Welcome spring! I love this time of year when the days are getting longer, flowers and trees are starting to bloom and Easter is coming. When I think of Easter I always look forward to hot cross buns and have wanted to try making my own for some time now. I decided this was the year to try and I’m thrilled to say they turned out amazing! My Easter Hot Cross Buns are a bit of a twist on the classic recipe: all the soft, chewy and spiced goodness with a secret ingredient. Keep reading for the recipe and find out what secret ingredient I used.

I can honestly say making hot cross buns was much easier than I expected. There are several steps (as their always is when making bread with active yeast), but I actually found it to be very straightforward and easy. I created my own recipe after researching many different varieties and I think you’re going to love it! My version uses goldens raisins instead of the traditional sultanas, orange zest and one other secret ingredient.

Now you don’t need a hook attachment for your stand mixer, but it certainly does make the kneading easier. Otherwise just do the kneading by hand.

Easter Hot Cross Buns

A twist on the classic hot cross buns recipe with orange zest and Port wine.

Print Recipe Pin Recipe

Prep Time 2

Cook Time 20

Total Time 2 20

Servings: 12

Course: Breakfast, Snack

Cuisine: British

Ingredients Equipment Method

Ingredients

½ cup warm water
½ cup warm milk
½ cup light brown or golden sugar
1 tbsp light brown or golden sugar
4 tsp active dry yeast
⅓ cup butter melted
1 egg
1 tsp salt
4 cups all-purpose or bread flour
zest of 1 orange
1 tbsp allspice
1 tbsp cinnamon
1 tsp vanilla extract
1 cup golden seedless raisins
⅓ cup White Port Wine or water

Cross Piping

½ cup flour
1 tsp sugar
5 tbsp water

Glaze

3 tbsp water
3 tbsp honey

Equipment

1 Stand Mixer optional
1 Dough Hook optional

Method

In a small microwaveable bowl, combine the raisins and Port Wine (or water) and microwave for one minute. Let cool for about one hour.
Add warm water, warm milk, one tablespoon of brown sugar and active dry yeast in a large bowl. Let the yeast activate for about two minutes. Once the yeast is bubbly, stir to make sure all the granules have dissolved. Next, add two cups of flour and stir to combine. Cover the bowl with a tea towel and let sit for at least 30 minutes.
In another bowl, add melted butter and remaining brown sugar. Add egg and mix well. Add salt, cinnamon, allspice, vanilla, orange zest and cooled raisins. Mix well to combine. Then, mix the yeast mixture and spice mixture together along with remaining flour.
On a lightly floured surface, knead the dough by hand for 10 minutes or use the dough hook on your stand mixer. You want a soft ball of dough that springs back when pressed lightly.
It's time to make the buns! Divide the dough into four pieces, then divide each piece into three. Shape each piece into a smooth ball and place in a greased casserole dish. Cover with a tea towel and place in a warm spot to double in size for about 30 mins to one hour.
Mix together the the flour and water to make the crosses. Use a piping bag or ziplock bag with a small tip cut off. Once the buns are risen, pipe the mixture across the buns vertically and horizontally.
Bake in a preheated 425℉ for 20 minutes or until golden brown on top. Just before they are done, mix the honey and water in a saucepan to create a glaze.
Remove the buns from the oven and brush the honey glaze overtop to give them a glossy shine. Let cool a few minutes and then transfer to a wire rack.
Enjoy plain or with butter. Best if eaten within three days. Cover with plastic wrap, don't refrigerate.

Did you guess my secret ingredient? Instead of soaking the raisins in water or rum, I soaked them in white Port Wine. We enjoyed learning about and tasting Port Wine on our trip to Portugal last fall and I love finding ways to incorporate it into baking and cocktails. If you prefer not to use it, water will work just fine or you could use a mixture of water and orange juice.

If you’ve been afraid to try making your own Easter Hot Cross Buns like me, I promise it’s not as hard as you think and you will love my recipe! The hardest part for me was making the crosses. Getting the batter the right consistency and piping it neatly will take a bit of practice, but here’s a little tip. Make sure you snip just a very small corner of the ziploc bag: if it’s too big the crosses will be too thick. And don’t worry if they are a little thick, I found once baked they don’t look nearly as thick.

Do you peep a little sneak peek of my Easter table? I’m still tweaking it a bit but will be sharing it here next week so be sure to check back then. If you’re looking for another yummy spring recipe for brunch be sure to check out my Blueberry Brioche French Toast

I hope you give my Easter Hot Cross Buns a try and please let me know what you think by leaving a comment below!