Can I make hot cross buns without a stand mixer?

Absolutely! You can mix the dough by hand in a large bowl with a wooden spoon, then knead on a floured surface for about 10-12 minutes until smooth and elastic. It takes a bit more effort, but the results are just as delicious.

Why didn't my dough rise properly?

The most common causes are expired yeast or liquid that was too hot or too cold. Always check your yeast's expiration date and make sure your milk is warm (around 110°F) but not hot. Also, rising works best in a warm, draft-free environment.

Can I use instant yeast instead of active dry yeast?

Yes! Simply skip the activation step and add the instant yeast directly to your dry ingredients. You'll need the same amount (2¼ teaspoons), but your rising time might be a bit shorter.

What can I use instead of apricot jam for the glaze?

Any light-colored jam or preserves will work well – try orange marmalade, apple jelly, or even honey thinned with a little water. The goal is to create that signature shine that makes hot cross buns so appealing.

Easy Hot Cross Buns Recipe

These delightful Easy Hot Cross Buns are the perfect balance of sweet, spiced dough studded with plump raisins and topped with the iconic cross that makes them instantly recognizable. Ready in just over two hours (most of which is hands-off rising time), these homemade buns will fill your kitchen with an irresistible aroma and bring a special touch to your breakfast or brunch table.

Why You’ll Love This Recipe

Simpler Than You Think: Don’t be intimidated! These traditional treats are actually quite straightforward to make, even if you’re new to baking with yeast.
Make-Ahead Friendly: You can prepare the dough the night before and bake fresh in the morning for a warm, impressive breakfast with minimal morning effort.
Perfectly Spiced: The blend of cinnamon, nutmeg, and cloves creates that classic hot cross bun flavor that’s comforting and nostalgic.
Adaptable: Easy to customize with your favorite dried fruits or add chocolate chips for a modern twist.

Ingredients You’ll Need

Raisins or Dried Currants: These provide little bursts of natural sweetness throughout each bun. Soaking them first ensures they remain juicy rather than dry in the finished bread.
Milk: Creates a tender, soft crumb in the dough. Make sure it’s warm but not hot to properly activate the yeast without killing it.
Granulated Sugar: Adds sweetness and feeds the yeast to help the dough rise properly.
Unsalted Butter: Brings richness and flavor to the dough. Using unsalted lets you control the salt content separately.
Salt: Enhances all the flavors and strengthens the gluten structure.
Active Dry Yeast: The magical ingredient that makes the dough rise. Always check the expiration date for best results!
Eggs: Provide structure, richness, and help create that beautiful golden color.
All-Purpose Flour: The foundation of our dough, providing structure. No need for fancy bread flour here.
Spices (Cinnamon, Nutmeg, Cloves): This trio creates that distinctive hot cross bun flavor. Feel free to adjust proportions to your taste.
Baking Powder: Gives the buns an extra lift for a lighter texture.
Apricot Jam: Creates that signature glossy finish that makes hot cross buns so appealing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Fruit Variations

Try swapping the raisins for dried cranberries, chopped dried apricots, or mixed dried fruit for different flavor profiles. For a modern twist, add chocolate chips or orange zest!

Flavor Adjustments

Add 1 tablespoon of orange or lemon zest to the dough for a citrusy twist. For a deeper flavor, try using brown sugar instead of white.

Make Them Vegan

Substitute plant-based milk, vegan butter, and replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

Mini Hot Cross Buns

Make 24 smaller buns instead of 12 large ones for a cute version perfect for brunch gatherings or kids. Reduce baking time to 15-18 minutes.

How to Make Easy Hot Cross Buns

Step 1: Prepare the Fruit

Soak raisins or currants in boiling water for 10 minutes, then drain well. This plumps them up and prevents them from drawing moisture from your dough.

Step 2: Activate the Yeast

Mix 1/4 cup warm milk with a teaspoon of sugar and all the yeast in a small bowl. Let it sit until foamy and bubbly, about 10 minutes. This tells you your yeast is alive and ready to work!

Step 3: Mix the Dough

In your stand mixer bowl, combine the remaining milk, sugar, butter, and salt. Add eggs, the activated yeast mixture, and spices. Mix in flour gradually using the dough hook until a soft dough forms, then knead for about 10 minutes until smooth and elastic.

Step 4: Add Fruit and First Rise

Fold in your drained raisins or currants until just distributed. Transfer to a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about an hour.

Step 5: Shape the Buns

Divide the dough into 12 equal pieces and shape into balls. Arrange them in a greased 9×13-inch baking dish, leaving some space between each for rising. Cover again and let rise for 45 minutes to an hour, until puffy.

Step 6: Add the Crosses

Mix flour and water into a thick paste and pipe crosses on top of each bun. The crosses should be fairly thick so they won’t disappear during baking.

Step 7: Bake

Bake at 375°F for 20-24 minutes until golden brown and cooked through. They should sound hollow when tapped on the bottom.

Step 8: Glaze

While still warm, brush the buns with the apricot jam and water mixture for that classic shiny finish.

Pro Tips for Making the Recipe

Temperature Matters: Make sure your milk is warm (around 110°F), not hot, or you’ll kill the yeast.
Be Patient With Rising: Rising times can vary based on kitchen temperature. Look for the dough to double in size rather than focusing strictly on time.
Sticky Dough Handling: If the dough is sticking to your hands when shaping, lightly oil your hands instead of adding more flour, which can make the buns tough.
Even Sizing: Use a kitchen scale to divide the dough evenly for perfectly uniform buns.
Test for Doneness: Properly baked buns will sound hollow when tapped on the bottom and register around 190°F on an instant-read thermometer.

How to Serve

Hot cross buns are traditionally enjoyed warm or at room temperature, and they’re perfect for breakfast or afternoon tea. Here are some delicious serving suggestions:

Perfect Pairings

Serve with salted butter, orange marmalade, or honey for a classic experience. They also pair wonderfully with a cup of tea, coffee, or hot chocolate.

Make It a Meal

For a special breakfast, serve alongside scrambled eggs and fresh fruit for a balanced meal that feels like a celebration.

Holiday Tradition

These buns are traditionally associated with Easter, but they’re delicious year-round. Make them part of your holiday breakfast spread!

Make Ahead and Storage

Storing Leftovers

Store cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, keep in the refrigerator for up to 5 days.

Freezing

These freeze beautifully! Cool completely, then wrap individually in plastic wrap and store in a freezer bag for up to 3 months.

Reheating

For the freshest taste, warm refrigerated or frozen buns in a 300°F oven for 5-10 minutes. You can also microwave for 15-20 seconds, though the texture won’t be quite as good.

Make Ahead Options

Prepare the dough through the first rise, then shape the buns and place in your baking dish. Cover tightly and refrigerate overnight. In the morning, let them come to room temperature for about 30 minutes, pipe the crosses, and bake as directed.

FAQs

Can I make hot cross buns without a stand mixer?

Absolutely! You can mix the dough by hand in a large bowl with a wooden spoon, then knead on a floured surface for about 10-12 minutes until smooth and elastic. It takes a bit more effort, but the results are just as delicious.
Why didn’t my dough rise properly?

The most common causes are expired yeast or liquid that was too hot or too cold. Always check your yeast’s expiration date and make sure your milk is warm (around 110°F) but not hot. Also, rising works best in a warm, draft-free environment.
Can I use instant yeast instead of active dry yeast?

Yes! Simply skip the activation step and add the instant yeast directly to your dry ingredients. You’ll need the same amount (2¼ teaspoons), but your rising time might be a bit shorter.
What can I use instead of apricot jam for the glaze?

Any light-colored jam or preserves will work well – try orange marmalade, apple jelly, or even honey thinned with a little water. The goal is to create that signature shine that makes hot cross buns so appealing.

Final Thoughts

These Easy Hot Cross Buns bring together warm spices, sweet fruit, and tender dough in a perfectly portable package. Don’t save them just for special occasions – they’re simple enough to make whenever you crave something special. The process might seem lengthy at first glance, but most of it is hands-off time while the dough works its magic. Give these a try, and I guarantee the aroma alone will make you want to bake them again and again!