Easter Baking Made Easy: Classic Hot Cross Buns

Method:

1. Whisk the milk, yeast, and granulated sugar together in the bowl of your stand mixer. Cover and allow mixture to sit for about 5 minutes or until foamy on top.
2. Add the brown sugar, butter, vanilla extract, eggs, salt, cinnamon, nutmeg, allspice, and 1 cup (125g) flour. Using the dough hook or paddle attachment, mix on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour and the raisins. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. Dough should be a little sticky and soft. If it’s too sticky and not pulling away from the sides of the bowl, mix in additional flour 1 Tablespoon at a time.
3. Keep the dough in the mixer and beat for an additional 5 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough.
4. After kneading, the dough should still feel a little soft. Poke it with your finger; if it slowly bounces back, your dough is ready to rise.
5. 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until doubled in size.
6. When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. Shape each piece into a smooth ball, pinching it on the bottom to seal.
7. Cover the shaped buns tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day.
8. Remove the buns from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking.
9. Bake for 20-25 minutes at 180 °C
10. Mix icing ingredients together and drizzle onto the warm buns

Hot cross buns are always best enjoyed warm on the day, but let’s be honest, baking a full batch usually means there are a few left over. And with Easter gatherings, prepping ahead is often part of the plan.

That’s where smart storage makes all the difference.

Once your buns have cooled, keeping them fresh comes down to maintaining the right environment, cool, consistent, and sealed, so they stay soft and delicious.

Store them in the fridge to extend their shelf life, especially in warmer weather. A reliable, evenly cooled fridge helps keep that just-baked texture for longer.

Hot cross buns also freeze beautifully. Store them in a sealed bag and simply reheat when you’re ready to enjoy them again, perfect for stretching the Easter feeling just a little longer.

With KIC fridges and freezers, you can trust that your food stays fresher for longer, thanks to consistent cooling and practical storage space designed for real homes.

Easter isn’t just about the big meal; it’s also about the little moments in between. A warm bun with butter in the morning or a sweet snack shared in the afternoon.

With the right recipe and storage, those moments can last longer.

And that’s what Easter is all about.

Looking for more kitchen inspiration? Check out our other Cool Reads recipes!
Need a new fridge to keep your creations perfectly chilled? Explore the KIC range here!