Go Back
Soft hot cross buns with raisins and white icing crosses on a wooden serving board, one bun torn open to reveal the fluffy interior.

Soft Hot Cross Buns Easy Homemade Bread Recipe - Fluffy, Fragrant, and Simple

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Bread, Breakfast, Brunch, Dessert
Cuisine British, European
Servings 12 Buns

Ingredients
  

  • Bread Flour: 4 cups (about 500 g), for structure and chew
  • Granulated Sugar: 1/3 cup (65 g), for sweetness and browning
  • Instant Yeast: 2 1/4 tsp (1 packet, 7 g)
  • Salt: 1 tsp
  • Warm Milk: 1 cup (240 ml), about 105–115°F (40–46°C)
  • Unsalted Butter: 1/4 cup (56 g), softened
  • Large Egg: 1, at room temperature
  • Ground Cinnamon: 1 1/2 tsp
  • Ground Nutmeg: 1/4 tsp
  • Ground Allspice (optional): 1/4 tsp
  • Orange Zest: 1 tsp, finely grated
  • Mixed Dried Fruit: 3/4–1 cup (e.g., raisins, currants, chopped apricots)
  • Vanilla Extract: 1 tsp
  • For the Cross Paste: 1/2 cup all-purpose flour + 5–6 tbsp water (to make a thick pipeable paste)
  • For the Glaze: 2 tbsp apricot jam or honey + 1 tbsp orange juice (or water)

Instructions
 

  • Bloom the flavors: In a small bowl, stir the dried fruit with the vanilla and 1 tbsp warm water. Let it sit while you make the dough. This softens the fruit and infuses extra flavor.
  • Mix dry ingredients: In a large bowl (or the bowl of a stand mixer), whisk bread flour, sugar, yeast, salt, cinnamon, nutmeg, and allspice. Add the orange zest and whisk again.
  • Add wet ingredients: Pour in the warm milk, add the egg, and drop in the softened butter. Mix with a spoon until shaggy. If using a stand mixer, fit with the dough hook.
  • Knead to smooth: Knead by hand on a lightly floured surface for 8–10 minutes, or in the mixer on medium-low for 6–7 minutes, until the dough is smooth, elastic, and slightly tacky.
  • Add the fruit: Pat the dough into a rectangle and scatter the soaked fruit over it. Fold and knead gently for 1 minute to distribute evenly. Avoid tearing the dough.
  • First rise: Form a ball and place it in a lightly oiled bowl. Cover and let it rise in a warm, draft-free spot until doubled, about 60–90 minutes. It’s ready when a floured finger pressed into the dough leaves a slow-springing dent.
  • Shape the buns: Turn the dough onto a clean surface and divide into 12 equal pieces (about 75–85 g each). Shape each into a tight ball by tucking the edges under and rolling with a cupped hand.
  • Pan and proof: Arrange the buns in a greased 9x13-inch (23x33 cm) pan or on a parchment-lined baking sheet with a little space between each. Cover loosely and let rise until puffy and nearly touching, 30–45 minutes.
  • Preheat and prepare the cross: Heat the oven to 375°F (190°C). Mix the all-purpose flour with water to form a thick paste that slowly falls from a spoon. Spoon into a piping bag or zip-top bag with a tiny corner snipped.
  • Pipe the crosses: Pipe a line across each row of buns, then the other way to form neat crosses. Keep the lines thin and steady for clean definition.
  • Bake: Bake for 18–22 minutes until golden brown. Internal temperature should reach about 195–200°F (90–93°C) for fully baked buns.
  • Glaze while hot: Warm the jam or honey with orange juice until fluid. Brush generously over the hot buns for shine and flavor.
  • Cool slightly and serve: Let the buns cool for at least 15 minutes. Enjoy warm with butter.