The Ultimate Perfect Hot Cross Buns – Soft, Spiced & Irresistibly Buttery
These Ultimate Hot Cross Buns are everything a perfect bun should be—soft, fluffy, and packed with warm spices, juicy dried fruit, and a rich, buttery flavor. With a lightly spiced dough infused with cinnamon, nutmeg, and orange zest, these buns are beautifully golden, topped with a classic flour cross, and glazed with a sticky apricot shine for that irresistible bakery-style finish.
Hot Cross Buns are a beloved Easter tradition, but they’re so good you’ll want to make them all year round. Whether you serve them fresh out of the oven, toasted with butter, or transformed into a luxurious bread pudding, this recipe ensures they come out perfect every single time.
Why These Are the Best Hot Cross Buns Ever
✔ Soft & Fluffy Texture – Made with enriched dough for pillowy buns.
✔ Perfectly Spiced & Fragrant – Infused with cinnamon, nutmeg, and orange zest.
✔ Juicy & Flavorful Dried Fruit – Soaked for maximum moisture and taste.
✔ Buttery & Lightly Sweet – Balanced, not overly sugary.
✔ Beautiful Golden Finish – Glazed for a professional bakery-style shine.
Key Ingredients & Substitutions
1. Bread Flour vs. All-Purpose Flour
👉 Bread flour gives a chewier, fluffier texture. All-purpose flour works too but will be slightly less chewy.
2. Spices & Citrus Zest
👉 Cinnamon, nutmeg, allspice, and orange zest add warmth and fragrance.
3. Dried Fruit (Sultanas, Raisins, or Currants)
👉 Soaking in orange juice or tea makes them extra plump and juicy.
4. Milk & Butter for Softness
👉 Makes the dough rich and tender.
5. Yeast for a Light, Fluffy Rise
👉 Use instant yeast for a quicker process or active dry yeast (proof it first).
Equipment You’ll Need
✔ Mixing bowls – For preparing the dough.
✔ Stand mixer (optional) – Helps knead the dough more easily.
✔ Baking tray & parchment paper – For baking the buns.
✔ Pastry brush – For glazing the tops.
How to Make the Ultimate Hot Cross Buns
Ingredients (Makes 12 Buns)
For the Dough:
- 4 cups (500g) bread flour (or all-purpose)
- ¼ cup (50g) granulated sugar
- 2 ¼ tsp (7g) instant yeast (or 1 packet)
- 1 tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- Zest of 1 large orange
- ¾ cup (180ml) warm whole milk (about 110°F/43°C)
- ¼ cup (60g) unsalted butter, melted
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 ½ cups (200g) raisins, currants, or sultanas (soaked in orange juice or tea)
For the Flour Cross:
- ½ cup (60g) all-purpose flour
- 5 tbsp water
For the Sticky Apricot Glaze:
- ¼ cup apricot jam or marmalade
- 1 tbsp water
Step-by-Step Instructions
Step 1: Soak the Dried Fruit for Extra Juiciness
- Place raisins/currants/sultanas in a bowl and cover with warm orange juice or tea.
- Let soak for 15-30 minutes, then drain and pat dry.
Step 2: Make the Dough
- In a large bowl (or stand mixer), whisk together flour, sugar, yeast, salt, cinnamon, nutmeg, allspice, and orange zest.
- Warm the milk slightly and stir in the melted butter, egg, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or dough hook.
- Knead for 10 minutes (by hand or with a stand mixer) until smooth and elastic.
- Fold in the drained dried fruit, ensuring even distribution.
Step 3: First Rise (Proofing)
- Lightly grease a bowl and place the dough inside. Cover with a damp towel.
- Let rise in a warm place for 1-1.5 hours, until doubled in size.
Step 4: Shape the Buns
- Punch down the dough and divide it into 12 equal pieces.
- Roll each piece into a smooth ball and place on a parchment-lined baking tray in a 3×4 grid, spacing them slightly apart.
- Cover loosely with plastic wrap and let rise again for 30-40 minutes, until puffy.
Step 5: Make & Pipe the Crosses
- Mix flour and water into a thick paste.
- Transfer to a piping bag (or zip-top bag with the corner snipped).
- Pipe a continuous cross over each bun.
Step 6: Bake Until Golden
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes, until the buns are golden brown and sound hollow when tapped.
Step 7: Glaze for a Bakery Shine
- Warm apricot jam and water in a small saucepan until smooth.
- Brush over the warm buns for a beautiful, glossy finish.
Serving Ideas
Fresh & Warm – Enjoy straight out of the oven.
Toasted with Butter – Split and toast for a buttery, crispy texture.
With Honey or Jam – A drizzle of honey or fruit preserves adds extra sweetness.
Expert Tips for Perfect Hot Cross Buns
✔ Want a Softer, More Buttery Texture?
- Add an extra tablespoon of butter for richness.
✔ Want a More Complex Flavor?
- Let the dough rise overnight in the fridge for deeper flavor.
✔ Want an Extra Fluffy Dough?
- Use room temperature ingredients to help the dough rise evenly.
✔ Want to Customize the Fruit?
- Swap raisins for chopped dried apricots, cranberries, or even chocolate chips!
Nutritional Information (Per Bun, Approximate)
- Calories: 260
- Protein: 6g
- Carbohydrates: 45g
- Fat: 5g
- Sugar: 12g
💡 Want a healthier version?
- Use half whole wheat flour for extra fiber.
- Reduce sugar to ¼ cup for less sweetness.
Ultimate Hot Cross Buns
Ingredients
Ingredients (Makes 12 Buns)
For the Dough:
- 4 cups 500g bread flour (or all-purpose)
- ¼ cup 50g granulated sugar
- 2 ¼ tsp 7g instant yeast (or 1 packet)
- 1 tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- Zest of 1 large orange
- ¾ cup 180ml warm whole milk (about 110°F/43°C)
- ¼ cup 60g unsalted butter, melted
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 ½ cups 200g raisins, currants, or sultanas (soaked in orange juice or tea)
For the Flour Cross:
- ½ cup 60g all-purpose flour
- 5 tbsp water
For the Sticky Apricot Glaze:
- ¼ cup apricot jam or marmalade
- 1 tbsp water
Instructions
Step-by-Step Instructions
Step 1: Soak the Dried Fruit for Extra Juiciness
- Place raisins/currants/sultanas in a bowl and cover with warm orange juice or tea.
- Let soak for 15-30 minutes, then drain and pat dry.
Step 2: Make the Dough
- In a large bowl (or stand mixer), whisk together flour, sugar, yeast, salt, cinnamon, nutmeg, allspice, and orange zest.
- Warm the milk slightly and stir in the melted butter, egg, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or dough hook.
- Knead for 10 minutes (by hand or with a stand mixer) until smooth and elastic.
- Fold in the drained dried fruit, ensuring even distribution.
Step 3: First Rise (Proofing)
- Lightly grease a bowl and place the dough inside. Cover with a damp towel.
- Let rise in a warm place for 1-1.5 hours, until doubled in size.
Step 4: Shape the Buns
- Punch down the dough and divide it into 12 equal pieces.
- Roll each piece into a smooth ball and place on a parchment-lined baking tray in a 3×4 grid, spacing them slightly apart.
- Cover loosely with plastic wrap and let rise again for 30-40 minutes, until puffy.
Step 5: Make & Pipe the Crosses
- Mix flour and water into a thick paste.
- Transfer to a piping bag (or zip-top bag with the corner snipped).
- Pipe a continuous cross over each bun.
Step 6: Bake Until Golden
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes, until the buns are golden brown and sound hollow when tapped.
Step 7: Glaze for a Bakery Shine
- Warm apricot jam and water in a small saucepan until smooth.
- Brush over the warm buns for a beautiful, glossy finish.
Notes
Toasted with Butter – Split and toast for a buttery, crispy texture.
With Honey or Jam – A drizzle of honey or fruit preserves adds extra sweetness. Expert Tips for Perfect Hot Cross Buns ✔ Want a Softer, More Buttery Texture? Add an extra tablespoon of butter for richness.
✔ Want a More Complex Flavor? Let the dough rise overnight in the fridge for deeper flavor.
✔ Want an Extra Fluffy Dough? Use room temperature ingredients to help the dough rise evenly.
✔ Want to Customize the Fruit? Swap raisins for chopped dried apricots, cranberries, or even chocolate chips!
