Hot Cross Buns

5 from 3 votes

Enjoy the classic Easter treat of hot cross buns with this easy and delicious recipe. Spiced with cinnamon and nutmeg, studded with raisins, and topped with a symbolic cross, these buns are perfect for any occasion.

Course Breakfast, brunch

Keyword Homemade Hot Cross Buns, Hot Cross Buns, Hot Cross Buns recipe

Prep Time 3 20

Cook Time 20

Total Time 3 40

Servings

Calories 272

Author Erren Hart

Ingredients

For The Rolls

1 cup hot milk about 110°F/43°C
2 tablespoons granulated sugar
2¼ teaspoons instant dry yeast
2 large eggs at room temperature
6 tablespoons brown sugar
½ teaspoon pure vanilla extract
2 oz softened butter (equal to 4 tablespoons or ½ stick)
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 cups all-purpose flour plus more as needed
1 cup raisins or currants

For the Cross:

½ cup all-purpose flour or bread flour
6 to 8 tablespoons water

For The Glaze

3 tablespoons simple syrup or strained apricot jam

US Customary - Metric

Instructions

In a small saucepan over low heat, bring milk to a simmer. Remove from heat, stir in the granulated sugar, and set aside to cool to about 110°F/43°C
Whisk the yeast into the warm milk mixture and set aside until it starts to foam (2 or 3 minutes).
Mix the yeast mixture with the eggs, brown sugar, vanilla, butter, salt, and spices until well combined.
Add half of the flour and raisins until smooth in a mixer fitted with the dough attachment.
Add the remaining flour, a quarter cup at a time, while continuing to mix until the mixture forms a dough (you may not need all of the flour).
Knead on low speed for 3 to 4 minutes. Check the consistency and add more flour if necessary (the dough should feel soft and moist, not sticky). Knead on low speed for five more minutes or until the dough clears the sides of the bowl.
On a lightly floured surface, knead the dough by hand for about 30 seconds.
Place into an oiled bowl and cover the bowl with a clean kitchen towel, and let rise in a warm place until doubled in size (about 60 to 70 minutes).
Transfer the dough to a floured surface, press it down, and divide it into 12 pieces.
Take one piece of dough at a time. Smooth the dough by pulling it from the top with your fingers. Pinch it underneath and place it on the work surface. Gently roll it on a floured surface and guide it into a round ball.
Place the balls into a greased 9x13 baking dish. Cover the pan and leave to rise until doubled in size (about 30 to 40 minutes).
Preheat the oven to 350°F/180°C.
In a small bowl, mix together the flour and water until you get a smooth paste. Spoon this paste into a piping bag or a plastic bag with the corner snipped off. Pipe a cross shape onto each bun.
Bake for 20-25 minutes, rotating halfway through, until golden brown on top. Tent the pan with aluminum foil if you notice the tops browning too quickly.
Remove from the oven and let the buns cool.
If using apricot jam, heat the jam in a small saucepan over low heat, stirring constantly, until it is melted and smooth. Strain the jam through a fine-mesh strainer to remove any large chunks.
Brush the simple syrup or strained apricot jam glaze over the hot cross buns.
Serve the hot cross buns warm or at room temperature, brushed with melted butter. Enjoy!

Notes

If you don't have a mixer, you can still make this recipe by using a large mixing bowl and mixing the dough with a wooden spoon or rubber spatula. While this method requires some arm strength, it's better than using a hand mixer, which may repeatedly get the sticky dough stuck in its beaters.

If the yeast doesn't foam, it may be because the milk was too hot, which killed the yeast, or the yeast may have expired. In this case, you should discard the mixture and start with fresh yeast and milk at the correct temperature.

Nutrition