soft hot cross buns
These soft Hot Cross Buns are a traditional English Easter pastry. They are fluffy, easy to make and ideal to prepare and freeze. And last but not least SO yummy!! Perfect for Easter brunch or as a coffee snack in the afternoon!
Servings Prep Time
12buns 25minutes
Cook Time Passive Time
25minutes 2-3hours
Servings Prep Time
12buns 25minutes
Cook Time Passive Time
25minutes 2-3hours
  • 4cups all-purpose flour520 grams
  • 1 1/4 cups milkwarm
  • 1/3cup sugar70 grams
  • 3,5tbsp Butter50 grams, room temperature
  • 1medium organic egg
  • 1/2cup raisins90 grams
  • 7grams active dry yeast
  • 1tsp salt
  • 1tsp cinnamon
  • 1tsp vanilla extract
  • 1tsp orange zest
  • 1/2tsp cardamom
flour paste for the cross
  • 2/3cup all-purpose flour
  • 5tbsp wateror a little bit more if needed
  • 3tbsp apricot jam
  • 5tbsp water
  1. Mix flour, sugar, yeast, salt, cinnamon, cardamom and the orange zest in the bowl of a mixer. In a separate bowl, mix the warm milk (max. 40°Celsius), butter, egg and vanilla extract. Empty the liquid ingredients to the dry ones. Knead with the dough hook for 4-5 minutes until smooth. Add the raisins and knead for another 1-2 minutes.
  2. Form the dough into a ball and let it rise, covered in a bowl, at room temperature for 1-2 hours until doubled in volume.
  3. Transfer the dough to a lightly floured work surface and divide into 12 equal pieces. Shape into balls with an arched hand. Place on a baking sheet, spaced apart, and let rise, covered, for another 30-45 minutes.
  4. Preheat the oven to 180°C / 356°F. Mix the flour with the water in a bowl until smooth. If necessary, add another 1-2 tablespoons of water. Pour into a piping bag (approx. 4 mm hole) or a plastic bag with a hole in one tip (approx. 4 mm).
  5. Pipe the flour paste onto the buns in a criss-cross pattern.
  6. Bake the buns for about 23-26 minutes, until they are nice and golden brown (food thermometer core temperature about 91°C / 195°F).
  7. Meanwhile, heat the apricot jam with the water in a saucepan until warm and runny. Spread the jam on the rolls with a brush while they are still hot. Then leave to cool completely. Enjoy!