Who doesn’t love the smell of fresh hot cross buns wafting through the house on Easter weekend mornings? These hot cross buns are easy to make, require no special skills, and taste heavenly!
If the idea of baking hot cross buns seems intimidating, fear not! I’m here to share mysuper easy and quick hot cross buns recipeto make you feel like a master baker in no time.
Hot cross buns are a beloved Easter tradition that has been enjoyed for centuries. These sweet buns are filled with aromatic spices and dried fruit.
Making hot cross buns from scratch is a wonderful way to relax and make something yummy for your family. So much joy can come from kneading the dough, the anticipation of waiting for the buns to rise, and the satisfaction of seeing your beautiful golden-brown buns emerge from the oven. Plus, the heavenly aroma that fills your home is simply irresistible!
Don’t let the idea of baking with yeast intimidate you. Even if you’re a beginner in the kitchen, you can make delicious hot cross buns with this easy recipe. All you need is some basic ingredients and a little bit of patience. Trust me, the result is worth the effort. Once you taste these homemade hot cross buns, you’ll never want to go back to store-bought ones again.
Roll up your sleeves, preheat your oven, and let’s get baking! With this step-by-step recipe, you’ll have a batch of fresh hot cross buns ready in no time.
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Why You’ll Love This Hot Cross Bun Recipe
- Beginner-friendly bread dough recipe.
- No bread machine or fancy equipment is required, but a stand mixer would make this easier.
- Made with simple ingredients. No added nasties!
- Easy to substitute spices and add-ins to your family’s taste.
If you love baking with yeast, you’ll love my quick dinner rolls! You can also try my soft, fluffy sandwich bread recipe perfect for making sandwiches.
Ingredients & Variations
Bread Flour – Bread flour is higher in protein than plain flour, which is best for bread making, but plain flour will work too.
Active Dried Yeast – Active dried yeast. Yeast activates the dough, essential for achieving that perfect rise and soft, fluffy texture. You can substitute for instant yeast 1:1.
Brown Sugar – Light brown sugar.
Egg – At room temperature.
Warm Water – Its warmth wakes up the active dried yeast, setting the stage for a well-risen dough. It should be warm, not hot.
Warm Milk – To make the bread soft and pillowy.
Butter – Melted unsalted butter.
Sultanas or Mixed Fruit – A traditional hot cross bun ingredient. This can be substituted for your favourite chocolate chips or nuts.
Spices – A mix of cinnamon and mixed spice is used. You could also add a tsp of ground cloves. If you don’t have access to mixed spice use pumpkin pie spice instead.
Salt – To flavour and season the dough.
Maple Syrup – To glaze the top of the hot cross buns. You can also use honey or golden syrup.
Tools to Use
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If you’re using a bread machine, add all the ingredients for the dough into the bowl and set the machine to the dough setting. This will mix, knead and rise the dough for you. When this is finished, continue with the recipe at step 4.Bread Machine Instructions
How to Make Hot Cross Buns
1. Activate the yeast mixture. Add warm milk, water, one tablespoon of brown sugar and yeast in a large mixing bowl or the bowl of your stand mixer. Leave the yeast to activate for 2 minutes or so. The water and milk should be about 43°C (110°F) so it doesn’t kill the yeast.
Once the yeast is bubbly, give it a stir to make sure all the granules have dissolved. Then, add two cups of flour. Cover the bowl and let it sit for 30 minutes.
2. Mix the rest of the ingredients together. In another bowl, mix the melted butter and remaining brown sugar together. Beat in the egg, then add the salt, cinnamon, mixed spice, vanilla and sultanas. Mix together until everything is well combined. If you are substituting ingredients like sultanas for chocolate chips, do this now.
Mix the yeast and spice mixture together along with the remaining flour.
If the mixture appears too dry, add a small amount of water. If it is too sticky and not clearing the bowl, add a little bit more flour.
3. Knead the dough. On a lightly floured surface, knead the dough by hand for 10 minutes (if you’re using a stand mixer, knead the dough with a dough hook).
Kneading is done by pushing the dough away from you with the heel of your hand, then folding the top back over like an envelope, quarter-turning and repeating.
You should aim for the dough to come together and form a soft ball that springs back when pressed lightly.
4. Shape the buns and rise. Divide the dough into four even pieces. Then, divide each piece into three.
Shape each piece into a small ball by turning the edges of the dough under and pinching them together into a smooth ball shape.
Place the balls in a greased casserole dish or baking tin about 1cm apart and cover with a bowl cover, cling film or a kitchen towel. Leave them in a warm spot to double-size for about 30 minutes to an hour.
5. Add crosses and preheat the oven. While the buns are rising, mix together the flour and water mixture for the hot cross bun crosses. Add this to a piping bag or a small zip lock bag with the tip cut off.
About 20 minutes before your buns are risen, preheat your oven to 220°C (425°F).
Once the hot cross buns are risen, pipe the flour mixture across the buns vertically and horizontally.
6. Bake. Bake the hot cross buns for 15-20 minutes or until they are nice and golden brown and the dough is cooked inside.
While they are cooking, mix the golden or maple syrup and water together and heat. This will create a nice glaze.
Once the buns are removed from the oven, brush the glaze over the top to give them a beautiful glossy shine.
7. Cool. After a few minutes, transfer the buns to a cooling rack.
Can I use instant yeast instead of dried active yeast?
Yes, you can. It can be substituted 1:1. Using instant yeast can speed up the rising process, so be careful not to overproof the dough by reducing rise times.
How do I store hot cross buns?
- Room Temperature: To store homemade hot cross buns at room temperature, place them in an airtight container or wrap them tightly in plastic wrap. They will stay fresh for up to 3 days.
- Refrigerator: Avoid putting them in the fridge as they will go stale quickly.
- Freezer: For longer storage, you can freeze the hot cross buns. Wrap them individually in plastic wrap and place them in a freezer-safe bag. They will stay fresh for up to 3 months. When you are ready to eat them, simply thaw them at room temperature and enjoy.
Looking for More Simple Bread Recipes?
- Beginners Farmhouse White Bread Recipe
- Old Fashioned Yeast Dinner Rolls Recipe
- Soft Bread Machine Cheese Rolls
- Soft Homemade Sandwich Bread
Easy Hot Cross Buns
By Makyla Ata
Who doesn't love the smell of fresh hot cross buns wafting through the house on Easter weekend mornings? These hot cross buns are easy to make, require no special skills, and taste heavenly!
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Prep Time 2 hours hrs
Cook Time 20 minutes mins
Total Time 2 hours hrs 20 minutes mins
12
Ingredients
- 1/2 cup warm water
- 1/2 cup warm milk
- 1/2 cup plus 1 tbsp light brown sugar
- 4 tsp active dried yeast
- 1/3 cup 75g butter, melted
- 1 egg
- 1 tsp salt
- 4 cups bread flour or plain flour
- 1 tbsp mixed spice or pumpkin pie spice
- 1 tbsp cinnamon
- 1 tsp vanilla extract
- 1 cup sultanas or mixed fruit
Pastry Crosses
- 1/4 cup flour
- 2 tbsp water
Glaze
- 1 tbsp water
- 1 tbsp maple syrup
Instructions
Add warm milk, water, one tablespoon of brown sugar and yeast in a large mixing bowl or the bowl of your stand mixer. Leave the yeast to activate for 2 minutes or so. The water and milk should be about 43°C (110°F), so it doesn't kill the yeast. Once the yeast is bubbly, give it a stir to make sure all the granules have dissolved. Then, add two cups of flour. Cover the bowl and let it sit for 30 minutes.
In another bowl, mix the melted butter and remaining brown sugar together. Beat in the egg, then add the salt, cinnamon, mixed spice, vanilla and sultanas. Mix together until everything is well combined. If you are substituting ingredients like sultanas for chocolate chips, do this now.
Mix the yeast and spice mixture together along with the remaining flour. If the mixture appears too dry, add a small amount of water. If it is too sticky and not clearing the bowl, add a little bit more flour.On a lightly floured surface, knead the dough by hand for 10 minutes (if you're using a stand mixer, knead the dough with a dough hook).
Kneading is done by pushing the dough away from you with the heel of your hand, then folding the top back over like an envelope, quarter-turning and repeating.
You should aim for the dough to come together and form a soft ball that springs back when pressed lightly.Divide the dough into four even pieces. Then, divide each piece into three.
Shape each piece into a small ball by turning the edges of the dough under and pinching them together into a smooth ball shape.
Place the balls in a greased casserole dish or baking tin about 1cm apart and cover with a bowl cover, cling film or a kitchen towel. Leave them in a warm spot to double-size for about 30 minutes to an hour.While the buns are rising, mix together the flour and water mixture for the hot cross bun crosses. Add this to a piping bag or a small zip lock bag with the tip cut off.
About 20 minutes before your buns are risen, preheat your oven to 220°C (425°F).
Once the hot cross buns are risen, pipe the flour mixture across the buns vertically and horizontally.Bake the hot cross buns for 15-20 minutes or until they are nice and golden brown and the dough is cooked inside.
While they are cooking, mix the maple syrup and water together and heat. This will create a nice glaze.
Once the buns are removed from the oven, brush the glaze over the top to give them a beautiful glossy shine.After a few minutes, transfer the buns to a cooling rack
Notes
- Substitute sultanas or mixed fruit for chocolate chips.
- Substitute the glaze maple syrup for honey or golden syrup.
- If you don't like the crusty crosses on hot cross buns, try adding melted white chocolate after baking instead.
- Store in an airtight container for up to 3 days, or wrap them individually and pop them into the freezer to thaw and enjoy within 3 months.
- If you are using a bread machine, add all the ingredients into the machine and set it on the dough setting. Once this is finished, move on to step 4 to shape the buns.
Nutrition
Calories: 326kcal | Carbohydrates: 58g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 249mg | Fiber: 3g | Sugar: 11g
Nutrition information is automatically calculated, so should only be used as an approximation.
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