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Hot Cross Buns

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Hot Cross Buns are soft, fluffy yeast buns flavored with warm spices, orange zest, and sweet dried fruit. Traditional flour crosses and a glossy apricot glaze make them a comforting and festive Easter favorite.

Ingredients

  • 3 3/4 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast or instant yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup whole milk, warm
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon finely grated orange zest
  • 3/4 cup raisins or currants
  • 1/2 cup all-purpose flour
  • 5–6 tablespoons water
  • 2 tablespoons apricot jam
  • 1 tablespoon water

Instructions

  1. If using active dry yeast, combine the warm milk with the yeast and a small pinch of the sugar. Let stand for 5–10 minutes until foamy. If using instant yeast, mix it directly with the dry ingredients.
  2. In a large mixing bowl, combine the flour, remaining sugar, cinnamon, nutmeg, cloves, and salt.
  3. Add the warm milk and yeast mixture, melted butter, egg, vanilla extract, and orange zest. Mix until a soft, slightly sticky dough forms.
  4. Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer and dough hook for 5–7 minutes.
  5. Gently knead the raisins or currants into the dough until evenly distributed. Avoid adding excessive flour so the dough remains slightly tacky.
  6. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1 1/2 hours, or until approximately doubled in size.
  7. Gently press the air from the risen dough and divide it into 12 equal portions. Shape each portion into a smooth ball and arrange in a greased or parchment-lined 9×13-inch baking dish.
  8. Cover the shaped buns and let rise for another 30–45 minutes, until noticeably puffy and beginning to touch. Meanwhile, preheat the oven to 375°F (190°C).
  9. Mix 1/2 cup flour with 5–6 tablespoons water to make a thick but pipeable paste. Transfer to a piping bag or zip-top bag and pipe lines over the buns in both directions to form crosses.
  10. Bake for 20–25 minutes, until the buns are golden brown and cooked through. If they brown too quickly, loosely cover with foil during the final few minutes.
  11. While the buns are still warm, heat the apricot jam with 1 tablespoon water until smooth. Lightly brush the glaze over the tops.
  12. Allow the buns to cool slightly before serving warm with butter, if desired.

Notes

  • Make sure the milk is warm rather than hot because excessive heat can damage the yeast.
  • For chocolate chip buns, replace the raisins or currants with chocolate chips.
  • For cranberry orange buns, replace the raisins with dried cranberries and add extra orange zest.
  • For apple cinnamon buns, add finely chopped dried apple and slightly increase the cinnamon.
  • The dried fruit can be omitted for plain spiced Hot Cross Buns.
  • For sweeter crosses, omit the flour-paste crosses and pipe thick powdered sugar icing onto completely cooled buns.
  • The dough can complete its first rise, covered, in the refrigerator overnight. Bring it closer to room temperature before shaping and completing the second rise.
  • Store completely cooled buns in an airtight container at room temperature for 2–3 days or freeze individually wrapped buns for up to 3 months.
  • Reheat for 10–15 seconds in the microwave, warm briefly in a low oven, or slice and toast before serving.

Nutrition

Find it online: https://thefamilycooking.com/hot-cross-buns/