These einkorn flour hot cross buns are a delicious take on a classic Easter treat. Filled with raisins and warm spices, and topped with a sweet glaze, this recipe is a perfect seasonal dessert. Enjoy these buns with a cup of tea or coffee for a delightful Easter breakfast or snack.
Like most other people, we love a special treat for breakfast on a holiday. For Christmas we enjoy einkorn cinnamon rolls, and for Easter, these hot cross buns. In this recipe, we will be using all purpose einkorn flour, along with a surprising ingredient to make fluffy and soft hot cross buns.
The Secret to Einkorn Hot Cross Buns
This recipe for hot cross buns yields a pillowy soft texture, and a delicious depth of flavor. Here are our favorite tips for making it happen!
- Orange juice instead of water - The reaction of the orange juice in the dough causes a heavenly soft texture, while adding to the warm flavor palate.
- Soak the raisins - Instead of just using raisins straight from the package, soak them for about 10-20 minutes in filtered water, then drain before using
- Don't crowd the buns - Make sure that the portioned and shaped buns have at least half an inch between them on all sides. This will allow them enough room to rise and fluff during baking.
Hot Cross Buns Video
Watch Victoria make the best Einkorn Hot Cross Buns and see how easy it is to make this memorable Easter classic! If you enjoyed this video, please subscribe to our Youtube Channel.
This recipe makes 12 hot cross buns, but you can double the recipe easily if needed. Here is a quick breakdown of the ingredients and possible substitutions. Scroll to the bottom of the post for the full printable recipe!
- Einkorn flour - We are using all-purpose einkorn flour in this recipe, but you can use whole wheat or freshly ground einkorn. Just use the 600g weight measurement, not the volume.
- Orange juice - This takes the place of all other liquids in the recipe, and helps create a fluffy soft texture.
- Butter - We use salted butter, if using unsalted, increase the salt by an additional pinch.
- Sugar - We use organic unrefined sugar here, but we've also enjoyed this recipe with coconut sugar, maple syrup, and honey! You can substitute whatever sweetener you'd like.
- Egg - This recipe calls for whole eggs. You can substitute a 1/4 cup of yogurt for the egg in the recipe, or use egg yolks only.
- Yeast - We use instant yeast, however, active yeasts works just as well. To use active yeast, combine the warm orange juice, sugar, and yeast and let sit for 5 minutes before continuing with the recipe.
- Raisins - Hot cross buns may contain currants, raisins, or any other dried fruit you would like.
- Salt - A flavor enhancer, don't skip this!
- Warm spices - We use cinnamon, nutmeg, cloves, and ginger. You can adjust those for your tastes, but leave the ginger as it also helps with the rise when using einkorn flour.
How to Make Hot Cross Buns
This is a simple recipe to make, even if you've never made your own bread or rolls before. Watch the video above and you will be a pro in no time!
- Mix - Combine all the ingredients in an electric mixer, or by hand, and kneed until smooth and shiny. About 10 minutes in a mixer on low, or 15 minutes by hand.
- First rise - Place the dough in a greased bowl and cover with cling wrap and a towel. Rise for 30-90 minutes, depending on the temperature of your house.
- Shaping - Section the dough into 12 equal parts and form them into smooth balls. Place them in a greased pan, or a parchment lined baking tray, about 1/2" apart .
- Second rise - Rise uncovered for about 30 minutes.
- Baking - Bake the rolls in a 350°F oven for 25-35 minutes, or until the rolls are golden brown AND have an internal temperature of 185°F.
- Cool and glaze - While the rolls are cooling, make the glaze. Allow the buns to cool well and then pipe the icing onto the buns in a cross pattern. Enjoy!
Common Questions About Hot Cross Buns
Yes! Follow the recipe as written, but stop short of icing the buns. You can freeze or refrigerate these in advance, then warm them up the day of. Thaw them the night before if they were frozen. Once they are warmed, you can glaze and serve.
Absolutely! You can use the flour measurement given, and then adjust the liquid as needed to achieve a smooth, soft dough, that is not too sticky. See the video for desired texture.
No, it just gives it a lovely finished texture, in my experience. You can use water or milk in place of the orange juice. I would use some orange flavoring in the glaze if orange juice is not used in the dough itself.
A brief history of hot cross buns
Just for fun, I wanted to include some of the history behind these delicious rolls! For centuries, hot cross buns have been associated with the Christian Easter holiday, with the cross on top of the bun to remember the crucifixion of Jesus Christ. They were traditionally baked on Good Friday and were made with spices, dried fruit, and marked with a cross made of pastry or icing.
They were considered so special in fact, that during the reign of Elizabeth I hot cross buns were prohibited by law except on Good Friday, Christmas, and funerals, as they were thought to be too special to eat on ordinary days.
Even More Einkorn Recipes:
Want to keep your oven hopping with seasonal treats? Here are a few more einkorn recipes to try this year!
Einkorn Hot Cross Buns
For the buns:
- 600 g einkorn flour (5 cups)
- 1 cup orange juice heated to 115°F
- 2 tbsp butter softened
- 1/3 cup sugar
- 1 egg
- 9 g instant yeast
- 1 tsp salt
- 1 cup raisins
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
For the glaze:
- 1 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
- In a large mixing bowl, or bowl of an electric mixer, combine flour, sugar, salt, spices, raisins, and yeast. Mix in the orange juice on low.
- Add the softened butter and egg to the bowl and mix well.
- Knead the dough for 5-10 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl and cover it with a damp towel. Let it rise in a warm, draft-free place for 30-90 minutes.
- Preheat your oven to 350°F. Grease a pan, or line a baking tray with parchment
- Divide the dough into 12 equal pieces and shape each piece into a ball. Place the balls in the baking dish or tray, leaving about 1 inch of space between them.
- Leave the buns uncovered and let them rise for another 30-45 minutes until they have puffed up slightly.
- Bake the buns for 25-35 minutes until they are golden brown and have an internal temperature of 185°F
- While the buns are cooling, make the glaze. Mix together the powdered sugar, milk, and vanilla extract until a smooth, pourable glaze forms.
- Once the buns are done baking, remove them from the oven and let them cool for 10-15 minutes on the baking sheet.
- Drizzle the glaze over the top of each bun from left to right, and then again from top to bottom, forming the cross on top. Serve warm or at room temperature.