Hot Cross Buns are a beloved Easter tradition, often enjoyed fresh out of the oven or toasted with butter. Their soft, spiced texture and the iconic cross on top make them a delightful treat for family gatherings. Whether you’re baking for Easter or just craving something sweet, these buns will add a warm, comforting touch to your table.
The Origin of Hot Cross Buns
Hot Cross Buns are a traditional Easter treat with a history dating back to ancient times, but their modern form and association with Easter began in England. These sweet, spiced buns are most famously known for their cross on top, which represents the crucifixion of Jesus Christ. This cross is often made with icing or dough, making them especially symbolic during the Lenten season and Good Friday.
The exact origin of Hot Cross Buns is somewhat debated, but the earliest mentions trace back to 16th-century England. They were believed to have been sold by street vendors in London, with a distinctive cross pattern on top. They were often eaten on Good Friday, as it was considered a way of honoring the crucifixion.
The buns’ popularity grew, and by the 18th century, they had become a part of traditional Easter celebrations in the UK and beyond. The buns were often said to bring good luck and were believed to have medicinal properties, such as preventing spoilage or protecting against evil spirits if hung in the kitchen.
In England, a superstition arose that if the buns were baked on Good Friday, they would be kept fresh all year long. The tradition spread to other parts of the world, especially to Australia, New Zealand, and the United States, where they’re now enjoyed around Easter.
Today, Hot Cross Buns have evolved into a beloved treat, with variations that include fruit, spices, and sometimes even chocolate. But no matter the twist, their symbolism and connection to Easter remain timeless.
Flavor Profile
Hot Cross Buns have a warm, comforting flavor that’s both spiced and slightly sweet. The combination of cinnamon, nutmeg, and allspice brings a classic, cozy taste, while the citrus zest (orange or lemon) adds a refreshing, zesty brightness. The dried fruit like raisins or currants adds chewy sweetness and a bit of tartness, complementing the spiced dough. The buttery and slightly sweet dough has a soft, pillowy texture, making it irresistible, especially when served warm. The glaze on top gives the buns a light sweetness and a glossy finish, rounding out the flavor with a hint of extra sweetness.
Hot Cross Buns Recipe
Ingredients:
For the buns:
4 cups all-purpose flour (480g)
¼ cup sugar (50g)
2 tsp active dry yeast
1 tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground allspice
½ cup whole milk (120ml)
¼ cup water (60ml)
¼ cup unsalted butter, cubed (57g)
2 large eggs
1 cup mixed dried fruit (raisins, currants, or sultanas) (150g)
Zest of 1 orange (or lemon zest for a twist)
1 tsp vanilla extract
For the cross:
½ cup powdered sugar (60g)
2 tbsp water (30ml) or lemon juice for added flavor
Instructions:
Activate the yeast:
In a small bowl, warm the milk and water over low heat until lukewarm (about 110°F or 43°C). Stir in the sugar and sprinkle the yeast over the top. Let it sit for 5 minutes until frothy.
Make the dough:
In a large mixing bowl, combine the flour, salt, cinnamon, nutmeg, and allspice. Add the yeast mixture, eggs, and softened butter. Stir until the dough comes together, then knead on a floured surface for 8-10 minutes until smooth and elastic.
Add the fruit and zest:
Add the dried fruit, orange zest (or lemon zest), and vanilla extract. Knead them into the dough until evenly distributed.
First rise:
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
Shape the buns:
Punch down the dough and divide it into 12 equal portions. Shape each portion into a ball and arrange them in a greased 9×13-inch baking dish or round cake pan. Leave a little space between each bun.
Second rise:
Cover the buns with a damp cloth and let them rise for another 30-45 minutes, until puffed up and touching each other.
Make the cross:
Preheat your oven to 375°F (190°C). For the cross, mix ¼ cup of flour with a little water to form a thick paste. Pipe a cross over each bun.
Bake the buns:
Bake for 18-20 minutes or until golden brown and hollow when tapped on the bottom.
Glaze the buns:
While the buns are baking, mix the powdered sugar with water (or lemon juice) to form a smooth glaze. Brush the glaze over the warm buns once they’re out of the oven.
Cool and serve:
Let the buns cool slightly before serving. They’re best enjoyed fresh but can be stored in an airtight container for a few days.
Nutritional Breakdown (per bun):
Calories: 230 kcal
Carbohydrates: 37g
Protein: 5g
Fat: 7g
Saturated Fat: 4g
Fiber: 1g
Sugar: 14g
Tips for Success:
- Make sure the yeast is fresh for the best rise. If your yeast doesn’t foam after a few minutes, discard and try new yeast.
- Let the buns cool slightly before glazing to keep the glaze from melting off.
- For a twist, you can swap out the dried fruit for chocolate chips or nuts.
How to Store:
- These buns will last for about 3-4 days at room temperature when stored in an airtight container.
- For longer storage, freeze them for up to 1 month. Thaw at room temperature or reheat them in the oven.
