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There’s something about spring that makes me want to slow down and bake again. Maybe it’s the fresh air, maybe it’s Easter around the corner—but this year I found myself drawn to trying something I had never made before: hot cross buns.
Not as a perfect recipe attempt, but as a cozy kitchen hobby for a slow spring afternoon.
a slow kitchen hobby for spring
I set everything out on the counter and treated the process like a quiet moment at home rather than a task to complete.
Measuring flour, sugar, and warm spices felt grounding. The smell of cinnamon and nutmeg slowly filled the kitchen, and even the waiting—while the dough rose—felt like part of the experience.
This is what I love about cozy hobbies in the kitchen: they don’t rush you. They give you time to just be present in your space.
the process (not perfect, but meaningful)
I followed a traditional recipe, kneading the dough and shaping each bun by hand. There was something calming about repeating the motions—press, fold, shape, repeat.
When they came out of the oven, they weren’t bakery-perfect. A little denser than expected, not quite soft enough.
But still warm. Still homemade. Still mine.
what I learned from this cozy hobby
Not every kitchen hobby needs to turn out perfectly to feel worth doing.
Sometimes it’s about:
- slowing down in your kitchen
- trying something new just for the experience
- letting the process matter more than the result
- enjoying the small sensory moments along the way
a spring kitchen moment worth repeating
Even though they weren’t perfect, I still sat down with them—warm, slightly crisp, and spread with butter and honey.
And I think that’s what makes baking a cozy hobby instead of just a recipe:
it becomes something you experience, not just something you complete.
here's a classic hot cross buns recipe for you to try
Ingredients:
Instructions:
- Activate the yeast: In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the top and stir gently. Let it sit for about 5-10 minutes until it becomes frothy.
- Make the dough: In a large mixing bowl, combine the melted butter, salt, cinnamon, and nutmeg. Add in the yeast mixture, eggs, and 2 cups of flour. Stir to combine, then gradually add the remaining flour, about 1/4 cup at a time, until a soft dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it’s smooth and elastic. If you’re using a stand mixer, you can use the dough hook attachment for this step.
- First rise: Place the dough in a lightly greased bowl and cover it with a clean towel. Let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
- Shape the buns: Punch down the dough and turn it out onto a floured surface. Add the currants or raisins and candied citrus peel, if using, and knead them into the dough. Divide the dough into 12 equal portions and shape each into a round bun.
- Second rise: Place the buns onto a greased or parchment-lined baking sheet, leaving some space between them. Cover with a towel and let them rise for another 30 minutes.
- Make the cross: Preheat your oven to 375°F (190°C). For the cross, mix together 1/4 cup flour with enough water to make a thick paste. Transfer the paste to a piping bag or a plastic sandwich bag with the tip cut off, and pipe a cross shape over the top of each bun.
- Bake the buns: Brush the buns with the egg wash (1 egg beaten with 1 tablespoon milk). Bake the buns in the preheated oven for 18-20 minutes, or until golden brown.
- Make the glaze: While the buns are baking, combine powdered sugar and milk in a small bowl to make the icing. Once the buns are done, remove them from the oven and let them cool for a few minutes before drizzling the icing over the cross.
- Serve and enjoy: Let the buns cool on a wire rack, and enjoy them warm with butter, jam, or your favorite spread!
These buns are soft, sweet, and perfect for Easter. Enjoy!
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