The BEST Homemade Hot Cross Buns (Plus Fun Flavor Twists!)

Okay, settle in, grab a cup of tea (or coffee!), and let’s talk about one of the most iconic bakes of springtime: Hot Cross Buns! There’s just something magical about the smell of spiced, fruity dough baking, isn’t there? It screams Easter is coming!

For years, I relied on store-bought buns, and while some are decent, none quite matched the memory of the ones my Nan used to whip up – pillowy soft, packed with fruit, perfectly spiced, and slathered with butter while still warm… pure bliss.

So, I went on a mission. I tested, tweaked, kneaded (oh, the kneading!), and probably ate my weight in trial-and-error buns until I landed on this recipe. Friends, this is IT. This is the one that delivers that nostalgic perfection but is surprisingly straightforward. These buns are soft, fluffy, fragrant, and have just the right amount of sweetness and spice.

And because we love options around here, I’ve also included a few fun flavour twists if you’re feeling adventurous! Ready to make your kitchen smell like Easter heaven? Let’s do this!

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The BEST Homemade Hot Cross Buns (Seriously!)

This recipe yields about 12 gloriously soft and flavourful hot cross buns.

• Yields: 12 Buns
• Prep time: 30 minutes (plus proofing time approx 1.5 – 2 hours total)
• Bake time: 18-22 minutes

What Makes These the BEST?

• Texture: We use bread flour for a lovely chew, enrich the dough with butter and egg for tenderness, and ensure proper kneading and proofing for that signature fluffy crumb.
• Flavour: A generous blend of spices, plump fruit, and a hint of citrus zest makes every bite interesting.
• That Glossy Finish: A simple apricot glaze gives them that beautiful bakery shine and adds a touch of sweetness.

Ingredients:

For the Buns:

• ¾ cup (180ml) Whole Milk, lukewarm (about 105-115°F or 40-46°C)
• 2 tsp Active Dry Yeast (or instant yeast)
• ¼ cup (50g) Granulated Sugar, plus a pinch for the yeast
• 3 ½ cups (approx. 440g) Strong Bread Flour, plus extra for dusting
• 1 tsp Salt
• 1 ½ tsp Ground Cinnamon
• ½ tsp Ground Nutmeg
• ¼ tsp Ground Allspice (or Mixed Spice)
• Zest of 1 Orange (optional, but highly recommended!)
• ¼ cup (55g) Unsalted Butter, softened to room temperature
• 1 Large Egg, lightly beaten
• 1 cup (approx. 150g) Dried Fruit (a mix of raisins, sultanas, currants, chopped mixed peel works great!)

For the Crosses:

• ½ cup (60g) All-Purpose Flour
• 4-5 tbsp Water

For the Glaze:

• 2 tbsp Apricot Jam
• 1 tbsp Water

Equipment You Might Find Handy:

• Stand Mixer with dough hook (optional, but easier!)
• Large mixing bowls
• Baking sheet lined with parchment paper
• Piping bag or Ziploc bag for the crosses
• Pastry brush

Let’s Get Baking! Step-by-Step:

1. Activate the Yeast: Gently warm the milk until it’s lukewarm (test on your wrist – it should feel barely warm, not hot). Pour it into a small bowl (or the bowl of your stand mixer), sprinkle over the yeast and a pinch of sugar. Give it a gentle stir and let it sit for 5-10 minutes until it looks foamy or creamy. If it doesn’t foam, your yeast might be inactive, or the milk was too hot/cold – best to start again!
2. Mix the Dough: In a large bowl (or the stand mixer bowl with the yeast mixture), combine the bread flour, the remaining ¼ cup sugar, salt, cinnamon, nutmeg, allspice, and orange zest (if using). Whisk it together. Add the foamy yeast mixture, the softened butter, and the beaten egg.
3. Knead that Dough:
   • Using a Stand Mixer: Attach the dough hook and mix on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 6-8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should still be slightly tacky.
   • By Hand: Tip the shaggy dough onto a lightly floured surface. Knead for 10-15 minutes. It will be sticky at first, but resist adding too much extra flour (use a dough scraper if needed). Knead until it becomes smooth, elastic, and bounces back slowly when poked.
4. First Proof: Lightly grease a large, clean bowl with oil or butter. Shape the dough into a ball and place it in the bowl, turning it once to coat lightly. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot for about 1 – 1.5 hours, or until doubled in size. (The time depends on your room temperature).
5. Add the Fruit: Once doubled, gently punch down the dough to release the air. Tip it onto a lightly floured surface. Scatter the dried fruit over the dough. Knead gently for a minute or two, just until the fruit is evenly distributed. Don’t over-knead here.
6. Shape the Buns: Divide the dough into 12 equal pieces (using a kitchen scale ensures uniformity – aim for around 75-80g each). Roll each piece into a smooth ball. Place the buns fairly close together (but not touching yet) on your parchment-lined baking sheet.
7. Second Proof: Loosely cover the baking sheet with lightly greased plastic wrap or a kitchen towel. Let the buns rise again in a warm place for 30-45 minutes, until they look puffy and have almost doubled again. They should be nestled cozily next to each other now. While they proof, preheat your oven to 375°F (190°C).
8. Make the Cross Paste: In a small bowl, whisk together the ½ cup flour and 4-5 tablespoons of water until you have a smooth, thick, pipeable paste. Add the water gradually until you reach the right consistency. Transfer it to a piping bag with a small round tip, or a Ziploc bag with a tiny corner snipped off.
9. Pipe the Crosses: Carefully pipe lines across the tops of the risen buns to form crosses. Go one direction across all buns, then the other direction.
10. Bake! Place the baking sheet in the preheated oven. Bake for 18-22 minutes, or until the buns are a beautiful golden brown and sound hollow when tapped gently on the bottom.
11. Glaze While Warm: While the buns are baking, prepare the glaze. Gently heat the apricot jam and 1 tablespoon of water in a small saucepan or microwave until loosened and runny. Strain out any large fruit pieces if desired. As soon as the buns come out of the oven, brush the warm glaze generously over the tops.
12. Cool (Slightly!) and Enjoy: Transfer the buns to a wire rack to cool slightly. These are divine served warm with a generous spread of butter!

Tips for Hot Cross Bun Success:

• Lukewarm is Key: Don’t kill your yeast with hot liquid! Test it carefully.
• Bread Flour Power: It gives the structure of the bun and that lovely slight chew. All-purpose can work in a pinch, but the texture will be softer.
• Don’t Skimp on Kneading: This develops the gluten needed for a fluffy rise. Your dough should pass the ‘windowpane test’ (stretch a small piece thinly without tearing).
• Warm Spot for Proofing: An oven with just the light on, near a warm radiator (not touching!), or even a sunny windowsill can work.
• Weigh Your Dough Balls: For perfectly uniform buns that bake evenly, a kitchen scale is your best friend.
• Don’t Over-bake: Keep an eye on them towards the end; dry hot cross buns are sad hot cross buns!

Fun Flavour Twists!

Want to mix it up? Try these variations by swapping out the standard dried fruit/spices during Step 5:

1. Chocolate Orange: Replace half the dried fruit with good quality dark or milk chocolate chips. Keep the orange zest (maybe even add a little more!).
2. Apple Cinnamon: Use chopped dried apples instead of the mixed fruit. Increase the cinnamon slightly (maybe to 2 tsp) and consider adding ¼ tsp ground ginger. A handful of chopped walnuts would be lovely too!
3. Cranberry White Chocolate: Swap the dried fruit for dried cranberries and white chocolate chips. The tartness of the cranberry with the sweet white chocolate is fantastic. Keep the orange zest.

Storing Your Buns:

Homemade hot cross buns are best enjoyed on the day they’re baked, especially warm! However, they will keep in an airtight container at room temperature for 2-3 days. You can gently reheat them in the oven or microwave before serving. They also freeze beautifully for up to a month – just thaw and reheat.

There you have it! Your guide to baking the most delicious, soft, and fragrant Hot Cross Buns right in your own kitchen. I truly hope you give this recipe a try. There’s nothing quite like the satisfaction (and the incredible aroma!) of pulling a tray of these beauties out of the oven.

Happy Baking, and wishing you a very Happy Easter! Let me know in the comments if you try them, or if you have your own favourite flavour twists!