Public Recipe
Hot Cross Buns
Shared on 7/9/2025
These traditional Easter buns are spiced with cinnamon and studded with currants. The signature cross is piped on before baking, and a sticky glaze gives them shine.
Prep Time
45 minutes active
Bake Time
20-25 minutes
Difficulty
intermediate
Yield
12 buns
enriched bread
holiday
sweet rolls
Ingredients
- 450g (3⅔ cups) Bread flour
- 240g (1 cup) Whole milk warm
- 60g (4 tbsp) Butter softened
- 2 large (2 large) Eggs
- 75g (⅓ cup) Sugar
- 6g (1 tsp) Salt
- 7g (2¼ tsp) Instant yeast
- 2 tsp (2 tsp) Cinnamon
- 1 tsp (1 tsp) Mixed spice or allspice + nutmeg
- 150g (1 cup) Currants or raisins
- 60g flour + 60g water (½ cup flour + ¼ cup water) Cross paste mix to thick paste
- 2 tbsp apricot jam + 1 tbsp water (2 tbsp jam + 1 tbsp water) Glaze warmed
Instructions
1
1
Combine flour, sugar, salt, yeast, spices. Add warm milk, eggs, butter. Mix until smooth dough forms.
2
2
Knead 8-10 minutes. Add currants, knead to distribute.
3
3
Bulk rise 1.5-2 hours until doubled.
4
4
Divide into 12 pieces (about 75g each). Shape into balls.
5
5
Arrange in greased 9x13 pan. Proof 45-60 minutes.
6
6
Pipe cross paste in lines across buns.
7
7
Bake at 375°F (190°C) for 20-25 minutes until golden.
8
8
Brush with warm apricot glaze immediately.
Equipment
- Stand mixer
- Digital scale
- 9x13 baking pan
- Piping bag
Tips
- •Soak currants in warm water or orange juice for plumper fruit.
- •Cross paste should be thick enough to hold shape but pipeable.
- •Best served warm, split and toasted with butter.
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