Description
This Hot Cross Buns recipe is a classic British spiced sweet bread, perfect for Easter or any time you crave warm, fragrant buns studded with raisins or currants and finished with a distinctive cross on top. Soft and fluffy with a hint of cinnamon and nutmeg, these homemade buns are glazed to a lovely shine and a delightful treat for breakfast or tea.
Ingredients
Scale
Dough Ingredients
- 3 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 3/4 cup raisins or currants
- 1/4 cup warm water
Cross Paste Ingredients
- 1/2 cup all-purpose flour
- 1/3 cup water
Glaze Ingredients
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, active dry yeast, ground cinnamon, ground nutmeg, and salt to evenly distribute the ingredients.
- Combine Wet Ingredients: In a separate bowl, mix the warm milk, melted unsalted butter, and eggs until well blended.
- Form Dough: Pour the wet ingredients into the dry ingredients, stirring to form a soft dough. Transfer to a lightly floured surface and knead for 8 to 10 minutes until dough is smooth and elastic.
- Add Raisins or Currants: Gently knead the raisins or currants into the dough, making sure they are evenly distributed throughout.
- First Rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours until it doubles in size.
- Shape Buns: Punch down the risen dough to release air. Divide it into 12 equal portions, then shape each piece into smooth balls. Arrange them in a greased 9×13-inch baking dish.
- Second Rise: Cover the shaped buns and let them rise again in a warm spot for 30 to 45 minutes, until they become puffy.
- Prepare Cross Paste: Mix the 1/2 cup flour with 1/3 cup water to create a thick paste. Transfer the paste to a piping bag or a plastic bag with a small corner cut off.
- Pipe Crosses: Preheat the oven to 375°F (190°C). Pipe a cross shape onto the top of each bun using the prepared flour paste.
- Bake Buns: Bake the buns in the preheated oven for 18 to 22 minutes or until they turn golden brown on top.
- Glaze Buns: While the buns cool slightly, whisk powdered sugar with enough milk to make a smooth glaze. Brush this glaze over the warm buns to give them a sweet, shiny finish.
- Cool and Serve: Allow the glaze to set before serving the buns warm or at room temperature for the best flavor and texture.
Notes
- For extra flavor, soak the raisins in warm orange juice for 15 minutes before kneading into the dough.
- You can substitute dried cranberries for a slightly tart variation instead of raisins or currants.
- Store leftover buns in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the buns and thaw before serving.
