Hot Cross Bun in the Oven! Yup, we're having a baby. These homemade hot cross buns are the perfect spring breakfast or to serve for Easter and Mother's Day. |

Hot Cross Bun in the Oven

  • Author: Alex


Hot Cross Bun in the Oven! Yup, we’re having a baby. These homemade hot cross buns are the perfect spring breakfast or to serve for Easter and Mother’s Day. 

  • Author: Alex
  • Author: Alex


  • 1 cup plus 1 tablespoon milk
  • 1 package active dry yeast
  • 1/2 teaspoon granulated sugar
  • 3 1/24 cups all-purpose flour
  • 1/4 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • 2 large eggs, divided
  • 1/2 cup currants or raisins

For Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon milk


  1. Scald 1 cup of milk to 100˚F in small pot. Remove from heat and transfer to separate bowl, the sprinkle on yeast and add a pinch of sugar. Stir just to incorporate. Let sit until foamy, approximately 10 minutes.
  2. In a mixer with the paddle attachment, combine flour, spices, granulated sugar and light brown sugar, and salt. Add yeast to flour and mixture until just moistened. Add in melted butter and 1 egg.
  3. Next, change to dough hook attachment and add currents/raisins. Continue to mix on medium speed until dough is smooth and elastic.
  4. Knead dough into ball, then transfer to oiled bowl. Cover with plastic wrap and let rise in a warm place until dough has doubled in size, approximately 60 minutes.
  5. Once dough has doubled in size, punch dough down and divide into 12 equally sized pieces. Once divided, roll pieces into balls, then place on parchment lined baking sheet.
  6. When placing buns on the baking sheet, remember to give them adequate space to rise more. 3 X 4 works well on a normal baking sheet.
  7. Whisk together 1 Tbsp. of milk and remaining 1 egg to make egg wash, brush onto each bun and then cover the entire tray with plastic wrap.
  8. For their second rise, place the buns in another warm place until they have doubled in size, this can take between 30-60 minutes.
  9. While dough is rising, preheat oven to 400 ˚F.
  10. Once buns have doubled in size, take a slightly greased sharp knife, or scoring knife, to slice a cross into the top of them. The cross does not need to be deep.
  11. Bake for approximately 12 minutes or when an inserted toothpick comes out clean.
  12. While buns are baking, mix powdered sugar and milk in a bowl to make glaze. Transfer glaze to pastry bag, squeeze bottle, or plastic bag.
  13. When the buns are done cooking, remove from oven and place on wire rack to cool. Once buns are cool, use glaze to pipe cross over top of score marks.


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