Hot Cross Buns Recipe - Perfect for Easter
Print RecipeThis hot cross buns recipe has been perfected after many trials. It delivers soft, tender buns with hydrated raisins, a hint of vanilla, and a zesty orange glaze—ideal for Easter 2025. With a newbie’s passion, I'm proud to say it is a cozy, flavorful treat I’m proud to share!
Servings: 12 buns
equipment (affiliate links
- kitchen scale for best accuracy
- strainer for hydrating raisins or currants
- Stand mixer with dough hook or knead by hand
Ingredients
Dough:
- ⅔ c. (100 g) raisins or currents, hydrated
- ½ c. hot water for hydrating raisins or currants
- ¾ c. (180 g) milk whole or 2% and warmed to 90-110°F (for active dry yeast) or 110-130°F (for instant yeast)
- ⅛ tsp. sugar for proofing yeast
- 2 ¼ tsp. active dry yeast or instant yeast
- 3 ¼ c. (400 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- ⅓ c. (67 g) granulated sugar
- 1 ½ tsp. salt
- 1 ½ tsp. ground cinnamon
- 1 tsp. ground nutmeg
- ½ tsp. ground allspice optional
- ¼ c. salted butter melted
- 1 large egg
- 1 tsp. vanilla extract
- ¼ c. (60 g) heavy cream
Cross:
- ⅓ c. (42 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- ¼ c. (60 g) water
Glaze:
- ½ c. (60 g) powdered sugar
- 1 tbsp milk + more if needed
- ½ tsp orange emulsion
Instructions
- Hydrate Raisins: Soak raisins in hot water for 10-15 min. Drain and pat dry.
- Activate Yeast: Mix warm milk to temperature needed for type of yeast used, a ⅛ tsp. sugar, and yeast. Let sit 5-10 min until frothy.
- Mix Dough: Whisk flour, sugar, salt, cinnamon, nutmeg, and allspice (if using).. Make a well; add butter, egg, vanilla extract, proofed yeast, and heavy cream. Mix until tacky.
- Knead & Add Raisins: Knead 6-8 min until smooth. Flatten, fold in raisins (or currants) gently, shape into a ball. Rise in an oiled bowl, covered, 1-½ hr until doubled.
- Shape Buns: Punch down, divide into 12 pieces. Tuck edges under, drag with C-shaped hand for tight balls. Place on parchment-lined sheet, 1” apart. Rise 30-45 min.
- Make Cross: Mix flour with water. Pipe crosses with a tip-less bag (center seam for snip) or ziplock bag with tip snipped.
- Bake: Preheat to 375°F. Bake 18-22 min until golden, hollow-sounding.
- Glaze: Whisk powdered sugar, milk, and orange emulsion. Add more milk if needed for consistency. Brush lightly on warm buns.
- Serve: Cool slightly, enjoy warm with butter!
Video
Notes
- Pat raisins dry to avoid sticky dough.
- Tuck-and-drag shaping = smooth, tight buns.
- Light glaze keeps it non-sticky.
- store at room temp (unglazed): 2-3 days.
- Freeze in ziploc bag, 1-2 months. Reheat 325°F, 5-7 min.
Calories: 435kcal | Carbohydrates: 83g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 290mg | Potassium: 235mg | Fiber: 4g | Sugar: 18g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 4mg
