Hot Cross Buns Recipe Made with Fresh Milled Flour

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If you’ve never had hot cross buns before, you are in for a treat! These perfectly sweet rolls are made with fresh milled flour and are perfect for those cozy mornings with a cup of tea or served as part of an Easter breakfast. You may even want to pull out that old recorder and play along!

Classic hot cross buns are soft, slightly sweet, and packed with warm spices and dried fruit. The best part? Fresh milled flour gives them a hearty depth of flavor and a little extra nutrition to boost your meal or snack.

History of the Hot Cross Bun Recipe

Hot cross buns have been around for a long time, some think with origins tracing back to medieval England! That’s actually where I tried these buns first, while at college in England. Tradition says these spiced, sweet buns are marked with a symbolic cross and are eaten on Good Friday to remember the crucifixion of Jesus. 

Today, they remain a beloved Easter tradition worldwide. Traditional hot cross buns are enjoyed fresh out of the oven with a slather of butter—and let’s be honest, everything is better with butter!

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Looking for more fresh milled flour recipes? Try making Homemade Hawaiian Rolls, Overnight Sourdough Bread, or Pretzel Buns!

The Best Hot Cross Buns Recipe with Fresh Milled Flour

Tools:

• Grain Mill
• Stand Mixer with Dough Hook Attachment
• Mixing Bowl
• Measuring cups & spoons
• Dough Scraper
• Pastry Brush
• Pie Pan or Baking Pan
• Piping bag
• Spatula

Ingredients:

For the Dough:

• 1.75 Cups (350g) Hard White Wheat Berries
• 1/2 Cup Orange Juice
• 1/2 Cup Raisins
• 1.5 teaspoons (13g) Active Dry Yeast
• 1 teaspoon Orange Zest
• 3/4 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 1/2 teaspoon Salt
• 1/2 Cup (100g) Milk, warm
• 1/4 Cup Maple Syrup
• 3 Tablespoons Unsalted Butter, softened
• 1 Egg
• 1/2 teaspoon Vanilla Extract
• 1-2 Tablespoons Butter, melted (for brushing tops of buns)

For the Cross:

• 1/4 Cup (40g) Hard White Wheat Berries
• 4-5 Tablespoons Water

Step-By-Step Instructions

Soak Raisins: A couple of hours before baking, add orange juice and raisins to a cup to soak. 

Autolyse Flour: Grind your wheat berries into the mixing bowl of a stand mixer. Drain raisins from the oj and set aside. Add the remaining orange juice (about 60g), warm milk, maple syrup, and vanilla to the flour and mix together. Let rest for 30-60 minutes. 

Mix the Dough: Add butter, egg, yeast, salt, zest (from orange peel), and spices to the dough. Using the dough hook attachment, knead for about 5-10 minutes, or until the dough is soft and slightly sticky. During the last minute of kneading, add in the soaked raisins. 

First Rise: Cover the bowl with a damp towel or plastic wrap and let it rise in a warm spot for about 1 hour, or until doubled in size.

Shape the Buns: Dump the hot cross bun dough onto your work surface and flatten into a rough rectangle. Fold or roll up into a log, then divide it into 6-8 equal pieces. Shape them into smooth dough balls and arrange them on a greased or parchment-lined baking sheet or pie pan. 

Second Rise: Cover and let them rise for 30-60 minutes. Preheat oven to 350 degrees. 

Make the Cross: When buns are done rising, mix flour and water until a smooth paste is formed. Place it into a piping bag and pipe a cross shape over each the top of each bun.

Bake Buns: Bake for 24-28 minutes, or until golden brown and internal temp is around 200 degrees. 

Serve & Enjoy: While warm, brush the tops with melted butter. Let cool slightly (if you can resist) before devouring! We like to cut them in half and slather with butter.

NOTES:

• Makes 6-8 Buns
• You can double this recipe for more rolls
• Swap maple syrup for honey if needed
• You can use instant yeast instead of active dry
• I like to make a slight indented cross in the buns as a guide before piping the flour paste
• Use a plastic sandwich bag with the corner cut off instead of a piping or pastry bag
• You could try using chocolate chips instead of raisins if you aren’t a fan

Optional Glaze:

We don’t usually add a glaze as they are perfect with just some butter, but if you like a little extra sweetness, try mixing 1/2 cup (60g) powdered sugar + 1-2 tbsp milk and drizzling over the top. 

Tips for Baking with Fresh Milled Flour

Baking with fresh milled flour does have a learning curve. It absorbs liquid differently, has more natural nutty flavors, and creates a texture that’s heartier than store-bought flour. Don’t worry though, you’ve got it!

• Hydration is key – Fresh milled flour absorbs liquid a little slower than all purpose flour so it’s always good to give the flour and liquid a bit of a rest (or autolyse) before adding other ingredients. If your dough feels dry, wait a few minutes before trying to add more water.
• Don’t rush the rise – Home milled flour dough may take longer to proof, but it’s worth the wait.
• Storing leftovers – These buns are best fresh, but you can freeze them for later. Just pop them in a warm oven or microwave to revive their softness.

Storage Tips for Hot Cross Buns

Let me know if you try this homemade hot cross buns recipe made with fresh milled flour! Perfect for Easter, brunch, or just because you love homemade bread.

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