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  • kristiakers

Hot Cross Buns

Hot Cross Buns are a delicious Easter bread traditionally eaten on Good Friday. These buns are soft and fluffy, they make a fantastic Easter breakfast or afternoon snack. And eaten with a cup of tea or coffee will definitely hit the spot! They are truly a special treat and well worth the effort to make.

Hot Cross Buns


4 cups all purpose flour

2 1/4 tsp quick active yeast

1 tsp salt

1/3 cup sugar

1 1/2 cups whole milk

4 tbsp butter

1 egg

1 tsp cinnamon

zest of an orange (about 2 tbsp)

1 cup raisins or dried currants

Flour paste: 3 tbsp flour 4 tbsp water

Glaze 2 tbsp orange marmalade or apricot preserves 1 tbsp butter


1. In the bowl of a stand mixer (or a large bowl) add the flour, sugar, yeast, and salt (make sure yeast doesn't have direct contact with the salt).

2. Warm the milk in microwave and then add the butter until it melts in the milk, liquid should be warm but not hot. Add the liquid to the flour mixture, then give a quick mix using the dough hook or with a wooden spoon if mixing by hand.

3. Add the egg, orange zest, raisins, and cinnamon, and knead using the dough hook for 5 minutes.

4. Place dough in a oiled bowl, cover, and let rise for 2 hours or until the dough doubles in size. 5. Divide dough into 10 to 15 equal pieces. You can do this by eye, or you can weigh the dough, adjusting as you cut it. Shape each piece into a ball and arrange on a greased baking tray, spacing them about an inch apart. Cover and let rise for an additional 30 minutes.

6. Make the paste for the crosses, by mixing flour with 3 to 4 tablespoons of water. You're looking for paste about the consistency of wallpaper paste. Pour paste into a ziplock bag. Cut a tiny hole in the corner of the bag and pipe the crosses on the buns. Bake in a 400 degree oven for 20 to 25 minutes.

7. Make the glaze by combining the marmalade and butter and heating in the microwave. As soon as the buns come out of the oven brush the glaze on top of each bun.

For a video tutorial visit my YouTube channel.

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