Hot Cross Buns
Hot Cross Buns have a special place in my heart; they take me back to cozy family gatherings, where the sweet aroma of spices wafted through the air, pulling everyone in the kitchen. These delightful rolls, marked with their signature crosses, are soft, slightly sweet, and full of warm flavors, making them perfect for any occasion. Whether enjoyed on Easter morning or as a snack any day of the year, thereâs something undeniably comforting about a freshly baked bun, especially when graciously spread with a little butter.
They’re not just easy to whip up; they’re a crowd-pleaser too. With a mix of spices, a hint of citrus, and the delight of plump raisins or currants, every bite is a small celebration. Baking Hot Cross Buns fills your home with warmth and nostalgia, and I can’t wait for you to try this recipe. It’s straightforward, budget-friendly, and promises to bring everyone together!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: You can have these buns ready (including baking time) in about 3 hours!
- Irresistible Flavor: The combination of warm spices and fruity accents creates a mouthwatering experience.
- Eye-Catching Appeal: Their iconic cross design immediately makes them festive and fun.
- Flexible Serving: Perfect for breakfast, afternoon snacks, or as a sweet treat to share at gatherings.
- Diet-Friendly Options: Easily adapted to use gluten-free flour for those with dietary restrictions.
Ingredients You’ll Need
- 1 cup (145 g) raisins or currants: These dried fruits add sweetness and texture. Feel free to substitute with chopped dried apricots or cranberries if you prefer.
- ½ cup (120 g) water: Warmed to 105°F to 115°F, this helps activate the yeast for a perfect rise.
- ž cup whole milk: Offers richness and moisture, contributing to the bunsâ tender crumb. You can use non-dairy milk if you prefer.
- 2 Âź teaspoons (1 packet) instant yeast: Essential for leavening, ensuring light and fluffy buns.
- 1 teaspoon granulated sugar: Helps feed the yeast and promotes fermentation for better rising.
- ½ cup (100 g) light brown sugar: Adds depth and a hint of molasses flavor to your buns.
- 5 tablespoons unsalted butter: Provides flavor and tenderness, crucial for that melt-in-your-mouth texture.
- ½ teaspoon vanilla extract: A touch of vanilla rounds out the flavor beautifully.
- 2 large eggs, room temperature: These bind the ingredients together and help with the bun structure.
- 1 teaspoon kosher salt: Enhances flavor and balances the sweetness.
- ½ teaspoon ground cinnamon: Introduces warm notes, making the buns so comforting.
- ½ teaspoon ground nutmeg: Adds a cozy, spicy aroma to the mix.
- ½ teaspoon allspice: Complements the other spices perfectly with its unique flavor.
- 3 ½ cups (437.5 g) all-purpose flour, divided: The main structure of the buns; keep some aside for kneading and shaping.
- 1 tablespoon orange zest: Adds a refreshing citrus note that brightens the flavor profile.
- ½ cup (62.5 g) all-purpose flour: For piping the cross on top of the buns.
- 6 tablespoons water: Combined with the flour to create a piping consistency.
- 2 tablespoons apricot jam: Used for a glaze that adds shine and flavor.
- 1 tablespoon water: For diluting the jam into a spreadable consistency.
How to Make Hot Cross Buns
- Prep the Raisins: Place 1 cup of raisins or currants in a medium bowl and pour ½ cup of warm water over them. Let soak for 15 to 20 minutes to plump them up, then drain and gently pat dry with a paper towel. Set aside.
- Mix Wet Ingredients: In the bowl of a stand mixer fitted with a dough hook, add ž cup of whole milk, 2 Ÿ teaspoons of instant yeast, 1 teaspoon of granulated sugar, ½ cup of light brown sugar, 5 tablespoons of softened unsalted butter, ½ teaspoon of vanilla extract, and 2 large eggs at room temperature. Mix on low speed for about 30 seconds until combined.
- Incorporate Dry Ingredients: Scrape down the sides of the bowl, then add 1 cup of all-purpose flour, 1 teaspoon of kosher salt, ½ teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of allspice. Mix on low for 2 minutes until incorporated.
- Knead the Dough: Gradually add in the remaining 2 ½ cups of all-purpose flour along with the drained raisins. Increase your mixer to medium speed to knead for about 5 minutes. The dough should be soft, slightly tacky, and elastic. Avoid adding extra flour unless itâs sticking excessively.
- First Rise: Transfer the dough to a lightly greased bowl, turning it to coat all sides. Cover and let rise in a warm place for 1 to 2 hours, or until it has roughly doubled in size.
- Shape the Buns: Once risen, gently deflate the dough and grease a 9Ă13-inch metal baking dish lightly. Divide the dough into 15 equal portions (about 2.5 ounces or 70 grams each). To shape, flatten each portion, pulling the edges toward the center before placing seam-side down. Cup your hand over the dough and roll gently to create surface tension.
- Second Rise: Place the shaped buns in the prepared baking dish. Cover loosely and let rise for 45 to 60 minutes until puffy and touching each other. When gently pressed, the dough should spring back slowly.
- Prepare for Baking: When the buns are nearly finished rising, preheat your oven to 350°F (175°C). In a small bowl, mix together ½ cup of all-purpose flour and 6 tablespoons of water to create a paste with a consistency thicker than pancake batter. Transfer to a piping bag or zip-top bag with one corner snipped off.
- Pipe the Crosses: Carefully pipe straight lines across the buns in one direction, then perpendicular to create the classic cross pattern.
- Bake: Place the buns in the preheated oven and bake for 20 to 24 minutes until the tops are golden brown and the internal temperature reads 190°F to 195°F.
- Glaze the Buns: In a small bowl, combine 2 tablespoons of apricot jam and 1 tablespoon of water. Microwaving in 20-second increments, stir in between until the mixture is warm and spreadable. Brush the glaze evenly over the warm buns.
- Cool & Serve: Let the buns cool for at least 20 minutes before serving, allowing the flavors to settle beautifully.
Storing & Reheating
These Hot Cross Buns can be stored at room temperature in an airtight container for up to 2 days. If you need to extend their life, refrigeration can keep them fresh for up to a week. For longer storage, freeze the buns in a zip-top bag for up to 3 months. Reheat in the oven for a few minutes at 350°F (175°C) to regain that fresh-baked taste. Note, however, that freezer storage may slightly alter the texture, so a quick warm-up restores some of their original charm.
Chef’s Helpful Tips
- When measuring flour, spoon it into your measuring cup, then level offâthis prevents over-measuring and keeps your buns fluffy.
- Make sure your eggs are at room temperature, as this helps them incorporate better into the dough, leading to even rising.
- If you have a warm spot in your home, use it for rising; dough loves warmth and does best when itâs a bit cozy.
- If your buns don’t rise as expected, check the temperature of the yeastâtoo hot or cold can hold back the yeast’s magic.
- For extra flavor, consider adding chopped nuts or candied citrus peel to the dough for a festive twist.
- Make the dough ahead of time and refrigerate it overnight. A cold dough will need a bit longer to rise but can offer a more developed flavor.
Baking Hot Cross Buns is not just about creating delicious treats; it’s about the memories made around the kitchen. Their combination of sweetness, warmth, and spice has a way of bringing people together, making any gathering feel special. Youâll adore how rewarding this experience can be, not to mention the joy of sharing these delightful buns with family and friends!
Recipe FAQs
What are Hot Cross Buns traditionally made of?
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Hot Cross Buns
These Hot Cross Buns are a delightful treat with a perfect balance of spices and sweetness. With simple prep and key ingredients like raisins and warm milk, theyâre a comfort food favorite for celebrations and everyday enjoyment.
- Prep Time 25 minutes
- Cook Time 195 minutes
- Yield 15 1x
Ingredients
- 1 cup (145 g) raisins or currants
- ½ cup (120 g) water, warmed to 105°f to 115°f
- ž cup whole milk
- 2 Âź teaspoons (1 packet) instant yeast
- 1 teaspoon granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 5 tablespoons unsalted butter, cut into 5 pieces, softened
- ½ teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 teaspoon kosher salt
- ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
- 3 ½ cups (437.5 g) all-purpose flour, divided
- 1 tablespoon orange zest, about 1 small orange, zested
- ½ cup (62.5 g) all-purpose flour
- 6 tablespoons water
- 2 tablespoons apricot jam
- 1 tablespoon water
Instructions
- Soak the raisins in warm water (105°F to 115°F) for 15 to 20 minutes.
- Drain the raisins and pat them dry with a paper towel, then set aside.
Notes
Freshly ground spices enhance flavor.
Store in an airtight container to keep them soft.
These buns can be enjoyed warm or toasted.
Nutrition
- Serving Size: 1 bun
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.