Hot Cross BunsEaster weekend is coming up and I know at this time when things seem to be uncertain, most might not be thinking of celebrating.  I will be celebrating with my family in anyway that we can so that we can focus on the good and have some sense of normalcy.  I’ve shared my Hot Cross Buns recipe before(head here for recipe) but I had a lot of request for a video over on Instagram so I’ve put one up on my channel!


If you haven’t already subscribe to my channel, please head on over and be sure to do so!  I share new videos weekly!  I’ve share a few versions  before but to be honest my favorite version is plain without raisins or any dried fruits.  Hot cross buns are very versatile and you can add raisins, currants, candied citrus peel, chocolate chips, orange zest, cardamom and cloves!  

Get the Recipe HOT CROSS BUNS


  • • 1, .25 ounce package active dry yeast
  • • 1/4 cup water
  • • 4 1/4 cups all-purpose flour
  • • 1/4 teaspoon salt
  • • 1/2 cup white sugar
  • • 3/4 tsp cinnamon
  • • 1/4 tsp nutmeg
  • • 1 1/4 cups lukewarm milk
  • • 1/2 cup butter, melted
  • • 1 egg
  • • 1/4 cup raisins, optional
  • • 1 egg yolk
  • • 1 tbsp water or milk
  • • Sugar Glazed
  • • 1/3 cup water
  • • 2 tbsp sugar
  • • 1 tsp vanilla
  • • Icing Cross
  • • 1 1/2 cups confectioners' sugar
  • • 2 tbsp milk


  • Sprinkle the yeast over the warm
    water and let stand until dissolved, about 5 minutes. Place the flour, salt,
    sugar, cinnamon, nutmeg, 1 1/4 cups of milk, butter and egg in a stand up
    mixer. Pour the yeast mixture on top.  With the dough hook, mix for about
    5 mins until well combine. If using raisins, add them and mix for additional 2
  • Cover and let
    rise for 1 hour.After
    1 hour, punch dough down and pour onto a floured surface.  Knead lightly
    for about 1 to 2 mins.  Divide into 12 portions and shape into balls.
    Place  8 pieces  into a greased 9x13 inch baking dish, and the
    additional 4 in a 8x8inch baking dish. Cover with plastic wrap and set aside to
    rise until doubled in size, about 45 minutes.
  • Preheat the oven
    to 350 degrees F.
    Remove the plastic wrap from the rolls. Mix 1 egg yolk plus milk and brush tops
    off rolls.  Bake in the preheated oven until golden brown, 20 to 25
    minutes. Remove from oven and brush with glaze.  Allow to cool completely
    before adding frosting cross.
  • For Glaze, place sugar, water and vanilla in a small pot and cook for
    about 5 mins.  Brush glazed over buns when hot.
  • Make frosting by whisking together the confectioners' sugar and 
    milk  until smooth. When the buns are cool, drizzle frosting over them in
    a cross shape.


Author: Jehan Powell