If you’re looking to celebrate Easter the traditional way, then you can’t get much more classic than these hot cross buns. Honestly, we’re pretty sure the song was based off of this recipe, tbh. Our buns are filled with plump currants, warming spices, and a bit of lemon zest to brighten it all up. We complete these classic bites with a light lemon glaze that turns these buns into not only a delicious breakfast, but a wow-worthy addition to your Easter dessert spread.
The tradition of hot cross buns:
Traditionally eaten on Good Friday to mark the end of Lent, these plushy and slightly-spiced breads hold deep religious significance for Christians who observe the Holy Week. The signature cross shape represents the death of Christ that Good Friday commemorates. But, while these are holiday tradition, these buns can be enjoyed anytime of the year!
How to make hot cross buns:
Hot cross buns are a yeasted roll that are sweet, spiced, and usually studded with dry fruit. While not as traditional, sometimes you can find chocolate hot cross buns as well. We make our classic version with plump currants, cinnamon, nutmeg, and a bit of lemon zest to brighten the warm spices. After baking, the signature cross is created with a simple powdered sugar glaze.
Top tips for making hot cross buns:
— For a darker roll, you can make your egg wash with an egg yolk mixed with 2 tablespoons water instead of using a whole egg; for a lighter roll, use only the egg white.
— Give your buns a warm environment to rise in. If your kitchen is on the colder side place them in an off oven with the oven light on—that usually provides a cozy spot for your yeast to start to rise!
Storage:
Once decorated, you can enjoy while warm or store in an airtight container for a treat at a later time. These will keep well at room temperature for up to 4 days, and a light toasting will revive them right back to perfection. For longer storage, arrange buns in a single layer in a resealable plastic bag and place in your freezer for up to 3 months. Tip: Once frozen, buns will keep indefinitely, but both the flavor and texture quality will begin to suffer over longer periods.
If you try this recipe (and we hope you do!), rate it below and let us know how you liked it!
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- Yields:
- 1 dz.
- Prep Time:
- 35 mins
- Total Time:
- 3 hrs 35 mins
Ingredients
Buns
- 1/2 c.
dried currants
- 1 c.
whole milk, warm
- 2
(0.25-oz.) packages active dry yeast
- 1/2 c.
granulated sugar, divided
- 3 c.
all-purpose flour, plus more for kneading
- 1 tsp.
kosher salt
- 1/2 tsp.
ground cinnamon
- 1/4 tsp.
ground nutmeg
- 1/3 c.
butter, melted, plus more for greasing (optional)
- 1
large egg yolk
- 1 tsp.
pure vanilla extract
Cooking spray
Egg wash, for brushing
For the glaze
- 2 c.
powdered sugar
- 2 tbsp.
whole milk
- 1/2 tsp.
lemon zest
Directions
Buns
- Step 1Place currents in a medium heatproof bowl. Pour 1 cup just-boiling water over top to cover. Let sit until plumped, about 10 minutes. Drain and set aside.
- Step 2In a medium bowl, combine milk, yeast, and 1 teaspoon sugar. Let sit, without stirring, until foamy, 5-1o minutes.
- Step 3In a large bowl, whisk together the flour, remaining sugar, salt, cinnamon and nutmeg. Add yeast mixture, melted butter, egg yolk and vanilla. Stir with a wooden spoon until the mixture is a thick, shaggy dough. Stir in currants.
- Step 4Turn the dough onto a heavily floured surface and knead until the dough is soft and elastic, 8 to 10 minutes. Shape the dough into a large ball.
- Step 5Grease the inside of a large bowl with butter or cooking spray and put the dough in the bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, 60-90 minutes.
- Step 6When the dough is ready to form into buns, butter a 9”-x-13” baking pan. Turn the dough onto a lightly floured surface and pat it into a large rectangle. Divide the dough into 12 portions with a sharp knife or pizza wheel.
- Step 7Shape each piece into a roll, tucking the edges under, and place each roll seam side-down into the butter pan. Cover with plastic wrap and let rise in a warm place until the buns have doubled in size, 3o-45 minutes.
- Step 8Preheat oven to 375°. Brush tops of risen buns with egg wash. Bake until golden and puffy, 22 to 25 minutes.
Glaze
- Step 1Whisk together powdered sugar, milk, and lemon zest until smooth. Transfer to a medium resealable plastic bag and make a small cut in the corner of the bag. Pipe a thick cross shape over each bun.
- Step 2Serve warm or at room temperature.
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