Hot Cross Buns
These homemade hot cross buns are soft, pillowy, and perfectly spiced with cinnamon, allspice, and nutmeg, loaded with plump soaked raisins and finished with a traditional flour paste cross baked right on top. A sweet sugar glaze brushed on fresh from the oven gives them that gorgeous bakery shine. Made with an enriched dough of whole milk, butter, and eggs, these buns have a tender, pull-apart crumb that stays soft for days and fills your kitchen with the most incredible aroma while they bake.
Equipment
- Stand mixer with dough hook attachment - Or a large bowl for hand kneading
- Large mixing bowl
- Digital kitchen scale - Highly recommended for accuracy
- Instant-read thermometer - For checking milk temperature and doneness
- 9x13 inch baking pan - Greased generously with butter
- Plastic wrap or clean kitchen towel - For covering dough during rising
- Pastry brush - For applying egg wash and sugar glaze
- Piping bag or zip-lock bag - For piping the flour cross; snip a small 3mm corner if using a zip-lock bag
- Wire cooling rack
- Small saucepan - For making the sugar glaze
- Bench scraper or sharp knife - For dividing dough into equal portions
- Fine-mesh strainer - For draining soaked raisins
Ingredients
For the Dough
- 4 cups all-purpose flour - 500g, plus more for kneading
- 2 1/4 tsp instant yeast - 7g, 1 standard packet
- 1/4 cup granulated sugar - 50g
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 tsp fine salt
- 1 cup whole milk - 240ml, warmed to 110°F (43°C)
- 4 tbsp unsalted butter - 57g, softened to room temperature
- 2 large eggs - room temperature
- 1 tsp pure vanilla extract
- 1 tbsp orange zest - finely grated, from 1 orange
- 1 cup raisins or sultanas - 150g, soaked in boiling water for 15-20 minutes then drained and patted dry
For the Flour Cross
- 1/2 cup all-purpose flour - 60g
- 5-6 tbsp water - added one tablespoon at a time until a thick, pipeable paste forms
For the Egg Wash
- 1 large egg
- 1 tbsp whole milk
For the Sugar Glaze
- 3 tbsp granulated sugar
- 3 tbsp water
Instructions
- Place 1 cup (150g) of raisins in a bowl, cover with boiling water, and soak for 15 to 20 minutes. Drain through a fine mesh strainer and pat dry thoroughly with paper towels to remove excess moisture.
- Gently heat 1 cup (240ml) of whole milk until it reaches 110°F (43°C) — it should feel comfortably warm but not hot to the touch. Set aside.
- In the bowl of a stand mixer, whisk together the flour, instant yeast, sugar, cinnamon, allspice, nutmeg, salt, and orange zest until evenly combined.
- Add the warmed milk, softened butter, eggs, and vanilla extract to the dry ingredients. Mix on low with the dough hook until a shaggy dough forms, then increase to medium speed and knead for 5 minutes until smooth and elastic.
- Reduce mixer speed to low and add the drained raisins gradually, mixing for an additional 2 minutes until evenly distributed. The dough should be slightly tacky but not sticky to the hands.
- Shape the dough into a smooth ball, place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Turn the risen dough onto a lightly floured surface, punch down, and divide into 12 equal pieces (about 80-85g each). Roll each piece into a smooth ball using a cupped palm with gentle circular pressure, then arrange in a greased 9x13 inch pan in a 3x4 grid.
- Cover the pan loosely and let the buns rise in a warm place for 45 minutes to 1 hour until puffed and touching at the sides. Meanwhile, preheat the oven to 375°F (190°C).
- Whisk together 1/2 cup (60g) flour and 5 to 6 tablespoons of water until a smooth, thick paste forms. Transfer to a piping bag with a small opening (about 3mm).
- Whisk together the egg and 1 tablespoon of milk, then brush generously over the tops of all risen buns. Immediately pipe straight lines of flour paste across all rows and columns to form a cross on each bun.
- Bake at 375°F (190°C) for 18 to 22 minutes until deeply golden brown and the internal temperature reads 190°F (88°C). Tent loosely with foil in the final 5 minutes if tops are browning too quickly.
- Simmer 3 tablespoons each of sugar and water in a small saucepan for 1 to 2 minutes to make a glaze, then brush generously over the hot buns immediately out of the oven. Cool in the pan for 10 minutes before serving.
Notes
- Soak the raisins before adding them to the dough — this keeps them plump and juicy during baking and prevents them from drawing moisture out of the dough.
- Check your milk temperature with a thermometer. Milk above 120°F (49°C) will kill the yeast; below 100°F (38°C) it won't activate properly. 110°F (43°C) is the sweet spot.
- Don't over-flour the dough. Enriched doughs are naturally stickier than lean doughs, and adding too much flour results in dense buns. Only add flour one tablespoon at a time if the dough is genuinely unworkable.
- Room temperature eggs are important — cold eggs can cause the softened butter in the dough to seize into lumps. Remove eggs from the fridge 30 minutes before starting.
- Make-ahead tip: After the first rise, shape the buns, place in the pan, cover tightly, and refrigerate overnight. The next morning, allow them to rise at room temperature for 1.5 to 2 hours before baking.
- Swap raisins for chocolate chips, dried cranberries, currants, or finely diced candied mixed peel — use the same quantity (1 cup/150g). No need to soak chocolate chips.
- For an icing cross instead of a flour cross, let the baked buns cool completely and pipe with a thick icing made from 1 cup powdered sugar, 1-2 tablespoons milk, and 1/4 teaspoon vanilla extract.
- Store baked buns in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 6 days, or freeze individually wrapped for up to 3 months.
- To reheat, slice in half and toast cut-side down in a dry skillet over medium-low heat for 2 minutes, or microwave wrapped in a damp paper towel for 15 to 20 seconds.
- Apply the sugar glaze while the buns are still hot from the oven so it absorbs into the surface and creates the classic sticky, shiny finish.
Nutrition
Serving: 1BunCalories: 270kcalCarbohydrates: 48gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 55mgSodium: 210mgPotassium: 145mgFiber: 2gSugar: 12gVitamin A: 4IUVitamin C: 2mgCalcium: 6mgIron: 12mg
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