Description

These traditional Hot Cross Buns are soft, spiced sweet yeast buns studded with currants or raisins and topped with a classic sweet cross icing. Perfect for Easter or any time you want a comforting, lightly spiced treat, this recipe features warm cinnamon, nutmeg, and optional allspice for a fragrant flavor, all baked to a golden brown and decorated with a simple powdered sugar glaze.

Ingredients

Scale

Dough Ingredients

1 ¼ cups warm milk (110°F or 43°C)
½ cup granulated sugar
2 teaspoons active dry yeast
½ cup unsalted butter, softened
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice (optional)
4 cups all-purpose flour
1 cup currants or raisins (or a mix of both)
2 large eggs
1 tablespoon lemon zest (optional)
1 teaspoon vanilla extract
1 tablespoon vegetable oil (for greasing)

Cross Icing

1 cup powdered sugar
1-2 teaspoons milk or water
½ teaspoon vanilla extract

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Instructions

Activate the Yeast: In a small bowl, combine warm milk, sugar, and active dry yeast. Stir gently and let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active and ready to use.
Make the Dough: In a large mixing bowl, whisk together the all-purpose flour, salt, ground cinnamon, ground nutmeg, and optional allspice. Add the activated yeast mixture, softened butter, eggs, lemon zest if using, and vanilla extract. Mix until the dough starts to come together, then transfer to a floured surface and knead by hand for 5-7 minutes until smooth and elastic. Knead in the currants or raisins evenly into the dough.
First Rise: Lightly grease a large bowl with vegetable oil. Place the dough inside and cover with a damp towel or plastic wrap. Allow it to rise in a warm spot for 1 to 1.5 hours, or until the dough has doubled in size.
Shape the Buns: After rising, punch down the dough gently to release trapped air. Divide the dough into 12 equal portions and shape each into a smooth bun. Place the buns close together but not touching in a greased 9×13-inch baking dish.
Second Rise: Cover the baking dish with a damp towel or plastic wrap again and let the buns rise for another 30-45 minutes until puffed up and touching.
Bake the Buns: Preheat the oven to 375°F (190°C). Bake the buns for 20-25 minutes until they are golden brown and sound hollow when tapped on the bottom.
Make the Cross Icing: While the buns bake, prepare the icing by whisking powdered sugar with 1 to 2 teaspoons of milk or water and vanilla extract until smooth. Once the buns are slightly cooled, pipe the icing onto each bun in a cross pattern.
Serve: Allow the buns to cool completely before serving, or enjoy them warm slathered with butter for a comforting treat.

Notes

Using warm milk (not too hot) helps activate the yeast properly.
Currants and raisins can be substituted or combined based on preference.
Lemon zest adds a bright flavor but is optional.
The dough should be kneaded until elastic to develop gluten for a soft, chewy texture.
Ensure buns are closely placed in the baking dish for traditional pull-apart style.
Adjust icing consistency with more or less liquid for easy piping.
Store leftover buns in an airtight container and consume within 2-3 days or freeze for longer storage.