Hey, friends! Welcome to my little baking corner. Today, I’m spilling the tea on my first-ever hot cross buns recipe—a mission I took on for you all, perfected after many trials and errors. I’d never made a hot cross bun before this year, so this is new territory for me—and I’m obsessed! These buns are soft, subtly spiced, packed with juicy raisins, and finished with a zesty orange glaze. Whether you’re prepping for Easter 2025 or just craving a cozy treat, let’s bake these together. Watch the full video here and tell me—did I nail it?
My Hot Cross Buns Journey
I’ll be real: I dove into this blind. Hot cross buns weren’t a thing in my house growing up, but I saw them all over for Easter and thought, “Why not?” My first batch? Too much flour, way too much cinnamon—think dark, heavy bricks. Yikes. I tweaked and tested and remade these multiple times until I landed here: tender buns with just-right flavor. Hydrating the raisins, adding vanilla, and swapping a sticky apricot glaze for orange perfection—it’s been a ride! This recipe’s my love letter to you—let’s make it a win.
A Little Hot Cross Bun History
Hot cross buns go way back—think medieval England! They’re tied to Good Friday, with the cross symbolizing Jesus’ death on the cross. Spices like cinnamon and nutmeg? Some say they nod to embalming spices, but I’m betting monks just liked the flavor. They were once sold by street vendors with that iconic “Hot cross buns!” chant—pretty cool, right? Today, they’re an Easter staple, and I’m jumping on the bandwagon with my newbie twist.
FAQs
Can I use instant yeast instead?
Yep! Swap 2 1/4 teaspoons instant yeast for active dry—no need to activate, just mix it with the dry stuff and go.
What if I don’t have heavy cream?
Whole milk works—use 1/4 cup. They’ll be a tad less rich, but still delish.
Can I skip the glaze?
Totally! They’re great plain or with a butter brush—less sticky that way.
Why hydrate the raisins?
Dry raisins steal dough moisture—hydrating keeps them plump and the buns soft. Learned that the hard way!
Orange vs. lemon emulsion for glaze?
Orange fits the warm spices and raisins—lemon’s zippier if you want a twist.
Serving Suggestions
- Classic: Warm with a smear of butter—heavenly.
- Fancy: Split and toast with a dollop of orange marmalade—those citrus vibes sing!
- Tea Time: Pair with a cuppa—Earl Grey or chai amps up the spices.
Storage Tips
- Room Temp: Store for 2-3 day in an airtight container.
- Fridge: Up to a week in an airtight container—reheat to revive softness.
- Freezer: Freeze unglazed buns in a zip-top bag for 1-2 months. Thaw and reheat at 325°F for 5-7 minutes, then glaze fresh.
- Reheating: Oven at 325°F for 5-7 minutes (crisp outside, soft inside) or microwave 20 seconds with a damp paper towel (steamy softness).
Pro Tips for Success
- Raisins: Pat them dry—wet ones make sticky dough.
- Shaping: That tuck-and-drag trick? Friction tightens the buns—smooth tops every time.
- Piping: Center the seam on your tipless bag snip—off-center cuts mess up the flow. (Grab my fave bags here.)
- Glaze: Go light—too much soaks in and gets sticky.
Watch the Video!
Check out the full process on YouTube—see my shaping hack and piping tips in action!
I’d love your feedback—did this newbie nail her first hot cross buns recipe?
Final Thoughts
This hot cross buns recipe is my heart on a plate—trials, tweaks, and all. From too much cinnamon to sticky glazes, I’ve learned so much, and I hope you love baking these as much as I do. Tag me on Instagram @RiseAndBakeWithJulie with your buns—I’ll share my faves! Happy baking, and let’s make Easter 2025 delicious together.
Hot Cross Buns Recipe – Perfected for Easter 2025
Description
Ingredients
Dough:
- 3 ¼ c. all-purpose flour, 400g
- ⅓ c. granulated sugar, 67g
- 1 ½ tsp salt
- 1 ½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground allspice, optional
- 2 ¼ tsp active dry yeast, 7g, 1 packet
- ¾ c. warm milk, 180g, 110°F
- ¼ c. heavy cream, 60g
- 1 tsp vanilla extract
- ¼ c. unsalted butter, melted (60g)
- 1 large egg
- ⅔ c. raisins or currants, 100g, hydrated – see below
Hydrating Raisins:
- ⅔ c. raisins or currants, 100g
- ½ c. hot water, 120g
Cross:
- ⅓ c. all-purpose flour, 42g
- ¼ c. water, 60g
Glaze:
- ½ c. powdered sugar, 160g
- 1-2 tbsp milk, 15-30g
- ½ tsp orange emulsion
Instructions
- Hydrate Raisins: Soak 2/3 c. raisins (100g) in 1/2 c. hot water (120g) for 10-15 min. Drain and pat dry.
- Activate Yeast: Mix 3/4 c. warm milk (180g), pinch of sugar, and 2 1/4 tsp yeast. Let sit 5-10 min until frothy.
- Mix Dough: Whisk 3 1/4 c. flour (400g), 1/3 c. sugar (67g), 1 1/2 tsp salt, 1 1/2 tsp cinnamon, 1 tsp nutmeg, and 1/2 tsp allspice (if using). Make a well; add 1/4 c. butter (60g), 1 egg, 1 tsp vanilla, yeast mix, and 1/4 c. cream (60g). Mix until tacky.
- Knead & Add Raisins: Knead 6-8 min until smooth. Flatten, fold in raisins gently, shape into a ball. Rise in an oiled bowl, covered, 1-1.5 hr until doubled.
- Shape Buns: Punch down, divide into 12 (~65-70g each). Tuck edges under, drag with C-shaped hand for tight balls. Place on parchment-lined sheet, 1” apart. Rise 30-45 min.
- Make Cross: Mix 1/3 c. flour (42g) with 1/4 c. water (60g). Pipe crosses with a tipless bag (center seam for snip).
- Bake: Preheat to 375°F. Bake 18-22 min until golden, hollow-sounding.
- Glaze: Whisk 1 c. powdered sugar (120g), 1-2 tbsp milk (15-30g), 1/2 tsp orange emulsion. Brush lightly on warm buns.
- Serve: Cool slightly, enjoy warm with butter!
Video
Notes & Tips
- Pat raisins dry to avoid sticky dough.
-
Tuck-and-drag shaping = smooth, tight buns.
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Light glaze keeps it non-sticky.
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