Hot Cross Buns are comprised of an enriched, yeast dough flavored with warm, holiday spices, dotted with plump, dried fruit, topped with a sweet cross made of dough, and brushed with a warm, sweet glaze. While traditionally eaten at Easter and Christmas, Hot Cross Buns are enjoyed all year. These buns are full of legends, superstitions, and a history with royal decrees and religious meaning. Give these Hot Cross Buns a try for your next holiday gathering.
Hot Cross History
Buns marked with crosses are thought to date back to as early as the 6th century B.C. in Greece. Crosses prior to the Christianity cross had different meanings. In fact, ancient civilizations like Assyrians and Babylonians used the 4-end cross to represent life’s basic elements, earth, water, wind, and fire. Even in Ancient Egypt, crosses had religious significance representing the sun god. You can also find evidence of crosses in the Aztec culture to represent those with a “secret knowledge”. All in all, crosses had and still have rich, cultural and historical significance usually representing a higher power.
The Hot Cross Bun History
The modern British Hot Cross Bun version is documented to have been eaten in the 16th & 17th centuries to celebrate Good Friday. A monk is thought to have baked spiced buns with crosses on Good Friday for the Easter weekend.
Queen Elizabeth I (the Virgin Queen) Royal Decree
In the late 16th century, Queen Elizabeth I of England (and Ireland) considered Hot Cross Buns so sacred, she banned the baking and consumption of them (and any bread with spices) outside of Christmas, Easter, or funerals. The consequence of getting caught was giving them to the poor. Personally, I say all the more reason for making them! 😉
Christian Significance of the Spices
The spices in the dough represent the spices that Jews used to anoint soulless bodies, even that of Christ prior to burial. In truth, their purpose was to cover the smell of a decaying body, particularly since Jews did not embalm bodies at that time. I suppose I could’ve left that fact out!
Christian Significance of the Cross (Superstitions, too!)
The cross on top of each bun represents the crucifix in Christianity. As legends go, the cross on each bun was thought to ward off evil spirits, provide protection for long voyages (sea voyages!), and solidify friendships when shared. And don’t forget… they also protect the baker from horrible disasters in the kitchen! It’s like a good luck charm for the year. Even today, it’s not unheard of in England for someone to leave a Hot Cross Bun out for an entire year!! Ugh… gross!! And yes, it decays, too! That’s how superstitious some people can be!
British Mixed Spice
This recipe includes the British Mixed Spice. You can purchase it online since most Americans do not have access to this spice in their local grocery stores. HOWEVER, you do NOT need this specific spice to enjoy this recipe. OR you can simply make it yourself (recipe below) using individual spice ingredients that are commonly found. The British Mixed Spice is actually just a mix of the American Pumpkin Pie and Apple Pie spices with the addition of mace and coriander. That’s it! In a pinch, you can simply sub the British Mixed Spice with either pumpkin or apple pie (or a mix of both). The buns will still taste incredible! See my recipe at the end of this post for making your own British Mixed Spice.
Cool Buns & Rich History
These buns have such an interesting history and significance for the season. Many thanks to the British for inspiring my recipe using their special mixed spice. See the recipe below on making your own!
British Hot Cross Bun Ingredients
For the ingredients, you’ll need yeast, granulated sugar, milk, bread flour, salt, cinnamon, mixed spice (a traditional British blend, see the recipe below for making your own), egg, orange & lemon zests, butter, dried fruit, and a little all-purpose flour (or more bread flour).
Make the Hot Cross Bun Dough
Activate the Yeast
Activate the yeast by whisking 1 package (2¼ teaspoons) of active dry yeast, 1 tablespoon of granulated sugar (taken from the overall measured amount for the dough which is 50 grams (¼ cup), and 125 milliliters (½ cup) of milk (heated to 100˚F-110˚F). Set the mixture aside for ~10 minutes to become bubbly and frothy.
Soak Chopped Dried Fruit
Soak the dried fruit to plump them for a “fresh” texture. Place 150 grams (1¼ cup) dried fruit in a bowl. Sultanas (which are white/golden grapes) and currants are traditional. I like to use sultanas (golden grapes) and dried cranberries. Pour very hot to boiling water over the fruit to cover. Set the bowl aside for ~10 minutes to allow the fruit to hydrate.
Sift & Combine Dry Ingredients
In the bowl of a stand mixer (or any large bowl), sift together 450 grams (3 ¾ cups) of bread flour (fluffed, scooped, & leveled off if using measuring cups), ½ teaspoon of salt, if using salted butter (1 teaspoon, if using unsalted butter), remaining sugar, 1 teaspoon of cinnamon, and 1½ teaspoons of the British Mixed Spice. You can substitute pumpkin or apple pie spice or see my recipe for making your own. Whisk the dry ingredients until well mixed.
TIP: You can stir everything with a spoon in a large bowl if you’re not using a stand mixer.
Stir in the zest from 1 orange and 1 lemon. I like to think of the contrasting sweet fruit and bitter zests in this recipe to represent the bitter sweetness of Jesus’ sacrifice.
Add Wet Ingredients & Knead
Use the dough hook attachment and mix on low speed. Slowly pour in the yeast mixture, 125 milliliters (½ cup) milk (heated to 100˚F-110˚F), egg, and 50 grams 3½ tablespoons of softened butter. Increase the speed to medium and knead for 5 minutes or until the dough is smooth and elastic.
TIPS: Heat milk in the microwave for 30 seconds. If the butter is not soft, dice and heat it in the microwave for 10 seconds or so.
Drain the fruit and pat dry with a towel. Add the fruit to the mixer bowl and knead for another 5 minutes on medium speed. The dough shouldn’t be too sticky or dry. If the dried fruit has not been well incorporated, use your hands to fold the fruit into the dough.
TIP: If kneading by hand, fold in the fruit and knead well for 5 minutes.
Cover Dough & Rise
Remove the dough hook and scrape down the bowl sides forming a ball of dough at the bottom of the bowl. Lightly spray the top and sides of the dough with cooking spray (or rub a little oil over the dough). The light coating of oil prevents any potential crusting over of the dough exterior. Cover with a towel or plastic wrap and set the bowl aside in a warm area to rise for 1 hour or until doubled in size.
Prepare Baking Pan
Near the end of the rise, line a baking sheet (~17×12 inches) with parchment paper.
Divide Dough Equally & Shape into Smooth Balls
Deflate the dough and scoop it out onto a floured work surface. Knead the dough gently just to form it unto a smooth ball. Shape the dough into a log. Cut the log into 12 relatively equal portions by eyeballing the cuts or using a food scale (85-87 grams each). Roll each dough portion into a smooth ball. To roll each ball smoothly, cup your hand, place it behind a dough ball, rub your hand along the work surface pushing the dough toward you. The friction from the work surface will smooth out the top and sides of the ball.
TIPS: To cut equally sized pieces, cut the dough log in half. Cut each half in half to equal quarters. Cut each quarter into thirds; that will equal 12 portions. To create a rough surface on which to roll each ball, clear off (rub or wipe) any extra flour from the surface; the surface needs to have friction to create the smoothness.
Place Rolls on Baking Sheet & Rise
Place each ball, a couple of inches apart, on the lined baking sheet (4 rows x 3 rows on a 17×12-inch pan). They should not touch. Cover the rolls lightly with a towel or oiled plastic wrap to prevent drafts. Set the baking sheet aside in a warm area for 45-60 minutes to rise or until near doubled in size.
Preheat Oven
At the end of the rise, preheat the oven to 425˚F(220˚C). Ensure a rack is in the center of the oven.
Make the Cross Paste
In a small bowl, whisk together 4 tablespoons (40 grams) of all-purpose flour and 1 tablespoon of granulated sugar until combined. Then, whisk in 2 tablespoons of water and stir well. The mixture should be thin enough to pipe BUT thick enough to hold its shape on the dough.
TIPS: You can also just use bread flour. Superfine granulated sugar works best as it dissolves easily and quickly. You can pulverize your regular sugar in a food processor until fine (not powdered sugar fine!).
Prepare/Create a Piping Bag for the Cross Paste
In a small drinking glass, place a piping bag with a thin tip OR plastic quart size zip-top bag with one corner touching the glass bottom. Spoon the cross paste into the bag towards the corner sitting at the bottom of the glass. The drinking glass will help keep the bag upright. Snip the tip off (~⅛ inch in diameter), if needed, of the piping/zip-top bag. Pipe the mixture on top of each roll in the shape of a cross. The 2 perpendicular lines should be thin as they will spread in the oven.
Bake the Hot Cross Buns
Bake for 20-25 minutes or until golden brown.
Make the Hot Cross Bun Finishing Glaze
While the buns are baking, make the finishing glaze. In a saucepan or in a microwavable-safe bowl, add 30 milliliters (2 tablespoons) of milk and 25 grams (2 tablespoons) of sugar. Heat on the stove or in the microwave for 30 seconds stirring until the sugar has dissolved. Set the mixture aside.
Remove the Hot Cross Buns & Brush on Finishing Glaze
After removing the buns from the oven, brush each liberally on top and sides with the finishing glaze. Serve warm and enjoy! You can split them in half and top with butter. They are great eaten for breakfast or as a snack at teatime.
Hot Cross Buns: A Closer Look
In taking a closer look, you notice the wheat-looking color to the bread. The color is a result of the spices. The crumb has an appropriate, glutinous stretch with air pockets. The fruit looks hydrated and moist, almost fresh. You should spot small specks of orange and yellow from the fruit zests. The exterior has an attractive, glossy shine from the glaze, symmetrical cross lines, and a smooth, round evenly dark crust. These buns turned out well all around.
Hot Cross Buns: Final Thoughts
While there is much history and religious significance with these buns, whether or not you’re religious or a Christian, these buns are just a good, tasting yeast bread. Today, they are baked and eaten any time of year and for any occasion. I truly hope you enjoy these buns as much as we do.
Hot Cross Buns: Baker’s Final Thoughts
This was a fun bread to make in part because of the rich history and religious significance. Aside from those meanings, the dough was a basic, enriched dough but with lots of spice and fruit. I think traditionally the fruit is left dehydrated, but I wanted a little freshness, so I chose to hydrate the fruit. You could just add the dried fruit as is. Since British Mixed Spice is not easy to come by in the U.S., I chose to make my own; however, you could sub with another warm holiday spice. The cross was fun to pipe. You don’t need any skills to pipe, but ensure you have a small opening in your bag or piping will be messy and ugly! The finishing glaze added a pretty shine to the bread. Overall, this was a bake I can see making at either Christmas or Easter, especially for guests. The bread would encourage great conversation! 😊
Hot Cross Buns: Taster’s Final Thoughts
The spices enhanced a traditional brioche bread. The plump fruit and zests added sweetness and freshness. Scott said he could taste the sweetness in the cross paste on top. He enjoyed the finishing glaze; however, he commented on how sticky the buns were because of the glaze. Keep in mind, while sticky, he wouldn’t go without the glaze as it added additional sweetness and flavor to the buns. These buns were reminiscent of holiday bread (due to the spices) but enjoyable even in the spring. Scott has been eating these buns for his second breakfast each morning. I think he’ll miss them when they’re gone. 😉 Keeper? Yes, most definitely! I can’t wait to make these for future guests.
Check out my YouTube video on the ins and outs of making this these buns. “British Hot Cross Buns: Spiced Yeast Rolls Dotted w/Dried Fruit & Zests & Topped w/a Cross & Glaze”.
British Hot Cross Buns
Ingredients
Yeast Dough:
- 1 pkg (2¼ tsp) active dry yeast
- 50 g (¼ cup) granulated sugar superfine or caster is best
- 250 ml (1 cup) whole milk, divided heated 100˚F-110˚F (38˚C-43˚C)
- 450 g (3¾ cups) bread flour fluffed, scooped, and leveled off, if using cup measurements
- ½ tsp salt, if using salted butter add 1 tsp, if using unsalted butter
- 1 tsp ground cinnamon
- 1½ tsp mixed spice (or pumpkin pie or apple pie spice) store-bought or homemade–see recipe below in NOTES
- 1 large egg
- orange zest 1 large orange
- lemon zest 1 large lemon
- 50 g (3 ½ tbsp) butter, salted or unsalted softened
- 150 g (1¼ cups) dried fruit, sultanas (golden raisins) & currants OR raisins, dried cranberries, chopped apricots, etc.
Cross Paste:
- 4 tbsp (40 g) all-purpose flour
- 1 tbsp granulated sugar superfine or caster is best
- 2-3 tbsp water
Finishing Glaze:
- 30 ml (2 tbsp) whole milk
- 25 g (2 tbsp) granulated sugar superfine or caster is best
Instructions
Make the Yeast Dough:
- Activate the yeast by whisking yeast, 1 tbsp sugar (taken from the overall measured amount for dough), and 125 ml (½ cup) milk, heated to 100˚F-110˚F (38˚C-43˚C). Set aside for ~10 minutes to become bubbly and frothy.TIP: For a quick heat, place the milk in a microwaveable-safe container and heat for 30 seconds. It should be within the desired temperature.
- Soak and drain the dried fruit to plump them for “fresh” texture. Place the dried fruit in a bowl and pour very hot to boiling water over the fruit to cover. Soak the fruit for 10 minutes to hydrate. Drain the fruit and pat dry with a towel.
- In the bowl of a stand mixer, sift together flour, salt, remaining sugar, cinnamon, and mixed spice. Whisk just to mix up the ingredients. Stir in fruit zest.TIP: If you don’t have a stand mixer, you can mix everything in a large bowl and knead by hand as described.
- Use the dough hook attachment and mix on low speed. Slowly pour in the yeast mixture, 125 ml (½ cup) milk heated to 100˚F-110˚F (38˚C-43˚C), egg, and softened butter. Increase the speed to medium and knead for 5 minutes or until the dough is smooth and elastic.TIPS: Heat milk in the microwave for 30 seconds. If the butter is not soft, dice and heat it in the microwave for 10 seconds or so.
- Add dried fruit and knead for another 5 minutes. The dough shouldn't sticky or dry, but it should pull away from the bowl.TIP: If the dried fruit has not been well incorporated, use your hands to fold the fruit into the dough.
- Remove the dough hook and scrape down the bowl sides forming a ball of dough at the bottom of the bowl. Lightly spray the top and sides of the dough with cooking spray (or rub a little oil over the dough). Cover and set in a warm area to rise for 1 hour or until doubled in size.TIP: Adding a light coating of oil to the surface of the dough prevents any potential hardening or crusting of the dough exterior.
- Line a baking sheet (~17×12 inches) with parchment paper.
- Scoop the dough out onto a floured work surface. Knead gently to form a smooth ball. Shape the ball into a log. Cut 12 relatively equal portions by eyeballing the cuts or using a food scale (85-87 grams each). Roll each dough portion into a smooth ball.TIPS: To roll each ball smoothly, cup your hand, place it behind a dough ball, rub your hand along the work surface pushing the dough toward you (wipe off flour on the work surface to create a rough surface). The friction from the work surface will smooth out the top and sides of the ball. To cut equally sized pieces, cut the dough log in half. Cut each half in half to equal quarters. Cut each quarter into thirds; that will equal 12 portions.
- Place each ball, a couple of inches apart, on the baking sheet (4 rows x 3 rows on a 17×12-inch pan). They should not touch. Cover lightly with a towel or oiled plastic wrap to prevent drafts. Set the baking sheet aside in a warm area 45-60 minutes to rise or until near doubled in size.
Make the Cross Paste, Apply it, & Bake:
- Preheat the oven to 425˚F (220˚C).
- In a small bowl, whisk together flour and sugar until combined. Then, whisk in 2 tbsp water and add more to reach a smooth consistency but not runny.TIPS: You can also just use bread flour. Superfine granulated sugar works best as it dissolves easily and quickly. You can pulverize your regular sugar in a food processor until fine (not powdered sugar fine!).
- In a small drinking glass, place a piping bag with a thin tip or plastic, quart-size bag with one corner touching the glass bottom. Spoon the cross paste into the bag towards the corner against the glass bottom. The drinking glass will help keep the bag upright. Snip the tip off (~⅛ inch in diameter), if needed, of the piping/plastic bag and pipe the mixture on top of each roll in the shape of a cross. The 2 perpendicular lines should be thin as they will spread in the oven.
- Bake for 20-25 minutes or until golden brown.
Make the Finishing Glaze:
- While the buns are baking, make the glaze. In a saucepan or in a microwavable-safe bowl, add milk and sugar. Heat on the stove or in the microwave for 30 seconds stirring until the sugar has dissolved. Set aside.
- After removing the buns from the oven, brush each liberally on top and sides with the finishing glaze. Serve warm sliced in half slathered with butter.
Video
Notes
If you don’t have, can’t find, or unable to make the British Mixed Spice, you can sub the Mixed Spice with pumpkin or apple pie spice. The traditional flavors will be altered some by not using Mixed Spice, but you will still produce a very good Hot Cross Bun. Mixed Spice Recipe (makes 1 tbsp; enough for 2 batches of Hot Cross Buns): 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground allspice ¾ tsp ground mace ¼ ground cloves ¼ tsp ground ginger ¼ tsp ground coriander Combine all ingredients. Sift through a mesh sifter. Store in a sealed container for up to 6 months.
British Mixed Spice
Ingredients
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- ¾ tsp ground mace
- ¼ ground cloves
- ¼ tsp ground ginger
- ¼ tsp ground coriander
Instructions
- Combine all ingredients. Sift through a mesh sifter. Store in a sealed container for up to 6 months.
You might be interested in some of these other individual bread roll favorites.
The Berry Rolls (My Grandma’s Recipe)
Mexican Conchas (Lightly Sweetened Roll)
Columbian Pandebono 30-Minute Cheese Rolls (Gluten Free)
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!