Hot Cross Buns

Hot Cross Buns

A traditional favorite on Good Friday in England - a spicy, currant- or raisin-studded yeast bun. This recipe takes two days to make.


3 dozen


Hot Cross Buns

  • 1 cup Florida Crystals® Organic Raw Cane Sugar
  • 1/2 cup plus 2 tablespoons melted butter, divided
  • 4 eggs, separated, room temperature
  • 2 1/4 cups warm milk (to 110°F)
  • 1 pkg. dry yeast
  • 7 to 8 cups all-purpose flour, divided
  • 1 1/2 teaspoons salt
  • 1 teaspoon nutmeg
  • 1/4 teaspoon cloves, powdered or ground
  • 1 cup currants or raisins
  • 1/2 cup candied fruits
  • 1 egg yolk
  • 2 tablespoons water


  • 1 cup Florida Crystals® Organic Powdered Raw Cane Sugar
  • 1 tablespoon milk
  • 1 teaspoon lemon juice


Hot Cross Buns

Please note, this recipe requires 2 days to make.

In large bowl, mix sugar, 1/2 cup melted butter, well-beaten egg yolks and warm milk. Sprinkle yeast over mixture in bowl; stir to combine. 

Sift 4 cups flour with salt, nutmeg and cloves; beat into batter. Beat egg whites until frothy, but not quite stiff; work into batter. Sprinkle in currants (or raisins) and candied fruit. Add additional flour, 1 cup at a time; work into dough, first with spoon, then by hand, until it is a rough mass. Knead in bowl for 2 to 3 minutes. Dough should not be stiff; leave it soft and elastic. Cover top of bowl with plastic wrap and let stand in warm place (80 to 85°F) while it rises, about 3 hours.

Punch down dough. Store bowl in refrigerator overnight. 

The following day, remove bowl from refrigerator and allow to stand for about 1 hour at room temperature. Turn dough out onto floured work surface; knead until elastic and smooth. Divide dough into equal parts in successive steps: 2-4-8-16-32 pieces, then shape into balls. Place balls about 1 inch apart on greased or parchment-lined baking sheet. Brush balls with remaining butter, cover with waxed paper and place in warm spot to rise until doubled. 

Preheat oven to 375°F. Remove waxed paper. With razor blade or scissors, cut a cross shape on top of each bun. Mix egg yolks with water and brush mix on buns. Bake 15 to 20 minutes or until nicely browned. If oven space is limited, several batches may need to be baked. Remove buns from oven; place on wire racks. When cool, fill indented cross on each bun with icing.


In mixing bowl, combine all ingredients until smooth.