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Hot Cross Buns Recipe

Hot Cross Buns Recipe with Orange Marmalade Butter

These little buns with dried currents and English mixed spice are a family favorite at Springtime and Easter.


  • ½ cup orange juice
  • ½ dried currants
  • ¼ cup warm water
  • 1 envelope dry yeast
  • ½ cup milk
  • ¼ cup plus one teaspoon sugar divided
  • ½ cup butter
  • ½ teaspoon salt
  • 2 eggs beaten
  • 3 to 4 cups all-purpose flour
  • 1 teaspoon mixed spice recipe follows
  • 1 cup additional flour
  • ½ cup additional water
  • ½ cup additional melted butter for brushing the buns
  • 1 tablespoon honey
  • For Orange Marmalade Butter
  • 1 cup butter softened
  • ¼ cup orange marmalade


  • Heat orange juice to a simmer in a small saucepan, pour over currants and set aside.
  • Pour warm water, yeast and 1 teaspoon sugar into a large mixing bowl. Until the sugar dissolves and the yeast begins to bubble, about 10 minutes.
  • Scald the milk in a saucepan over medium heat until little bubbles appear around the edges of the milk. Remove from heat. Add the remaining sugar and ½ cup butter, stir until melted then add salt and beaten eggs. When the mixture has cooled to luke warm, pour into the yeast mixture.
  • Add mixed spice to 2 cups flour and combine. Stir milk into the flour mixture.
  • Drain the currants and stir into the mixture.
  • Work ¾ cup flour into the mixture to make a sticky dough. If the dough does not come together to form a ball, add remaining flour ¼ cup at a time. The dough should be moist and sticky, it may not require all of the flour.
  • Remove the dough from the bowl and kneed lightly to shape into a ball.
  • Butter the bowl and return the dough to the bowl. Turn the dough over so that all sides are coated with butter.
  • Cover with plastic wrap and let rise until double in size, 1 to 1½ hours.
  • Turn out the dough onto a very lightly covered surface. Stretch or roll the dough to ½ inch thick. Cut out the dough with a 2½ inch biscuit cutter. Form each circle into a ball by drawing the edges into the middle and pinching edges together. Cup your hand over the ball of dough and roll in circular motion until the dough forms a smooth ball. Place 1 inch apart on a greased cookie sheets or in a round, greased cake pans. Cover with plastic wrap and let rise for 1 hour.
  • Meanwhile, mix the remaining cup flour and water into a paste. Pour into a pipping bag or zip top bag with a very small whole cut in one corner.
  • Mix the remaining butter and honey and heat in the microwave until it begins to bubble.
  • When the dough has risen, cut a cross in the top of the buns with a sharp knife. Pipe a thin line of flour paste into the cross of each bun.
  • Brush the top of the buns with a little melted butter without getting the butter on the flour paste.
  • Bake for 15 to 20 minutes or until golden brown.
  • Heat the remaining butter and honey together until bubbly. Baste the warm buns with the honey mixture.
  • Remove the buns from the baking sheet and serve with Orange Marmalade Butter.
  • Orange Marmalade Butter
  • Mix butter and marmalade together and chill until ready to use.
  • Mixed Spice
  • tablespoon ground allspice
  • tablespoon ground cinnamon
  • tablespoon ground nutmeg
  • teaspoons ground mace
  • teaspoon ground cloves
  • teaspoon ground coriander
  • teaspoon ground ginger
  • Blend together and store in an airtight container.