Soft, fluffy Hot Cross Buns with warm spices, sweet raisins, and the classic cross on top. Perfect for breakfast, brunch, or Easter baking.

Scale

4 cups all-purpose flour

1 cup warm milk

2 1/4 teaspoons active dry yeast

1/4 cup granulated sugar

1/4 cup butter softened

1 large egg

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon mixed spice or nutmeg

1 cup raisins or sultanas

1 tablespoon orange zest

1/2 cup all-purpose flour (for cross paste)

5 tablespoons water (for cross paste)

2 tablespoons sugar or apricot jam (for glaze)

2 tablespoons water or milk (for glaze)

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1. Warm the milk slightly and mix with sugar and yeast. Let sit for 5–10 minutes until foamy.

2. In a large bowl combine flour, salt, cinnamon, and mixed spice.

3. Add yeast mixture, butter, egg, raisins, and orange zest. Mix to form a soft dough.

4. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.

5. Place dough in a lightly greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.

6. Punch down dough and divide into 12 equal portions. Shape each into a ball and place on a baking tray.

7. Cover and let the buns rise again for 30–45 minutes.

8. Mix flour and water to make a paste and pipe crosses on top of each bun.

9. Bake in a preheated oven at 375°F (190°C) for 18–22 minutes until golden brown.

10. Heat sugar or jam with water to create glaze and brush over warm buns.

Use warm milk, not hot, to avoid killing the yeast.

Soaking raisins in warm water for 10 minutes helps keep them soft.

You can replace raisins with chocolate chips if preferred.

Brush the glaze on the buns while they are still warm for a shiny finish.

Store buns in an airtight container for up to 2 days or freeze for 3 months.