Cozy Hot Cross Buns Recipe Easy Homemade with Raisins and Warm Spices
Soft, pillowy hot cross buns dotted with sweet raisins and kissed by cozy warm spices. Perfect for a comforting treat on chilly days or seasonal gatherings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: 12 buns 1x
- Category: Bread
- Cuisine: British
Ingredients
Scale
- 3 ½ cups (440g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tablespoon active dry yeast
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- 1 cup (240ml) whole milk, warmed
- ¼ cup (60g) unsalted butter, melted and cooled
- 1 large egg, room temperature
- ¾ cup (110g) raisins (soaked in warm water for 10 minutes if desired)
- ½ cup (65g) all-purpose flour (for cross paste)
- ⅓ cup (80ml) water (for cross paste)
- ¼ cup (60ml) apricot jam (warmed and strained for glaze)
Instructions
- Activate the yeast by combining warm milk (110°F/43°C) and yeast with a pinch of sugar in a small bowl. Let sit 5–10 minutes until foamy.
- In a large bowl, whisk together flour, sugar, cinnamon, nutmeg, cloves, and salt.
- Make a well in the flour mixture and add melted butter, egg, and activated yeast mixture. Stir until a shaggy dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic, or knead with a stand mixer dough hook for 6–7 minutes on medium speed.
- Gently knead in the raisins until evenly distributed.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1 ½ hours until doubled in size.
- Punch down dough and divide into 12 equal pieces (about 2.5 oz / 70g each). Shape into smooth balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
- Cover loosely and let buns rise for another 30–40 minutes until puffed.
- Prepare the cross paste by mixing ½ cup flour and ⅓ cup water to form a thick paste. Transfer to a piping bag or plastic bag with a corner cut off.
- Pipe crosses on top of each bun.
- Preheat oven to 375°F (190°C). Bake buns for 18–20 minutes until golden brown and hollow sounding when tapped.
- Brush warm apricot jam over buns immediately after baking for a shiny glaze.
- Cool slightly on a wire rack and serve warm.
Notes
Ensure milk is warmed to about 110°F (43°C) to activate yeast without killing it. Dough should be tacky but not sticky; avoid adding too much flour. Soak raisins for plumper texture. Use apricot glaze for classic shine. Dough can be refrigerated after second rise and baked next day. For gluten-free, use a gluten-free flour blend with xanthan gum. Vegan adaptations include plant-based milk, coconut oil, and flax egg.
Nutrition
- Serving Size: 1 bun
- Calories: 220
- Fat: 4
- Carbohydrates: 40
- Protein: 4
Keywords: hot cross buns, raisins, warm spices, cinnamon, nutmeg, cloves, homemade bread, Easter, cozy baking