Hot Cross Buns Recipe -So easy!

This sweet bread recipe for hot cross buns uses quick-rise instant yeast eliminating the need for proofing and the first rise. So easy to make and ready in just 90 minutes. These hot cross buns are great for Easter and throughout the year! 

A hot cross bun is a yeasted sweet bread, traditionally studded with dried fruit and lightly spiced -usually with warm spices like cinnamon, nutmeg, and cloves. 

These baked goods, easily recognizable thanks to their trademark cross, are traditionally served on Good Friday to celebrate the end of lent.  

Unlike my mom’s rice ricotta pie, my nonna’s fiadone (sweet ricotta pie) or my family’s recipe for pizza rustica, these sweet buns were not part of the Easter food traditions of my Italian upbringing.

I was, however, always fascinated with these fluffy, golden brown buns marked with a cross.  So much so that this was one of the first recipes I attempted when I started experimenting with easy yeast recipes. 

If you enjoy fun baking projects with yeast, this is for you. I’m here to assure you that it really is easy to make hot cross buns and you will be pleasantly surprised with the results. 

Using quick-rise or rapid-rise yeast and your stand mixer, you can enjoy these traditional hot buns in less than 90 minutes. 

Mise en place

Remove 2 eggs from the fridge at least 20 minutes before you plan on starting this recipe. If short on time, place them in a bowl of warm water. 

In another small bowl, add 1 cup of boiling water to ½ cup of dried cranberries. Let them sit and soak for approximately 10 minutes. Drain and set aside. 

Combine 1½ cups of milk, 1 cup of water, and ½ cup of diced butter in a medium saucepan. Heat on medium heat until the butter starts to melt, and the liquids are warm to the touch (120-130°F or 49-55°C). Set aside. 

Instructions

In the large bowl of a stand mixer, whisk together 1000 grams of all-purpose flour (7 cups), 100 grams of sugar (½ cup), 2 packages of quick-rise instant yeast (14 grams), 1¼ teaspoons of salt, 1½ teaspoons of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground cloves, and grated orange zest; set aside.  

Add the warm liquids to the dry ingredients. With the dough hook, knead for 10-15 seconds. Add 2 lightly beaten room temperature eggs and knead for approximately 4-5 minutes or until the dough is smooth and elastic. The dough should be soft and almost pull away from the sides of the bowl. The dough should not stick to your fingers, if it does, add 1-2 tablespoons of flour. 

Add the drained cranberries and knead for another 15-30 seconds or until incorporated in the soft dough.

Cover and allow to rest for about 10 minutes.

While waiting, line a 12 x 18″ rimmed baking sheet or two 9 x 13″ baking pan with parchment paper. Alternatively, brush them lightly with butter.

Let’s divide the dough

If you have a scale, weigh your large dough ball. Divide this number by 24 since this recipe yields 2 dozen buns. You now have the exact weight of what each piece of dough should weigh. Pinch off a small amount of dough, weigh it and adjust. 

For example, my ball of dough weighed 2017 grams. I divided that number by 24 to obtain the weight of each ball of dough. So each ball of dough should weigh 84 grams if I want to get 24 buns.   

If you don’t have a scale, on a lightly floured work surface, shape the dough into a log and divide the dough into 4 equal parts. Then, divide each quarter in half, and finally each half in thirds. Work with one-quarter of the dough at a time and cover up the rest of the dough as it quickly dries out if not covered. 

Shape your buns

On a lightly floured work surface, shape each of the dough pieces into a small ball by first gathering and pinching the sides. Then give it a light kneading, flip it over and roll it. Refer to the video to see how this is done.

Repeat this procedure until you have formed 24 balls of dough. Remember to keep the dough covered with a tea towel as you shape each piece of dough into a smooth ball. 

Place on the prepared pans as you form each bun and cover with cling wrap or a clean kitchen towel. Let them sit in a draft-free and warm place for about 35-40 minutes or until doubled in volume. 

While the buns are rising, place the rack in the middle position and preheat the oven to 350°F (175°C).

Once doubled in size, you now have a couple of options. You may decide to brush them with an egg wash, milk or water. Or, you can create a flour cross. You may also decide that you would like to glaze them after they are baked. Continue reading for more details. 

Egg wash vs. milk wash vs. water

If not making a white flour cross, let’s brush the tops. 

You can brush them with an egg wash, room temperature milk or just plain water. Using an egg wash or water provides a shiny crust, whereas milk encourages a golden color. 

To make the egg wash, beat 1 egg with 1 teaspoon of water. 

How to make a white flour cross

One option to obtain the characteristic white cross is to pipe a mixture of flour and water before baking. 

To make the white flour cross, combine ½ cup of flour with 6 tablespoons of room temperature water. Transfer this “paste” to a piping bag. Alternatively, use a “Ziploc” plastic bag and snip off one of the corners. Pipe crosses across the buns. 

Time to bake

Bake in the preheated oven for 20-25 minutes or until the tops are golden brown.

Remove from the oven and transfer to a wire rack to cool off. 

Serve warm or at room temperature. 

This hot cross buns recipe is a great addition to Easter brunch or any other festive occasion throughout the year. 

To glaze or not to glaze

As your perfectly baked buns are cooling off, you may decide you want to add a touch of sweetness and glaze them. 

Here’s how: In a small bowl, whisk together ½ cup of powdered sugar with 1 tablespoon of milk. With a pastry brush, brush on warm rolls. 

If you prefer to make the cross out of a glaze, instead of the flour paste, mix ½ cup of icing sugar with 2 teaspoons of milk and a ¼ teaspoon of vanilla extract. Transfer this “paste” to a pastry bag. Alternatively, use a “Ziploc” plastic bag and snip off one of the corners. Pipe crosses with a small amount of icing on each warm bun.  

Tips

• Always test your yeast to make sure it is still active.
• The most accurate method to measure flour is by weight. 
• If the cranberries appear too wet even after straining, pat dry with a clean tea towel.
• Although this recipe can be made by hand, you get the best results using a stand mixer.
• Flour your hands to prevent the soft dough from sticking to your hands. 
• Best served the day they are made. 

Variations

• replace the dried cranberries with raisins, dried apricots, currants or any other dried fruit

Can they be frozen?

Yes, you can easily freeze this large batch of buns for up to 1 month. Once the buns have cooled down to room temperature, wrap them first in plastic wrap and then in aluminum to prevent freezer burn. Please place them in a freezer bag or container, label and freeze. 

How to reheat

The best way to reheat these traditional hot cross buns is in the oven. First, defrost to room temperature. Then heat in the oven at 350°F (175°C) until slightly warm. 

More yeast bread recipes

If you enjoy breakfast bread recipes made with yeast, you will love this recipe for sweet rolls. Using buttermilk makes for a soft and tender dough. Another family favorite is this braided sweet bread spread with chocolate nut butter. 

Recipe inspiration

If you have been here before, you probably know that I have an extensive collection of newspaper clippings from the Food section of my local paper.

I was also the kind of person that would cut off the UPCs from food packages to receive free recipes.

Did anyone else do that or was that just me? 

I adapted this recipe from one I found in a spiral-bound recipe booklet entitled “Country Fair,” published by Fleischmann. The recipe credits a Mrs. D. Wright.

Since I’m on a mission of documenting my family’s favorite Easter recipes, including chocolate egg nests,  I just had to include this one! 

I’ve been making them throughout the year for decades with the following changes: I replaced the shortening with butter, used dried cranberries instead of raisins, and brushed the tops of the buns with water, except at Easter when I will make the traditional cross on the buns. 

I hope you enjoy them as much as my family does. 

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

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Ciao for now,

Maria

★★★★★ If you have made traditional Easter food, I would love to hear about it in the comments below and be sure to rate the recipe!