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Hot Cross Buns

Hot Cross Buns

Hot Cross Buns

Soft, chewy hot cross buns, studded with raisins and topped with icing. Perfect vessels for jam.

Recipe adapted from Delish

Makes 1 dozen


For the rolls:

1 c. whole milk, warm

2 (0.25 oz.) packages active dry yeast

1/2 c. sugar

1/3 c. unsalted butter, melted

1 egg yolk

1 tsp. vanilla

3 c. flour

1 tsp. kosher salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 c. raisins

1 ea. lemon, zested

Egg wash, for brushing


For the glaze:

1 c. powdered sugar

1 tbsp. whole milk

1/2 lemon, zested


Trade Street Jam, for serving


1. In a medium bowl, combine milk, yeast, and a pinch of sugar. Let sit, without stirring, until foamy, about 20 minutes. Whisk butter, egg yolk and vanilla into the yeast mixture. In a large bowl, whisk together the flour, remaining sugar, salt, cinnamon and nutmeg. Make a well in the center of the flour mixture and add the yeast mixture. Stir with a wooden spoon until the mixture is a thick, shaggy dough. Stir in raisins and lemon zest.

2. Turn the dough onto a floured surface and knead until the dough is soft and elastic, 8 to 10 minutes. Shape the dough into a large ball.

3. Grease the inside of a large bowl with butter and put the dough in the bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1½ hours.

4. When the dough is ready to form into rolls, butter a 9”-x-13” baking pan. Turn the dough onto a lightly floured surface and pat it into a large rectangle. Divide the dough into 12 portions with a sharp knife or pizza wheel.

5. Shape each piece into a roll, tucking the edges under, and place each roll seam side-down into the butter pan. Cover with plastic wrap and let rise in a warm place until the rolls have doubled in size, about 45 minutes.

6. After the second rise, preheat oven to 375°. Brush tops of buns with egg wash. Bake until golden and puffy, 22 to 25 minutes.

7. Make glaze: Whisk together powdered sugar, milk, and lemon zest until smooth. Transfer to a medium resealable plastic bag and make a small cut in the corner of the bag. Pipe a thick cross shape over each bun. Serve warm or at room temperature with jam and butter.


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