Hot Cross Buns Recipe - Perfected for Easter 2025
This hot cross buns recipe has been perfected after many trials. It delivers soft, tender buns with hydrated raisins, a hint of vanilla, and a zesty orange glaze—ideal for Easter 2025. With a newbie’s passion, I'm proud to say it is a cozy, flavorful treat I’m proud to share!
Servings 12 buns
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!
Notes
TIPS:
- Pat raisins dry to avoid sticky dough.
-
Tuck-and-drag shaping = smooth, tight buns.
-
Light glaze keeps it non-sticky.
Storage:
Room temp (unglazed): 2-3 days.
Freezer: Ziploc bag, 1-2 months. Reheat 325°F, 5-7 min.
