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Hot Cross Buns Recipe for Soft, Spiced, Glazed Easter Buns

close-up of glossy hot cross buns fresh from the oven
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This hot cross buns recipe makes soft, fluffy buns with warm spices, sweet raisins, and a shiny glaze. They bake up golden, tender, and beautiful for Easter brunch, spring gatherings, or a cozy homemade baking day.

Ingredients

Scale

4 cups all-purpose flour

1 packet active dry yeast

1 cup warm milk

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

2 large eggs

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1 cup raisins or currants

1 teaspoon vanilla extract

1 teaspoon orange zest

For the cross:

1/2 cup all-purpose flour

5 to 6 tablespoons water

For the glaze:

2 tablespoons apricot jam or orange marmalade

1 tablespoon warm water

Instructions

1. Stir the warm milk, yeast, and a small pinch of sugar together in a large bowl. Let the mixture sit for 5 to 10 minutes until foamy.

2. Add the remaining sugar, melted butter, eggs, vanilla extract, salt, cinnamon, nutmeg, allspice, and orange zest. Mix well.

3. Add the flour gradually and mix until a soft dough forms. Fold in the raisins or currants.

4. Knead the dough for 8 to 10 minutes on a lightly floured surface until smooth and elastic.

5. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1 1/2 hours until doubled in size.

6. Punch the dough down gently and divide it into 12 equal pieces. Shape each piece into a smooth ball.

7. Arrange the dough balls in a greased or parchment-lined 9×13-inch baking pan. Cover and let them rise again for 45 minutes to 1 hour until puffy.

8. Mix the flour and water for the cross into a thick paste. Spoon it into a piping bag or zip bag, then pipe crosses over the buns.

9. Bake at 375°F for 20 to 24 minutes until the buns are deep golden brown.

10. Warm the jam with the water, stir until smooth, and brush the glaze over the warm buns before serving.

Notes

Keep the dough soft for the best texture. Adding too much flour can make the buns heavy instead of fluffy.

Let both rises finish fully so the buns bake up light and tender.

The cross paste should be thick enough to hold its shape while baking.

Brush the glaze on while the buns are still warm for a pretty glossy finish.

Store leftovers in an airtight container and warm slightly before serving for the softest bite.

Nutrition

Find it online: https://doughdazzle.com/hot-cross-buns-recipe/