Hot Cross Buns

These homemade Hot Cross Buns feature a scratch made yeast dough that's filled with sweet raisins and candied orange peel. The homemade dough and bright citrus flavor makes them a must-make for Easter.

Hot Cross Buns Recipe

What are hot cross buns? Traditional hot cross buns are a homemade yeast type sweet bread dough that's filled with currants or raisins and spices. They originated in the United Kingdom and date back to the 12th century according to food historians. They're symbolic of a significant event in Christianity when Christ was crucified. They're decorated with a cross made with a flour paste on top which represents the crucifixion and cross on which Christ died. They've become a traditional Easter bread that are baked across the entire globe during the Easter season.

How to Make the Best Hot Cross Buns Recipe

• What ingredients are in hot cross buns? For this recipe you'll need whole milk, rapid rise yeast, vanilla, sugar, all purpose flour, cinnamon, salt, allspice or cloves, butter, raisins, candied orange peel and eggs.
• How do you make the cross for hot cross buns? The cross is made using all purpose flour, powdered or confectioners sugar and vanilla extract.
• The tops of my Hot Cross Buns are glazed with apricot or orange jam that's been melted in the microwave. It gives them a pretty shine and a slightly sweet flavor to the exterior.
• Do you have to make these buns with a stand mixer? While a stand mixer makes light work of preparing the yeast dough for these hot cross buns, you can make the dough with any mixer that's fitted with a dough hook. You can also go old school and knead the dough on a lightly floured surface by hand. You may also be able to adapt this recipe using a bread maker.
• Can I make hot cross buns in advance? Yes, once the buns have been formed and assembled for the final rise, you can cover and chill overnight in the refrigerator prior to baking. When doing so, they will continue to slowly rise. Give them 20-30 minutes on the counter to warm before baking,

Candied Orange Peel Recipe for Hot Cross Buns

Candied orange peel can be purchased on the baking aisle with the other spices at most grocery stores. It gives this hot cross buns recipe such a beautiful flavor. If you'd like to make your own candied orange peel this is what you do:

Ingredients:

• 6 medium-large oranges, cut into wedges
• water for blanching
• 2 cups granulated sugar, plus additional ½ for rolling
• 2 cups water

Directions:

• Remove peel from orange wedges with as little pith as possible, package orange to be eaten later. Cut peels into ¼ inch strips.
• Bring 2 quarts water to a boil in a deep sided pot or saucepan. Add orange peel and boil for 10 minutes. Drain and repeat two more times. Draining well each time.
• In a separate saucepan bring sugar and 2 cups water to a boil. Use a thermometer cooking until it reaches candy thread stage around 230-235°F.
• Add blanched orange peels. Lower heat to a simmer gently cooking for 30-45 minutes or just until softened and the pith is translucent. Remove from saucepan using a slotted spoon to a cooling rack.
• Let cool for 10-15 minutes. They should still be slightly sticky.
• Spread ½ cup granulated sugar on a sheet pan. Toss orange peels in sugar until evenly coated. Repeat as needed.
• Return to wire rack and let dry for several hours.
• Store in an airtight container or mason jar at room temperature for up to 4 weeks. (You can store syrup chilled in a mason jar to use for coffee, tea and drinks.)
• Store candied orange peel in a mason jar at room temperature for up to 1 month.

Other Homemade Bread and Buns Recipes to Make

You may also like to try these other Southern style rolls, buns and sweet bread recipes to your baking projects:

• Chocolate Chip Banana Bread for those overripe bananas on your counter.
• Garlic Parmesan Pull Apart Bread uses a shortcut hack and no one will ever know.
• Sweet and spicy Cinnamon Swirl Raisin Bread recipe.
• Easy Irish Soda Bread for St Patrick's Day.
• Cinnamon Bun Bread Pudding is a stellar option to brunch or dessert.
• You may also like this Pretzel Buns Recipe from King Arthur Baking

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Helpful Kitchen Items:

• Stand Mixer
• Silicone Pastry Brushes
• Oblong Baking Dish
• Measuring Set

Print

Hot Cross Buns

Course Bread, Breakfast, brunch

Cuisine English-inspired

Keyword hot-cross-buns

Prep Time 30 minutes

Cook Time 20 minutes

Rise time 2 hours

Total Time 2 hours 50 minutes

Servings 12 servings

Calories 337kcal

Ingredients

• 1 cup whole milk lukewarm (110°F)
• 2 (¼ oz each) packets rapid rise yeast
• 2 teaspoon pure vanilla extract
• 4 ¼ cups all purpose flour
• ¾ cup granulated sugar, plus 1 teaspoon divided use
• 2 teaspoon ground cinnamon
• 1 teaspoon salt
• ½ teaspoon allspice
• 2 large eggs
• 4 tablespoon unsalted butter softened
• ¾ cup raisins (or currents)
• ¼ cup chopped candied orange peel
• Egg Wash:
• 1 large egg yolk plus 1 teaspoon water, beaten
• Crosses:
• ¼ cup all purpose flour
• ¼ cup confectioner sugar
• ½ teaspoon vanilla
• 2 tablespoon milk or water to form a paste plus additional as needed
• 1 tablespoon orange or apricot jam melted in microwave (optional)

Instructions

• In the bowl of a stand mixer fitted with a dough hook, combine warm milk, yeast and 1 teaspoon sugar. Let stand for 5-10 minutes until frothy and yeast has bloomed. Add vanilla.
• To the bowl add flour, ¾ cup sugar, cinnamon, salt and allspice. Turn on mixer on low speed mixing just until combined. Add eggs, mix for 5 minutes on medium speed scraping down the sides of the bowl as needed.
• To the bowl add softened butter, raisins and candied orange peel. Mix thoroughly on medium speed for 3-5 minutes or until the dough is smooth, elastic and pulls away from the sides of the bowl. (If it still seems wet, add additional flour 1 tablespoon at a time)
• Transfer the dough to a greased bowl, cover with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour.
• After 1 hour, punch down dough. Transfer dough to a lightly floured surface and let rest for 10 minutes.
• Divide dough shaping into 12 equal balls. Place into a greased 13 x 9 inch pan. (4 rows of 3) Cover and let rise in a warm place until doubled, about 40-45 minutes.
• To bake: Preheat oven to 375°F. Uncover rolls. Brush rolls all over with beaten egg wash
• To make the cross: In a small bowl, mix together flour, sugar, vanilla and enough milk to make a paste that's thin enough to pipe. (Don't make it too thick or it will run when baking) Using a ziploc bag with the corner snipped or a pastry bag fitted with a round tip to pipe crosses over the centers of each bun.
• Bake for 20-25 minutes or until lightly golden brown. Melt jam in the microwave and brush all over rolls after baking to give them a shine. (optional)
• Serve warm with butter and orange or apricot jam.

Notes

Candied Orange Peel Recipe 

Candied orange peel can be purchased on the baking aisle with the spices, of most grocery stores. It gives such a beautiful flavor to my hot cross buns recipe. If you'd like to make your own candied orange peel this is what you do:

Ingredients:

• 6 medium-large oranges, cut into wedges
• water for blanching
• 2 cups granulated sugar, plus additional ½ for rolling
• 2 cups water

Directions:

• Remove peel from orange wedges with as little pith as possible, package orange to be eaten later. Cut peels into ¼ inch strips.
• Bring 2 quarts water to a boil in a deep sided pot or saucepan. Add orange peel and boil for 10 minutes. Drain and repeat two more times. Draining well each time.
• In a separate saucepan bring sugar and 2 cups water to a boil. Use a thermometer cooking until it reaches candy thread stage around 230-235°F.
• Add blanched orange peels. Lower heat to a simmer gently cooking uncovered for 30-45 minutes or just until softened and the pith is translucent. Remove from saucepan using a slotted spoon to a cooling rack.
• Let cool for 10-15 minutes. They should still be slightly sticky.
• Spread ½ cup granulated sugar on a sheet pan. Toss orange peels in sugar until evenly coated. Repeat as needed.
• Return to wire rack and let dry for several hours.
• Store in an airtight container or mason jar at room temperature for up to 4 weeks. (You can store syrup chilled in a mason jar to use for coffee, tea and drinks.)
• Store candied orange peel in a mason jar at room temperature for up to 1 month.

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 63g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 223mg | Potassium: 182mg | Fiber: 2g | Sugar: 20g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 3mg

 

 

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