak in and turn sticky and glossy—one of the delights of freshly baked Hot Crossed Buns! Let them cool slightly before serving (the waiting is the hardest part).

How to Serve Hot Crossed Buns

Garnishes

I absolutely adore slicing these beauties in half and adding a pat of good salty butter—nothing else needed when your Hot Crossed Buns are fresh and warm. For special occasions, a sprinkle of powdered sugar or a light drizzle of honey takes them over the top without overshadowing their classic flavor.

Side Dishes

Pairing is simple: these sweet, spiced buns shine beside a pot of strong tea or freshly brewed coffee. For a brunch spread, serve alongside soft cheeses, fresh fruit, or even a simple yogurt parfait—the flavors all play beautifully together, letting Hot Crossed Buns truly be the star.

Creative Ways to Present

For something different, try arranging the buns in a decorative bread basket lined with linen and tuck in sprigs of fresh herbs like rosemary or thyme for a fragrant touch. Mini Hot Crossed Buns—just shape the dough into smaller balls—make adorable additions for potlucks or picnics. Or slice and toast leftover buns, then top with mascarpone and berry compote for a gorgeous weekend treat!

Make Ahead and Storage

Storing Leftovers

If by some miracle you have extra buns after the first day, simply store cooled Hot Crossed Buns in an airtight container at room temperature for up to 2 days. A tight seal will keep them soft, though they’re at their absolute fluffiest straight from the oven.

Freezing

To freeze, let your Hot Crossed Buns cool completely, then wrap them snugly in plastic wrap and slip into a zip-top freezer bag. They’ll keep beautifully for up to a month. Thaw at room temperature or give them a quick warm-up in the microwave or oven—good as fresh!

Reheating

Nothing revives a leftover bun quite like gentle heat. Warm individual buns in a 300°F oven for about 5–8 minutes, or pop one in the microwave for just 10–15 seconds. Brush with a bit of melted butter to restore their bakery-fresh aroma.

FAQs

What do the crosses on Hot Crossed Buns mean?

The iconic flour paste cross symbolizes the Christian cross and has been associated for centuries with Good Friday traditions. Even if you’re just enjoying them for the flavor, the cross is part of what makes Hot Crossed Buns instantly recognizable.

Can I make Hot Crossed Buns ahead of time?

Absolutely! You can bake them a day in advance, then reheat briefly before serving. For freshest results, shape the buns and let them rise overnight in the fridge, then finish with the cross and bake off the next day—perfect for brunch or holiday mornings.

Is it OK to skip the mixed peel?

Totally! While mixed peel lends a hint of citrus nostalgia, your Hot Crossed Buns will still taste lovely with just currants or raisins. Adjust to your family’s taste—make it your own.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast directly with no change in amount. Just know that rise times might be a bit shorter, so keep an eye on the dough to avoid over-proofing.

What’s the best way to pipe the cross on top?

Mix the flour and water into a thick, smooth paste (not runny), then transfer to a bag and snip a tiny hole. Pipe each cross with steady pressure—and don’t stress about perfection! The rustic look gives Hot Crossed Buns their homespun charm.

Final Thoughts

Baking Hot Crossed Buns at home brings an unbeatable aroma, a sense of tradition, and a whole lot of joy to your kitchen. Share them fresh and warm, let the simple spices and pillowy crumb win you over, and don’t be surprised if they become a much-loved family classic. Go ahead—make a batch and taste the magic for yourself!

Hot Crossed Buns Recipe

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4.9 from 17 reviews

Author: admin
Total Time: 2 hours (including rise time)
Yield: 12 buns 1x
Diet: Vegetarian

Print Recipe

Description

Hot Crossed Buns are a classic Easter treat, featuring spiced sweet rolls studded with dried fruit and marked with a symbolic cross on top. These soft and fragrant buns are perfect for celebrating the holiday season or enjoying as a special homemade treat.

Ingredients

Scale

Dough:

4 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1/2 teaspoon salt
1 1/4 cups warm milk (about 110°F)
1/4 cup unsalted butter (softened)
1 large egg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup currants or raisins
1/4 cup mixed peel (optional)

Crosses:

1/4 cup all-purpose flour
1/4 cup water

Glaze:

1/4 cup apricot jam

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Instructions

In a large mixing bowl, combine 3 1/2 cups flour, sugar, yeast, salt, cinnamon, and nutmeg. Stir in the warm milk, softened butter, and egg until a sticky dough forms.
Knead on a lightly floured surface, gradually adding the remaining 1/2 cup flour as needed, for about 8–10 minutes until smooth and elastic.
Mix in currants and mixed peel evenly.
Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough and divide into 12 equal pieces.
Shape each into a ball and place on a parchment-lined baking sheet about 1 inch apart.
Cover and let rise again for 30–45 minutes.
Preheat oven to 375°F (190°C).
For the crosses, mix 1/4 cup flour with 1/4 cup water into a thick paste.
Pipe a cross on top of each bun using a piping bag or zip-top bag with a small cut corner.
Bake for 18–22 minutes until golden brown.
Warm the apricot jam and brush over the buns while still hot to glaze.
Cool slightly before serving.

Notes

You can substitute raisins for currants or leave out the mixed peel if preferred.
These are best enjoyed fresh but can be reheated lightly the next day.

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