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Easter Hot Cross Buns Recipe
  |   March 27, 2015   |  
A traditional dish for Easter, Hot Cross Buns are delicious and decorative, serving to bring the Easter celebration spirit to the table. Make sure to make these with enough time to let them rise, as hot cross buns are a bit time-intensive. The results though are totally worth it!

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Cook Time:
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Yield: 1 dozen

Easter Hot Cross Buns Recipe

Ingredients for the dough
  • 1 cup whole milk, room temperature
  • 1 ½ tsp. Dry active yeast
  • 3 ¾ cups bread flour (16 oz) + ¾ cup for kneading
  • 1 tsp. Salt
  • ½ stick salted butter, cubed
  • ¼ cup caster sugar
  • 2 tsp. Ground cinnamon
  • ½ tsp. Ground nutmeg
  • 3 pinches ginger
  • 3 pinches ground cloves
  • 1 egg, whisked
  • 1 oz. black raisins
  • 3 oz. brown raisins

Ingredients for the cross
  • ½ tbsp. bread flour
  • 5 tbsp. water
  • 1 tbsp. sugar

Ingredients for the glaze
  • 3 tbsp. apricot jam
  • 2 tbsp. water

Directions for the dough
  1. Combine milk with yeast in a glass and let it sit for about 10 minutes.
  2. Using your fingers, combine the flour and salt in a bowl, then add the butter, breaking and mixing until you get the consistency of fine breadcrumbs. Add sugar and spices, and mix until well combined - always using your hands.
  3. Gather the dough together, make an indentation in the center, pour in the milk/yeast mix and the egg. Mix with your hands until you have a sticky dough.
  4. Place the dough to a lightly floured work surface. Knead, following this technique: hold the dough with one hand and stretch it with the heel of the other hand, folding it back on itself. Do this for about 5 minutes or until the dough is smooth and elastic.
  5. Add the raisins and knead into the dough
  6. Place the dough in lightly floured bowl, then cover with a clean cloth and set aside to rest for 30 minutes at room temp. After 30 minutes, knead for 5 minutes, then let it rest in the bowl for 30 minutes or until it doubles in size (or a finger pressed into the dough leaves an indentation).
  7. Divide into 12 pieces and roll each piece into a bun/ball. Arrange in a baking tray, making sure there's enough room around each bun to expand. Cover with a cloth and let rest for another 10 minutes.
  8. Turn oven to 350 F°.

Directions for the cross
  1. Mix the flour and sugar, and add the water 1 tablespoon at a time. Spoon into a piping bag and pipe a cross into each buns.
  2. Bake for 20 to 30 minutes in the middle rack until golden brown. Remove from oven and get your apricot glaze started - you will want to apply it while buns are warm.

Directions for the apricot glaze
  1. Mix the apricot jam with water in a saucepan and heat gently until melted. Sieve to remove chunks. Brush over buns while still warm. Serve warm.

This recipe is found in:
Recipes by Course or Meal: Baking, Breakfast and Brunch Recipes
Recipes by Occasion: Easter Recipes
Recipes by Cuisine: Italian Recipes
Recipes by Season: Spring and Summer Recipes

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Questions and Answers

Q:Is it ok to make the rolls the day before then next day heat buns then add cross and glaze?
A:Sure, they can be made in advance.
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