Hot Cross Buns

There’s something undeniably charming about Hot Cross Buns. Whether you’re savoring their delightful aroma wafting through your home or pulling apart the warm, pillowy buns fresh from the oven, they’re truly a treat for the senses. These soft, sweet rolls, adorned with a signature cross on top, have been enjoyed during Easter for centuries, but their appeal extends far beyond that special occasion. Their tender texture, combined with the sweetness of raisins or currants and warm spices, makes them a lovely breakfast treat or an afternoon snack any day of the year.

My first encounter with Hot Cross Buns was during a family gathering, where their rich, spiced flavor brightened everyone’s spirits. Since then, they’ve become a staple in my home, especially during the spring. The beauty of making these buns yourself is not just in the process but the satisfaction of pulling a tray from the oven, knowing exactly what went into each bun. If you’re looking for a simple recipe that’s both delicious and rewarding to make, this Hot Cross Buns recipe is just what you need. I assure you, these buns are begging to be enjoyed!

How to Make Hot Cross Buns

1. Soak the Raisins: Place 1 cup of raisins or currants in a medium bowl. Pour ½ cup of warm water over them and let them soak for 15 to 20 minutes. This enhances their flavor and moisture.
2. Drain and Prep: Drain the raisins completely, gently pat them dry with a paper towel, and set aside to prepare for the dough.
3. Mix the Dough: In the bowl of a stand mixer fitted with a dough hook, combine ¾ cup of whole milk, 2 ¼ teaspoons instant yeast, 1 teaspoon granulated sugar, ½ cup of light brown sugar, 5 tablespoons of softened unsalted butter, ½ teaspoon vanilla extract, 2 large room-temperature eggs, 1 teaspoon kosher salt, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon allspice, and 1 cup of all-purpose flour. Mix on low speed for about 30 seconds until combined.
4. Scrape and Add Flour: Stop the mixer and scrape down the sides of the bowl. Gradually add an additional 2 ½ cups of all-purpose flour along with the drained raisins. Mix on low until the dough comes together, about 2 minutes.
5. Knead the Dough: Increase to medium speed and knead the dough for 5 minutes. The dough should be soft, slightly tacky, smooth, and elastic, pulling away from the bowl’s sides. Avoid adding extra flour unless the dough is sticking heavily.
6. First Rise: Transfer the dough to a lightly greased bowl, turning once to coat all sides. Cover and let rise in a warm place for 1 to 2 hours, until it roughly doubles in size.
7. Shape the Buns: Gently deflate the dough and lightly grease a 9×13-inch metal baking dish. Divide the dough into 15 equal portions (about 2.5 ounces or 70 grams each). Flatten each portion slightly, tuck the sides to the center, flip seam-side down, and roll into a tight ball to create surface tension. Place the shaped buns in the baking dish.
8. Second Rise: Cover loosely and allow the buns to rise for 45 to 60 minutes, until puffy and lightly touching. They should slowly spring back when gently pressed.
9. Preheat Oven: When the buns are nearly finished with their second rise, preheat your oven to 350°F (175°C).
10. Prepare the Cross: Mix ½ cup of all-purpose flour and 6 tablespoons of water until smooth, creating a thick consistency. Transfer to a piping bag or a zip-top bag with a corner snipped.
11. Pipe the Crosses: Pipe straight lines across the rows of buns, then pipe perpendicular lines to create crosses.
12. Bake: Bake the buns for 20 to 24 minutes, or until the tops are golden brown and the internal temperature reaches 190°F to 195°F.
13. Glaze the Buns: In a small bowl, combine 2 tablespoons of apricot jam and 1 tablespoon of water. Heat in the microwave in 20-second increments, stirring in between, until warm and spreadable. Brush this glaze evenly over the tops of the warm buns.
14. Cool and Enjoy: Allow the buns to cool for at least 20 minutes before serving.

Storing & Reheating

Store your Hot Cross Buns at room temperature in an airtight container for up to 3 days, or refrigerate them for up to a week. For longer storage, freeze them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy them, reheat in a 350°F oven for about 10 minutes until warmed through. Be aware that freezing may slightly alter their texture, but a quick refresh in the oven will reinvigorate their soft nature.

Prepare to indulge your senses with these delightful, homemade Hot Cross Buns! Their airy texture and warm spices make them a wonderful choice for any gathering or cozy morning at home. Feel free to experiment with the mix-ins and toppings as you become more comfortable with the recipe.

Whether you’re sharing with loved ones or saving a few for yourself, I guarantee you’ll fall in love with the rich, warm flavors that fill your kitchen as these buns bake. So roll up your sleeves and give this beloved recipe a try; I can’t wait for you to experience the joy of creating your own batch of Hot Cross Buns!

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Hot Cross Buns

Recipe Author: Grace

These Hot Cross Buns are soft, sweet, and packed with flavor. Made with unique spices, raisins, and a simple method, they provide a delightful treat perfect for sharing.

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• Prep Time 25 minutes
• Cook Time 195 minutes
• Yield 15 buns 1x

Ingredients

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• 1 cup (145 g) raisins or currants
• ½ cup (120 g) water, warmed to 105°f to 115°f
• ¾ cup whole milk
• 2 ¼ 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

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Instructions

1. Soak the raisins in warm water for 15 to 20 minutes and then drain and pat dry.
2. Combine milk, yeast, and sugar in a bowl, allowing it to sit until foamy.
3. In a large bowl, mix brown sugar, butter, vanilla extract, eggs, salt, cinnamon, nutmeg, allspice, and flour. Gradually add the yeast mixture.
4. Add soaked raisins and orange zest, mixing until a dough forms.
5. Knead the dough until smooth. Place it in a greased bowl and cover to rise until doubled in size.
6. Shape the dough into buns and place them on a baking sheet. Let rise again until puffy.
7. Remove from the oven, brush with a mixture of apricot jam and water, and bake until golden.

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Notes

Ensure the water temperature is accurate for yeast activation.
Experiment with spices according to your taste preference.

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Nutrition

• Serving Size: 1 bun
• Calories: 200
• Sugar: 10g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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