Hot cross buns are absolutely synonymous with Easter to me. It just won’t be Easter if there isn’t an excess of spiced, squishy hot cross buns eaten with ALL of the butter. I bake a few batches every year and this year decided to flavor the buns with chunks of creamy white chocolate and tart dried cranberries. And I decided that a hot cross bun wreath would be the perfect centerpiece for my Easter table this year. How pretty? Depending on the size of the wreath you want (this will also be dictated by the size of pan/baking vessel you have), this recipe might make more buns than you can fit in the wreath. However, you can bake the rest of the dough in a baking sheet or make more than one wreath. This dough also freezes really well. Simply defrost the dough and allow to rise for 30 minutes before baking as directed.
How to make a hot cross bun wreath
Full recipe + amounts can be found in the recipe card below.
Why are hot cross buns eaten at Easter?
There is no one explanation why hot cross buns are eaten at Easter but as far as I know they are traditionally eaten on Good Friday. They mark the end of Lent for some as they contain dairy which is not allowed during this period. The cross on top signifies the crucifixion of Jesus and it has been said that the spices in the buns represent for the spices used to embalm him.
What is the cross made from on hot cross buns?
Water and flour. Some hot cross bun recipes call for the buns to be iced with a icing/powdered sugar icing cross but I think they are best baked with a simple flour and water cross piped onto each bun.
Easter dessert recipes:
