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Freshly baked traditional Easter Hot Cross Buns on a wooden platter.

Hot Cross Buns

Soft, sweet, and spiced buns adorned with icing crosses, perfect for Easter gatherings and filled with tradition.
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Prep Time 30 minutes
Cook Time 24 minutes
Total Time 54 minutes
Servings: 12 buns
Course: Breakfast, Dessert
Cuisine: American, Traditional
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • ½ cup warm water (105-115°F)
  • 2 ½ teaspoons instant or fast-action yeast
  • 1 cup warm whole milk
  • ½ cup sugar
  • ⅓ cup butter, melted
  • 1 teaspoon salt
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 large egg
  • ½ cup dried currants or raisins
  • 2 teaspoons fresh orange zest
  • 3 ½ to 4 cups all-purpose flour
Icing Ingredients
  • 1 large egg white
  • 1 tablespoon water
  • 1 teaspoon sugar
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Method
 

Preparation
  1. In a large mixing bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until frothy.
  2. Stir in warm milk, melted butter, sugar, and salt. Add 2 cups of flour, allspice, cinnamon, nutmeg, egg, raisins, and orange zest. Mix until smooth, then gradually add more flour until the dough is soft but not sticky.
  3. Knead in a stand mixer for 3-4 minutes or by hand for about 5 minutes until smooth and elastic.
  4. Transfer to an oiled bowl, cover it up, and let it rise until doubled in size (1-1.5 hours).
  5. Punch down the dough and divide it into 12 equal pieces, rolling them into smooth balls. Place in a greased 9×13-inch baking dish, cover, and let them rise for 1 hour.
Baking
  1. Preheat the oven to 375°F. If you’re feeling fancy, cut thin strips of pastry and lay them over the buns.
  2. Brush with egg wash and bake for 18-24 minutes until golden brown. Cool on a wire rack.
Icing
  1. Whisk together powdered sugar, milk, and vanilla until smooth. Pipe crosses over each cooled bun.

Notes

These buns are best enjoyed fresh but can be stored. Room temperature: 2-3 days in an airtight container. Fridge: up to a week. Freezer: up to 3 months. Reheat in the microwave for warmth.