Perfectly Spiced Hot Cross Buns with Fresh Milled Flour
This post may contain affiliate links. Please read our Disclosure Policy.
There’s something special about the aroma of warm, spiced bread filling the kitchen, and these Perfectly Spiced Hot Cross Buns bring that comfort to life. Made with fresh milled flour, these soft and slightly sweet buns are infused with warm spices, dotted with juicy raisins, and topped with the classic cross for a traditional touch.
Unlike store-bought versions that can be overly sweet or dry, these homemade hot cross buns are light, fluffy, and packed with flavor, thanks to the freshness of whole grains. Freshly milled flour not only enhances the taste but also boosts the nutritional value, giving you a wholesome and delicious treat for Easter or any time of year.
Check out our other festive treats like these bunny dinner rolls or these homemade little debbie snack cakes!
If you’ve never made hot cross buns from scratch, don’t worry! This recipe is easy to follow and will guide you through creating soft, flavorful buns with just the right amount of spice. Whether you enjoy them fresh out of the oven or toasted with a little butter, these buns are sure to become a favorite in your home. Let’s get baking!
Why Choose Freshly Milled Flour?
When making these delicious hot cross buns, the key ingredient is freshly milled flour. Using freshly milled hard white wheat flour, as opposed to white flour or bread flour, ensures that you retain all the essential nutrients and natural flavors of the grain. This is the key to making buns that are not only healthier but also taste so much richer, with a subtle depth that you won’t find in traditional all-purpose flour. Freshly milled flour can enhance the texture, giving your hot cross buns a soft, tender crumb that’s perfect for this Easter tradition.
Tips for Perfect Hot Cross Buns Every Time
Making hot cross buns might feel daunting, but with a few tips, you’ll have delicious hot cross buns that turn out perfectly every time!
- Room temperature ingredients are crucial. Make sure your eggs, milk, and butter are all at room temperature before you begin. This ensures that your dough will come together smoothly and rise properly.
- Kneading with the dough hook attachment on a stand mixer is an excellent way to get the yeast dough to the right consistency. Make sure you knead the dough on low speed until it’s smooth and slightly sticky.
- If you want fluffy buns, you do not want to skip the first rise! Allow your dough to rise in a warm place for 1-2 hours until it has doubled in size. This step is essential for developing the perfect dough ball.
- For the second rise, make sure your dough is evenly divided into equal portions, about 80 grams each, and place them in a greased 9×13 pan. Allow them to rest in a warm place until they puff up and are slightly risen.
- Don’t forget to brush with butter: Brush your buns with melted butter after they are done baking! The result is a glossy sheen that’ll have your buns looking as irresistible as those in a local bakery!
How To Make Hot Cross Buns with Fresh Milled Flour
This recipe makes 15 hot cross buns, let’s dive in!
Ingredients
Dough:
1 cup orange juice 235 grams
1 cup raisins 130 grams
3 ¾ cup fresh milled hard white wheat, finely milled 542 grams
2 ¼ teaspoons instant yeast
2 teaspoons orange zest
1 ½ teaspoons ground cinnamon
½ teaspoon nutmeg
1 teaspoon salt
¾ cup warm milk 185 grams
½ cup honey 145 grams
6 tablespoons softened butter, 80 grams
2 eggs
1 teaspoon vanilla extract
Cross:
½ cup fresh milled hard white wheat, finely milled 60 grams
6-7 tablespoons water 72 grams
Topping:
2 tablespoons melted butter
Mill the flour using an electric, at-home grain mill – you can find two of my favorites here and here.
In a saucepan, heat the raisins and orange juice over low heat for 5 minutes. Remove from heat and let rest for 10 minutes.
Drain the raisins.
In the bowl of a stand mixer, combine the butter and honey and beat with a paddle attachment.
Add in eggs, vanilla, milk, and raisins.
In a separate bowl, combine flour, orange zest, cinnamon, nutmeg, and salt.
Slowly combine the dry ingredients into the wet ingredients and knead with the dough hook.
Knead until well combined and let rest for 15 minutes.
After resting, add the yeast and knead for 6-12 minutes until the dough comes together, is smooth, and slightly sticky.
Turn out the dough onto an oiled surface and roll into a log.
Divide the dough into 15 equal parts (about 80 grams each).
Shape the dough into rolls and place in a greased 9 x 13 inch pan.
Allow to rise in a warm place for 1 hour, until slightly risen.
Preheat the oven to 350 degrees F.
To make the cross mixture, combine the flour and water together and put in a small ziploc bag.
Cut the end off of the bag and pipe the crosses over each roll.
Bake in the preheated oven for 24-30 minutes.
Brush with melted butter.
Serve warm as is, or with butter.
Common Hot Cross Bun Troubleshooting
Baking is a science, and sometimes things don’t go as planned. Here are some common troubleshooting tips to help you achieve the perfect hot cross bun recipe:
- Dough not rising? Ensure your yeast mixture (whether instant yeast or active dry yeast) is fresh.
- If your buns come out too dense, you may have over-kneaded or used too much flour.
- If the buns aren’t as fluffy as you’d like, check the surface tension of the dough during the final proof. The dough should feel soft but slightly resistant when you press it.
- If your hot cross buns turned out a little too dry, a simple sugar syrup glaze can add moisture and a glossy finish. Brush it on the tops of the buns after baking for a sweet, shiny topping.
The Secret to the Perfect Cross
One of the most iconic features of traditional hot cross buns is the cross on top of each bun. It’s not just for decoration—it also adds to the texture and flavor. For a neat, uniform cross, use a piping bag or a plastic sandwich bag to pipe the flour paste mixture over each bun. This simple step creates a beautiful design while giving the buns a rich, slightly crispy texture on top. The cross contrasts perfectly with the soft, fluffy interior, making these buns not just delicious but visually stunning as well!
Storing Hot Cross Buns
After your delicious hot cross buns have cooled , store them in an airtight container for up to 2-3 days. If you’re baking in bulk, they also freeze well—just make sure they’re fully cooled before wrapping in plastic wrap or placing them in a resealable bag.
Perfectly Spiced Hot Cross Buns with Fresh Milled Flour
Equipment
- Mixer
- Bowls
- Measuring Cups
- Measuring Spoons
- 9×13 glass baking dish
- Ziplock bag
Ingredients
- Dough:
- 1 cup orange juice 235 grams
- 1 cup raisins 130 grams
- 3 ¾ cup fresh milled hard white wheat finely milled 542 grams
- 2 ¼ teaspoons instant yeast
- 2 teaspoons orange zest
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- ¾ cup warm milk 185 grams
- ½ cup honey 145 grams
- 6 tablespoons softened butter 80 grams
- 2 eggs
- 1 teaspoon vanilla extract
- Cross:
- ½ cup fresh milled hard white wheat finely milled 60 grams
- 6-7 tablespoons water 72 grams
- Topping:
- 2 tablespoons melted butter
Instructions
- In a saucepan, heat the raisins and orange juice over low heat for 5 minutes. Remove from heat and let rest for 10 minutes.
- Drain the raisins.
- In the bowl of a stand mixer, combine the butter and honey and beat with a paddle attachment.
- Add in eggs, vanilla, milk, and raisins.
- In a separate bowl, combine flour, orange zest, cinnamon, nutmeg, and salt.
- Slowly combine the dry ingredients into the wet ingredients and knead with the dough hook.
- Knead until well combined and let rest for 15 minutes.
- After resting, add the yeast and knead for 6-12 minutes until the dough comes together, is smooth, and slightly sticky.
- Allow the dough to rise in a warm place for 1-2 hours until doubled in size.
- Turn out the dough onto an oiled surface and roll into a log.
- Divide the dough into 15 equal parts (about 80 grams each).
- Shape the dough into rolls and place in a greased 9 x 13 inch pan.
- Allow to rise in a warm place for 1 hour, until slightly risen.
- Preheat the oven to 350 degrees F.
- To make the cross mixture, combine the flour and water together and put in a small ziploc bag.
- Cut the end off of the bag and pipe the crosses over each roll.
- Bake in the preheated oven for 24-30 minutes.
- Brush with melted butter.
