There’s a special kind of joy in pulling apart a batch of soft hot cross buns, still warm from the oven, their spiced aroma wafting through the kitchen. As a chef, these buns are one of my proudest springtime bakes. They’re soft, gently sweet, kissed with cinnamon and allspice, and dotted with plump raisins. Every time I bake them, I feel like I’m weaving comfort into every fold of dough.
Why I Love Making Hot Cross Buns at Home
- Unmatched freshness: Nothing beats a warm, just baked bun.
- Make ahead friendly: Perfect for prepping the night before and baking in the morning.
- Beautiful presentation: The piped flour cross gives them that signature look.
- Customizable flavor: Add ins like orange zest or cranberries elevate the taste.
- They freeze well: Bake now, enjoy later no compromise on texture.
Whether it’s Easter, Sunday brunch, or just a cozy evening craving, these buns are my go to treat. Pair them with a pot of tea, some butter, and you’ve got pure heaven.
Step by Step Guide to Making Soft Hot Cross Buns
Ingredients You’ll Need
- 325g (2 and 1/2 cups) of all purpose flour ?
- 150ml (1/2 cup + 2 tbsp) of whole milk ?
- 50g (1/4 cup) of granulated sugar ?
- 2 tsp of instant yeast ?
- 1/2 tsp of cinnamon powder ?
- 1/2 tsp of ground allspice ?️
- 3/4 tsp of salt ?
- 1 egg ?
- 1/3 cup of raisins ?
Step by Step Directions
1: Mix the Dry Ingredients
- In a large bowl, whisk together the flour, sugar, yeast, cinnamon, allspice, and salt.
2: Warm the Milk
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- Heat the milk in a saucepan until warm (not hot) to activate the yeast properly.
3: Create the Dough
- Gradually add the warm milk to the dry mix, stirring continuously.
- Mix in the egg and knead until a soft dough forms.
4: Knead the Dough
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- Turn the dough onto a floured surface and knead for 5-7 minutes until smooth.
5: Add the Raisins
- Gently fold in the raisins until evenly distributed.
6: First Rise
- Place in a greased bowl, cover, and rest for 1-2 hours until doubled in size.
7: Shape the Buns
- Divide into 12 equal balls, place on a parchment lined tray.
8: Second Rise
- Cover and let rest another 30-45 minutes.
9: Pipe the Cross
- Mix 3 tbsp flour with water to form a thick paste.
- Pipe a cross over each bun using a bag or piping tool.
10: Bake
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- Bake at 375°F (190°C) for 20-25 minutes until golden brown and hollow sounding when tapped.
11: Cool and Serve
- Cool on a wire rack and serve warm or at room temp.
“I added orange zest and a dash of nutmeg. The aroma? Unbelievable. These buns didn’t last 10 minutes out of the oven.” – @KitchenZenMaster
Chef’s Notes and Troubleshooting
- Dough too sticky? Add 1 tbsp of flour at a time while kneading.
- Dry buns? You may have overbaked. Use an oven thermometer for accuracy.
- Flat buns? Under proofed dough. Let it rise longer until puffy and airy.
- Cracked tops? Ensure the second rise happens in a warm, moist environment.
