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Fluffy Hot Cross Buns Recipe Easy Homemade Bakery Fresh Taste

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Soft, aromatic hot cross buns with a bakery-fresh texture, warm spices, and chewy dried fruit. Perfect for cozy breakfasts, tea moments, or special occasions.

Ingredients

Scale
  • 4 cups (500 grams) all-purpose flour
  • 2 ¼ teaspoons (7 grams) active dry yeast
  • 1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
  • ½ cup (100 grams) granulated sugar
  • 4 tablespoons (57 grams) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon salt
  • ¾ cup (110 grams) dried currants or raisins, soaked in warm water for 10 minutes
  • 1 tablespoon orange zest
  • ½ cup (60 grams) whole wheat flour (optional)
  • For the cross: ⅓ cup (45 grams) all-purpose flour mixed with water to a thick paste
  • For the glaze: 3 tablespoons apricot jam, warmed and strained

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F / 43°C) with the sugar and yeast. Let it sit for 5–10 minutes until foamy.
  2. Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour (if using), cinnamon, allspice, and salt.
  3. Add the wet ingredients: Make a well in the center of the dry mix and add the softened butter, eggs, orange zest, and the foamy yeast mixture.
  4. Knead the dough: Mix to combine, then knead for about 8–10 minutes by hand or 5–6 minutes in a stand mixer with a dough hook until smooth, elastic, and slightly tacky but not sticky.
  5. Fold in the dried fruit: Drain the soaked currants or raisins and knead them gently into the dough until evenly distributed.
  6. First proof: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm spot for about 1 to 1 ½ hours, or until doubled in size.
  7. Shape the buns: Punch down the dough gently and divide it into 12 equal pieces (about 70g/2.5 oz each). Shape each piece into a smooth ball and place on a lined baking sheet, spacing about 2 inches apart.
  8. Second proof: Cover the shaped buns loosely with a towel and let them rise for another 30–45 minutes until puffy and nearly doubled.
  9. Make the crosses: Mix the flour and water to a thick paste. Using a piping bag or a plastic bag with a small cut corner, pipe crosses over the tops of each bun.
  10. Bake: Preheat oven to 375°F (190°C). Bake buns for 18–20 minutes until golden brown and cooked through.
  11. Glaze: While buns are still warm, brush with warmed apricot jam for a shiny, slightly sticky finish.
  12. Cool and enjoy: Let buns cool on a wire rack. Best enjoyed the same day, slightly warm.

Notes

Warm milk to 110°F to activate yeast properly. Knead dough until elastic and smooth for best texture. Soak dried fruit to avoid dryness. Let buns proof twice for fluffiness. Brush apricot jam glaze while buns are warm for shine and softness. Avoid refrigeration to keep buns soft; freeze for longer storage.

Nutrition

Keywords: hot cross buns, fluffy buns, homemade bakery, Easter buns, cinnamon buns, dried fruit buns, easy baking, yeast buns

Find it online: https://twinkletaste.com/fluffy-hot-cross-buns-recipe-easy-homemade-bakery-fresh-taste/