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Cozy Traditional Hot Cross Buns Recipe with Raisins and Currants Perfect for Easter

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Soft, spiced hot cross buns enriched with milk and butter, packed with juicy raisins and currants, perfect for Easter or cozy weekend breakfasts.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ tsp (7g) active dry yeast
  • 1 cup (240ml) whole milk, warmed
  • ½ cup (100g) granulated sugar
  • 4 tbsp (60g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp salt
  • ¾ cup (110g) raisins
  • ½ cup (70g) currants
  • For the cross:
  • ½ cup (65g) all-purpose flour
  • About ⅓ cup (80ml) water
  • For the glaze:
  • 2 tbsp apricot jam, warmed and strained

Instructions

  1. Activate the yeast: Warm the milk until it’s about 110°F (43°C). Stir in the sugar and sprinkle the yeast on top. Let sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, combine flour, cinnamon, nutmeg, and salt. Add softened butter and eggs, then pour in the yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough on a floured surface or with a mixer dough hook for 8-10 minutes until soft, smooth, and slightly tacky but not sticky. Add flour if too sticky.
  4. Gently knead in raisins and currants until evenly distributed.
  5. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  6. Shape the buns: Punch down dough and divide into 12 equal pieces (~2.5 oz / 70g each). Shape into smooth balls and place on parchment-lined baking sheet.
  7. Second rise: Cover and let rise for 40-60 minutes until puffy but not doubled.
  8. Make the cross paste: Mix ½ cup flour with water to a thick, pipeable paste. Pipe crosses over buns using a piping bag or zip-top bag with corner cut off.
  9. Bake at 375°F (190°C) for 15-20 minutes until golden brown and hollow sounding when tapped.
  10. Immediately brush tops with warm apricot jam. Cool slightly before serving.

Notes

Use warm milk at about 110°F to activate yeast properly. Knead dough until elastic but not sticky. Soak dried fruit if dry for juiciness. Pipe crosses carefully; smooth with wet finger if needed. Avoid overproofing second rise to prevent collapse. Reheat buns wrapped in damp towel for softness.

Nutrition

Keywords: hot cross buns, traditional, Easter, raisins, currants, spiced buns, homemade, baking, comfort food

Find it online: https://yumnode.com/cozy-traditional-hot-cross-buns-recipe-with-raisins-and-currants-perfect-for-easter/