Hot Cross Buns Revisited

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Hot Cross Buns are a treat associated with Lent and Easter although I make them all year long because they are so good. These buns are packed with flavor from the cinnamon, cloves and nutmeg as well as currants and a bit of molasses that deepens the flavor of the already spectacular buns.

By double egg-washing the buns before they go into the oven they get high gloss finish that makes them appear as though they have been shellacked. Although the normal finish is a white cross, they are equally good without it.

Four Hot Cross Buns sit on an Irish plate with a white background and decorated with little bees and flies.

There is a marvelous article regarding the history of Hot Cross Buns on wikipedia that you might enjoy. These are soft but dense and while the cross can be made of a flour and water paste which is baked onto the top of the bun, these are finished with a flavored white icing.

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Some other sweet breads include: Conchas - A Mexican Sweet Bread, Swedish Cardamom Yeast Rolls, My Easter Bread and Brandied Chocolate Cherry Almond Garmisch.

NOTE: This recipe is completely updated with a new recipe and new photos, new step-by-step photos ans instructions in this new format. I think you will enjoy this new version.

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What Makes These Hot Cross Buns Special
Recipe Ingredients
Key Ingredients
Step by Step Instructions
Recipe FAQS
Storage and Freezing
Expert Tips
More Luscious Yeast Rolls for Your Enjoyment
Hot Cross Buns

What Makes These Hot Cross Buns Special

These are so easy to make. The liquid ingredients are combined, the flour and spices are combined in a mixing bowl and the two are blended together.
The buns have a deeper flavor than most that are made with a simple sweet dough due to the molasses that have been incorporated
Potatoes, in the form of mashed potatoes or flaked instant mashed potatoes make a soft dough that has a longer shelf life.
This recipe uses the instant mashed potatoes to cut out making mashed potatoes and speed things along.
I used currants but raisins can be substituted. Whole Foods has small containers of currants.

Recipe Ingredients

Hot Cross Bun Dough

Ingredients for the Hot Cross Buns include currants, milk, unsalted butter, molasses, granulated sugar, instant mashed potatoes, eggs, vanilla, bread flour, instant yeast, salt, cinnamon, cloves, nutmeg.

FRONT ROW: Cinnamon, nutmeg, table salt

SECOND ROW: Unsalted butter, vanilla, instant yeast, cloves

THIRD ROW: Granulated sugar, eggs,molasses, instant mashed potato flake

BACK ROW: Currants, bread flour, milk

Vanilla Icing

Ingredients for the icing are powdered sugar, butter, vanilla and milk

FRONT ROW: Milk, unsalted butter, vanilla

BACK ROW: Powdered sugar

Key Ingredients

Bread flour is important as it allows the buns to rise higher. All-purpose can be substituted if necessary. See my posts on Flour as Used In Baking, The Frustrating Facts about Measuring Flour and Measuring for Baking.
I love adding currants because they are smaller than raisins and more of them can dot the dough. It is important that both currants and raisins soak in really hot water to soften them before adding them to the dough.
Molasses adds a depth of flavor to the buns that brown sugar doesn't.
Instant mashed potato flakes are important to the texture of the dough.
Instant yeast is recommended but active dry yeast can be used. It will take a bit longer to rise.

Be sure to see the recipe card below for the full ingredients & instructions

Step by Step Instructions

The first collage for the Hot Cross Buns shows the currants soaking, the butter and milk hating, the rest of the liquid ingredients added to the milk, and the flour and spices.

Step 1. Cover the currants in really hot water. Let them soak while the rest of the recipe is prepared. Step 2. Heat the milk and butter to melt the butter. Cool in the bowl of a mixer. Step 3. Add the molasses, sugar, potato flakes, eggs, yeast, and vanilla. Mix all together. Step 4. Add the salt, cinnamon, cloves, and nutmeg to the flour. Whisk to combine.

This collages shows the flour added to the liquid ingredients, the dough mixed, the currants added and the finished dough in a storage container.

Step 5. Add the flour mixture to the liquid in the mixing bowl. Step 6. Beat on medium until it comes together and then for 4 minutes. Step 7. Drain the currants and squeeze all of the water from them. It is important to get the water out so the dough is not too wet when completed. Mix to incorporate the currants throughout the dough, Step 8. Spray a storage container at least twice, preferably 3 times as big as the dough.

The dough in the storage container is covered with film, the lid is put on and the time marked, the dough divided into 12 pieces and 3 balls at the first stage for shaping.

Step 9. Cover the top of the dough with film. Step 10. Place the lid on the container and mark the time on it. Let it rise until doubled. At this point I refrigerate it overnight or up to 3 days to develop more flavor. It also makes it easier to shape the rolls. It may or may not rise again. That's inconsequential. Step 11. After the dough has risen, divide it into 12 pieces, about 90 grams each. Step 12. Shape each piece into a rough round. Pull the sides up from the round and squeeze them together.

Here the rolls are roughly rounded, a hand is cupped over them and they are rolled into perfect rounds.

Step 13. Roll into rough between your hands. Step 14. To make perfect rounds like they do professionally, place the roll on the work surface and cup your hand around it. Step 15. Cover the roll loosely with your complete hand and, applying a bit of downward pressure on the roll, rotate it clockwise or counter clockwise 5 or 6 times until a perfect ball is shaped.

The last collage shows the rolls risen, baked, the vanilla glaze made and the traditional white cross made with the glaze on the rolls.

Step 17. After shaping the rolls allow them to rise for about 2 hours (3 hours if the dough has been refrigerated. Step 18. Whisk an egg until the yolk and white are completely combined. Brush the rolls with the egg wash while the oven is preheating. For deepest shine, brush it again just before going into the oven. Bake as directed. Cool completely. Step 19. Mix all the ingredients for the Vanilla Glaze gently with a spoon. Using a whisk incorporates a lot of air bubbles. There are a few in the glaze above but stirring gently will remove them. The glaze should be fairly thick so it doesn't spread too much when applied. Step 20. Using a small spoon, apply the glaze in one direction and then the other, making a cross.

Recipe FAQS

Why are these called Hot Cross Buns?

These buns, typically served during Easter, commemorate the crucification of Christ. The white cross represents the crucifixion of Jesus, the spices represent the spices used to embalm him with the sweetness and risen yeast representing the resurrection. They are often served warm.

Why are currants and raisins soaked before using?

Currants and raisins are often really dry and need to be plumped up by soaking them in hot water, liqueurs, fruit juices, etc. to release their full flavor and sweetness and add moisture to them so they don't bake up hard.

Why does it take sweet doughs longer to rise?

Enriched doughs using eggs and/or sugar, molasses, honey, any type of sweetener slows the yeast down which is why it is best to used instant yeast which works faster.

Storage and Freezing

While yeast products are best eaten the day they are made, these rolls are good for a couple of days stored covered at room temperature. For longer storage, freeze the baked rolls well wrapped for up to 3 months without the vanilla glaze. Thaw them at room temperature. To freshen, place the buns on a baking sheet close together. Cover the sheet with foil tightly. Make a hole in the center of the foil. Heat the buns in a 350°F oven for about 10 to 15 minutes. Cool completely, make the glaze and finish the buns.

Expert Tips

Bread flour is used with yeast because its high protein content allows for greater gluten development. The higher the protein in the flour, the greater the gluten development and the higher the product rises.
While all-purpose flour can be used, the buns will be more compact.
I add instant yeast to the liquid used because I have had some unincorporated yeast into the dough. It also gives it a head start to working immediately.
I found currants at Whole Foods in their bulk department.
Instant mashed potatoes can be found in boxes or also in individual packages that are smaller. Just make sure they aren't seasoned or are flavored with garlic or anything else. Potatoes have an affinity with yeast, increasing the softness and rise.
If you don't have a scale, roll the dough into a 12" log and cut 1" pieces to get close to the scaled measurement.