Classic Hot Cross Buns Recipe for Soft, Spiced Easter Buns

This post may contain affiliate links, please visit our privacy policy for details.

Traditional Hot Cross Buns are a classic pastry to celebrate Good Friday and the arrival of spring. These buns use a rich, brioche-style dough flavored with honey, lemon, vanilla, cinnamon, nutmeg, and allspice. Rum-soaked raisins and homemade candied lemon peel add brightness and depth, while the signature cross is piped on top before baking. Once baked, the buns are finished with a glossy apricot jam glaze for shine and extra flavor. Each bite is light, tender, subtly spiced, and perfectly sweet — ideal for gatherings or an indulgent afternoon treat.

About the Recipe

These hot cross buns follow a traditional method with separate steps for candied lemon peel, plumped raisins, a sponge (starter), and enriched dough. The process takes time because of multiple rises and the candying step, but it’s straightforward and well worth the effort. The aroma while baking is irresistible and the finished buns are delicious enough to enjoy year-round.

If you enjoy baking and don’t mind a multi-step recipe, these buns are a rewarding project. They make a wonderful addition to an Easter spread or a satisfying weekend bake.

What Are Hot Cross Buns?

Hot Cross Buns are sweet, yeasted buns traditionally made with dried fruit and warm spices, often enjoyed on Good Friday and around Easter. A cross is piped on top of each bun before baking (or sometimes iced on afterward), and the buns are typically glazed for shine. They have a long history and remain a beloved seasonal treat.

Why You Will Love These Hot Cross Buns

• Rich, balanced flavor from spices, honey, lemon, and vanilla.
• Includes homemade candied lemon peel and lemon zest for brightness.
• Subtly spiced using cinnamon, nutmeg, and allspice.
• Quick bake time once shaped — about 12–15 minutes.
• Soft, fluffy texture with a glossy apricot glaze finish.

Ingredients

Full ingredient amounts and detailed instructions are provided in the recipe card below.

For the Candied Lemon Peel:

• Lemon peel
• Water
• Corn syrup
• Granulated sugar

For the Rum-Soaked Raisins:

• Spiced rum (or dark rum/apple juice for non-alcohol option)
• Raisins (or currants/cranberries)

For the Starter (Sponge):

• Bread flour
• Instant yeast
• Warm whole milk

For the Hot Cross Buns:

• Bread flour
• Granulated sugar
• Lemon zest
• Nutmeg, cinnamon, allspice
• Kosher salt
• Honey
• Unsalted butter
• Large eggs
• Candied lemon peel
• Plumped (drained) raisins
• The prepared starter

For the Egg Wash:

• Large egg
• Water

For the Topping (Cross Paste):

• Cake flour
• Granulated sugar
• Lemon zest
• Melted butter
• Egg yolk
• Whole milk
• Vanilla extract

For the Glaze:

• Apricot jam (melted)

How to Make Hot Cross Buns

Step 1: Make the candied lemon peel

Simmer lemon peel in one cup of water for 30 minutes, drain, then simmer again with sugar, corn syrup, and additional water until the peel is translucent (about 30 minutes). Drain, toss the peel in granulated sugar, dry in a low oven or overnight, then finely chop.

Step 2: Rehydrate the raisins

Place raisins in a small bowl and cover with spiced rum (or your chosen liquid). Cover and set aside to plump.

Step 3: Make and proof the starter

In a mixer bowl combine bread flour, instant yeast, and warm milk. Mix briefly, then increase speed briefly to develop the sponge. Scrape into a clean bowl and let proof at warm room temperature until nearly doubled, about 1 hour.

Step 4: Make the enriched bun dough

Combine the measured flour, sugar, salt, lemon zest, spices, eggs, butter, honey, and the sponge in a mixer fitted with a dough hook. Mix on low, then on higher speed until the dough is smooth and elastic. Add the chopped candied peel and drained raisins and mix until evenly incorporated.

Step 5: Proof and shape

Place dough in a lightly greased bowl and proof in a warm spot until nearly doubled, about 1 hour. Divide into portions (about 2 ounces each), form tight rounds, rest briefly, then reshape and place on parchment-lined sheet pans about 3 inches apart.

Step 6: Egg wash and final proof

Whisk the egg with water to make an egg wash and brush each ball. Cover with lightly greased plastic wrap and allow the buns to rise in a warm place until puffy, about 45 minutes. Brush again with egg wash and let dry briefly before piping the crosses.

Step 7: Make the topping and pipe crosses

Whisk together the topping ingredients (sugar, lemon zest, melted butter, egg yolk, milk, and vanilla), then add cake flour and whisk to a smooth paste. Transfer to a piping bag and pipe one vertical and one horizontal line over each bun to form the cross.

Step 8: Bake and glaze

Bake the buns at 375°F (190°C) for 12–15 minutes or until golden brown. Warm the apricot jam briefly and brush it over the hot buns for a glossy finish.

Tips and FAQs

Can I make the dough by hand? The dough can be kneaded by hand, but a stand mixer significantly reduces time and effort.

Why is the dough sticky? This is an enriched dough with butter, milk, eggs, and sugar, so it will be softer and slightly tacky compared to lean doughs.

How do I know the dough is properly kneaded? Properly kneaded dough will be smooth, elastic, and slightly shiny.

My dried fruit won’t incorporate — what should I do? Add the raisins and peel near the end of mixing and finish incorporating by hand if needed.

My dough isn’t rising as quickly as stated. Rising times vary with temperature. Warmer kitchens speed fermentation; cooler kitchens slow it. Use a proofing box or warmer location if needed.

My buns brown too quickly. If they darken too fast in the oven, tent loosely with foil for the remainder of the bake.

Serving and Storage

Serve warm or at room temperature. A light smear of butter or honey complements these buns beautifully. Leftovers keep in the refrigerator for 3–4 days in a zip-top bag, or freeze for up to 2 months. Reheat from frozen in a low oven or microwave briefly.

If you try this recipe, leave a comment to share your results — feedback is always welcome.

Traditional Hot Cross Buns

Soft, sweet, loaded with flavor — these traditional hot cross buns are perfect for Easter or any spring gathering.

Prep Time: 1 hr 30 mins

Cook Time: 1 hr 14 mins

Proofing Time: 3 hrs

Total Time: 5 hrs 44 mins

Servings: 29 buns

Ingredients (overview)

Candied lemon peel, raisins and rum for plumping, bread flour, instant yeast, milk, sugar, butter, eggs, honey, lemon zest, spices, cake flour for the cross paste, and apricot jam for the glaze. See the recipe card above for exact amounts.

Instructions (summary)

1. Make candied lemon peel, dry and chop.
2. Plump raisins in rum or chosen liquid.
3. Mix starter (sponge) and proof for about 1 hour.
4. Mix enriched dough with sponge, knead until smooth, add candied peel and raisins.
5. First proof until nearly doubled, divide and shape, rest and reshape into tight balls.
6. Brush with egg wash, proof again until puffy, then pipe crosses using the topping paste.
7. Bake until golden, then brush warm apricot jam over the tops.

Notes & Tips

• Store-bought candied peel can save time — use 6 tablespoons if substituting.
• Dark rum or non-alcoholic liquids (apple juice or water) work to plump raisins.
• Instant yeast is recommended for consistent results.
• Many steps can be done ahead: candied peel and plumped raisins keep for days.
• Use an oven thermometer and watch for over-browning; tent with foil if needed.

– Still Hungry? –

Try other bakery-inspired recipes for more sweet ideas.

• 

  My Favorite Peanut Butter Balls

• 

  Giant Peanut Butter Cup

• 

  Homemade Strawberry Toaster Strudel