SOFT & SPICED EGGLESS HOT CROSS BUNS

Soft & Spiced Hot Cross Buns

Tangzhong (Starter)

• 1 ¼ cup milk

• ¼ cup flour

In a small saucepan over medium heat, whisk together the milk and flour. Cook, stirring constantly, until the mixture thickens into a smooth paste (like pudding).
Remove from heat and allow to cool completely.

Dough:

• 4 cups flour

• 1 tsp salt

• 3 tsp yeast

• 4 tbsp brown sugar

• 1 tbsp cinnamon

• ½ tsp allspice

• ½ tsp cardamom

• ½ tsp grated nutmeg

• 1 tbsp lemon zest

• 1 tbsp orange zest

• ½ cup cooled tangzhong

• 1 cup milk (lukewarm)

• 6 tbsp butter (softened, added gradually)

• ¾ cup candied citrus (mixed peel)

• ¾ cup raisins

Instructions:

1. In a large bowl, combine flour, salt, yeast, brown sugar, and spices.

2. Add citrus zest, tangzhong, and warm milk. Mix to form a soft dough.

3. Knead until the dough starts to come together (it will be very soft and sticky—this is exactly what you want).

4. Gradually add butter, 1 tablespoon at a time, kneading well after each addition until fully incorporated.

5. Fold in the candied peel and raisins.

6. Cover and let the dough rest for 45 minutes.

Shaping & Proofing:

1. Divide dough into 16 equal portions.

2. Roll into smooth balls and place on a lined baking tray.

3. Cover and proof for 45 minutes to 1 hour, or until puffed.

   Bake:

   Bake at 375°F (190°C) for 30 minutes.

   Remove from oven, brush with glaze, then return to oven for 10–15 minutes until golden and glossy.

Glaze:

• 1 tbsp water

• ½ tsp orange zest

• 2 tbsp sugar

Mix together and set aside.

Frosting (Cross or Drizzle)

• 2 tbsp cream or milk

• 1 cup icing sugar

Mix to a smooth, pipeable consistency.

Pipe a cross over each bun—or drizzle generously if you like extra frosting (my personal preference too).

Tips & Tricks

• Sticky dough = soft buns. Don’t be tempted to add too much extra flour or you’ll lose that fluffy texture.

• If the dough is hard to handle, lightly oil your hands instead of flouring them.

• Add the butter slowly—this helps develop a richer, more elastic dough.

• Don’t rush the proofing. If your kitchen is cool, give it a little extra time until the buns look puffy and airy.

• For even baking, place buns close together—they’ll rise into each other and stay soft on the sides.

Serving Suggestions:

Best enjoyed warm, fresh out of the oven or slightly reheated.
Have with a nice hot cup of milk or tea—simple, comforting, perfect.
You can also slice and spread with a little butter while still warm… melts right in.

Storage:

Store in a cool place in an airtight container for up to 2 days.
To refresh, warm slightly before serving to bring back that soft, fresh texture.

Hot cross buns are more than just a treat—they’re a tradition, especially around the Easter season, where their signature cross and warm spices carry a sense of history, comfort, and togetherness. These soft, fragrant buns have been passed down through generations, and every kitchen seems to have its own little twist.

For me, this recipe has been a long time coming. I’ve never been truly satisfied with my hot cross buns—without eggs, they always turned out too dense, and with eggs, there was that strong “eggy” smell that just didn’t sit right with me. So every year, I tried again. Tweaking, adjusting, testing… chasing that perfect balance.

And this year—I finally got it.

This is the first time I’ve made a hot cross bun that I genuinely love. Soft, fluffy, rich without being heavy, and perfectly spiced with cinnamon, nutmeg, citrus zest, and bursts of sweet raisins and candied peel. The tangzhong method completely changed the game, giving these buns that tender, bakery-style texture without needing eggs.

Fresh out of the oven, they’re brushed with a light citrus glaze for a subtle shine and extra flavor, then finished with a sweet drizzle or classic cross on top. You can keep it traditional, or lean into the sweetness a little more (no judgment here).

Serve them warm with a generous spread of butter, or enjoy them just as they are with a nice hot cup of milk or tea. They’re perfect for slow mornings, family gatherings, or just a quiet moment to yourself when you want something comforting and familiar.

This isn’t just another recipe—it’s my forever recipe. And once you try it, it just might become yours too.