Hot Cross Buns Recipe

Introduction

Hot Cross Buns are a classic spiced sweet bread traditionally enjoyed around Easter. They’re soft, fluffy, and studded with plumped cranberries, topped with a shiny cross of sweet icing. Perfect fresh from the oven or toasted with butter.

Ingredients

• 1/2 cup dried cranberries or currants
• 3-1/4 to 3-3/4 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 (1/4-ounce) envelope Fleischmann’s® RapidRise Yeast
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup milk
• 1/4 cup water
• 1/4 cup butter
• 2 eggs
• 1 egg white, lightly beaten
• 3/4 cup powdered sugar
• 1/2 teaspoon pure vanilla extract
• 2-3 tablespoons heavy cream

Instructions

1. Step 1: Place dried cranberries in a small bowl and cover with boiling water. Let sit for 5-10 minutes until plumped. Drain and set aside.
2. Step 2: In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup flour, sugar, undissolved yeast, salt, and cinnamon.
3. Step 3: Heat milk, water, and butter in a microwave-safe bowl for 30–45 seconds until very warm (120°F to 130°F). Stir this mixture into the flour mixture.
4. Step 4: Add eggs, cranberries, and enough remaining flour (about 2 1/2 to 2 3/4 cups) to form a soft dough. Replace paddle with dough hook and knead on medium speed for 4-6 minutes, or knead by hand on a floured surface until smooth and elastic. Cover with a clean dish towel and let rest for 10 minutes.
5. Step 5: Line a baking sheet with parchment paper and lightly spray with nonstick spray.
6. Step 6: Divide dough into 12 equal pieces. Shape each piece into a ball and place 3 inches apart on the prepared sheet. Cover and let rise in a warm, draft-free place until doubled in size, about 35 to 50 minutes.
7. Step 7: Preheat oven to 375°F.
8. Step 8: Using a sharp knife, cut a shallow cross on top of each bun. Brush with beaten egg white and bake for 15-18 minutes until golden brown. Let cool before icing.
9. Step 9: Mix powdered sugar, vanilla, and heavy cream until smooth. Transfer icing to a small zip-top bag, snip a corner, and pipe crosses atop the buns.

Tips & Variations

• Use currants instead of cranberries for a slightly different tartness and texture.
• For a richer flavor, substitute half the milk with buttermilk.
• If you prefer a spicier bun, add a pinch of nutmeg or ground cloves along with cinnamon.
• Make the icing thicker or thinner by adjusting the amount of heavy cream to your preference.
• These buns freeze well. Wrap tightly and freeze before baking; thaw, rise, and bake as directed.

Storage

Store baked hot cross buns in an airtight container at room temperature for up to 2 days. For longer storage, keep them wrapped tightly in plastic wrap or foil and freeze for up to 3 months. Reheat gently in a low oven or microwave before serving to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of RapidRise yeast?

Yes, you can substitute active dry yeast, but you will need to proof it first in warm water with a little sugar and allow extra rising time.

How do I keep the buns soft after baking?

Store the buns in an airtight container while still slightly warm to retain moisture. Adding a slice of bread to the container can also help keep them soft.

Hot Cross Buns Recipe

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4.6 from 320 reviews

Delight in these classic Hot Cross Buns, featuring soft, fluffy dough studded with plump dried cranberries, lightly spiced with cinnamon, and topped with a sweet vanilla glaze in the shape of a cross. Perfect for festive occasions or an indulgent breakfast treat.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 buns 1x
• Category: Baking
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Dried Fruit

• 1/2 cup dried cranberries or currants

Dry Ingredients

• 3–1/4 to 3-3/4 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 (1/4-ounce) envelope Fleischmann’s® RapidRise Yeast
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon

Wet Ingredients

• 1/2 cup milk
• 1/4 cup water
• 1/4 cup butter
• 2 eggs
• 1 egg white, lightly beaten

Icing

• 3/4 cup powdered sugar
• 1/2 teaspoon pure vanilla extract
• 2–3 tablespoons heavy cream

Instructions

1. Prep the Cranberries: Place dried cranberries in a small bowl, cover with boiling water, and let soak for 5-10 minutes until plumped. Drain and set aside.
2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, combine 1 cup of flour, granulated sugar, undissolved yeast, kosher salt, and ground cinnamon.
3. Heat Wet Ingredients: In a microwave-safe bowl, warm the milk, water, and butter for 30-45 seconds until very warm (120° to 130°F). Stir this mixture into the dry ingredients.
4. Add Remaining Ingredients and Knead: Add the eggs, soaked cranberries, and enough of the remaining flour (about 2 1/2 to 2 3/4 cups) to form a soft dough. Replace the paddle with a dough hook and knead on medium speed for 4-6 minutes, or knead by hand on a floured surface until dough is smooth and elastic. Cover with a clean dish towel and let rest for 10 minutes.
5. Prepare for Rising: Line a large baking sheet with parchment paper and lightly coat with nonstick spray.
6. Shape the Buns: Divide dough into 12 equal pieces. Shape each piece into a ball and place on the prepared baking sheet spaced about 3 inches apart. Cover and let rise in a warm, draft-free place until doubled, about 35 to 50 minutes.
7. Preheat the Oven: Set oven to 375°F (190°C) to preheat while buns rise.
8. Score and Brush: Using a sharp knife, cut a shallow cross on top of each risen bun. Brush the tops with lightly beaten egg white to achieve a glossy finish.
9. Bake the Buns: Bake in the preheated oven for 15-18 minutes until golden brown. Remove from oven and let cool completely on a wire rack.
10. Prepare and Pipe Icing: Mix powdered sugar, vanilla extract, and heavy cream until smooth. Transfer the icing to a small zip-top bag and snip a corner off. Pipe a cross onto each cooled bun with the icing.

Notes

• Soaking the dried cranberries plumps them for better texture inside the buns.
• Ensure the liquid mixture is warm but not hot to activate yeast properly without killing it.
• Kneading is crucial for gluten development to achieve soft, chewy buns.
• Letting the buns rise fully will ensure a light and airy texture.
• Use a sharp knife for scoring to prevent tearing the dough.
• For a dairy-free version, substitute butter and heavy cream with plant-based alternatives.

Keywords: Hot Cross Buns, British Buns, Festive Bread, Sweet Buns, Cranberry Buns