British Hot Cross Buns


A hot cross bun recipe for stand mixers, these are light and perfectly seasoned.

Prep Time:
40 mins
Cook Time:
15 mins
Additional Time:
2 hrs 50 mins
Total Time:
3 hrs 45 mins
12 buns


  • ½ cup milk

  • ½ cup all-purpose flour

  • 2 ½ teaspoons active dry yeast

  • 1 ⅔ cups all-purpose flour

  • cup white sugar

  • ½ teaspoon salt

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ground ginger

  • ¼ teaspoon ground nutmeg

  • ¼ cup unsalted butter, softened, cut into pieces

  • 1 egg

  • cup dried currants

  • ¼ cup diced candied citron


  • 2 tablespoons white sugar

  • 1 tablespoon water


  • cup confectioners' sugar

  • 2 teaspoons water


  1. Heat milk in a small saucepan to 110 degrees F (43 degrees C); pour milk into a bowl. Whisk 1/2 cup flour and yeast into milk; cover with plastic wrap and let stand until bubbly, about 15 minutes.

  2. Place 1 2/3 cups flour, 1/3 cup white sugar, salt, cinnamon, cloves, ginger, and nutmeg into the bowl of a stand mixer with paddle attachment; turn mixer on for a few seconds on low speed to combine. Place butter into flour mixture; mix on low speed until incorporated, about 2 minutes.

  3. Place yeast mixture and egg into flour mixture; mix on low speed for 2 minutes. Stop mixer and allow to rest for 10 minutes; mix on medium speed until smooth and elastic, about 2 minutes. At slowest speed, mix currants and citron into dough until evenly distributed, about 1 minute.

  4. Butter the inside of a large bowl; place dough in bowl, turn to butter dough on all sides. Cover bowl with plastic wrap; let dough rise in a warm place until doubled in size, about 1 hour.

  5. Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Pat dough into a rough square, and cut into 12 equal pieces. Form each piece into a round bun; place on prepared baking sheet. Press a cross into each bun with the back of a knife; cover buns with a damp cloth and allow to rise until doubled in size, about 45 minutes.

  6. Preheat oven to 375 degrees F (190 degrees C).

  7. Bake buns in the preheated oven until deep golden brown, about 15 minutes.

  8. Bring 2 tablespoons white sugar with 1 tablespoon water to a boil in a small saucepan. Remove buns from oven; lift parchment and transfer buns to a wire rack. Brush immediately with sugar glaze; allow buns to cool completely, about 20 minutes.

  9. Stir confectioners' sugar and remaining 2 teaspoons water together in a small bowl; heat icing mixture in microwave until smooth and warm to the touch, about 10 seconds. Place icing in a sandwich bag, snip off one corner of the bag, and pipe in a cross over fully cooled buns; allow icing to dry for 30 minutes.

Cook's Note:

For advance preparation, bake buns, but do not apply glaze or icing. Freeze. When ready to serve, defrost at room temperature (about 20 minutes), place on baking sheet and reheat in oven preheated to 350 degrees F (175 degrees C) for 5 minutes. Apply glaze and icing.

Nutrition Facts (per serving)

224 Calories
5g Fat
42g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 224
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 14%
Cholesterol 27mg 9%
Sodium 124mg 5%
Total Carbohydrate 42g 15%
Dietary Fiber 2g 5%
Total Sugars 20g
Protein 4g
Vitamin C 0mg 2%
Calcium 31mg 2%
Iron 2mg 9%
Potassium 142mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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