Hot Cross Buns Recipe | Yummly
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Hot Cross Buns

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Hot Cross Buns

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This modern and fresh take on hot cross buns features candied orange peel and lemon zest in a rich yeasted dough. Serve warm with a quick orange-kissed powdered sugar icing. The recipe is a Yummly original created by Tory L. Davis.


  • 1 cup whole milk (warm)
  • 1 stick unsalted butter (1/2 cup)
  • 5 tsp. active dry yeast (two 1/4-oz packets)
  • 1/3 cup sugar
  • 1 tsp. salt
  • 4 cups all purpose flour (plus more for dusting)
  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • 1 dash ground cloves
  • 1 lemon (zest only)
  • 3 eggs (divided)
  • 2/3 cup dried currants
  • 1/3 cup golden raisins
  • 1/4 cup candied orange peel (diced, can substitute zest of one orange)
  • 1 Tbsp. superfine sugar (can pulse regular granulated sugar in a food processor)
  • 1 cup powdered sugar (for icing)
  • 2 Tbsp. milk (for icing)
  • 1 Tbsp. orange juice (optional for icing; if not using add 1 more tbs. milk)
  • 1/4 tsp. vanilla (for icing)
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    1. In medium pot, heat milk, butter, sugar, and salt over low heat until butter is just melted and mixture is between 110°- 115° F. Remove mixture from the heat. Stir in yeast and let sit about 5 minutes, until foamy on top.
    2. Meanwhile, in a large bowl mix together flour, cinnamon, allspice, cloves, and lemon zest. In a small bowl lightly beat 2 eggs. Make a well in the center of the flour mixture; add the beaten eggs and yeast mixture, then add currants, raisins, and candied orange peel. Stir with a wooden spoon until dough comes together.
    3. Turn out onto floured surface and knead with floured hands until dough is smooth and elastic, about 10 minutes. Transfer dough to large greased bowl and turn once to coat. Cover with plastic wrap and place in warm, draft-free place to rise until doubled in size, about 1 1/2 hours.
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    NutritionView More

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    Calories170Calories from Fat45
    Total Fat5g8%
    Saturated Fat3g15%
    Trans Fat
    Calories from Fat45
    Total Carbohydrate27g9%
    Dietary Fiber1g4%
    Vitamin A4%
    Vitamin C10%

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


    Reviewer Profile Image
    Katz 3 years ago
    I have made hot cross buns for close to fifty (50) years and while this recipe may be all right for some people, it simply did not meet the case for me. First, I never add salt while I am cooking or baking. Second, I make a yeast sponge with my white whole wheat flour. Third, I add large amounts of candied fruit - such as would go into a fruitcake (which I have also been baking for fifty years) Frozen orange juice works wonders and is less likely to make the frosting too thin. I like to soak the raisins, currants and candied fruit in a brandy/OJ mix before I add them to the dough. Especially useful if the raisins and currants have sat on the supermarket shelf for months. Allow the dough to rest after the mixing - knead until it blisters, if you possess a Hobart you are fortunate but there really is no substitute for hand kneading. I do one punch down. The buns come up light and moist. Under kneading can make for dense, woody buns.