Oh, darlings, there’s nothing quite like the smell of these Old-Fashioned Hot Cross Buns wafting through the house on a spring morning. This recipe is a true treasure, passed down through generations, brimming with sweet spices and plump fruit. It’s a hug in a bun, perfect for sharing with those you hold dear.

My dear, these sweet, spiced buns with their iconic cross have a history as rich as their flavor! Folks have been baking something like these for centuries, especially around Easter Good Friday. They say the cross represents the crucifixion, but for me, it’s just a lovely tradition that brings us all together. Learn more about their fascinating past here. Every bite is a taste of springtime and happy memories.

Ingredients

• 1 cup (240ml) whole milk, warmed to 105-115°F (40-46°C)
• 2 ¼ teaspoons (1 packet) active dry yeast
• ¼ cup (50g) granulated sugar, plus a pinch
• 4 cups (480g) all-purpose flour, plus more for dusting
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (or allspice)
• ½ teaspoon salt
• 1 large egg, at room temperature
• ¼ cup (57g) unsalted butter, melted and cooled
• ¾ cup (120g) mixed dried fruit (raisins, currants, chopped candied peel)
• Zest of 1 orange
• — For the Cross —
• ½ cup (60g) all-purpose flour
• 3-4 tablespoons water
• — For the Glaze —
• ¼ cup (60ml) water
• ¼ cup (50g) granulated sugar

Instructions

1. Warm the milk gently until it’s comfortably warm to the touch (105-115°F). Sprinkle the yeast and a pinch of granulated sugar into the warm milk. Stir gently and let it sit for 5-10 minutes until it becomes foamy.
2. In a large mixing bowl, whisk together the flour, remaining ¼ cup sugar, cinnamon, nutmeg, cloves, and salt.
3. Pour the foamy yeast mixture into the dry ingredients. Add the room temperature egg, melted butter, orange zest, and mixed dried fruit. Mix with a sturdy wooden spoon or rubber spatula until a shaggy, cohesive dough forms.
4. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and springs back when gently poked. Add a tiny bit more flour if too sticky, but resist adding too much.
5. Lightly oil a clean large bowl. Place the kneaded dough in the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
6. Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a smooth, round bun.
7. Arrange the buns on a parchment-lined baking sheet, leaving about 2 inches between them. Cover the buns loosely with plastic wrap or a clean kitchen towel and let them rise again for another 30-45 minutes, or until visibly puffed up. Preheat your oven to 375°F (190°C) during this second rise.
8. While the buns are on their second rise, prepare the cross mixture: In a small bowl, whisk together ½ cup flour and 3-4 tablespoons of water until you have a thick, smooth, pipeable paste. Transfer this paste to a piping bag fitted with a small round tip, or a small Ziploc bag with one corner snipped off.
9. Once the buns have risen, pipe a cross onto the top of each bun using the flour paste.
10. Bake the buns in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
11. While the buns are baking, prepare the glaze: In a small saucepan, combine ¼ cup water and ¼ cup granulated sugar. Bring to a simmer over medium heat, stirring until the sugar completely dissolves. Cook for 1-2 minutes until it forms a light syrup.
12. As soon as the hot cross buns come out of the oven, brush them generously with the warm sugar glaze. This gives them that beautiful shine and extra sweetness. Let them cool slightly on a wire rack before serving warm.