Hot Cross Buns

Ingredients

• 360 ml (1 1/2 cups)milk
• 1 packetactive dry yeast
• 100 g (1/2 cup) plus 1 tbsp (about 12 g)sugar
• 625 g (5 cups)plain flour
• 1/2 tspground cinnamon
• 1/2 tspvanilla
• 1/2 tspsalt
• 2eggs
• 70 g (5 tbsp), melted and cooledbutter
• 150 g (1 cup), soaked in warm water for 30 minutes and drainedgolden raisins
• 57 g (1/4 of an 8 oz package)cream cheese
• 60 g (1/2 cup)icing sugar

Instructions

1. 1

   Prepare the pans

   Grease a large bowl with cooking spray or butter. Line a 23 x 33 cm (9 x 13 inch) baking dish with parchment paper.

2. 2

   Warm the milk

   Heat the milk in a small saucepan over medium-high heat for 3 minutes, making sure it does not exceed 43°C (110°F).

3. 3

   Wake the yeast

   Whisk the yeast and 1 tablespoon of the sugar into the warm milk. Leave it to stand for 5 minutes.

4. 4

   Mix the dry ingredients

   In a stand mixer bowl, whisk together the flour, cinnamon, salt and remaining sugar.

5. 5

   Make the dough

   Fit the mixer with a dough hook. Add the vanilla, eggs, butter and yeast mixture to the flour mixture.

6. 6

   Knead the dough

   Knead for 3 minutes, or until the dough comes together and feels soft.

7. 7

   Add the raisins

   Add the drained raisins and knead for 1 minute, until they are incorporated.

8. 8

   Finish kneading

   Turn the dough out onto a lightly floured work surface and knead by hand for 1 minute, until smooth and elastic.

9. 9

   Let the dough rise

   Shape the dough into a ball and place it in the prepared bowl. Cover with plastic wrap and leave in a warm place for about 1 hour, until it has almost doubled in size.

10. 10

    Shape the buns

    On a lightly floured surface, punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and arrange them in the prepared baking dish.

11. 11

    Rest the buns

    Cover the dish with plastic wrap and leave the buns to stand for 30 minutes.

12. 12

    Bake until golden

    Heat the oven to 180°C (350°F). Remove the plastic wrap and bake for 45 minutes, or until the buns are golden brown.

13. 13

    Mix the icing

    In a medium bowl, stir together the cream cheese and icing sugar.

14. 14

    Pipe the crosses

    Transfer the cream cheese mixture to a small zip-top bag and snip off one bottom corner. When the buns are cool, pipe a cross over each one.

What are hot cross buns?

Hot cross buns are sweet, yeasted buns traditionally associated with Easter in Britain and now enjoyed in many places. This version uses cinnamon and golden raisins for a gently spiced, fruit-filled dough.

Cream cheese and icing sugar provide the crosses here, rather than a plain flour paste. The soft topping adds a tangy-sweet finish to the golden buns.

Nutrition and macros by portion

The nutrition label shows one serving as written: 373 calories, 9g protein, 65g carbs, 9g fat.

Most of the carbohydrates come from the flour, sugar and raisins, while butter and cream cheese contribute much of the fat. Eggs, milk and flour provide some protein, but each bun is still mainly a sweet bread serving. Pair one with yoghurt or eggs and fruit for a more balanced plate.

The dough ingredients

Warm milk: keep it below 43°C (110°F) so it is warm but not hot when mixed with the yeast. The short standing time gives the yeast a chance to activate.

Flour and eggs: these give the dough its structure and richness. Add the cooled melted butter so it blends in without heating the yeast mixture.

Kneading and rising

Kneading: the mixer does most of the work, then a brief hand-knead helps bring the dough to a smooth, elastic finish. Add the raisins after the first kneading so they are distributed without being worked for too long.

First rise: leave the covered dough somewhere warm until it has almost doubled, rather than relying on the clock alone. The second 30-minute rest lets the shaped buns puff before baking.

Shaping evenly

Portioning: divide the dough into 12 pieces as evenly as you can so the buns bake at a similar rate. Roll each portion into a smooth ball and place them in the lined dish.

Spacing: arrange the balls in the baking dish with room to expand. They will rise and bake close together, making soft sides where the buns meet.

How to tell they are done

Colour: bake at 180°C (350°F) for the stated 45 minutes, looking for an evenly golden-brown top. If your oven browns unevenly, check the dish near the end of the baking time.

Cooling: let the buns cool before piping the crosses so the cream cheese mixture stays in place. The recipe gives no separate cooling time, so allow enough time for them to reach room temperature.

Serving ideas

Warm buns are especially welcome at breakfast or with an afternoon cup of tea. A gentle warming is enough; avoid heating them so much that the cream cheese topping melts.

For a more filling plate, serve a bun with yoghurt or eggs and some fresh fruit. The raisins and icing already bring sweetness, so simple accompaniments work well.

Recipe notes & tips

• Drain the soaked raisins thoroughly so extra water does not soften the dough.
• Cool the melted butter before adding it to the yeast mixture.
• Use a thermometer to check that the milk stays below 43°C (110°F).
• Keep the dough covered during both rises to prevent its surface drying out.
• Snip a small opening in the piping bag first; enlarge it only if the crosses are too thin.
• Let the buns cool fully before adding the cream cheese crosses.

Variations

• Mixed spice: replace the cinnamon with the same amount of mixed spice for a broader warm-spice flavour.
• Orange zest: add finely grated orange zest to the dough for a citrus note.
• Other dried fruit: swap some or all of the golden raisins for an equal amount of another small dried fruit.
• Plain crosses: use a simple icing made from icing sugar and a little water instead of the cream cheese topping.
• Toasted serving: split and toast cooled buns, then serve with a little butter.

Common mistakes to avoid

• Milk too hot: high heat can impair the yeast; check that it is no warmer than 43°C (110°F).
• Raisins still wet: excess soaking water can affect the dough; drain them well before adding.
• Uneven portions: different-sized buns finish at different times; divide the dough into 12 similar pieces.
• Skipping the second rest: baking immediately can leave the buns less puffy; give the shaped buns their full 30 minutes.
• Icing warm buns: the topping can run; wait until the buns are cool before piping.
• Guessing the rise: dough may take longer in a cool room; look for it to almost double rather than watching the clock alone.

How to store

Store cooled buns in an airtight container in the fridge because of the cream cheese topping, and eat within 3 days. Warm briefly in the oven or microwave before serving; the topping may soften when heated.

Frequently asked questions