Easter Hot Cross Buns

The smell of cinnamon and nutmeg wafting through the house always stops me in my tracks. I first attempted hot cross buns during a rainy Easter weekend when the bakery lines were impossible. My first batch emerged looking like lumpy rocks, but that warm, spiced aroma made me determined to get them right. Now they are the one thing that actually makes me look forward to spring cleaning.

Last year I made three dozen batches because my neighbors kept wandering over whenever they smelled them baking. Something about tearing into a warm bun fresh from the oven turns regular Tuesday mornings into celebrations. My niece now requests them for her birthday instead of cake.

Ingredients

• Bread flour: The higher protein content gives these buns their signature soft yet sturdy texture that holds up to the fruit
• Instant yeast: Skip the proofing step and let it work its magic directly in the flour for foolproof rising
• Ground cinnamon, nutmeg, and allspice: This warming trio creates that classic spiced aroma that fills the entire house
• Unsalted butter: Softened butter incorporates evenly into the dough for consistent richness throughout
• Whole milk: The fat content creates a tender crumb and helps the buns stay soft longer than water-based doughs
• Mixed dried fruit and orange zest: The bright citrus cuts through the sweetness while the fruit adds chewy texture in every bite
• Plain flour and water paste: When piped just before baking this creates that iconic cross without becoming tough
• Apricot jam glaze: Brushing this on while the buns are still warm gives them that professional bakery shine

Instructions

Mix the dry foundation:

Combine the bread flour, sugar, yeast, cinnamon, nutmeg, allspice, and salt in a large bowl until evenly distributed

Work in the butter:

Rub the softened butter into the flour mixture with your fingertips until it resembles coarse breadcrumbs

Combine wet ingredients:

Whisk the lukewarm milk and egg together in a separate bowl until smooth

Form the dough:

Pour the milk mixture into the dry ingredients and mix until a soft, slightly sticky dough comes together

Knead to develop gluten:

Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic

First rise:

Place the dough in a lightly oiled bowl, cover with a cloth, and let rise in a warm spot for 1 hour until doubled

Add the fruit:

Punch down the risen dough and knead in the dried fruit and orange zest until evenly distributed

Shape the buns:

Divide the dough into 12 equal pieces, roll each into a smooth ball, and arrange on a parchment-lined tray with space to expand

Second rise:

Cover loosely and let rise for 45 minutes until the buns are puffy and touching slightly

Heat the oven:

Preheat to 200 degrees Celsius (390 degrees Fahrenheit) while the buns finish rising

Prepare the cross paste:

Mix the plain flour with 5 to 6 tablespoons of water to create a thick, pipeable paste

Pipe the crosses:

Transfer the paste to a piping bag and pipe a neat cross over each risen bun

Bake to golden:

Bake for 20 to 25 minutes until deep golden brown and they sound hollow when tapped on the bottom

Make the glaze:

While the buns bake, gently heat the apricot jam with water until thin and pourable

Add the shine:

Brush the warm glaze over the buns immediately after removing them from the oven

Cool completely:

Transfer the buns to a wire rack and let cool for at least 15 minutes before serving

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These buns have become my go-to when someone needs a little pick-me-up. There is something about breaking bread that has been marked with a cross that feels sacred and comforting all at once.

Getting the Perfect Cross

The cross paste should be thick enough to hold its shape but thin enough to pipe smoothly. I aim for toothpaste consistency. If it is too thick the crosses will crack during baking, but too thin and they will spread and lose definition.

Fruit Variations That Work

While traditional dried fruit is classic, do not be afraid to experiment. Chocolate chips make a surprisingly delicious version that converts even the most skeptical eaters. Dried cherries with almond extract are elegant around Christmas.

Storage and Freshness Tips

These buns are best within 24 hours but can be revived beautifully with a quick toast. Store in an airtight container at room temperature to maintain that soft exterior. For longer storage wrap individually and freeze for up to three months.

• Toast frozen buns directly from the freezer no need to thaw first
• Brush day-old buns with milk and warm for 5 minutes in a medium oven
• Add an extra apricot glaze after reheating to refresh the shine

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However you serve them, these buns have a way of making ordinary moments feel special. That first warm bite with the sticky glaze on your fingers is pure happiness.

Frequently Asked Questions

→ What spices are used in these buns?

The blend includes ground cinnamon, nutmeg, and allspice to provide warm, aromatic notes.

→ Can I substitute the dried fruit?

Yes, chocolate chips make a popular alternative for a sweeter, kid-friendly version.

→ How long does the dough need to rise?

The dough rises twice in total: first for about 1 hour until doubled, then another 45 minutes once shaped.

→ What is the purpose of the cross on the bun?

The cross is a thick flour paste piped on before baking, giving a distinctive look and slight texture contrast.

→ How is the glaze made and applied?

Warm apricot jam is mixed with water, strained if needed, and brushed over the buns right after baking for a glossy finish.

→ Are these buns suitable for vegetarians?

Yes, they contain no meat products and use vegetarian-friendly ingredients like milk, butter, and egg.