I can never resist these soft, fluffy hot cross buns with their golden tops, tender centers, and sweet spiced finish. One batch never lasts as long as I think it will.

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I’m obsessed with these soft and fluffy hot cross buns because they hit that sweet spot between rich, spiced, and actually worth tearing into. I love the pillowy crumb, the glossy tops, and those sticky little bites that make me go back for “just one more” until the plate looks suspiciously empty.

The cinnamon gives them that deep bakery smell I can’t ignore, and the orange zest cuts through with a bright pop. But the best part?

They taste like something I’d buy from a proper bread shop, only fresher. And I adore how ridiculously satisfying they are with butter.

Ingredients

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Warm whole milk helps the dough feel soft, rich, and properly cozy.
Yeast brings the puff, so the buns rise up light and fluffy.
Sugar adds sweetness, but it also helps the yeast get moving.
Soft butter makes the crumb tender, like a proper bakery bun.
Egg adds richness and helps everything hold together nicely.
Egg wash gives that shiny, golden top you’ll totally want.
Salt keeps the sweetness balanced, so the buns don’t taste flat.
Bread flour gives structure, chew, and that fluffy pull-apart texture.
Raisins, sultanas, or currants add juicy little bursts in every bite.
Orange zest makes the buns smell bright, fresh, and a little fancy.
Vanilla rounds things out with a soft, sweet background note.
Cinnamon, nutmeg, and mixed spice bring that classic hot cross bun warmth.
Plain flour and water make the simple cross paste on top.
Plus, warm apricot jam or honey gives a sticky, glossy finish.
Basically, these ingredients make buns that feel homemade in the best way.

Ingredient Quantities

240 ml warm whole milk (about 110°F 43°C)

7 g active dry yeast (1 packet)

50 g granulated sugar

50 g unsalted butter, softened

1 large egg

1 large egg, beaten (for egg wash)

8 g fine salt (about 1 tsp)

500 g strong bread flour

150 g raisins, sultanas, or currants

1 tablespoon orange zest

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon ground mixed spice

75 g plain flour (for cross paste)

60 ml water (for cross paste, adjust as needed)

2 tablespoons apricot jam or honey, warmed for glaze

How to Make this

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1. Warm the milk to about 110°F (43°C) then sprinkle the active dry yeast and 1 teaspoon of the granulated sugar over it; let sit 5 to 10 minutes until foamy.

2. In a large bowl or stand mixer combine the remaining sugar, softened butter, 1 large egg, salt, orange zest, vanilla, cinnamon, nutmeg, and mixed spice; add the foamy yeast mixture and mix gently.

3. Add the strong bread flour gradually and mix until a shaggy dough forms; stir in the raisins (or sultanas/currants) so they are evenly distributed.

4. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes by hand, or knead for about 6 to 8 minutes in a stand mixer with a dough hook, until smooth and elastic.

5. Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

6. Punch down the dough and divide into 12 equal pieces (good-sized buns); shape each piece into a smooth ball and place in a greased or lined 9×13 inch (or similar) baking pan, spacing slightly apart.

7. Cover the shaped buns and let rise again until puffy and nearly doubled, about 30 to 45 minutes while you preheat the oven to 375°F (190°C).

8. Mix the plain flour and water to a thick paste for the crosses (adjust water as needed); transfer to a piping bag or plastic bag with the tip cut and pipe a cross onto each bun. Brush the buns lightly with the beaten egg.

9. Bake in the preheated oven for 18 to 22 minutes or until golden brown and cooked through; immediately brush with warmed apricot jam or honey for a shiny glaze.

Equipment Needed

1. Large mixing bowl
2. Stand mixer with dough hook or wooden spoon for hand kneading
3. Measuring cups and spoons and digital kitchen scale
4. Instant read thermometer
5. Rubber spatula and wooden spoon
6. Baking pan about 9×13 inches, greased or lined
7. Piping bag or resealable plastic bag for the flour paste
8. Pastry brush and small saucepan for warming jam or honey

FAQ

How do I know the yeast is active? Mix the yeast with the warm milk and a pinch of the sugar; it should foam and smell yeasty within 5 to 10 minutes at about 43°C. If there is no foam, discard and try fresh yeast.

How long should the dough rise? First rise until doubled in size, usually 60 to 90 minutes in a warm draft free spot. After shaping into buns, proof for 30 to 45 minutes until noticeably puffy.

Should I soak the dried fruit? Soaking raisins, sultanas or currants for 10 to 20 minutes in warm water, tea or a splash of rum plumps them and improves texture, then drain well before adding to the dough.

What consistency should the cross paste be? Mix the 75 g plain flour with enough water to make a thick pipeable paste that holds its shape but can be pushed through a piping bag. If too stiff add a little water, if too loose add a touch more flour.

What temperature and baking time work best? Bake the buns in a preheated oven at 200°C (400°F) for 15 to 20 minutes until deep golden on top and cooked through. Rotate the tray once if your oven has hot spots.

How should I store or freeze the buns? Once cooled, store at room temperature in an airtight container for up to 2 days. For longer storage freeze individual buns wrapped tightly for up to 1 month; thaw at room temperature and refresh in a warm oven for 5 minutes before serving.

Soft And Fluffy Hot Cross Buns Recipe Substitutions and Variations

240 ml warm whole milk: substitute with 240 ml warm plant milk such as soy or oat for similar protein and structure; if using almond milk, add 1 tablespoon extra flour to improve dough strength.
50 g unsalted butter: substitute with 50 g softened coconut oil for dairy free option, or 50 g vegetable shortening for a neutral flavor and similar tenderness.
1 large egg (in dough): substitute with 3 tablespoons aquafaba or 1/4 cup unsweetened applesauce to bind and add moisture; add 1 teaspoon additional flour if dough seems too wet.
150 g raisins, sultanas, or currants: substitute with 150 g dried cranberries for tartness, 150 g chopped dates for caramel notes, or 150 g mixed peel for a traditional citrusy bite.

Pro Tips

– Soak the raisins for 15 to 30 minutes in warm water, orange juice, or a splash of rum, then drain and pat dry before adding. Plumped fruit stays juicy after baking and is less likely to tear the dough while you shape the buns.

– Keep the milk and room temperatures steady when proofing and rising. A slightly warm, draft free spot speeds the second rise and gives a more even crumb. If your kitchen is cold, try the oven with just the light on as a gentle proving box.

– Watch the dough for windowpane development rather than timing only. When it stretches thin without tearing and shows translucent patches, you have good gluten structure. Overkneading makes the crumb tough, while underkneading leaves it dense.

– Make the cross paste slightly thicker than pancake batter so it holds shape on top of the buns while piped. If it spreads too much in the oven, add a little more plain flour. Pipe the crosses from one edge to the other in confident strokes for neat, even lines.

– Glaze the buns immediately as they come out of the oven so the apricot jam or honey melts in and gives a shiny finish. To refresh day old buns, warm them briefly in a low oven or microwave with a damp paper towel to restore softness.

Soft And Fluffy Hot Cross Buns Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can never resist these soft, fluffy hot cross buns with their golden tops, tender centers, and sweet spiced finish. One batch never lasts as long as I think it will.

Servings

servings

Calories

283

kcal

Equipment: 1. Large mixing bowl
2. Stand mixer with dough hook or wooden spoon for hand kneading
3. Measuring cups and spoons and digital kitchen scale
4. Instant read thermometer
5. Rubber spatula and wooden spoon
6. Baking pan about 9×13 inches, greased or lined
7. Piping bag or resealable plastic bag for the flour paste
8. Pastry brush and small saucepan for warming jam or honey

Ingredients

240 ml warm whole milk (about 110°F 43°C)
7 g active dry yeast (1 packet)
50 g granulated sugar
50 g unsalted butter, softened
1 large egg
1 large egg, beaten (for egg wash)
8 g fine salt (about 1 tsp)
500 g strong bread flour
150 g raisins, sultanas, or currants
1 tablespoon orange zest
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground mixed spice
75 g plain flour (for cross paste)
60 ml water (for cross paste, adjust as needed)
2 tablespoons apricot jam or honey, warmed for glaze

Directions

Warm the milk to about 110°F (43°C) then sprinkle the active dry yeast and 1 teaspoon of the granulated sugar over it; let sit 5 to 10 minutes until foamy.
In a large bowl or stand mixer combine the remaining sugar, softened butter, 1 large egg, salt, orange zest, vanilla, cinnamon, nutmeg, and mixed spice; add the foamy yeast mixture and mix gently.
Add the strong bread flour gradually and mix until a shaggy dough forms; stir in the raisins (or sultanas/currants) so they are evenly distributed.
Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes by hand, or knead for about 6 to 8 minutes in a stand mixer with a dough hook, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
Punch down the dough and divide into 12 equal pieces (good-sized buns); shape each piece into a smooth ball and place in a greased or lined 9×13 inch (or similar) baking pan, spacing slightly apart.
Cover the shaped buns and let rise again until puffy and nearly doubled, about 30 to 45 minutes while you preheat the oven to 375°F (190°C).
Mix the plain flour and water to a thick paste for the crosses (adjust water as needed); transfer to a piping bag or plastic bag with the tip cut and pipe a cross onto each bun. Brush the buns lightly with the beaten egg.
Bake in the preheated oven for 18 to 22 minutes or until golden brown and cooked through; immediately brush with warmed apricot jam or honey for a shiny glaze.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.