These hot cross buns are soft, spiced, and studded with golden raisins and orange zest, then finished with a sticky apricot glaze.
The dough comes together in a stand mixer or by hand, rises twice, and bakes into 12 fluffy buns. Plan on about 2 hours 50 minutes in total, most of it rising time.
Table of Contents
Why This Hot Cross Buns Recipe Works
Bread flour gives the dough strength, so the buns stay tall and chewy instead of dense.
Cinnamon, allspice, and orange zest give a warm spice flavor that smells wonderful as the buns bake.
A shiny apricot glaze brushed on while the buns are hot adds sweetness and a bakery finish.
Ingredients for Hot Cross Buns
- 3 teaspoons instant yeast, about 9 grams, for the dough
- 1/2 cup superfine sugar, for the dough
- 1 1/2 cups whole milk, warm, about 110 degrees F, for the dough
- 4 1/4 cups bread flour, about 640 grams, for the dough
- 2 teaspoons ground cinnamon, for the dough
- 2 teaspoons ground allspice, for the dough
- 1 1/2 teaspoons kosher salt, for the dough
- 1 1/2 cups golden raisins, for the dough
- Zest of 2 oranges, for the dough
- 3 1/2 tablespoons unsalted butter, melted and cooled, for the dough
- 1 large egg, at room temperature, for the dough
- 1/4 cup extra bread flour, for adjusting the dough
- 1/2 cup all purpose flour, for the crosses
- 5 tablespoons water, for the crosses
- 1 tablespoon apricot jam, for the glaze
- 2 teaspoons water, for the glaze
Yeast. Check that the yeast is still active, since old yeast gives dense buns.
Warm milk. Aim for about 110 degrees F, which is warm to the touch but never hot.
Spices. Cinnamon and allspice are the classic pair, and mixed spice works in place of allspice.
Golden raisins. They are plump and sweet, and no soaking is needed for this dough.
Apricot jam. Warming it with water makes an easy shiny glaze.
How to Make Hot Cross Buns
1. Mix the dry ingredients. Combine the flour, yeast, sugar, allspice, cinnamon, and salt in a large bowl or stand mixer.
2. Add the wet ingredients. Add the butter, warm milk, egg, raisins, and orange zest and stir to form a shaggy dough.
3. Knead. Knead with the dough hook for 5 minutes on speed 2, then speed 4, or by hand for about 10 minutes, adding extra flour a spoonful at a time until the dough is smooth and elastic.
4. First rise. Place the dough in an oiled bowl, cover, and let it rise in a warm spot for 60 to 75 minutes, until doubled.
5. Shape and rise. Divide the dough into 12 balls and set them close together in a lined 9×13 inch pan. Cover and rise for 45 minutes until puffy.
6. Pipe the crosses. Heat the oven to 375 degrees F. Mix the flour and water into a thick paste and pipe a cross on each bun.
7. Bake. Bake for 20 minutes, until deep golden brown and 190 degrees F in the center.
8. Glaze. Warm the jam with the water, strain if needed, and brush over the hot buns. Cool for 15 minutes.
How to Serve Hot Cross Buns
Serve the buns warm with butter, or split and toast them for breakfast. They go well with honey butter rolls on a brunch table, next to gooey cinnamon rolls and a slice of cinnamon streusel coffee cake. A cold berry kefir smoothie balances the spice.
How to Store and Reheat Hot Cross Buns
Store the cooled buns in an airtight container at room temperature for up to 2 days, or freeze them for up to 3 months. Thaw at room temperature, then warm in a hot oven at 300 degrees F for 5 to 8 minutes. Reheated buns taste freshly baked and the glaze softens again.
Tips and Variations for Hot Cross Buns
Test the yeast. Foamy yeast in warm milk and sugar after 5 minutes means it is alive.
Use the windowpane test. Stretch a small piece of dough, and if it forms a thin translucent film, it is ready.
Add flour slowly. The dough should feel tacky but not wet, so add extra flour only a spoonful at a time.
Find a warm spot. An oven with only the light on is a good proofing spot.
Use a thick paste. A pipeable paste prevents the crosses from spreading and disappearing.
Glaze while hot. The glaze sets into a shine as the buns cool.
Add a twist. Swap the orange zest for lemon zest or add chopped candied peel.
Follow safe storage. Store baked goods properly using guidance such as this Purdue Extension leftovers guide.
Frequently Asked Questions About Hot Cross Buns
How do you make hot cross buns soft and fluffy?
Use bread flour, knead until elastic, and let the dough rise fully twice before baking.
Can I make hot cross buns without a stand mixer?
Yes. Knead by hand for about 10 minutes until the dough is smooth and springy.
How do I store hot cross buns?
Keep them airtight at room temperature for 2 days, or freeze for up to 3 months.
Can I use all purpose flour?
Yes, though the buns will be slightly less chewy and tall.
What is the cross made of?
A simple paste of flour and water that bakes into a pale cross on top.
Hot Cross Buns with Orange Zest and Golden Raisins
Equipment
- Stand mixer with dough hook
- 9×13-inch baking pan
- Parchment paper
- piping bag
- Pastry brush
Ingredients
Main Ingredients
- 3 tsp instant yeast about 9 g, for the dough
- ½ cup superfine sugar for the dough
- 1 ½ cup whole milk warm, about 110 degrees F, for the dough
- 4 ¼ cup bread flour about 640 g, for the dough
- 2 tsp ground cinnamon for the dough
- 2 tsp ground allspice or mixed spice, for the dough
- 1 ½ tsp kosher salt for the dough
- 1 ½ cup golden raisins for the dough
- 2 oranges zest only, for the dough
- 3 ½ tbsp unsalted butter melted and cooled, for the dough
- 1 large egg room temperature, for the dough
- ¼ cup bread flour extra, for adjusting the dough
- ½ cup all purpose flour for the crosses
- 5 tbsp water for the crosses
- 1 tbsp apricot jam for the glaze
- 2 tsp water for the glaze
Instructions
Cooking
- Combine dry. Stir flour, yeast, sugar, spices, and salt together briefly in the mixer bowl. Add wet and fruit. Add butter, milk, egg, raisins, and zest to the bowl and mix until a dough forms.
- Knead. Knead on speed 2, then speed 4, for about 5 minutes, or by hand for about 10 minutes, until smooth. Add the extra flour as needed.
- Let it rise. Cover in an oiled bowl and leave in a warm place for 60 to 75 minutes until doubled.
- Shape. Form 12 balls, set them in a lined 9×13 inch pan, cover, and rise 45 minutes.
- Add crosses and bake. Heat the oven to 375 degrees F. Pipe flour paste crosses onto the buns and bake 20 minutes until golden and 190 degrees F inside.
- Brush with glaze. Warm the jam with water and brush it over the hot buns.
