Hot Cross Buns
Hot Cross Buns have been a beloved staple of Easter for centuries, and for good reason. Imagine biting into a warm, fluffy bun infused with cinnamon, nutmeg, and allspice, studded with plump raisins or currants, and topped with a deliciously sticky glaze. Is your mouth watering yet? Luckily, making hot cross buns at home is easier than you might think, and the rewards are truly scrumptious. It is a quintessential Guyanese good Friday and Easter tradition.
Nowadays, you can find hot cross buns in bakeries and supermarkets all over the world, but there’s nothing quite like the satisfaction of baking your own batch from scratch. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is sure to impress your friends and family and fill your home with the irresistible aroma of fresh-baked buns.
So, without further ado, let’s get started! Grab your apron, dust off your mixing bowl, and let’s make some hot cross buns. Whether you enjoy them toasted with a dollop of butter, or simply as a snack on the go, I promise these buns will be a hit with everyone. Let’s bake!
Tips and Tricks
- Be careful not to over-knead the dough, as this can make it tough. Knead the dough just until it becomes smooth and elastic.
- While the recipe calls for raisins and a specific amount of cinnamon and nutmeg, feel free to add more fruit and spices according to your taste preferences. Dried cranberries, currants, or chopped dried apricots can make a great addition to the buns.
- To create a bold and noticeable frosting cross on top of the buns, make sure the icing is thick and not too runny. If it’s too runny, the cross may be difficult to pipe and will be less visible once it dries.
- Make sure the milk is warmed to the correct temperature for activating the yeast. Too hot, and it could kill the yeast; too cold, and the yeast won’t activate. The ideal temperature is between 100-110°F (37-43°C).
- The rising time for the dough may vary depending on the temperature and humidity of your kitchen. If your kitchen is cooler, the dough may take longer to rise, so be patient and allow enough time for the dough to double in size.
What do hot cross buns taste like?
Hot cross buns have a sweet, slightly spiced flavor with a soft, pillowy texture. The are similar to sweet bread but has an enriched dough. They’re typically flavored with cinnamon, nutmeg, and orange zest, and may also contain raisins, currants, or other dried fruits. The cross on top of the buns is often made from icing or frosting, which adds a bit of sweetness and a creamy texture to each bite.
Can you freeze hot cross buns?
Hot cross buns are best eaten fresh, but if you need to store them, wrap them in plastic wrap or store them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months by wrapping them tightly in foil or plastic wrap and placing them in a freezer-safe bag or container. Just be sure to reheat them before serving for the best flavor and texture.
Can you refreeze hot cross buns?
It is not recommended to refreeze hot cross buns once they have been thawed out. Refreezing baked goods can affect their texture and quality, resulting in a less desirable eating experience. It is best to plan ahead and only thaw the number of buns you plan to consume, or to store any leftover buns in an airtight container in the refrigerator for up to two days. This will help to ensure that the buns retain their fresh taste and texture.
Why doesn’t my dough come together?
Feeling like your dough won’t come together can be a frustrating experience, but there’s no need to panic. If you followed the recipe by weight and measured your ingredients correctly, chances are it will turn out just fine. It’s important to remember that bread dough requires time and patience to come together properly.
If your dough still isn’t coming together after some time, you can add a small amount of flour, a teaspoon at a time, to help it come together. Keep in mind that different brands of flour may have different levels of absorbency, so be cautious not to add too much flour too quickly.
Can I use a different type of flour in this recipe?
Yes, you can experiment with using different types of flour in this hot cross bun recipe. However, it’s important to keep in mind that using a different type of flour may affect the texture and taste of the buns.
For example, substituting bread flour for all-purpose flour may result in a denser, chewier bun, while substituting cake flour may result in a lighter, more delicate bun. If you do decide to use a different type of flour, we recommend adjusting the liquid amount and kneading time as needed to achieve the desired texture. It’s also a good idea to start with small substitutions and work your way up to larger ones until you achieve the desired result.
Can I adjust the amount of spices or fruit in the recipe to suit my preferences?
Yes, you can certainly adjust the amount of spices or fruit in the recipe to suit your taste. Just be sure to keep the overall proportions of the ingredients in balance.
If you give this Soft Hot Cross Bun recipe a try, please consider leaving a review below and sharing your thoughts on how it turned out. Your feedback is valuable to me and helps me improve the recipe for future bakers. Thank you in advance for taking the time to share your experience and enjoy your delicious hot cross buns!
Get the Recipe HOT CROSS BUNS
Ingredients
- 1 .25 ounce package active dry yeast
- 1 1/2 cups lukewarm milk
- 4 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup white sugar
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup butter, melted
- 1 egg
- 1/4 cup raisins or currants, optional
Sugar Glaze
- 1/3 cup water
- 2 tbsp sugar
Icing Cross
- 1 1/2 cups confectioners’ sugar
- 2 tbsp milk
Instructions
- Sprinkle the yeast over the warm milk and let stand until dissolved, about 5 minutes.
- Place the flour, salt, sugar, cinnamon, nutmeg, melted butter, egg and orange zest in a stand up mixer. Pour the yeast and milk mixture on top. With the dough hook, mix for about 5 mins until well combined.
- If using raisins, add them and mix for additional 2 mins. You can also add 1/2 cup cake fruits.
- Cover and let rise for 1 hour. After an hour, punch dough down and pour onto a lightly floured surface. Knead lightly for about 1 to 2 mins.
- Divide into 12 portions and shape into balls. Place onto a baking sheet pan, lined with parchment paper. Cover with plastic wrap and let rise for 30 minutes.
- Preheat the oven to 350 degrees F. Remove the plastic wrap from the 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.
- To make the glaze, place sugar and water in a small pot and cook for about 5 mins. Brush glazed over buns when hot.
- Make the icing by whisking together the confectioners' sugar and milk until smooth. Place into a small ziploc bag, and snip a tiny hole on one corner. When the buns are cool, pipe icing cross on top.
Hey, i love this site. I can learn a lot from you. Your hot cross buns look delicious, i think i’ll give it a try. Now i understand why Kimani is always behind me to cook 🙂 (He’s really proud of you.)
Awww…thank you so much!! You know my brother?? Now I’m curious to know more about you.
that sugar glaze looks lovely! i’d like mine with some butter!
I have tried your doubles recipe and it came out very good, thank you, you have reminded me of what I enjoy doing. I had stopped baking for awhile. Your recipies took me home. Your site is user friendly. Now I on my way to try your hot cross buns.
Thank you and Happy Easter!!
This looks absolutely tasty and reminds me of my childhood where my grandma made these delicious buns. Now I live in a latinamerican country and they make buns that are good enough to build a road.
Thanks for sharing your receipe.
I so wanna lick those buns… yum!!!
These look good! I didn’t make mine this year. My mom sent me some… looking at yours is tempting me too though!
I am usually make buns but i will try this recipe, looks good.
Made your cross buns and coconut buns recipes with my daughter Good Friday…BIG HIT!!! Our family and friend ENJOYED them. Thanks very much for sharing.
Ok fist off congratulations on your pregnancy, its 12:22 am and i just finished making these cause i was bored and its the one recipe i had all the ingredients for, and im so excited and proud of myself i had to come and let you know, im a beginner cook , i just try recipes all the time and these came out perfect, i also made your strawberry mint iced tea with my best friend a few weekes ago and we both loved. next on my list is the jeweled rice. thankyou so much for these recipes
i am enjoying this site very much, but one important point i would like to make is that Easter cross buns does not have any eggs or (rank) so to speak, traditionally
Oh man Hot cross buns.. I still remember the commercial on tv with the old lady.. Hot cross buns!
I am so making this this yr… totally agree with u here… i miss my kite flying days at 63 beach!
Since discovering your web site I have been trying all your recipes and I must say I have not had any failures.
Thanks, keep up the good coking
Thank you for visiting and giving my recipes a try. Its always pleasing to receive comments like yours.
All the food you post look so good, i’ll have to get my friend Michelle to try to make some of them for me, Good Job. BTW, do you have a recipe for Cassareep Chicken ?
Hi Andy, thank you so much. I don’t have a recipe for Cassareep Chicken.
Hot out of the oven and delicious! My folks love them. I wish I could make all of the delicious foods you post.
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Hi jehani Happy easter I will like to know the yeast .25oz you mentioned in your recipe I have 1/4oz package. What is the difference thank you
Hi Christine, the 1/4 oz package is the same size and the size mentioned in the recipe.
Wow! These look fab, much better than the ones I posted about last Easter. Thanks for sharing with me how they SHOULD be made. I will be sure to make these ones next Easter.
I don’t have a measure cup what must I do then to have the right measure and I live in Suriname so the measurement is different here I try to make the cross buns but it was a disaster the bottom was cook but not the top
Pamela, you can use a converter online that will convert the measurements to whatever unit of measurement you use in Suriname. I would suggest baking the cross buns in the middle rack in the oven and check to make sure your oven is correctly calibrated. Make sure that you are baking it at the temperature suggested.
Howdy! I could have sworn I’ve visited this
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book-marking it and checking back often!
Hello, I enjoy reading all of your article post. I wanted
to write a little comment to support you.
Hi, is it possible to do this without a mixture?
Vanessa I don’t understand the question. What mix are you referring to?
Jehan, thanks for sharing your recipes. I’m becoming great in the kitchen and my husband who knows to cook more than I do is happy with my foods especially the baking. I am however horrible at math, I know I can Google this but here I go. The .25oz how much does that translate into tablespoon or teaspoon? I usually buy the bottle yeast. I find the packets loses its raising power if not used right away.
Latisha it’s 1.5 tsp.
Hi jehan sorry I’ve been really busy but I meant to ask if it can be done without a hand stand mixer as in using my hands to mix everything in?
Vanessa, you absolutely can. But keep in the mind the dough will be a bit sticky.
Delish, just made for Easter. Wish they were shinier though, but using egg wash tastes too eggy for me.
You can skips the egg wash and the sugar syrup should give it the shine that you’re looking for. Thanks for the feedback.
Hi Jehan I made this recipe yesterday for Good Friday and they came out great. The frosting cross was a little janky. But my mom and boyfriend said it tasted delicious
These are absolutely delicious! Ms I haven’t even iced them yet!!! I make hot cross buns every Good Friday (tradition passed down from my ????????parents ????) and these are the best ones I’ve ever made! I’ll be switching from the regular recipe I used use from BHG to this one! I added raisins, candied orange peel, and candied ginger. Thank you for this delicious recipe!