The Best Traditional Hot Cross Buns
There are a few things that represent Easter in my kitchen and hot cross buns are definitely on that list. Warm fragrant spices, plump sticky raisins, and a gleaming sweet delicate glaze encrusting deeply golden buns with the telltale cross on top.
Old-Fashioned hot cross buns are an Easter treat that everyone looks forward to in our house! They are actually pretty fun to make and the kids love to get involved, especially for crossing and glazing the buns!
Origins of the hot cross buns
Different versions of a bun with a cross on the top have been around for centuries! We even find examples of this as far back as Ancient Egypt. (Of course this was a symbol for their religion and not Christianity as our hot cross buns are today.)
Bread is an integral part of most cultures and food is at the centre of most holidays. So, it is no surprise we made a baked good to represent Easter!
What is the cross made of?
The cross on the hot cross buns are often thought to be a sweet icing decoration. But it is in fact just a runny mixture of flour and water, to make a sort of bread paste, that will cook along with the buns in the oven.
To make this simple cross decoration, simply mix a small amount of flour and water until you have a loose pancake like batter. Drizzle, or pipe, a cross pattern on top of the buns, after they have their final rise, right before going into the oven.
While the buns are baking they will turn a deep golden brown, but the cross will stay a pale light colour giving them their unique design.
How to store hot cross buns
Freezer
You can freeze hot cross buns for longer storage. It is best to freeze the buns without the glaze on top. So, if you are planning to make them in advance and freeze them for later, leave off the glaze until you are ready to serve.
To freeze the buns
- Allow the fresh buns to cool to room temperature.
- Place the individual buns on a baking sheet and freeze in a single layer for 1-2 hours.
- Wrap the buns and store in an airtight container or freezer bag.
- Store in the freezer for up to 3 months.
On the counter
Hot cross buns can be stored at room temperature on your counter top for up to 3 days.
To store the buns at room temperature
- Allow the fresh buns to cool to room temperature.
- Cover the buns or store in an airtight container.
- Consume with in 3 days or move to a longer storage method.
How to reheat hot cross buns
Hot cross buns are best eaten, .. well.. hot of course! While my favourite way to enjoy hot cross buns is freshly baked, you can achieve that same first day taste by reheating your buns.
The best way to reheat hot cross buns is in the oven.
To reheat in the oven
- If your buns were previously frozen, allow them to defrost at room temperature.
- Either slice in half or place whole buns on a baking sheet.
- Reheat the buns in a preheated 350 ºF (180 ºC) oven for 5-6 minutes or until warmed through.
How to eat hot cross buns
These super flavourful buns can be enjoyed just as they are. Especially, since this recipe includes a delicious sweet glaze on top.
However, traditionally the buns are split in half and buttered. Then eaten warm and fresh.
If you are looking for a more decadent treat, try spreading fruit preserves along with the melty butter!
What to do with leftover hot cross buns
If you are looking for a fun way to make your leftover hot cross buns new again, after the Easter festivities are over, these are a few simple and delicious ways to reinvent the bun!
French toast
French toast was originally designed to use up bread that was starting to dry out and go stale. The bread soaks up the egg custard mixture and then the whole thing gets heated on a pan until soft and golden. In place of bread slices that you would typically use for your French toast, use sliced buns instead!
Strata
This hearty egg and bread casserole is extremely versatile and can be filled and flavoured in any number of ways.
Instead of using regular bread in your strata either slice or tear the buns. This will add a beautiful flavour to this comforting breakfast casserole!
Stuffing
Traditional stuffing is made up of bread and usually some dried fruit and spices. Well those are all ingredients in hot cross buns!
Either slice or rip and dry, in a very low oven, the left over buns. They are now ready to use in your favourite stuffing recipe!
Alternatives
Traditionally hot cross buns are filled with dried currants and candied citrus peel. But really it can be filled with what your family loves.
For my recipe I have chosen to fill the hot cross buns with freshly grated lemon zest and raisins. Cooking and curating food and recipes for your home can be a deeply personal exercise. So, please make this recipe your own. You can change up the spices, fruit mix-ins, and even the glaze! Maybe your new recipe will be the family favourite, to be passed down!
Some fun alternatives for the traditional bun
- chocolate chips
- raisins/sultanas
- dried currents
- dried cranberries
- chopped nuts
- finely chopped fresh fruit, like apples
- swap the glaze for a marmalade or other light fruit preserves
- omit the glaze and opt for an egg wash dusted with sugar
Ingredients for The Best Traditional Hot Cross Buns
buns
1 cup warm milk, (Not boiling, just hot enough to melt the butter). 237 ml
½ cup sugar 100 g
2 Tablespoons butter 30 ml
2 ¼ teaspoons (1 pack) dry active yeast 7.5 g
½ teaspoon salt 2.5 ml
1 egg
½ teaspoon ground cinnamon 2.5 ml
¼ teaspoon ground clove 1.25 ml
½ teaspoon cardamom 2.5 ml
2 teaspoons finely grated lemon zest 10 ml
½ cup raisins 75 g
3 cups all-purpose flour 450 g
cross
3 Tablespoons flour 45 ml
3 Tablespoons water (or enough water to make a smooth runny batter) 45 ml
glaze
1 cup icing sugar 130 g
2 Tablespoons milk 30 ml
1 teaspoon vanilla extract 5 ml
Method
- In the bowl of a stand mixer, or in a large bowl by hand, add the warm milk, sugar, and butter.
- Stir to dissolve the sugar and butter. Once the mixture is warm but not hot, sprinkle over top the yeast. Set this aside to become foamy, (about 5-10 minutes).
- Mix the egg into the yeast mixture.
- Sprinkle over top the salt, spices, dried fruit, and lemon zest. Mix this into the liquid.
- Mix in the flour and knead to a smooth dough. (About 5 minutes in the stand mixer or 8 minutes if kneading by hand.) The dough should be smooth, elastic, and clean the sides of the bowl.
- Cover with a damp kitchen towel and allow to rise, in a warm place, until doubled in bulk. (About 1 hour.)
- Tip the dough out onto a lightly floured surface and split into 12 equal pieces.
- Shape each into a round dough ball. I do this by flattening the dough out and then folding it over onto itself all the way around the circumference. Turn it over, roll and tighten it to the counter to create a round bun shape.
- Place the balls into a greased rectangular casserole dish or pan. The buns should be close together but not squished as they will still need to rise.
- Cover with a damp kitchen towel and allow the buns to rise, in a warm place, until they are just about doubled. (About 1 hour)
- Preheat the oven to 400 ºF (200 ºC).
- Meanwhile, prepare the mixture for the crosses.
The cross
- In a small bowel, mix 3 Tablespoons flour with about 3 Tablespoons of water. Stir until you have a smooth pancake-like batter. (Add more water if too thick and more flour if too thin.)
- To apply the cross to the buns, you can either carefully drizzle a cross shape with a spoon, or use a piping bag to quickly pipe the crosses over top the buns.
- Bake 18-20 minutes, or until the buns are deeply golden brown.
- Meanwhile, prepare the glaze.
The glaze
- In a medium bowl, mix the icing sugar, milk, and vanilla until you have a smooth runny glaze.
- As soon as the hot buns come out of the oven, brush the glaze on top of the buns with a pastry brush. The glaze will go on milky in appearance but will settle to a thin translucent shell encrusting each bun.
- Let the buns cool slightly and serve!
The Best Traditional Hot Cross Buns
Ingredients
buns
- 1 cup warm milk 237 ml
- ½ cup sugar 100 g
- 2 Tablespoons butter 30 ml
- 2 ¼ teaspoons dry active yeast 1 packet
- ½ teaspoon salt 2.5 ml
- 1 egg
- ½ teaspoon ground cinnamon 2.5 ml
- ¼ teaspoon ground clove 1.25 ml
- ½ teaspoon cardamom 2.5 ml
- 2 teaspoons finely grated lemon zest 10 ml
- ½ cup raisins 75 g
- 3 cups all-purpose flour 450 g
cross
- 3 Tablespoons flour 45 ml
- 3 Tablespoons water or enough water to make a smooth runny batter 45 ml
glaze
- 1 cup icing sugar 130 g
- 2 Tablespoons milk 45 ml
- 1 teaspoon vanilla extract 5 ml
Instructions
The buns
- In the bowl of a stand mixer, or in a large bowl by hand, add the warm milk, sugar, and butter.
- Stir to dissolve the sugar and butter. Once the mixture is warm but not hot, sprinkle over top the yeast. Set this aside to become foamy, (about 5-10 minutes).
- Mix the egg into the yeast mixture.
- Sprinkle over top the salt, spices, dried fruit, and lemon zest. Mix this into the liquid.
- Mix in the flour and knead to a smooth dough. (About 5 minutes in the stand mixer or 8 minutes if kneading by hand.) The dough should be smooth, elastic, and clean the sides of the bowl.
- Cover with a damp kitchen towel and allow to rise until doubled in bulk. (About 1 hour)
- Tip the dough out onto a lightly floured surface and split into 12 equal pieces.
- Shape each into a round dough ball. I do this by flattening the dough out and then folding it over onto itself all the way around the circumference. Turn it over, roll and tighten it to the counter to create a round bun shape.
- Place the balls into a greased rectangular casserole dish or pan. The buns should be close together but not squished as they will still need to rise.
- Cover with a damp kitchen towel and allow the buns to rise, in a warm place, until they are just about doubled. (About 1 hour)
- Preheat the oven to 400 ºF (200 ºC).
- Meanwhile, prepare the mixture for the crosses.
The cross
- In a small bowel, mix 3 Tablespoons flour with about 3 Tablespoons of water. Stir until you have a smooth pancake-like batter. (Add more water if too thick and more flour if too thin)
- To apply the cross to the buns, you can either carefully drizzle a cross shape with a spoon, or use a piping bag to quickly pipe the crosses over top the buns.
- Bake 18-20 minutes, or until the buns are deeply golden brown.
- Meanwhile, prepare the glaze.
The Glaze
- In a medium bowl, mix the icing sugar, milk, and vanilla until you have a smooth runny glaze.
- As soon as the hot buns come out of the oven, brush the glaze on top of the buns with a pastry brush. The glaze will go on milky in appearance but will settle to a nice translucent shell encrusting each bun!
- Let the buns cool slightly and serve!
Looking for fun Easter recipes? These are some of my favourites! The Easiest Homemade Chocolate Truffle Candies, The Best Vintage Carrot Cookies, Decadent Carrot Muffins | Heirloom Recipe!
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