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hot cross buns recipe

Homemade Hot Cross Buns Recipe with a Zesty Lemon Glaze

Enjoy this hot cross buns recipe, featuring fluffy buns topped with a zesty lemon glaze - a perfect treat for Easter.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Course Baking
Cuisine British
Servings 12 buns
Calories 220 kcal

Equipment

  • Mixing bowl
  • Baking dish
  • Wire rack
  • Whisk

Ingredients
  

For the Dough

  • 1 cup Dried Currants Use raisins for a milder flavor.
  • 1 cup Whole Milk (heated to 110°) Activates the yeast.
  • 1/4 oz. Active Dry Yeast Check for freshness.
  • 1/2 cup Granulated Sugar Provides sweetness and helps activate the yeast.
  • 3 1/2 cups All-Purpose Flour For chewier buns, substitute with bread flour.
  • 1 1/4 tsp. Kosher Salt Adjust if using table salt.
  • 1/2 tsp. Ground Cinnamon Substitute with pumpkin pie spice for variation.
  • 1/4 tsp. Ground Nutmeg Freshly grated offers deeper flavor.
  • 1 large Egg Yolk Consider a flax egg for a vegan version.
  • 6 Tbsp. Unsalted Butter (melted) Swap with coconut oil for dairy-free.
  • 2 tsp. Pure Vanilla Extract

For the Egg Wash

  • 1 large Egg Gives a shine to the buns.

For the Glaze

  • 1 cup Confectioners' Sugar Use powdered erythritol for low-sugar.
  • 2 Tbsp. Whole Milk Thins the glaze.
  • 1/2 tsp. Finely Grated Lemon Zest
  • 1 tsp. Fresh Lemon Juice Adds tartness.

Instructions
 

How to Make Hot Cross Buns

  • Soak currants in boiling water for about 10 minutes. Drain and set aside.
  • In a medium bowl, mix warm milk, yeast, and 1 tsp. sugar. Let sit until foamy, about 5-10 minutes.
  • In a large bowl, whisk together flour, salt, remaining sugar, cinnamon, and nutmeg.
  • Add yeast mixture, egg yolk, melted butter, and vanilla extract to dry ingredients. Stir to create a shaggy dough.
  • Knead dough on a floured surface for 8-10 minutes until soft and elastic.
  • Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 60-90 minutes.
  • Turn out risen dough onto floured surface, pat into an oval, and divide into 12 equal portions.
  • Shape each portion into a roll and arrange seam-side down in a greased baking dish. Cover and let rise for 30-45 minutes.
  • Preheat oven to 375°F.
  • Brush rolls with egg wash and bake for 22-25 minutes until golden brown.
  • Whisk together confectioners' sugar, milk, lemon zest, and juice for glaze.
  • Once buns are cooled, spoon glaze over buns in a cross shape.

Notes

Store hot cross buns in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Keyword baked goods, bread, brunch, Easter recipe, hot cross buns