Hot Cross Bun Recipe
This Hot Cross Bun recipe makes a super soft and sweet bun filled with warming spices, dried fruit, and orange flavor. The traditional cross is piped with a thick white icing making it stand out and adding even more flavor. This special recipe is a quintessential Easter treat!
OVERVIEW
- Skill Level: Intermediate
- Component Used: Enriched Sweet Dough Master Recipe
For many, it wouldn’t be Easter without hot cross buns. I didn’t grow up eating them but once I tried them, I got it. They are light but warm, sweet and delicious. They now remind me of spring and the beginning of warmer weather.
This hot cross bun recipe is mostly traditional made with raisins and warming spices but I added extra orange flavor in the dough. I also opted for piping the cross using a thick orange icing giving more texture, sweetness, and fresh flavor.
What are hot cross buns?
Hot cross buns are essentially soft sweet rolls (aka buns) made with dried fruit, warming spices, often with orange flavor, and are marked with a cross on top. They are very popular in the UK and New Zealand.
The history of the buns date back to the 17th century. They were traditionally served on Good Friday as a reminder of Jesus’s crucifixion (hence the cross on top of the bun) and also marking the end of Lent.
They are now served year round in the UK and are popular in the US around Easter time.
Icing piped cross for hot cross buns
Most traditional hot cross bun recipes call for the cross to be made with a roux and piped on top before baking. A roux is a mixture of water and flour turning it into a paste. The roux sinks into the dough as it bakes. It looks great but it doesn’t taste like anything.
For that reason, I prefer to pipe the cross with a thick icing flavored with fresh orange juice after baking. The bright white cross really pops off the bun and gives them an additional sweet orange flavor.
Variation Ideas
Hot Cross Bun Pudding: I came across this recipe for hot cross bun pudding. What a great way to use up your leftover buns!
Chocolate Hot Cross Buns: Chocolate hot cross buns are a trendy twist on the classic buns.
How to make hot cross buns
My hot cross bun recipe starts with my enriched master dough recipe. This is the same dough used to make classic soft dinner rolls, cinnamon rolls, and sticky buns.
Starting with the enriched dough, I simply added the elements that make hot cross buns what they are known for. I added raisins, orange flavor, warming spices, and a thick icing piped into a cross. Let’s get started!
Mix the dough
An optional step of making a yeast dough is to first activate the dried yeast separately. This step is called “proofing” the yeast. It’s a good way to test your yeast to make sure that it’s active before using. If you do not see any bubbles or activity then either your yeast is dead or your milk is too hot.
Warm the milk to about 110-115°F/43-46°C. Add the yeast and a pinch of sugar to the warmed milk and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming.
Meanwhile, combine the rest of the dough ingredients into the bowl of a stand mixer or in a large bowl. This includes the rest of the granulated sugar, the smaller amount of flour listed, salt, cinnamon, nutmeg, allspice, room temperature unsalted butter, eggs, orange zest, and raisins or currants.
After the yeast has been activated, pour it into the bowl and combine using a large spatula, wooden spoon, or clean hands. This is a very sticky dough.
Knead and bulk ferment the dough
The dough can then be kneaded by hand or in a stand mixer with the dough hook. Knead for 8-10 minutes by hand or 6-8 minutes with a mixer until the dough is smooth and elastic.
Add more flour as needed while kneading the dough. When the dough is finished being kneaded it will still be slightly sticky to the touch, but should feel smooth and elastic and stand tall when rounded into a ball.
Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a shower cap (my preference) to bulk ferment until doubled in size: about 1 hour for quick-rise yeast and 2 hours for active dry yeast.
Shape the rolls and proof
After bulk fermenting, turn the dough out onto a lightly floured countertop and divide it into 12 equal pieces. I like to use a bench knife and a kitchen scale to ensure they are all the same size. Working with one piece of dough at a time, shape the rolls. Pull down on the sides of the dough, creating a seam at the bottom.
Place the piece of dough seam-side down on an un-floured part of the countertop. Cup your hand over the dough and roll it under your palm until a smooth piece of dough forms.
Line a sheet pan (or cookie sheet) with parchment paper or lightly grease a 9×13-inch (23×33-cm) baking dish. Place the dough balls evenly spaced onto the sheet pan or into the baking pan. Cover the rolls tightly with plastic wrap.
Let the rolls rise at room temperature for about 45 minutes (if using quick rise yeast) and about 75 minutes (if using active dry yeast).
Bake
Remove the plastic wrap from the pan and bake for 15-20 minutes until golden brown.
If you choose not to add the optional glaze after baking, you can leave them as is or brush with an egg wash before baking. This will give the buns extra shine.
Glaze the buns
While the buns are baking, make the glaze. The glaze is an optional yet recommended step to give the buns shine and additional flavor.
Place the orange marmalade and water into a microwaveable cup. Microwave for 20-30 seconds and stir together until combined. Set aside until the buns are out of the oven.
After baking and while still warm, brush the buns with the glaze all over. Let the buns cool completely.
Pipe the cross
After the buns are cooled, make the icing. In a medium mixing bowl, add the powdered sugar and the smaller amount of orange juice listed. Using a rubber spatula, mix together until fully combined.
This will be a very thick icing so give the orange juice time to work into the powdered sugar. If it’s too thick add a small splash of additional juice. If the icing becomes too thin, add more powdered sugar.
Move the icing into a piping bag or plastic sandwich bag. Snip off the tip of the bag about ¼ – ½ inch (0.6 – 1.2 cm) wide. Pipe the icing into a cross shape on the top of each bun. The icing will start to harden the longer they sit out.
Serve at room temperature with a pat of butter or marmalade.
How to Store Hot Cross Buns
Room Temperature: Store any leftover buns in an air-tight container at room temperature. They are best enjoyed within 24 hours of baking. I like to refresh one bun at a time by microwaving for 15-20 seconds to lightly soften the bread without melting the icing. Don’t microwave any more than that or the bread will turn rubbery.
Freezer: Once completely cooled but not frosted, wrap in aluminum foil and place the foil package in a zipper bag – freeze for up to 2 months. When ready to serve, let them thaw overnight in the refrigerator and place into a 325°F/163°C oven for 10-15 minutes until warmed through. After cooling, pipe the cross with the orange icing as directed.
FAQ
What kind of yeast should I use?
This recipe calls for active dry or quick rise yeast. Quick rise yeast is also known as instant yeast or rapid-rise yeast.
How far in advance can I make hot cross buns?
The unbaked buns can be refrigerated for up to 18 hours before baking. Remove from the refrigerator an hour and a half before serving. Let them stand for about 1 hour 15 minutes before baking.
Should hot cross buns be served toasted?
This hot cross bun recipe is delicious served as is the same day they are baked. Split them open and serve with butter or jam. If desired, split them open and very gently toast in a toaster oven or regular oven. Do not use a toaster or the icing will melt.
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this hot cross bun recipe, you might like to try these other delicious Easter recipes!
- Carrot Cake Cookies with Orange Icing
- Overnight Cinnamon Rolls
- Basic Challah Bread
- Perfectly Moist Coconut Cake
Hot Cross Buns
This Hot Cross Bun recipe makes a soft bun filled with warming spices, dried fruit, & orange flavor. The cross is piped with a thick icing making it the quintessential Easter treat!
Ingredients
For the Dough
- 2 ¼ teaspoons (1 package) active dry or quick rise yeast
- 227 grams (1 cup, 240 milliliters) whole milk, lower fat or non-dairy can be substituted
- 50 grams (¼ cup) granulated sugar
- 480-600 grams (4-5 cups) all-purpose flour
- 1 ½ teaspoons salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 85 grams (6 tablespoons) unsalted butter, very soft
- 2 large eggs, room temperature
- about 1 ½ - 2 tablespoons orange zest, the zest from 1 whole medium to large orange
- 225 grams (1 ½ cups) raisins or currants
For the glaze *optional
- 1 tablespoon orange marmalade
- 2 teaspoons water
For the icing
- 180 grams (1 ½ cups) powdered sugar
- 2 - 2 ½ tablespoons orange juice
Instructions
Make the Rolls
- Warm the milk (227 grams/ 1 cup) to about 110-115°F/43-46°C. In a large mixing bowl add the warm milk, the yeast (2 ¼ teaspoons/ 1 package), and a large pinch of the sugar and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming.
- Add the smaller amount of flour (480 grams/ 4 cups), the rest of the sugar (50 grams/ ¼ cup), salt (1 ½ teaspoons), cinnamon (1 ½ teaspoons), nutmeg (½ teaspoons), allspice (½ teaspoons), very soft butter (85 grams/ 6 tablespoons), eggs (2 large), orange zest (1 ½ - 2 tablespoons), and raisins or currants (225 grams/ 1 ½ cups) to the mixing bowl. Use clean hands to mix together until a sticky dough forms.
- If kneading by hand, turn the dough out onto a floured countertop. Dust flour over the top of the dough and knead the dough by hand for about 8-10 minutes until smooth and elastic. If kneading with a stand mixer, fit the mixer with a dough hook and knead at medium speed for 6-8 minutes. Add more flour as needed while kneading the dough. When the dough is finished being kneaded it will still be slightly sticky to the touch, but feels smooth and elastic and should stand tall when rounded into a ball.
- Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a shower cap (my preference) to bulk ferment until doubled in size, about 1 hour for quick rise yeast and 2 hours for active dry yeast.
- After proofing, turn the dough out onto a lightly floured countertop and divide it into 12 equal pieces. I like to use a bench knife to divide the dough and a kitchen scale to ensure even sizes but you can eyeball it if you prefer.
- To shape the buns, pull down on the sides of the dough creating a seam at the bottom. Place the piece of dough seam side down on an un-floured part of the countertop. Cup your hand over the dough and roll it under your palm to form a smooth piece of dough.
- Place the shaped buns on a parchment lined sheet pan or in a 9 x 13-inch (23 x 33 cm) baking dish that has been lightly greased. Cover the buns with plastic wrap.
- Proof the buns for about 45 minutes if using quick rise yeast and about 75 minutes if using active dry yeast.
- Position an oven rack to the center position. Preheat the oven to 375°F/190°C.
- Bake for 15-20 minutes, until golden brown.
Make the glaze *optional
While the buns are baking, make the glaze. The glaze is an optional yet recommended step to give the buns shine and additional flavor.
- Place the orange marmalade (1 tablespoon) and water (2 teaspoons) into a microwaveable cup. Microwave for 20-30 seconds and stir together until combined. Set aside until the buns are out of the oven.
- Using a pastry brush, brush the warm buns with the glaze all over.
- Let the buns cool completely.
Make the icing
- In a medium mixing bowl, add the powdered sugar (180 grams, 1 ½ cups) and the smaller amount listed of orange juice (2 tablespoons).
- Using a rubber spatula, mix together until fully combined. This will be a very thick icing so give the orange juice time to work into the powdered sugar. If it's too thick add a small splash of additional juice. If the icing becomes too thin, add more powdered sugar.
- Move the icing into a piping bag or plastic sandwich bag. Snip off the tip of the bag about ¼ - ½ inch (0.6 - 1.2 cm) wide.
- Pipe the icing into a cross shape on the top of each bun. The icing will start to harden the longer they sit out.
Notes
*If you don't have orange marmalade on hand, you can give the buns shine by brushing them with an egg wash before baking.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
