Hot Cross Buns: A British Easter Tradition | Foodal (2024)

As Easter approaches, I’m thinking about all the goodies that will be filling up my grocery cart pretty soon:

Eggs to hard boil, sprinkles and sugar for colorful cookies, bright food dye, a hefty ham, and the ingredients I’ll need to whip up a batch of sweet and fluffy hot cross buns!

Marked with a cross, these spiced bread rolls are a fixture on many Easter tables, along with beautiful seasonal decorations and tableware.

While the cross now symbolizes the crucifix, there are many superstitions and legends that precede the popularized Christian meaning.

Though its exact origins are still unknown, there are numerous pagan references that the cross represents not a crucifix, but the astronomical moon and its four quarters.

Supposedly, with the Romans’ arrival in Britain, the clergy believed this bread threatened the church. However, because hot cross buns were so popular amongst the public, a complete abolishment of the recipe was futile.

Instead, the clergy blessed the buns, and switched the meaning of the cross from the moon to the crucifix.

English folklore said the hot cross buns baked on Good Friday would not grow mold or spoil throughout the coming year. Some believed that these buns held medicinal properties.

Others thought that if you hung one in the kitchen, fires would be prevented and all breads would turn out perfectly. Sailors would bring these buns along with them to ensure a safe voyage.

The sweetest of all folklore was that hot cross buns exchanged between friends would guarantee a lasting friendship.

Baking this recipe is a great tradition to start this Easter season – make a batch this year!

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Cooking by the Numbers…

Step 1 – Make the Dough

In a medium bowl, combine 1/4 cup whole milk and 1 teaspoon of granulated sugar. Mix in the yeast and let sit until foamy, about 10 minutes. This helps to jump-start the rising of your bread, to make it soft and fluffy.

In a bowl of a stand mixer, whisk together the all-purpose flour, salt, spices, and remaining 1/2 cup sugar.

We love the mix of warming spices like cinnamon, nutmeg, ginger, and allspice found in this recipe! You might need to find some extra storage for all of these, if you don’t have them on hand already – check out our review of the best spice racks.

Fit the bowl to the stand mixer, with the dough hook attachment. On medium-high speed, mix in the yeast mixture, softened unsalted butter, eggs, vanilla extract, and remaining 3/4 cup milk. Add the dried currants, raisins, and the lemon and orange zest.

If you don’t already have a zester or a microplane, then read our article on the top models to help you choose one.

Knead the dough on medium-high speed until soft and elastic, but still a little sticky. This will take about 5-8 minutes.

Step 2 – First Rise

Form the dough into a ball and place it in a large bowl greased with a thin layer of a neutral-flavored vegetable oil. Roll the ball entirely in the oil.

Cover the top of the bowl with plastic wrap, and rest the dough at room temperature for 2 hours, or until it has doubled in size.

If you have a warm spot in your home, definitely put it there to speed the rising process.

Step 3 – Shape

Punch down the dough. Turn the dough out of the bowl and pat it into a rectangle on a clean, flat work surface.

Using a bench scraper or sharp knife, divide the dough into 3 roughly even ropes. Divide each rope into 5 pieces, yielding 15 pieces in total.

I suggest using a kitchen scale for an accurate measurement to get even rolls. Each piece should equal about 3 ounces.

Using your hands, roll each dough piece into a smooth ball shape. Place each ball, seam side down, on a sheet pan lined with parchment paper or a silicone mat. Leave about 1/2 inch of space between each one. Place them in rows with 5 across, and 3 down.

Step 4 – Second Rise

Place a clean kitchen towel over the dough. Let the dough sit at room temperature until the balls double in size, for about another hour.

During this step, preheat your oven to 375°F.

Step 5 – Egg Wash

Combine one egg and a tablespoon of milk in a small bowl, and whisk them together. Using a pastry brush, gently brush the top of each roll with the egg wash.

This will give the buns a beautiful, shiny appearance when they are baked.

Step 6 – Bake

Bake for 20-25 minutes, or until the buns are browned and shiny on top.

Remove the pan from the oven and let cool for 10 minutes before transferring the buns to a wire rack to cool completely.

Step 7 – Decorate

Use your favorite vanilla frosting to pipe crosses on the top of each cooled bun. I prefer to use a stiffer icing that will hold its shape, like Foodal’s American-style buttercream or Swiss meringue buttercream.

Serve and enjoy!