Hot cross buns are soft, spiced buns made from enriched dough and studded with raisins. Rich, dense, and irresistibly delicious, they are
typically baked in Guyana around Easter—on Holy Thursday or Good Friday—during the Lenten season.
While the exact origins are a bit blurry, hot cross buns are believed to have emerged sometime between the 10th and 20th centuries, with roots that trace back to Christian traditions. The term “hot” refers to how the buns were traditionally sold and enjoyed straight from the oven. The cross on top symbolizes the crucifixion of Jesus Christ.
In Guyana, cross buns hold a special place in Easter traditions and are often shared among friends and family during the season. They’re also popular in the Caribbean, the UK, and the US. For this recipe, I’m using bread flour because it provides a better
texture—it’s ideal for dinner rolls and buns, and stands up well to
kneading without becoming gummy. We usually enjoy these buns with cheese, butter, or a warm cup of tea or coffee.
If you plan to make this recipe this season, may the warmth of these cross buns bring back nostalgic memories of childhood—or help you create beautiful new ones in adulthood.
Ingredients
Sugar Glaze
Icing for Cross
Directions
1. Warm the Milk: Heat milk in a small saucepan or microwave until just warm (not hot to the touch). Set aside to cool slightly.
2. Activate the Yeast: In a large mixing bowl or stand mixer bowl, combine warm milk, yeast, and granulated sugar. Let sit for 5–10 minutes, or until foamy.
3. Prep the Raisins: Roughly chop raisins or use a food processor to chop raisins for more even distribution in the dough. Set aside.
4. Mix Dry Ingredients: In a separate bowl, sift together the flour, salt, cinnamon, nutmeg, allspice, and clove.
5. Combine Wet Ingredients: In another bowl, whisk together the eggs, melted butter, brown sugar, vanilla extract, and orange zest.
6. Build the Dough: Add the egg mixture to the activated yeast. Stir to combine. Add the wet ingredients to the dry ingredients. Mix with a wooden spoon or dough hook until a shaggy dough forms. Fold in the raisins.
7. Knead the Dough: Turn dough onto a lightly floured surface. Knead for 5–7 minutes, or until smooth and elastic. Add flour as needed if the dough is too sticky.
8. First Proof: Transfer dough to a greased bowl. Cover loosely with plastic wrap or a tea towel. Let rest in a warm spot for 1 hour, or until doubled in size.
9. Preheat Oven: While dough is proofing, preheat oven to 375°F (190°C).
10. Portion and Shape: Punch down the dough and turn it onto the counter. Divide into 9 or 12 equal pieces. Roll each into a tight, smooth ball. Arrange in a greased baking dish or on a lined baking sheet, leaving a little space between each.
11. Second Proof: Cover and let rise for 30 minutes, until slightly puffy.
12. Bake: Bake for 30–35 minutes, or until golden brown and the tops sound hollow when tapped.
13. Make Sugar Glaze: While buns bake, combine sugar and water in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat and Let cool.
14. Glaze the Buns: Remove buns from oven and immediately brush with sugar glaze. Let cool on a wire rack for 45 minutes to 1 hour.
15. Make the Icing: Whisk together icing sugar and a small amount of milk until thick but pipe-able. Adjust consistency as needed.
16. Pipe the Crosses: Transfer icing to a piping bag or zip-top bag. Snip the corner and pipe a cross on each cooled bun. Let icing set for 30 minutes.
Enjoy warm or at room temperature with butter, sharp cheese, tea, or coffee.
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