Hot Cross Buns

Easter is probably my favorite holiday (after Mardi Gras, obviously). I don’t know why – maybe it’s all the bright colored eggs or the fun baskets I get to make these days. I just love it.

Another great thing about Easter? Hot Cross Buns! Slightly sweet, yeast rolls studded with currants (or dried fruit of choice) and lots of cinnamon. And as if that’s not enough, they’re brushed with a deliciously sweet glaze. Hot Cross Buns are traditionally eaten on Good Friday so make sure you save this recipe for next week!

The recipe is very easy and the dough can even be made in your bread machine if you’re pressed for time. For the glaze, I brushed it over the buns and then thickened it up with more powdered sugar to make the crosses. So simple and so delicious!

Hot Cross Buns


For the buns:
½ cup water
½ cup milk
¼ butter, room temperature
1 egg, room temperature
3½ cups bread flour
1 teaspoon salt
¼ cup sugar
2 tablespoons lemon zest
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2¼ teaspoons active dry yeast
¾ cup dried currants
For the glaze:
1 cup powdered sugar
½ teaspoon vanilla
3 to 4 teaspoons water


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