Pillowy soft buns with a tender crumb and a glossy cross icing.
These Soft Hot Cross Buns are a classic Easter treat, featuring pillowy dough spiced with cinnamon and nutmeg, dotted with sweet currants, and topped with a delicate cross icing. Perfect for a cozy holiday breakfast or brunch.
Why you'll want it now, Warm, spiced, and sweet, perfect for Easter morning.
Why this recipe works
This recipe uses a combination of milk and butter for a rich, tender dough. The addition of cinnamon and nutmeg gives the buns a warm, spiced flavor, while the currants add a sweet, fruity burst. The cross icing is made from powdered sugar and milk, creating a smooth, sweet finish.
Equipment
Mixing bowls
Stand mixer with dough hook
9 x 13 in (23 x 33 cm) baking pan
Parchment paper
Cooling rack
How to make it
In a large mixing bowl, combine the flour, sugar, yeast, salt, cinnamon, and nutmeg.
In a separate bowl, whisk together the warmed milk, melted butter, and egg.
Add the wet ingredients to the dry ingredients and mix until a dough forms.
Knead in the currants until evenly distributed.
Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat the oven to 375°F (190°C).
Punch down the dough and divide it into 12 equal pieces, shaping each into a ball (about 70 g each).
Arrange the balls in a parchment-lined 9 x 13 in (23 x 33 cm) baking pan.
Cover and let rise for another 30 minutes.
Bake for 20-25 minutes, or until golden brown and the buns sound hollow when tapped on the bottom.
For the cross icing, mix the powdered sugar and milk until smooth. Drizzle over the cooled buns in a cross pattern.
Enjoy these Soft Hot Cross Buns warm from the oven, a comforting tradition perfect for Easter celebrations.
How you'll know it's ready
The buns should be golden brown on top and sound hollow when tapped on the bottom.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 350°F (175°C) and check for readiness a few minutes early, as the fan may bake them faster.
Frosting, filling & glaze notes
The cross icing should be thick enough to hold its shape yet smooth enough to drizzle easily.
Troubleshooting
If the dough is too sticky, gradually add more flour, 1 tablespoon at a time.
If the buns are dry, ensure the dough rises in a warm, draft-free area.
If the icing is too runny, add more powdered sugar to thicken.
If the buns are underbaked, extend the baking time by 2-3 minutes and check again.
Storage
Store in an airtight container at room temperature for up to 3 days. Reheat gently before serving.
Make ahead
Prepare the dough and let it rise overnight in the refrigerator. Shape and bake the next day.
Variations
Substitute raisins for currants for a different flavor.
Add orange zest to the dough for a citrus twist.
Use a vanilla glaze instead of the cross icing for a sweeter finish.
Frequently asked questions
Can I freeze hot cross buns?
Yes, you can freeze baked buns. Allow them to cool completely, then wrap individually in plastic wrap and store in a freezer bag for up to 2 months.
What is the history of hot cross buns?
Hot cross buns are traditionally eaten on Good Friday, with origins dating back to ancient times as a symbol of the crucifixion.
Can I use dried cranberries instead of currants?
Yes, dried cranberries can be used as a substitute for currants.
How can I make my buns extra soft?
Ensure the dough is well-kneaded and allow adequate rising time for the softest texture.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
