Hot Cross Buns

I’m hoping you guys will have some extra currants leftover from your Irish Soda Bread this St. Patrick’s Day because you’re gonna need ’em for these delicious Lenten Hot Cross Buns.

These have always been a staple during the Lenten season at our home growing up.

My Gram was a huge fan, so my mother always made sure she had them to go with her morning tea during the weeks leading up to Easter. You know my mom was not a baker, so they were always from our favorite local bakery. Nonetheless, they were delish.

Why You’ll Love this Recipe

What I love about hot cross buns is that they’re not overly sweet like a cinnamon bun. Now don’t get me wrong, I absolutely love cinnamon buns, but these are more like a roll. The cinnamon, cloves, nutmeg and orange zest give the buns such a warm and cozy flavor that I just love and I’m thinking you will too.

Ingredients You’ll Need

• currants
• active dry yeast
• granulated sugar
• whole milk
• all-purpose flour
• ground cinnamon
• ground cloves
• nutmeg
• unsalted butter
• egg
• orange

I have to say though, this recipe is hot cross bun perfection!

Step-By-Step Instructions

The first step is to place the dried currants in a medium bowl. Cover with hot water and let soak for 15 minutes. Drain and let stand.

The second step is to add the yeast, 1 teaspoon granulated sugar and all the milk to a stand mixer fitted with a dough hook and let stand for 5 minutes until foamy.

The third step is add the flour, cinnamon, cloves, nutmeg and remaining 1/2 cup granulated sugar. Mix on low speed for 1 minute. You’ll add the butter, egg , orange zest and currants and continue to mix on low speed for 2 minutes. Increase speed to medium and continue to mix for 5 minutes. Transfer the dough to a large bowl, sprayed with nonstick cooking spray, turning to coat. Cover with a cotton tea towel and let rise in a warm place for 1 1/2 hours or until doubled in size. 

The fourth step is to lightly dust a work surface with flour. Dump the dough onto the work surface and divide into 15 equal pieces. Rotate each piece of dough in a circular motion, cupping your hand over it, to make into a ball. Place the balls on the prepared sheet as pictured. Cover the buns with a tea towel and again, let rise for 30 minutes in a warm place. 

While the buns are rising, you’ll combine the cross topping ingredients in a small bowl and mix well. Add mixture to a small Ziploc bag. Snip of one of the bottom corners. When the buns are finished with the second rise, pipe crosses on the top of the buns.

The last step is to bake the buns for 30-35 minutes until lightly browned. While the buns are baking you’ll make the glaze and then when the buns are done baking you’ll remove them to a wire rack and brush the tops of warm buns with the glaze. 

These hot cross buns are  light and fluffy, loaded with currants, a hefty dose of orange zest and warming spices and the perfect side to your morning tea or coffee. They’re absolutely delicious serve warm with some butter.

A Few Cook’s Notes for Hot Cross Buns

The traditional cross on top of the buns is made from a mixture of flour and hot boiling water.

I added that mixture to a small Ziploc bag with one of the corners snipped off and then piped the cross on top of each bun before baking.

I found one tablespoon of grated orange peel gave the buns the perfect amount of orange flavor. You can add more or less upon your liking.

More Delicious Bread Recipes to Enjoy

Soft Everything Dinner Rolls

Holiday Brioche Rolls

Bubble-Top Brioche Rolls