These hot cross buns are dotted with raisins and candied orange peels then topped with a perfectly sweet icing cross.
Why this recipe works
Traditionally made for Easter and Good Friday, hot cross buns are soft, pillowy, and gently sweet buns that are made with dried fruits and marked with an icing cross on top.
This Easter bread can be served as a side to your morning cup of coffee or alongside our orange bourbon glazed ham on your holiday table.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
FLOUR – Regular all-purpose flour is used in this bun recipe. If you would like to try substituting for whole wheat flour, do not replace all of the all-purpose flour with whole wheat, instead, use half regular and half wheat. Using all whole wheat flour can cause your rolls to be dense.
YEAST – Here we are using active dry yeast which involves some prep and patience while waiting for it to rise. You can substitute active dry yeast with quick rising/instant yeast by simply swapping them out in the ingredients list.
FRUITS – These sweet buns are made using raisins and candied orange peels. See how you can make your own candied citrus peels! You can certainly add any dried fruits you’d like to this recipe. While we don’t add any spices like cinnamon, nutmeg, or cloves in our dough, you can add these ingredients to make spiced buns.
How to Make Hot Cross Buns
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large mixing bowl combine sugar, salt, yeast, and 2 cups of flour.
EXPERT TIP – In this recipe, you will add the yeast with the dry ingredients, it will dissolve later when liquid is added. As long as your yeast is not past its expiration date, the proofing step you are accustomed to seeing is not needed. If you aren’t sure about your yeast, you can proof it by using some of the warm liquid in the recipe prior to adding it in.
- In a saucepan over low heat, heat milk and butter until warm. Your butter does not have to melt completely.
- With a mixer on low speed, slowly beat wet ingredients into dry ingredients. Once lightly combined, increase speed to medium and beat for an additional 2 minutes. Scrape bowl occasionally while beating.
- Add eggs and another 2 cups of flour to the mixture and continue mixing for 2 more minutes.
- Stir in extra flour until you have a soft dough. About 1/2 cup.
- Place dough on a lightly floured surface and knead until smooth, about 10 minutes. Form the dough into a ball.
- Add dough to a greased bowl, making sure to grease the top of the dough as well. Cover and let rise until it has doubled in size, around 1 hour. Be sure to keep your dough in a warm, draft-free area.
- Add raisins and chopped candied orange peels to dough, knead just until incorporated.
- Divide dough into 12 pieces. Cover and let it rest for 15 minutes.
- Shape dough pieces into balls and place into a greased 13×9 baking dish. Cover with a towel and let the dough balls rise until doubled, about 1 hour.
- Preheat oven to 350F.
- In a bowl, combine water with egg yolk. Brush the tops of the buns with the egg wash and bake for 30 minutes or until golden brown.
- While the buns are baking, prepare your icing.
- With a mixer set to low, mix all icing ingredients until smooth and well combined.
- To make the icing cross, add icing to a piping bag or ziplock bag with the corner cut off. Gently squeeze icing horizontally, then vertically across each bun.
Frequently Asked Questions
We have not tested this recipe using quick acting yeast. Most recipes are fine with an even swap, so it should be okay.
You can substitute raisins for currants, dried plum, dried cranberries, dried elderberry, or dried cherries. You can also substitute the candied orange peels for candied lemon, candied lime, or any other dried citrus fruit.
Yes, you can use bread flour instead of all-purpose flour. Simply swap it out with the same measurements for all-purpose flour in the ingredients.
These hot cross buns are extra delicious when served warm with a smear of butter! They’re lovely traditional Easter bread you’ll want on your holiday table.
Ingredients
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 3 1/2 Tbsp active dry yeast
- 4 1/2 cup all-purpose flour divided
- 1 cup milk
- 1/2 cup unsalted butter
- 1 egg
Additions
- 1/2 cup dark seedless raisins
- 1/3 cup candied orange peels chopped
For the Icing
- 1 egg yolk
- 1 tsp water
- 3/4 cup confectioners sugar also known as powdered sugar
- 1 Tbsp milk
- 1 Tbsp butter softened
- 1/2 tsp lemon juice
Things You’ll Need
- Stand mixer
- Mixing bowls
Before You Begin
- In this recipe, you will add the yeast with the dry ingredients, it will dissolve later when liquid is added. As long as your yeast is not past its expiration date, the proofing step you are accustomed to seeing is not needed. If you aren’t sure about your yeast, you can proof it by using some of the warm liquid in the recipe prior to adding it in.
- You can substitute active dry yeast with quick rising/instant yeast by simply swapping them out in the ingredients list.
- Pipe the icing on while the buns are warm, but not piping hot, so it creates a slight glaze.
- While we don’t add any spices like cinnamon, nutmeg, or cloves in our dough, you can add these ingredients to make spiced buns.
Instructions
- In a large mixing bowl combine sugar, salt, yeast, and 2 cups of flour.
- In a saucepan over low heat, heat milk and butter until warm. Your butter does not have to melt completely.
- With a mixer on low speed, slowly beat wet ingredients into dry ingredients
- Once lightly combined, increase speed to medium and beat for an additional 2 minutes. Scrape bowl occasionally while beating.
- Add eggs and another 2 cups of flour to the mixture and continue mixing for 2 more minutes.
- Stir in a little extra flour until you have a soft dough. About 1/2 cup or less.
- Place dough on a lightly floured surface and knead until smooth, about 10 minutes. Form the dough into a ball.
- Add dough to a greased bowl, making sure to grease the top of the dough as well. Cover and let rise until it has doubled in size, around 1 hour. Be sure to keep your dough in a warm, draft-free area
- Add raisins and chopped candied orange peels to dough, knead just until incorporated.
- Divide dough into 12 pieces. Cover and let it rest for 15 minutes.
- Shape dough pieces into balls and place into a greased 13×9 baking dish.
- Cover with a towel and let the dough balls rise until doubled, about 1 hour.
- Preheat oven to 350F.
- In a bowl, combine water with egg yolk. Brush the tops of the buns with the egg wash and bake for 30 minutes or until golden brown.
- While the buns are baking, prepare your icing. With a mixer set to low, mix all icing ingredients until smooth.
- To make the icing cross, add icing to a piping bag or ziplock bag with the corner cut off. Gently squeeze icing horizontally, then vertically across each bun.
