Why You’ll Love This Recipe
- Soft, fluffy texture with warm spices.
- Classic seasonal treat traditionally enjoyed around Easter.
- Lightly sweet with bursts of dried fruit.
- Perfect served warm with butter or jam.
- Great for breakfast, brunch, or afternoon tea.
- Can be prepared ahead of time.
- A timeless bakery-style recipe made at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
active dry yeast
warm milk
granulated sugar
unsalted butter, melted
egg
ground cinnamon
ground nutmeg
salt
raisins or currants
orange zest
For the cross
all-purpose flour
water
For the glaze
apricot jam
water
Directions
- In a bowl, combine warm milk, yeast, and a small amount of sugar. Let it sit for about 5–10 minutes until foamy.
- In a large mixing bowl, combine flour, remaining sugar, cinnamon, nutmeg, and salt.
- Add the yeast mixture, melted butter, and egg to the dry ingredients.
- Mix until a soft dough forms.
- Knead the dough for about 8–10 minutes until smooth and elastic.
- Fold in the raisins or currants and orange zest.
- Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
- Punch down the dough and divide it into equal portions, shaping each into a round bun.
- Arrange the buns on a baking tray and let them rise again for about 30 minutes.
- Mix flour and water to create a thick paste and pipe a cross on top of each bun.
- Bake in a preheated oven at 375°F (190°C) for about 18–20 minutes until golden brown.
- Warm the apricot jam with water and brush it over the buns while they are still warm.
Servings and timing
Servings: 12 buns
Prep time: 20 minutes
Rise time: 1 hour 30 minutes
Cook time: 20 minutes
Total time: 2 hours 10 minutes
Variations
Replace raisins with dried cranberries or chopped dried apricots.
Add a little ground ginger or cloves for extra spice.
Use chocolate chips instead of dried fruit for a sweeter version.
Make the buns vegan by using plant-based milk and replacing the egg with a flax egg.
Add a lemon glaze instead of apricot glaze for a citrus flavor.
Storage/Reheating
Room temperature: Store buns in an airtight container for up to 2 days.
Refrigerator: Store for up to 5 days in a sealed container.
Freezer: Freeze baked buns for up to 2 months.
Reheating: Warm in the oven at 300°F (150°C) for about 5–7 minutes or briefly in the microwave.
FAQs
Why are they called Hot Cross Buns?
The name comes from the cross marked on top of each bun, which traditionally symbolizes the crucifixion associated with Easter.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it overnight for a slower rise and deeper flavor.
What fruit is traditionally used in hot cross buns?
Raisins or currants are most commonly used.
Can I make them without dried fruit?
Yes, you can omit the fruit or replace it with chocolate chips.
Why didn’t my buns rise properly?
The yeast may have been inactive, or the dough may not have been kept in a warm environment.
How do I keep the buns soft?
Store them in an airtight container and avoid overbaking.
Can I freeze hot cross buns?
Yes, they freeze very well and can be reheated when needed.
What can I serve with hot cross buns?
They are delicious with butter, jam, honey, or even cream cheese.
Can I make them gluten-free?
Yes, but you will need to use a gluten-free flour blend suitable for yeast baking.
Why do people eat hot cross buns during Easter?
They are traditionally associated with Easter and symbolize the end of Lent in many cultures.
Conclusion
Hot Cross Buns are a classic seasonal treat known for their soft texture, warm spices, and signature cross on top. Perfect for Easter celebrations or a comforting homemade bake, these buns bring together simple ingredients and traditional flavors. Enjoy them fresh from the oven for a timeless and delicious baked good.
PrintHot Cross Bun
Vegan Peanut Butter Easter Eggs are a festive no-bake treat featuring a creamy peanut butter center coated in rich dairy-free chocolate. These simple homemade candies are perfect for Easter celebrations and easy to make with just a few ingredients.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 eggs
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup creamy peanut butter
- 3 tablespoons vegan butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups vegan chocolate chips or dairy-free chocolate
- 1 tablespoon coconut oil
Instructions
- In a mixing bowl, combine the peanut butter and softened vegan butter.
- Add the vanilla extract and salt, mixing until smooth.
- Gradually add powdered sugar while mixing until a thick dough forms.
- Scoop portions of the mixture and shape them into small egg shapes with your hands.
- Place the shaped eggs on a parchment-lined tray.
- Refrigerate for about 30 minutes until firm.
- Melt the vegan chocolate chips with coconut oil in a microwave or double boiler, stirring until smooth.
- Dip each peanut butter egg into the melted chocolate until fully coated.
- Place the coated eggs back on the parchment-lined tray.
- Refrigerate again for about 15–20 minutes until the chocolate is set.
Notes
- Add crushed peanuts to the filling for extra texture.
- Use dark chocolate or white vegan chocolate for different flavors.
- Drizzle melted chocolate on top for decorative patterns.
- Roll the eggs in crushed nuts or coconut flakes before the chocolate sets.
- Store in the refrigerator for up to 1 week or freeze for up to 2 months.
Nutrition
- Serving Size: 1 egg
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
