Classic Hot Cross Buns Recipe: Soft, Spiced & Perfect for Easter

A traditional part of our Easter season is fresh-baked hot cross buns. While supermarkets sell them seasonally, these buns are simple to make at home and taste far better straight from the oven. This recipe produces classic hot cross buns with the signature cross baked on top.

Cinnamon, nutmeg and ground cloves deliver the warm, familiar spice. Raisins add sweetness, and you can include other dried fruit or a little orange zest for extra brightness.

Hot cross buns are ideal for Easter brunch or a Good Friday breakfast, though we bake them year-round whenever the craving hits.

Knead the Dough

Begin by preparing the dough. A stand mixer with a dough hook makes this much easier, but you can knead by hand if needed. The goal is a tacky, cohesive dough that pulls away from the bowl.

1. Combine the dry ingredients in the mixer bowl and whisk briefly so the spices are evenly distributed.
2. Warm the milk to about 105°F. Dissolve the yeast in the warm milk and let it sit five minutes to activate.
3. Stir the melted butter, whole egg and egg yolk into the milk and yeast mixture until well combined.
4. With the dough hook on medium-low, slowly pour the wet mixture into the dry ingredients. Increase to medium and knead for about 3–4 minutes until the dough coils around the hook and pulls away from the bowl. It should be tacky but not overly sticky.
5. Add the raisins and knead another 1–2 minutes so they distribute evenly through the dough.

How to Proof Dough

After kneading, the dough needs to rise until roughly doubled in size. Choose a warm, draft-free spot for proofing—an oven with a proof function works perfectly.

Lightly grease a large bowl with oil, shape the dough into a ball and place it in the bowl, turning to coat all sides in oil. Cover with plastic wrap and let rise for about 90 minutes or until doubled.

If the dough hasn’t doubled after 90 minutes, allow more time. When it’s ready, turn the dough onto a floured surface and knead briefly—30–60 seconds—to remove large air bubbles.

Divide the Dough

For 15 evenly sized buns, roll the dough into a log and cut it into 15 pieces. Shape each piece into a smooth round by folding and pinching the dough underneath so the top is smooth—this helps the buns rise and bake evenly.

Into the Baking Dish

Place the shaped buns in a greased 13×9-inch baking dish in three rows of five. Set any seams or pinched areas on the bottom. Keep the buns evenly spaced so they rise and bake consistently.

A Second Proof

Cover the dish with plastic wrap and let the buns rise in a warm place for 45–60 minutes, until they expand and begin to touch one another.

Prepare an egg wash by whisking together the egg white and 2 tablespoons milk. Brush it over the tops of the proofed buns to promote a glossy, golden finish.

Pipe the Cross Marks

The cross is made from a simple flour-and-water paste. Mix 1/3 cup flour with 1/4 cup water until smooth and lump-free; the paste should be thick enough to hold its shape. Transfer it to a piping bag (a small round tip works well) and pipe crosses across the tops of the buns.

How Long to Bake Hot Cross Buns

Preheat the oven to 375°F. Bake the buns for about 23 minutes until the tops are golden and the internal temperature reaches around 195°F. They will rise a little more as they bake.

Let the baking dish rest on a wire rack so the buns can cool slightly before transferring them to the rack to finish cooling. They’re wonderful served warm.

Split and toast the buns, then spread with butter while still warm—the butter melts into the crumb and makes them irresistible. Perfect for Easter or any morning you want a comforting treat.

Recipe