Fluffy, spiced, and loaded with orange juice-soaked raisins, these soft hot cross buns are everything you want for Easter (and beyond). They’re made from a simple enriched dough that can be prepped the night before or baked all in one day.

a hot cross bun, cut in half and stacked on top of other buns on parchment paper

About this hot cross buns recipe

This is my go-to recipe for classic soft hot cross buns. The dough is a lightly enriched one with butter, egg, and milk, which gives the buns their tender, pillowy texture without being overly rich. You can mix the dough and bake it the same day, or let the dough rise slowly overnight in the fridge for even more flavor.
The spices are a mix of cinnamon, ginger, allspice, nutmeg, and cloves, and the raisins get soaked in fresh orange juice before being folded in, which keeps them plump and adds a subtle citrusy note throughout. Then finally, a simple sugar syrup glaze brushed on straight from the oven gives the buns that classic sticky, glossy finish.
The dough does need a good amount of kneading to develop the gluten properly (around 10 to 15 minutes in a stand mixer), but I walk you through exactly what to look for so you know when it’s ready. If you prefer to knead by hand, that works too.

Just a few ingredients

All-purpose flour. I use an all-purpose flour with a protein level of around 11%. This gives you enough gluten development for a soft, structured bun without making it chewy. Bread flour works too, and is actually a bit easier to knead by hand because of the higher protein.
Yeast. Either instant yeast or active dry yeast works here. Instant yeast will rise a bit faster.
Spices. This recipe uses ground cinnamon, ginger, allspice, nutmeg, and cloves.
Raisins and orange juice. The raisins are soaked in warm orange juice first, which plumps them up so they don’t draw moisture out of the dough while baking. You can swap the raisins for sultanas, currants, dried cranberries, chopped dried apricots, or candied citrus peel.
Brown sugar. Brown sugar adds a slight caramel to the dough that white sugar doesn’t. It also helps the buns stay moist a little longer.
Unsalted butter, egg, and whole milk. These are what make this an enriched dough. The butter adds richness, the egg provides structure and color, and the milk adds tenderness.

Baker’s schedule

This recipe can be made in one day or spread over two, depending on what works best for you.

Same-day buns

Mix and knead the dough. Let it proof until doubled (about 1.5 to 2 hours). Shape the buns and let them rise again until doubled. Pipe the crosses, bake, and glaze.

Overnight buns

Mix and knead the dough, then cover and place it in the fridge overnight to rise slowly. The next morning, take the dough out, shape the buns, and let them come to room temperature and double in size. Pipe the crosses, bake, and glaze.

The overnight method is great if you want fresh buns in the morning without an early start, and the slow rise adds a little extra flavor to the dough.

Method

In a saucepan or in the microwave, warm the orange juice. Take it off the heat and add in the raisins.

Leave them to sit and hydrate while the dough is mixed.

In a bowl of a stand mixer fitted with a dough hook, add yeast, sugar, flour, salt, spices, warm milk and egg.

Combine until it forms a thick dough then add in the softened butter and keep mixing until the butter has been incorporated.

a piece of dough being stretched very thin between two hands

Keep it mixing until the sticky dough starts to strengthen and come together and pull away cleanly from the sides of the bowl. This can take around 15 minutes.

A simple line drawing of a piece of paper with a heart symbol in the center, enclosed within a light pink circular border on a white background.

A properly kneaded dough passes the windowpane test. Rest the dough for 5 minutes, then stretch a small piece thin. If you can almost see through it without it tearing, the gluten is well developed.

Drain the raisins and add them to the dough along with the fruit zest.

Place the dough ball into a clean bowl and let the dough rise until doubled in size.

If making overnight hot cross buns, the dough can be covered and placed in the refrigerator overnight to rise slowly.

Shaping the dough

and shaped into tight balls.

After the first rise, the dough is divided into 9 equal pieces.

Shape each into a tight ball.

Add to a baking dish.

Let them rise until doubled in size.

Pipe with crosses and bake.

Brush with sugar syrup after baking.

Tips

Storage. Store leftover buns in an airtight container at room temperature for up to 3 days. They’re also great toasted with butter the next day.
Freezing. The baked buns freeze well for up to 2 months. Let them cool completely, then freeze in a sealed bag. Thaw at room temperature and warm in the oven for a few minutes before serving.
Kneading by hand. This dough can absolutely be kneaded by hand instead of in a stand mixer. It will take a bit longer (15 to 20 minutes) and the dough will feel sticky, especially after adding the butter. Resist the urge to add extra flour. Just keep working it, and it will come together. Using slightly wet hands can help.
Warm spot for proofing. If your kitchen is cold, you can create a warm proofing spot by preheating your oven to 104°F/40°C, turning it off, then placing the covered dough or shaped buns inside.
Adding the raisins. When you fold the drained raisins into the kneaded dough, you’ll notice the dough gets sticky again. This is normal because the fruit brings extra moisture. Just keep gently kneading until the raisins are evenly distributed.

a hand holding a knife, smearing butter over a cut hot cross bun

Related recipes

If you love hot cross buns, here are a few more versions to try:

Brioche hot cross buns for a richer, more buttery take.
Sourdough hot cross buns if you have a sourdough starter to use up.
Orange chocolate hot cross buns for something a little different.
Double chocolate hot cross buns for the chocolate lovers.