Hot Cross Buns

165 minutes
12 servings


large EGGS, divided
bread flour
3 cups
1/3 cup
ground cloves
1/4 tsp.
ground nutmeg
1/2 tsp.
ground allspice
1/2 tsp.
ground cinnamon
1 tsp.
1 1/2 tsp.
instant yeast
2 (1/4 ounce) packets
lemon zest
1 Tbsp.
milk, room temperature
1 1/4 cups
butter, melted and cooled
1/4 cup
1 cup
1/2 cup
1/2 cup



  1. COMBINE flour, sugar, cloves, nutmeg, allspice, cinnamon, salt, yeast, and lemon zest in a large bowl of a stand mixer.
  2. ADD 2 eggs to milk and BEAT until mixed well. ADD milk/egg mixture and butter to the flour bowl. Using a stand mixer’s hook attachment, MIX until dough is sticky; about 2 minutes, scraping flour from the sides of the bowl into the dough. COVER the bowl with plastic wrap and let REST in a warm area of your kitchen for 30 minutes.
  3. ADD raisins and MIX again with the stand mixer’s hook attachment. COVER bowl with plastic wrap and let REST in a warm area of your kitchen for 1 hour or until dough doubles in size.
  4. LINE a large baking tray with parchment paper. DIVIDE dough into 12 balls (about 100 grams each). ARRANGE on baking sheet about ½-inch apart. COVER with plastic wrap loosely and let REST 45 minutes or until the buns double in size.
  5. PREHEAT oven to 375° F.
  6. MIX together 1/2 cup flour and 1/2 cup water in a small bowl to make a paste. ADD to a piping bag or plastic bag with the tip cut off. PIPE a cross on each bun.
  7. BEAT one egg in a small dish. BRUSH a small amount on top of each bun.
  8. BAKE for 20-25 minutes or until golden brown. REMOVE.
  9. HEAT sugar and water in a saucepan over medium heat. BRING to a boil, stirring to dissolve sugar. SIMMER for 3 minutes, then REMOVE from heat and BRUSH a small amount on top of each bun.


Insider Tips

For a citrusy update on the traditional recipe:

  • Add 2 Tbsp. of lemon or orange zest to the dough during step one.
  • Make an icing with 1 cup confectioners’ sugar, 3 Tbsp. of milk, and 1 Tbsp. of lemon or orange juice and pipe on top of the cross.

Nutritional Info

Per Serving: 1/12th of Recipe

Total Fat
6 g
Saturated Fat
3.5 g
60 mg
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
1.5 g
350 mg
Total Carbohydrate
48 g
22 g
Dietary Fiber
2 g
7 g
Vitamin A
70 mcg
60 mg
2.1 mg
Vitamin D
0.6 mcg
75 µg
50 mg
200 mg