Hot Cross Buns Recipe for Good Friday & Easter

Each year on Easter weekend, my parents and I would trundle off to our local bakery to buy a batch of hot cross buns for our Easter breakfast. Living in Canada, with a strong English influence, these sweet, yeasty buns were popular and it was necessary to arrive at the bakery early to lay claim to our share of the buns. We didn’t relish the thought of arm-wrestling any Englishmen for the last batch out of the oven. That would have been rather irreverent, considering the religious significance of Good Friday and Easter. You know, sacrifice and forgiveness.

Since living away from Vancouver, I have continued with this Easter tradition, much to the delight of my husband and children. However, in all these years, I have never stopped to think about the story behind hot cross buns. Of course, the cross on top of the buns symbolizes the crucifixion. That part I get. I did not know, however, that the Protestant leaders of England tried to ban the sale of these buns because they were seen as a dangerous symbol of Catholic beliefs. Queen Elizabeth I eventually made a law that bakeries could sell the sweet, currant-filled buns, but only at Easter and on Christmas.

Beyond the religious significance, hot cross buns are rich in folklore. Eating one is a symbol of friendship for the coming year when shared with another. Sailors would often bring the buns aboard to guard against shipwrecks and hanging a hot cross bun in the kitchen would help protect against fires and would guarantee that all breads baked in the kitchen would turn out well. Who knew?

In a medium bowl, melt 6 tablespoons unsalted butter in the microwave. Let cool.

Pour 3/4 cup low-fat buttermilk into a small saucepan. Heat to approximately 110 degrees F. Pour into a large liquid measuring cup. Stir 2 1/4 teaspoons (one 0.75 ounce package) yeast and 1 tablespoon sugar into the buttermilk.

Let the mixture sit until foamy bubbles appear on the surface of the buttermilk, about 10 minutes. Whisk in 3 large eggs and the cooled melted butter.

The next part can be done with a stand-mixer or by hand. In the bowl of a mixer with a dough hook, combine 4 cups all-purpose flour, 3 tablespoons sugar, 1 teaspoon salt, and 1 teaspoon cinnamon. Turn the mixer on low for about 10 seconds to mix the ingredients.

With the mixer set on low, slowly add the buttermilk mixture. Mix until the ingredients form into a dough. Turn the mixer to medium and knead until the dough is smooth and elastic, 5 to 7 minutes. The dough should be pulling away from the sides of the bowl. If the dough is still sticking to the sides of the bowl, mix in more flour, 1 tablespoon at a time, until the dough reaches the desired consistency.

Turn the dough onto a clean surface and add 2/3 cup currants (or raisins).

Knead the currants into the dough until they are evenly dispersed. Place the dough into a bowl coated with cooking spray.

Cover with plastic wrap and place in a warm, draft-free place until the dough doubles in size, 2 to 2 1/2 hours.

Turn the dough onto a lightly floured surface and divide the dough into 12 pieces. With the palm of your hand, roll each ball to form a ball. Coat a 9- by 13-inch baking pan with cooking spray. Place the 12 balls of dough into the pan. Wrap tightly with greased plastic wrap. Let the dough rise in a warm, draft-free place for 1 to 1 1/2 hours, or until the rolls double in size and are pressed against each other.

Preheat the oven to 350 degrees F with the rack in the middle position.

Using a small, sharp knife, cut a 1/4-inch deep X through the top of each bun.

In a small bowl, whisk together 1 large egg and 1 tablespoon water. Brush the tops of the buns with the egg mixture.

Bake for 25 to 30 minutes, or until the buns are puffed and golden brown. Sit the pan on a cooling rack and let the buns cool in the pan for 5 minutes.

For the glaze, whisk together 3/4 cup powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla. Using a small spoon, drizzle the glaze over top of the buns in an X, in the grooves on the buns. Serve warm or cool to room temperature.

Make ahead:
Once you place the balls of dough in the baking pan, do not let the dough rise. Instead, store in the refrigerator overnight, up to 16 hours. Before baking, let the buns sit at room temperature until they double in size, 1 to 1 1/2 hours.

Other Easter breads:

The Kitchn’s Houska (Czech Easter Bread)
Kalofagas’ Tsoureki (Greek Easter Bread)
The Italian Dish’s Italian Easter Bread
Slashfood’s Greek Easter Bread
Kitchen Parade’s Armenian Easter Bread

Hot Cross Buns
Adapted from America’s Test Kitchen

3/4 cup low-fat buttermilk, well-shaken
1 (0.75 ounce) package (2 1/4 tsp) dried yeast
4 tbsp sugar, divided
3 large eggs
6 tbsp unsalted butter, melted and cooled
4 1/4 cups all-purpose flour, divided
1 tsp salt
1 tsp ground cinnamon
2/3 cup currants (or raisins)
1 large egg
1 tbsp water

Glaze:
3/4 cup powdered sugar
1 tbsp milk
1 tsp vanilla

Pour buttermilk into a small saucepan. Heat to approximately 110 degrees F. Pour into a large liquid measuring cup. Stir yeast and 1 tablespoon sugar into the buttermilk. Let the mixture sit until foamy bubbles appear on the surface of the buttermilk, about 10 minutes. Whisk in eggs and the cooled melted butter.

The next part can be done with a stand-mixer or by hand. In the bowl of a mixer with a dough hook, combine 4 cups all-purpose flour, 3 tablespoons sugar, salt, and cinnamon. Turn the mixer on low for about 10 seconds to mix the ingredients. With the mixer set on low, slowly add the buttermilk mixture. Mix until the ingredients form into a dough. Turn the mixer to medium and knead until the dough is smooth and elastic, 5 to 7 minutes. The dough should be pulling away from the sides of the bowl. If the dough is still sticking to the sides of the bowl, mix in more flour, 1 tablespoon at a time, until the dough reaches the desired consistency.

Turn the dough onto a clean surface and add currants (or raisins). Knead the currants into the dough until they are evenly dispersed. Place the dough into a bowl coated with cooking spray. Cover with plastic wrap and place in a warm, draft-free place until the dough doubles in size, 2 to 2 1/2 hours.

Turn the dough onto a lightly floured surface and divide the dough into 12 pieces. With the palm of your hand, roll each ball to form a ball. Coat a 9- by 13-inch baking pan with cooking spray. Place the 12 balls of dough into the pan. Wrap tightly with greased plastic wrap. Let the dough rise in a warm, draft-free place for 1 to 1 1/2 hours, or until the rolls double in size and are pressed against each other.

Preheat the oven to 350 degrees F with the rack in the middle position.

Using a small, sharp knife, cut a 1/4-inch deep X through the top of each bun. In a small bowl, whisk together egg and water. Brush the tops of the buns with the egg mixture. Bake for 25 to 30 minutes, or until the buns are puffed and golden brown. Sit the pan on a cooling rack and let the buns cool in the pan for 5 minutes.

For the glaze, whisk together powdered sugar, milk, and vanilla. Using a small spoon, drizzle the glaze over top of the buns in an X, in the grooves on the buns. Serve warm or cool to room temperature.

Make ahead:
Once you place the balls of dough in the baking pan, do not let the dough rise. Instead, store in the refrigerator overnight, up to 16 hours. Before baking, let the buns sit at room temperature until they double in size, 1 to 1 1/2 hours.

Makes 12 buns.

Printable recipe

Tagged as: currants, Easter, Good Friday, hot cross buns