Hot Cross Buns

If you’re looking to celebrate Easter the traditional way, then you can’t get much more classic than these hot cross buns. This recipe is filled with plump currants, warming spices, and a bit of lemon zest to brighten it all up. I complete these classic bites with a light lemon glaze that turns these buns into not only a delicious brunch item, but a wow-worthy addition to your Easter dessert spread. Here’s what you need to know:

How To Make Hot Cross Buns

INGREDIENTS

• Dried Currants: Pump dried currants add a sweet bite and interesting texture to these buns. Some recipes use raisins, so you can swap that out instead, but I prefer dried currants.
• Whole Milk: Make sure your milk is heated to 110°—use a thermometer to check. This is important to make sure our yeast foams.
• Active Dry Yeast: You will need yeast for this recipe, and you’ll want to make sure it’s still good before incorporating. If your milk, yeast, and sugar mixture doesn’t foamy after 10 minutes, then you’ll need to find more dry yeast.
• Granulated Sugar: We’ll use ground sugar in our yeast mixture to help it foam, and also in the buns to add the perfect amount of sweetness.
• All-Purpose Flour: You just need all-purpose flour to make these buns. Make sure you have enough to also flour your surface before kneading.
• Kosher Salt: Salt won’t make these buns salty, but will balance all of our flavors out.
• Cinnamon & Nutmeg: The combination of cinnamon and nutmeg adds a warming, spiced flavor to these buns.
• Egg Yolk: You’ll need one egg yolk for these buns to make them richer, fluffier, and give them a tender crumb.
• Unsalted Butter: Like most of our baking recipes, you’re going to want to use unsalted butter here. You’ll melt the butter before incorporating, but leave some—if you desire—to grease the large bowl that you’ll put your dough in.
• Vanilla Extract: A little bit of pure vanilla extract adds a floral, sweet flavor to the dough.
• Egg: You’ll use an egg to create an egg wash with a bit of water to brush the top of the buns with. This will give them a gorgeous golden, shiny top after baking.
• Glaze: I love to top these buns with an easy lemon glaze, but you can enjoy them plain if you wish. All you need to make it is confectioners’ sugar, whole milk, finely grated lemon zest, and fresh lemon juice.

STEP-BY-STEP INSTRUCTIONS

First, we’re going to cover the currants with boiling water to allow them to get plump and delicious. After around 10 minutes, drain the water and set the currants aside.

Meanwhile, combine milk, yeast, and 1 tsp. Of sugar in a medium bowl. Let it sit (no stirring!) until foamy, around 5 to 10 minutes. If it doesn’t foam up, then your yeast isn’t good anymore.

Then, in a large bowl, whisk together the flour, salt, cinnamon, nutmeg, and remaining sugar. Once combined, add the yeast mixture, egg yolk, melted butter, and vanilla. Stir until a thick, shaggy dough forms, then add in the currants and stir to combine.

Lightly flour a surface, then turn out the dough. Knead until it is soft and elastic, this should take around 8 to 10 minutes. Then, form the dough into a large ball.

Using butter or cooking spray, grease a large bowl. Place your dough in the prepared bowl, then cover with plastic wrap. Let it sit at a room temperature spot until it has risen slightly, around 60 to 90 minutes. Then, grease a baking dish well with butter. Lightly flour a surface, then turn out the dough and pat it into a large rough oval. Using a sharp utensil—this can be a sharp knife, a pizza wheel, or a large bench scraper—divide the dough into 12 portions.

Shape each piece into a roll by tucking the edges under and rolling on a surface into a round ball form. Once done, arrange seam-side down in the prepared dish, then move onto the next piece of dough. When all the balls are formed, cover the dish with plastic wrap and let it sit in a warm place until the buns have doubled in size.

Towards the end of the rise time, arrange a rack in the center of the oven, and preheat it to 375°. Then, in a small bowl, prepare the egg wash by whisking an egg with a splash of water until combined. Uncover the buns, then brush the tops with the egg wash. Bake until the buns are golden-brown and fluffy, around 22 to 25 minutes. Once done, transfer to a wire rack and let it cool slightly.

While the buns are cooling, we can prepare the simple glaze. In a medium bowl, whisk together the confectioners’ sugar, milk, lemon zest, and lemon juice until you have a smooth glaze. Spoon the glaze over the buns in a cross shape (this is crucial!). I recommend working in rows to make it easier. If you’re struggling spooning your glaze into the shape, then you can use a piping bag instead. Once glazed, serve your buns warm or at room temperature.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• The tradition of hot cross buns. Traditionally eaten on Good Friday to mark the end of Lent, these plushy and slightly-spiced breads hold deep religious significance for Christians who observe the Holy Week. The signature cross shape represents the death of Christ that Good Friday commemorates. But, while these are a holiday tradition, these buns can be enjoyed anytime of the year.
• Hot cross buns variations. While not as traditional, sometimes you can find chocolate hot cross buns as well.
• Dark vs light roll. For a darker roll, you can make your egg wash with an egg yolk mixed with 2 tablespoons water instead of using a whole egg; for a lighter roll, use only the egg white.
• Give your buns a warm environment to rise in. If your kitchen is on the colder side place them in an off oven with the oven light on—that usually provides a cozy spot for your yeast to start to rise!

Storage

You can enjoy these buns while warm or store in an airtight container for a treat at a later time. These will keep well at room temperature for up to 4 days, and a light toasting will revive them right back to perfection. For longer storage, arrange buns in a single layer in a resealable plastic bag and place in your freezer for up to 3 months. Tip: Once frozen, buns will keep indefinitely, but both the flavor and texture quality will begin to suffer over longer periods.