My First Hot Cross Bun
My grandma taught me this recipe. I was about ten years old. I remember my hands were so sticky with dough. I still laugh at that.
She said the smell of baking buns brings spring inside. Doesn’t that smell amazing? It tells a story of family and care. That matters more than perfect crosses.
Why We Make The Cross
This tradition is very old. Bakers made them for Good Friday long ago. The cross is a simple sign of blessing.
Fun fact: Some old tales say a bun baked on Good Friday never gets moldy. I’ve never tested it myself! What food traditions does your family have? I’d love to hear them.
The Heart of the Bun
Let’s talk about the yeast. That foamy milk is magic. It makes the buns soft and puffy. Be patient with it.
The spices are the soul. Cinnamon and nutmeg make the kitchen smell like love. This matters because food should warm you from the inside out. Do you like raisins or currants more in your buns?
A Little Kitchen Magic
Shaping the dough is fun. Just make twelve little balls. They will be friends in the pan. They rise together, side by side.
The cross paste is just flour and water. Pipe it with confidence. Even wobbly crosses taste wonderful. What’s the first thing you smell when you walk into a bakery?
The Final Shine
That shiny glaze is the secret. Brush it on while the buns are hot. It makes them sweet and pretty. It seals in all the softness.
Let them cool just a bit. Then share them with someone you love. This matters. Sharing food turns a recipe into a memory. I hope you make some wonderful memories with these.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Warm milk | 1 cup | about 110°F |
| Active dry yeast | 2 1/4 teaspoons | 1 packet |
| Granulated sugar | 1/2 cup | |
| All-purpose flour | 4 cups | |
| Salt | 1/2 teaspoon | |
| Ground cinnamon | 1 teaspoon | |
| Ground nutmeg | 1/2 teaspoon | |
| Ground allspice | 1/4 teaspoon | |
| Unsalted butter | 1/4 cup | softened |
| Large eggs | 2 | |
| Dried currants or raisins | 3/4 cup | |
| Candied orange peel | 1/4 cup | optional |
| All-purpose flour (Cross) | 1/2 cup | |
| Water (Cross) | 1/3 cup | |
| Sugar (Glaze) | 1/4 cup | |
| Water (Glaze) | 2 tablespoons |
My Favorite Hot Cross Buns
Hello, my dear! Come sit. Let’s make my favorite springtime buns. The smell fills the whole house with happiness. It reminds me of my own grandma’s kitchen. She taught me this recipe when I was your age. I still laugh at that. I used to eat all the raisins before they went in the dough!
These buns are soft, spiced, and just sweet enough. Making them is a cozy afternoon project. We’ll take our time. The dough needs little naps to grow. Doesn’t that smell amazing when it bakes? Let’s begin.
Step 1: Wake Up the Yeast
First, we wake up the yeast. Mix the warm milk and yeast in a little bowl. Let it sit for five or ten minutes. It will get all foamy and bubbly. This means it’s alive and happy! (My hard-learned tip: If your milk is too hot, it will hurt the yeast. It should feel like a warm bath, not hot.)
Step 2: Mix the Dry Ingredients
Now, mix your dry friends. In a big bowl, whisk the flour, sugar, salt, and spices. Cinnamon and nutmeg make it smell like a hug. I always take a deep breath here. Then add the foamy yeast, soft butter, and eggs. Stir until it becomes a shaggy, sticky dough.
Step 3: Knead the Dough
Time to knead! This is the fun part. Push and fold the dough on a floured counter. Do this for about ten minutes. You’ll feel it become smooth and springy. Then, knead in the currants and orange peel. Do you know why we add fruit? Share below!
Step 4: First Rise
Let the dough take its first nap. Put it in a greased bowl and cover it. Find a warm, cozy spot for it. In about an hour, it will double in size! I like to watch it grow. It always surprises me.
Step 5: Shape the Buns
Gently punch the dough down. It lets out a little sigh. Divide it into twelve equal pieces. Roll each into a neat ball. Place them in a greased pan, side by side. Cover them and let them rise again. They will get nice and puffy.
Step 6: Make the Crosses & Preheat
While they rest, heat your oven. Make the cross paste. Mix flour and water into a thick paste. Put it in a bag and snip a tiny corner. Pipe a cross on each bun. This is the special mark!
Step 7: Bake & Glaze
Bake until golden brown. They will sound hollow when tapped. Make the glaze while they bake. Just heat sugar and water. Brush it on the hot buns. It makes them shiny and sweet. Let them cool a bit before you tear one open.
Cook Time: 25 minutes
Total Time: About 2 hours 30 minutes
Yield: 12 buns
Category: Baking, Bread
Fun Twists to Try
Once you know the basic bun, you can play! Here are three fun ideas. My grandson loves the chocolate chip version. It’s his birthday request every year.
- Chocolate Chip Joy: Swap the currants for chocolate chips. A sweet, melty surprise in every bite.
- Apple Pie Bun: Add tiny diced apples and a pinch more cinnamon. It tastes like autumn.
- Citrus Sunshine: Use dried cranberries and lemon zest instead of orange peel. So bright and cheerful!
Which one would you try first? Comment below!
Serving Them Up
A warm bun is perfect all by itself. But a little butter makes it extra special. For a real treat, toast it and add a smear of jam. I love apricot. You could also split one and make a tiny sandwich with soft cheese.
What to drink? A big glass of cold milk is my classic choice. It’s so comforting. For the grown-ups, a cup of black tea with a slice of lemon pairs beautifully. The tea cuts the sweetness just right.
Which would you choose tonight?
Keeping Your Buns Fresh & Happy
These buns are best eaten the day you bake them. But they freeze beautifully! Let them cool completely first. Then wrap each bun tightly in plastic wrap. Pop them all into a big freezer bag. They will keep for two months.
To reheat, just warm a frozen bun in the microwave for 30 seconds. Or wrap it in foil and warm it in the oven. I once forgot a batch on the counter for two days. They were so dry! Now I always freeze the extras.
Batch cooking saves you time and energy. Making a double batch is just as easy. You get a sweet treat ready for a busy week. This matters because good food should make life easier, not harder.
Have you ever tried storing it this way? Share below!
Bun Troubles? Easy Kitchen Fixes
First, if your yeast doesn’t foam, your milk was too hot or cold. It should feel like warm bath water. I remember when I used boiling milk. My yeast just slept! Test it on your wrist to be safe.
Second, if your dough is too sticky, add a little more flour. Just a tablespoon at a time. Knead it in well. A sticky dough can be hard to shape. Getting it right builds your cooking confidence.
Third, if your buns are dense, they might need more time to rise. Find a warm, draft-free spot. A turned-off oven with the light on works great. Proper rising matters for a soft, fluffy texture and great flavor.
Which of these problems have you run into before?
Your Hot Cross Bun Questions, Answered
Q: Can I make these gluten-free?
A: Yes! Use a good gluten-free flour blend made for baking.
Q: Can I make the dough ahead?
A: You can let it do its first rise in the fridge overnight.
Q: I don’t have currants. What can I use?
A: Raisins or dried cranberries work just as well. Use what you like!
Q: Can I double the recipe?
A: Absolutely. Just use a very large bowl for mixing.
Q: Is the orange peel important?
A: It’s optional! It adds a lovely, bright little flavor pop. *Fun fact: The cross on the bun was originally just a baker’s mark!*
Which tip will you try first?
From My Kitchen to Yours
I hope you enjoy making these special buns. Baking them fills your home with the best smell. It is a tradition I love sharing with you.
I would love to see your creations. Sharing food connects us all. It makes my day to see your baking successes.
Have you tried this recipe? Tag us on Pinterest! Use our handle @ChloesCozyKitchen. I can’t wait to see your beautiful buns.
Happy cooking!
—Chloe Hartwell.
Hot Cross Buns Recipe Easy Traditional Method
Description
Master the classic Hot Cross Buns with this simple, traditional recipe. Soft, spiced, and perfect for Easter baking. Fill your home with the festive aroma!
Ingredients
Dough Ingredients
Cross Mixture
Glaze
Instructions
- Activate Yeast: In a small bowl, combine warm milk and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, salt, ground cinnamon, ground nutmeg, and ground allspice to evenly distribute the spices.
- Form Dough: Add softened butter, eggs, and the foamy yeast mixture to the dry ingredients. Mix until a sticky dough forms. Knead the dough by hand or with a dough hook attachment for 8 to 10 minutes until the dough becomes smooth and elastic.
- Add Fruits: Knead in the dried currants or raisins along with the optional candied orange peel until they are evenly incorporated into the dough.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours or until it has doubled in size.
- Shape Buns: Punch down the risen dough to release air. Divide it into 12 equal pieces, shape each into a ball, and place them on a parchment-lined baking sheet or in a greased 9×13-inch pan. Cover and let rise again for 30 to 45 minutes.
- Preheat Oven: Preheat your oven to 375°F (190°C) while the dough is undergoing the second rise.
- Prepare Cross Paste: Mix the cross ingredients—flour and water—into a thick paste. Transfer the paste to a piping bag or a zip-top bag with the corner snipped off.
- Pipe Crosses: Pipe a cross over the top of each bun using the prepared paste to create the traditional hot cross bun markings.
- Bake: Bake the buns for 20 to 25 minutes until they are golden brown and cooked through.
- Make Glaze: While the buns are baking, heat sugar and water in a small saucepan over medium heat until the sugar dissolves completely to create a syrup glaze.
- Glaze Buns: Immediately after removing the buns from the oven, brush them with the warm sugar glaze to give them a shiny finish.
- Cool and Serve: Allow the buns to cool slightly before serving to enjoy their soft, fragrant texture.
Notes
- Ensure your milk is warm, not hot, to activate the yeast properly. For a richer flavor, you can soak the dried fruit in warm tea or orange juice before adding to the dough.
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