In England, hot cross buns are traditionally served on Good Friday. They are soft and slightly sweet little cakes with a cross cut into the tops. The last couple of years have become my favorite Easter treat and I am looking forward to making them. There are numerous recipes to choose from. I am using Martha Stewart’s recipe and every time they come out perfect. This recipe makes 24 buns and you will love them. They make a great breakfast for Easter Sunday and something sweet for your afternoon coffee.


a great breakfast for Easter Sunday and something sweet for your afternoon coffee.
Servings 24


  • sticks unsalted butter, melted and cooled, plus more for the bowl and baking sheet
  • 1 cup plus 1 tablespoon of milk
  • 2 packages active dry yeast
  • ½ cup granulated sugar
  • 2 teaspoons plus one pinch of salt
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon freshly grated nutmeg
  • 4 large eggs, lightly beaten
  • cups all-purpose, flour plus more for dusting
  • 1⅓ cups currants
  • 1 large egg white
  • 2 cups confectioners' sugar
  • 2 tablespoons freshly squeezed lemon juice


  • Generously butter a large bowl. In a small saucepan set over medium heat, heat 1 cup of milk until it is warm to the touch.
  • Pour warm milk into the bowl of an electric mixer fitted with the dough hook. With the mixer on low, add yeast, granulated sugar, 2 teaspoons salt, melted butter, cinnamon, nutmeg, and beaten eggs.
  • With the mixer on low, add flour, 1 cup at a time, until a soft, slightly sticky dough forms around the dough hook, about 3 minutes. Continue kneading, scraping down the hook and sides of the bowl as necessary until smooth, about 4 minutes longer. Add currants, and knead until combined, about 30 seconds.
  • Turn dough out onto a heavily floured surface. Knead by hand to evenly distribute currants, about 1 minute.
  • Shape dough into a ball, and place in the buttered bowl; turn the ball to coat with butter, and cover the bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour 20 minutes. For a richer flavor, let the dough rise in a refrigerator overnight.
  • Generously butter an 11-by-17-inch baking sheet. Turn dough out onto the lightly floured work surface, and knead briefly to redistribute the yeast. Divide dough into 24 equal pieces, about 2 ounces each. Shape pieces into tight balls and place them on a baking sheet spaced 1/2 inch apart. Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, 45 minutes to 1 hour.
  • Heat the oven to 375 degrees, with a rack positioned in the center. To make the egg wash, whisk together egg white, 1 tablespoon of water, and a pinch of salt in a small bowl; brush the tops of buns with egg wash. Using very sharp scissors or a buttered slicing knife, slice a cross into the top of each bun. Transfer pan to oven, and bake until golden brown, about 25 minutes. Transfer pan to a wire rack to cool.
  • Make the glaze: In a medium bowl, whisk together 1 tablespoon of milk, confectioners sugar, and lemon juice. Pipe or spoon glaze in a cross shape over buns and serve.

Download the Hot Cross Buns recipe.