There’s something magical about a bun that whispers tradition but tastes like rebellion.
Enter: Hot Cross Buns—but not the bland, forgettable ones from childhood hymns. These are spiced, golden, sticky-topped clouds of joy. Think soft brioche meets chai tea, studded with juicy raisins and crowned with the iconic cross… but here’s the twist: these buns don’t play by the rules.
If you're craving a bakery-level indulgence you can actually whip up in your own kitchen, this is the secret recipe you didn’t know you needed.
Let’s bake some mischief, shall we?
✨ Why You’ll Love These Hot Cross Buns
- Soft and pillowy with that perfect golden crust
- Loaded with warm spices (think cinnamon, nutmeg, cardamom…)
- Sweet but not too sweet—just enough to feel like a treat
- Made with pantry staples and a few cozy upgrades
- Perfect for Easter, Sunday brunch, or any chilly morning that needs a hug
📝 Ingredients
For the Dough:
- 4 cups bread flour (plus extra for kneading)
- 2 ¼ tsp active dry yeast
- 1 cup warm milk (not hot!)
- ⅓ cup brown sugar
- 2 eggs
- ¼ cup unsalted butter, melted
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ½ tsp ground cardamom (optional but divine)
- ¾ cup raisins or currants (soaked in hot water or tea for 10 mins and drained)
- Zest of 1 orange (optional, but adds depth)
For the Cross:
- ½ cup all-purpose flour
- 5–6 tbsp water (to make a pipeable paste)
For the Glaze:
- ¼ cup apricot jam or honey
- 1 tbsp warm water
🍞 Instructions
1. Activate Your Yeast
In a small bowl, mix warm milk with the sugar and yeast. Let it sit for 5–10 minutes until bubbly and frothy. This is your yeast saying “I’m alive!”
2. Mix the Dough
In a large mixing bowl (or stand mixer), combine flour, salt, and spices. Add eggs, melted butter, orange zest, and the yeast mixture. Knead until smooth and elastic—about 10 minutes by hand or 5–6 minutes with a dough hook. Fold in your raisins at the end.
💡 Pro Tip: The dough will be slightly sticky. Resist the urge to add too much flour!
3. Let It Rise
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot until doubled—about 1–1.5 hours.
4. Shape the Buns
Punch down the dough and divide into 12 even pieces. Shape each into a smooth ball and place on a lined baking tray, leaving space between each one. Cover and let rise again for about 30–45 minutes.
5. Add the Cross
Mix flour and water into a thick paste. Transfer to a piping bag or zip-top bag with a small corner snipped off. Pipe a cross over each bun.
6. Bake
Bake at 180°C / 350°F for 20–25 minutes, or until deep golden brown and your kitchen smells like heaven.
7. Glaze
While still warm, brush with apricot jam or honey mixed with a little water. It makes them shiny, sticky, and irresistible.
☕ How to Serve
Serve warm with a generous smear of salted butter. Or get fancy and slice one open, toast it lightly, and drizzle with cream cheese glaze or cinnamon butter.
🔁 Storage
Store in an airtight container for up to 3 days. These freeze beautifully too—just pop them in the toaster oven to bring them back to life.
💡 Variations
- Swap raisins for chopped dried apricots or cranberries
- Add chopped walnuts for texture
- Infuse the milk with a chai tea bag before mixing
- Use sourdough starter instead of yeast for tangy magic
📌 Final Thoughts
Hot cross buns may have a history steeped in religion and superstition, but these ones are here to remind you: baking can be both soulful and a little bit naughty.
You don’t have to wait until Easter. Heck, you don’t even need an excuse.
Just you, some flour-dusted fingers, and a secret recipe that tastes like a warm hug with a wink.
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