Browse by
Browse by
Browse by
Browse by
Hot Cross Buns
Tested by Imperial Sugar
Chef Eddy Recipe
Hot Cross Buns
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

This sweet, spiced bun with raisins or dried currants is a traditional Good Friday treat. Flavors of vanilla, honey. orange, cardamom, ginger and cinnamon all mingle in this warm and spicy yeast bread recipe.

Prep time
Bake/Cook time
0:18 to 0:20
24 rolls
Sign in to post a comment
Hot Cross Buns
Extra Fine Granulated Sugar
Cinnamon Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:18 to 0:20
Yield :
24 rolls


  • 1 cup milk at room temperature 72-75°F
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 tablespoons agave nectar or honey
  • 1 tablespoons salt
  • 4 1/2 cups bread flour*
  • 1 teaspoon cardamom, optional
  • 1 teaspoon ginger
  • 2 tablespoons orange zest (no white bitter pith)
  • 3 tablespoons instant yeast
  • 1/4 cup lukewarm water
  • 1/2 cup unsalted butter, soft
  • 1 box (15 oz) raisins or dried currants at room temperature
  • 1/2 cup Imperial Sugar Cinnamon Sugar


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. In the bowl of a stand mixer, pour milk followed by eggs, vanilla, sugar, agave nectar, and salt. Place flour, spices, and orange zest on top.
  2. Combine yeast with lukewarm water and add paste to bowl.
  3. Using a dough hook, mix until dough is elastic and smooth, about 5-7 minutes on medium speed.
  4. Gradually add pieces of butter to dough allowing it to be fully incorporated before adding next amount.
  5. Add raisins and mix until just combined. Cover bowl with plastic food wrap and set in a warm place (top of refrigerator or in oven which was turned on for a few minutes) and allow dough to rise until doubled in volume, about 60-80 minutes.
  6. Remove dough from bowl, this will make dough collapse which is normal and required. Cut dough into 24 equal pieces and shape round. Place in a buttered pan about 1-inch apart.
  7. Brush with beaten egg and cover with plastic food wrap. Return to a warm place and allow to rise for about 30-45 minutes or until buns have gained about 60% in volume. Meanwhile preheat oven to 350°F.
  8. Remove plastic and brush rolls very gently to avoid deflating them. Place in oven and bake until light golden for about 18-20 minutes.
  9. Allow to cool on pan.
  10. Whisk together orange juice and powdered sugar and using a spoon drizzle a cross on the surface of buns. 


Yeast only works in a warm environment. Make sure that the milk, eggs and butter are all at room temperature or slightly higher. The kitchen should not be cold.

Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.