Hot Crossed Buns

Soft, spiced, and fragrant, these classic Hot Crossed Buns are the perfect Easter treat or year-round indulgence. Made with a fluffy all-purpose flour dough infused with warm spices like cinnamon and nutmeg, these buns are studded with sweet dried currants or raisins and brightened by the fresh zest of orange. Each bun is topped with a signature flour-and-water cross and finished with a glossy apricot jam glaze for a touch of sweetness and shine. With a golden brown crust and tender interior, these buns are ideal for serving warm with butter or enjoying as a comforting snack. Whether you're celebrating a holiday or simply craving bakery-style goodness, this recipe brings the perfect balance of festive tradition and homemade charm to your table.

Nutriscore Rating: 64/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 12

Ingredients

• 240 ml Whole milk
• 50 g Granulated sugar
• 7 g Active dry yeast
• 500 g All-purpose flour
• 1 tsp Ground cinnamon
• 0.5 tsp Ground nutmeg
• 1 tsp Salt
• 50 g Unsalted butter (softened)
• 2 large Eggs
• 100 g Dried currants or raisins
• 1 whole Zest of an orange
• 60 g All-purpose flour (for crosses)
• 60 ml Water (for crosses)
• 3 tbsp Apricot jam (for glaze)

Directions

Step 1

Warm the milk to around 40°C (105°F) and stir in 1 teaspoon of the sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until foamy.

Step 2

In a large bowl, combine the flour, remaining sugar, cinnamon, nutmeg, and salt. Stir to combine.

Step 3

Add the softened butter, eggs, and yeast mixture to the dry ingredients. Mix until a rough dough forms.

Step 4

Knead the dough on a floured surface for 8-10 minutes or until smooth and elastic.

Step 5

Work in the dried currants (or raisins) and orange zest during the last minute of kneading.

Step 6

Place the dough in a lightly greased bowl, cover with a damp towel, and allow it to rise in a warm place for 1-1.5 hours or until doubled in size.

Step 7

Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a smooth ball and place on a greased or parchment-lined baking sheet, leaving 1 inch between each bun.

Step 8

Cover the buns with a damp towel and let them rise again for 30-40 minutes until puffy.

Step 9

Preheat the oven to 200°C (390°F).

Step 10

To make the cross paste, mix the 60g of flour with 60ml of water until smooth. Transfer the paste to a piping bag and pipe a cross onto each bun.

Step 11

Bake the buns in the preheated oven for 20-25 minutes or until golden brown and they sound hollow when tapped on the bottom.

Step 12

While the buns are baking, heat the apricot jam with a tablespoon of water until melted. Strain if necessary to remove chunks.

Step 13

Remove the buns from the oven and immediately brush the tops with the warm apricot jam glaze.

Step 14

Allow the buns to cool slightly before serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	1236.1 grams (1236.1g)

Amount per serving	% Daily Value*
Calories	3334

Total Fat 64.50g	83%
Saturated Fat 34.30g	172%
Polyunsaturated Fat 0.30g
Cholesterol 511mg	170%
Sodium 2638mg	115%
Total Carbohydrate 604.70g	220%
Dietary Fiber 22.60g	81%
Total Sugars 154.10g
Protein 84.90g	170%

Vitamin D 216IU	1078%
Calcium 555mg	43%
Iron 30mg	169%
Potassium 2101mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.4%

Protein: 10.2%

Carbs: 72.4%