Classic Hot Cross Buns

Sweetness, spice and everything nice! There are few things better than hot cross buns from scratch!

Classic Homemade Hot Cross Buns

Recipe: Classic Hot Cross Buns

Classic Homemade Hot Cross Buns


For The Dough:
1 1/4 cups warm whole milk
2 .25-ounce packages active dry yeast
1/2 cup granulated sugar, divided
5 2/3 cups all-purpose flour, divided
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup unsalted butter, melted
2 large eggs

For The Golden Syrup:
2½ cups granulated sugar, divided
2 tablespoons room temperature water
1⅓ cups boiling water

For The Buns:
1 2/3 cups raisins
3/4 cup warm apple juice
Hot Cross Buns Dough
1 large egg
1 tablespoon whole milk
1 cup all-purpose flour
6 tablespoons water
Golden Syrup






For The Dough:

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, yeast, and ¼ cup (50 grams) sugar. Let stand until mixture is foamy, about 10 minutes.
  2. In a large bowl, whisk together 5⅓ cups (667 grams) flour, remaining ¼ cup (50 grams) sugar, salt, cinnamon, nutmeg, and allspice.
  3. With mixer on low speed, add half of flour mixture to yeast mixture, beating just until combined. Beat in melted butter and eggs. Gradually add remaining flour mixture, beating until a soft dough forms.
  4. Switch to the dough hook attachment. Beat at medium speed until smooth, about 4 minutes, adding remaining ⅓ cup (42 grams) flour as needed. (Dough should not be sticky.)
  5. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.


For The Golden Syrup:

  1. In a medium saucepan, stir together ½ cup (100 grams) sugar and 2 tablespoons (30 grams) room temperature water. Cook over medium-high heat, without stirring, until deep amber colored. Remove from heat, and stir in 1⅓ cups (320 grams) boiling water and remaining 2 cups (400 grams) sugar. Return to medium-low heat, and simmer, without stirring, until thickened, 20 to 30 minutes. Let cool to room temperature.


For The Buns:

  1. In a large bowl, combine raisins and warm apple juice. Cover with plastic wrap, and let stand for 20 minutes. Strain, discarding excess liquid.
  2. Prepare Hot Cross Buns Dough as directed through Step 2. Stir in raisins, and continue as directed.
  3. Spray a 13×9-inch rimmed baking sheet with cooking spray. Lightly punch down dough, and let rest for 5 minutes. On a lightly floured surface, turn out dough. Divide dough into 12 pieces, and roll each piece into a ball. Place on prepared pan. Cover and let stand in a warm, draft-free place (75°F/24°C) until puffed and rolls are touching, about 30 minutes.
  4. Preheat oven to 375°F (190°C).
  5. In a small bowl, whisk together egg and milk. Brush tops of rolls with egg mixture.
  6. In a medium bowl, stir together flour and 6 tablespoons (90 grams) water, 2 tablespoons (30 grams) at a time, until a thick paste forms. Using a pastry bag fitted with a Wilton #10 piping tip, pipe paste over top of buns to form a cross over each.
  7. Bake until golden brown, 20 to 25 minutes. Brush warm rolls with Golden Syrup.