The Best Traditional Hot Cross Buns
By Rebecca St.Clair
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 that many regions make food, specifically bread, to represent Easter!
Why You’ll Love This Recipe
Flavour – Packed with warm spices give this Easter bread it’s iconic taste, while filling your home with a cozy festive aroma.
Texture – The perfect light and pillowy softness at the centre of each fluffy bun.
Tradition – A classic Easter icon, these traditional hot cross buns brings a touch of nostalgia to the table.
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
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.
At Room Temperature
Hot cross buns can be stored at room temperature, on your counter top, for up to 3 days.
To store hot cross 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 the buns.
The best way to reheat hot cross buns is in the oven.
To reheat in the oven,
- 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 orange zest and raisins. Cooking and curating food and recipes for your home is deeply personal. So, please make this recipe your own.
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
Flour – All-purpose flour is all that is needed for this recipe.
Milk – Adds flavour, texture, and moisture.
Sugar – Adds a soft sweetness to the buns.
Butter – For richness and softer bread.
Yeast – This is used to rise the dough and provide the light and pillowy softness.
Salt – Flavour and contrast.
Egg – For a soft, tender, rich dough.
Spices – Adds festive flavour and the soft, sweet aroma.
Dried fruit – Use your favourite dried fruit, I used raisins.
Cross – This is made with a simple mixture of equal parts flour and water.
Glaze – The light and delicate glaze is the perfect addition and makes these buns a festive Easter treat.
Method
- In the bowl of a stand mixer, or in a large bowl by hand, stir together 1 cup warm milk and ½ cup sugar.
- Sprinkle over top 2 ¼ teaspoons yeast. Set this aside for the yeast to soften and become foamy. (about 5-10 minutes).
- Mix the egg into the yeast mixture.
- Add in 2 Tablespoons of butter, ½ teaspoon salt, spices, ½ cup raisins, and 2 teaspoons orange zest. Mix this into the liquid.
5. Mix in 3 ½ cups 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.
6. Cover with a damp kitchen towel or plastic wrap and allow to rise, in a warm place, until doubled in bulk. (About 1.5 to 2 hours.)
7. Tip the dough out onto a lightly floured surface and split into 12 equal pieces.
8. 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 bun shape.
9. Place the balls into a greased rectangular casserole dish or pan. The buns should be close together but not squished as they still need to rise.
10. Cover with plastic wrap and allow the buns to rise, in a warm place, until they are just about doubled. (About 1.5 hours)
11. Preheat the oven to 400 ºF (200 ºC).
12. Meanwhile, prepare the mixture for the crosses.
The cross
- In a small bowl, mix 2 Tablespoons flour with about 25 ml Tablespoons of water. Stir until you have a smooth pancake-like batter.
2. 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.
3. Bake 18-20 minutes, or until golden brown.
4. Meanwhile, prepare the glaze.
The glaze
- In a medium bowl, mix 1 ½ cups icing sugar, 2 Tablespoons milk, and 1 teaspoon vanilla extract until you have a smooth runny glaze.
- As soon as the hot buns come out of the oven, brush the glaze on top 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
A traditional Easter treat! This hot cross bun recipe is full of warm spices and sweet sticky raisins. Baked to a deep golden perfection. A delicate sweet glaze encrusts the top of each bun, and a gleaming white cross shines through!
Ingredients
Buns
- 1 cup warm milk 250 ml
- ½ cup sugar 100 g
- 2 Tablespoons butter 30 ml
- 2 ¼ teaspoons (1 packet) dry active yeast 7 g
- ½ teaspoon salt 2 g
- 1 egg
- 1 teaspoon ground cinnamon 5 g
- ¼ teaspoon ground clove 1 g
- ½ teaspoon cardamom 2 g
- 2 teaspoons finely grated orange zest 10 ml
- ½ cup raisins 75 g
- 3 ½ cups all-purpose flour 525 g
Cross
- 2 Tablespoons flour 25 g
- 2 Tablespoons water 30 ml
Glaze
- 1 ½ cup icing sugar 195 g
- 2 Tablespoons milk 30 ml
- 1 teaspoon vanilla extract 5 ml
Instructions
- In the bowl of a stand mixer, or in a large bowl by hand, stir together the warm milk and sugar.
- Sprinkle over top the yeast. Set this aside for the yeast to soften and become foamy. (about 5-10 minutes).
- Mix the egg into the yeast mixture.
- Add in the butter, salt, spices, dried fruit, and orange 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 or plastic wrap and allow to rise, in a warm place, until doubled in bulk. (About 1.5 to 2 hours.)
- 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 bun shape.
- Place the balls into a greased rectangular casserole dish or pan. The buns should be close together but not squished as they still need to rise.
- Cover with plastic wrap and allow the buns to rise, in a warm place, until they are just about doubled. (About 1.5 hours)
- Preheat the oven to 400 ºF (200 ºC).
- Meanwhile, prepare the mixture for the crosses.
The cross
- In a small bowl, mix 2 Tablespoons flour with 2 Tablespoons of water. Stir until you have a smooth pancake-like batter.
- 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 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!
Notes
Traditionally hot cross buns are filled with dried currants and candied citrus peel. But really it can be filled with what your family loves.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 319Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 28mgSodium 84mgCarbohydrates 61gFiber 2gSugar 24gProtein 7g
Nutrition information isn’t always accurate.
hungry for more fun Easter recipes? Hop over here!
Don’t forget to join up and gain access to the exclusive printables library!
Find fun recipe cards to start building your own family recipe journal! Plus, much more!
One Comment