Hot Cross Bun Recipe
This hot cross bun recipe is a traditional Easter treat that is super easy to make and the result is so delicious.
Sweetly cinnamon spiced dough is mixed with raisins, then baked till golden brown and topped with an icing glaze cross. The bun is perfectly tender, slightly sweet and so yummy! You are going to love this seasonal treat.
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My mother made hot cross buns every Easter and it was definitely one of the highlights of the season. I can still recall the delicious aroma of these sweet buns coming from the kitchen and waiting patiently, or not so patiently, for the opportunity to devour one!
What Are Hot Cross Buns?
Hot cross buns are a sweet bun made with cinnamon and dried fruit. A cross is cut into the dough before baking and a sweet glaze icing is drizzled into each cross. These buns are traditionally served at Easter, most notably on Good Friday to mark the end of the Christian season of Lent.
Why Do We Eat Hot Cross Buns at Easter?
Lent is a season in the Christian Calendar 40 days just prior to Easter. These days represent the 40 days that Christ spent withdrawn in the desert for prayer and reflection. People who observe Lent sometimes do so by fasting from food or festivities. Today, many Christians observe Lent by giving up certain vices such as chocolate or caffeine. To mark the end of lent a sweet treat, such as this hot cross bun, is served to signal this end.
While hot cross buns are traditionally associated with Christianity, they also have pagan symbolism as well. The cross symbolizes the four quarters of the moon, while buns were sacred to the gods of the Aztecs and Incas. The Egyptians and Saxons offered buns to their goddesses and it was believed that the cross had power to fight against sickness and would help provide a prosperous year.
How To Make Hot Cross Buns?
These sweet buns are very easy to make. Some people find working with yeast tricky, but with the quick rise yeast that you can find today, these buns are quick and almost foolproof.
- Hydrate the dried fruit of choice.
- Mix the dry ingredients, heat liquid, add together.
- Add flour to create a dough.
- Allow to rise, then form into buns.
- Allow to rise and cut in a cross.
- Bake till golden brown and cool slightly.
- Make glaze icing and pipe onto crosses and serve.
How To Store Hot Cross Buns
Hot cross buns can be stored at room temperature in an airtight bag. Cool completely before sealing in the bag to prevent the buns from sweating. If you are storing for longer than a day, I would store in the refrigerator but bring them to room temperature again before serving.
Can you freeze hot cross buns? Yes, they freeze very well! You can freeze them with the icing already applied or freeze prior to icing and then apply it once you thaw them. Either way works well. Be sure to store your buns in an airtight container or a zippered bag in the freezer. They should stay fresh for about 3-4 months, if they are not all eaten up before then!
To freshen up the hot cross buns, you can either place them in a toaster oven or toaster for a short while. You can also microwave them, but be careful because they can become tough if microwaved for too long.
While the importance and symbolism of hot cross buns is important, I simply love the fact that they are so darn delicious!
I hope you have success making this Hot Cross Bun recipe. They are so light and perfectly seasoned with just a hint of cinnamon, I am sure you are going to love them!
More Recipes To Try
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Hot Cross Bun Recipe
Equipment
- mixing bowl
- large baking dish
Ingredients
Fruit
- ½ cup dried fruit raisins, dried cranberries and currents (or more to taste)
- 1 cup boiling water
Dough
- 4 cups flour divided, more or less as needed
- ⅓ cup sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon or up to 2 teaspoons more, to taste
- 2 teaspoons quick rise yeast
- 1 cup milk warm
- ¼ cup butter unsalted
- 2 eggs beaten
Icing
- ½ cup powdered sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon extract
- 1 tablespoon milk or cream
Instructions
Fruit
- Measure the dried fruit and place in a bowl. I like to use raisins, dried cranberries and currents, but you can use whatever you like.
- Pour boiling water over dried fruit and allow to soften for about 10 minutes. Drain well.
Dough
- In a large mixing bowl add ½ cup flour, sugar, salt, cinnamon, and quick rise yeast.
- Heat milk and butter in a saucepan, or in the microwave. Heat only until warm.
- Using a flat beater, add warm liquid to dry ingredients slowly while mixing. Beat on medium speed for 1 minute.
- Add eggs and ½ cup flour and beat another minute more.
- While mixing, add 2 cups flour, ½ cup at a time. Scrape dough off the flat beater, and switch to the dough hook. Continue to add remaining 1 cup flour, but only until dough comes together. Use only what is needed, use less or more if needed.
- Place dough in a large greased bowl and allow to rise in a warm, draft free space for 1 hour. I like to use my oven with the light on for this purpose.
- Turn dough out onto lightly floured surface once again and cut into 18 pieces. If you have a scale, it helps to keep each bun the same size.
- Place buns in 2 round 9" cake pans. Brush each bun with milk and allow to rise for 20 minutes.
- With a sharp knife, cut a cross into each bun. Allow to rise for 20 minutes longer or until doubled in size.
- Bake in a preheated oven at 350˚F for 15-20 minutes or until golden brown.
Icing
- Stir together powdered sugar, cornstarch and just enough milk to make a smooth icing. Place in a zippered bag, cut off a corner and pipe onto the crosses.
Notes
Nutrition
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