I grew up eating store-bought hot cross buns every Easter, the kind wrapped in plastic with crosses stamped on by a machine. They were fine. Then I made them from scratch one year, and I have not bought a package since. The difference is not small. Homemade buns come out of the oven soft, rich with butter, and warm in a way no sealed bag can replicate.
This recipe makes 24, which sounds like a lot until you put them on the table. They go fast. The dough takes two rises totaling about two hours, but the hands-on work is maybe 30 minutes spread across the whole process. I like adding chopped cranberries and candied citrus peel, though you can skip the fruit entirely for a plain version.
How to Make Hot Cross Buns
Get the Milk Temperature Right
Heat the milk and butter together until the butter melts and the mixture feels very warm but not hot, around 110F to 115F (43C to 46C). Too hot and you kill the yeast. Too cool and it will not activate. 
Test it on your wrist like baby formula.
Do Not Rush the Rises
Give the dough a full hour for the first rise and another hour after shaping. A warm spot helps, around 75F to 80F (24C to 27C). If your kitchen is cold, place the covered bowl near a preheating oven.
Give it the full time.
Pipe the Cross After Baking
Mix powdered sugar, vanilla, and just enough milk to get a thick but pourable glaze. Pipe the cross while the buns are still slightly warm so it sets with a light shine.
Hot Cross Buns
- Total Time: 2 hours 40 minutes
- Yield: 24 buns 1x
Description
These moist, buttery hot cross buns are a classic Easter treat, delicious plain or with a mix of dried fruit like Craisins and pineapple. The icing cross on top adds a sweet finishing touch.
Ingredients
- 1 cup (191,6g) sugar
- 1 tsp (5g) salt
- 6 3/4 tsp (40,9g) yeast (3 packages)
- 8-9 cups (795-894g) all-purpose flour
- 2 cups (473,2mL) milk
- 1 cup (229,5g) butter
- 2 eggs
- Roughly 1/2 cup (62g) chopped Craisins
- Roughly 1/2 cup (62g) chopped candied orange peel or other dried citrus fruit
- 1 egg yolk
- 1 tsp (5mL) water
Powdered Sugar Glaze
- 1 cup (130g) powdered sugar
- 1/2 tsp (2,5mL) vanilla
- 1 Tbsp (14mL) milk or water, to consistency
Instructions
- Combine the sugar, salt, yeast and 2 cups (199g) flour in a large bowl.
- Heat the milk and the butter in a saucepan over low heat until the butter melts and the mixture is very warm.
- Gradually add the butter mixture to the dry ingredients, mixing them together at a low speed.
- Once combined, increase the speed to medium and mix for two minutes more.
- Add the eggs and 2 more cups (199g) flour.
- Beat the mixture for two minutes.
- Then stir in enough additional flour (roughly 4 cups [398g]) to make a soft dough.
- Turn the dough onto a lightly-floured surface and knead it for 10 minutes or until it is smooth and elastic.
- Form the dough into a ball.
- Place the dough ball in a large, greased bowl and then flip the dough over so that the greased side faces up.
- Cover the bowl and let the dough rise for one hour or until doubled.
- Punch down the dough.
- Then divide the dough in half.
- If desired, knead chopped dried fruit into the dough at this point.
- Divide each half into 12 pieces and shape them into balls.
- Place them in a greased 9×13-inch (23x33cm) pan.
- Cover the pan with a towel and let the buns rise for one hour or until doubled. Repeat the process with the 2nd half of dough or reserve the remaining dough for another use.
- Once the buns have doubled in size, mix 1 egg yolk with 1 tsp (5mL) water and brush the buns with the egg glaze.
- Bake the buns at 350 degrees for 20 minutes or until the tops are brown and glazed.
- Remove the buns from the oven.
Powdered Sugar Glaze
- Mix the powdered sugar, vanilla and milk or water, adjusting the amount of liquid to consistency.
- Make an icing cross on the buns.
- Serve them warm or let them cool completely and store them in a sealed container.
Notes
For a variation, try using different dried fruits like raisins or apricots. Store the buns in an airtight container to keep them fresh. If you prefer, you can make the buns without any fruit for a plain version.
- Prep Time: 2 hours 20 minutes
- Cook Time: 20 minutes
Frequently Asked Questions
Can I make the dough the night before?
Yes. After the first rise, punch down the dough, cover tightly, and refrigerate overnight. The next morning, shape the buns, let them rise for about 90 minutes at room temperature (they take longer when cold), then bake.
What dried fruit works best in hot cross buns?
Cranberries (Craisins) and candied citrus peel are my go-to combination. Raisins, currants, chopped dried apricots, or candied ginger all work well. Use about 1 cup (125 g) total of whatever mix you prefer.
How do I store leftover hot cross buns?
Keep them in a sealed container at room temperature for up to 3 days. They are best reheated: split in half and toast them, then spread with butter. You can also freeze unglazed buns for up to a month and add the cross after thawing.
Great buns, I love how you used dried pineapple. We make similar buns in Croatia, but without sugar glaze. I really like these