Hot Cross Buns

These hot cross buns are delicately spiced and have a variety of raisins in them. Leave them out if you like, or add currants. A wonderful treat for Easter!

Course Breakfast

Cuisine British

Prep Time 2

Cook Time 14

Total Time 2 14

Servings buns

Calories 396kcal

Author Nina

Ingredients

Hot Cross Buns

1 teaspoon active dry yeast
2 tablespoon granulated sugar
1 cup whole milk warm
5 tablespoon unsalted butter room temperature
2 large eggs beaten
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
3 - 4 ⅓ cups all purpose flour
1 teaspoon salt
¼ cup thompson raisins
¼ cup sultana raisins

Cross

¼ cup all purpose flour
3 tablespoon water

Glaze

2 tablespoons whole milk
2 tablespoons granulated sugar

US Customary - Metric

Instructions

Hot Cross Buns
In a bowl of a stand mixture fitted with the dough hook attachment, add yeast, sugar and milk. Mix together and then add in butter, eggs and spices.
Weigh flour into a separate bowl and then add in ¾ of the amount of flour to the other ingredients. Add in salt and knead together. Add in a tablespoon of the remaining flour at a time until the dough comes together and just cleans the bowl.
Knead both types of raisins into the dough.
Place dough into a large greased bowl, cover with plastic wrap, and place in a warm environment until the dough doubles in size, about 1 hour.
Preheat oven to 400°F. Cover 2 baking trays with parchment paper and set aside.
Punch down the risen dough and weigh it. Divide that amount by 12 to figure out how much each hot cross bun should weigh to get similar sizing.
Form each bun and place on the prepared baking trays. Cover loosely with parchment paper and let rise for 30 minutes.
Cross
In a small bowl, mix flour and water together to make a loose paste. Fill the paste into a piping bag and cut a small hole off the bottom. Pipe crosses onto the buns before they go into the oven.
Bake for 12 - 14 minutes or until golden brown.
Glaze
In a small bowl, mix the milk and sugar together. Dissolve the sugar by warming up the mixture in a microwave.
Brush the glaze over the tops of each bun after they come out of the oven.
Hot cross buns are best eaten the day they are made, but will last up to 4 days in the refrigerator. Reheat in the microwave.

Notes

Yeast - This recipe calls for active dry yeast, but you can use whichever type of yeast you prefer. The rising times will change depending on the type of yeast though (i.e. instant yeast will have a faster rise).
Milk - Lower fat milks will work, but the buns will lose a bit of it's richness.
Add-ins - This recipe calls for 2 different kinds of raisins. Use just one kind if you like, add in currents, candied fruit, lemon or orange zest. Keep the total amount of add-ins to ¾ cup.
Freezing - Shape the rolls and before you let them rise, put them in the freezer. Once frozen, you can put them in a freezer bag. They won't stick together then. These can be frozen for up to 3 months. On the day you serve them, arrange them on a parchment lined baking sheet, cover with a kitchen towel, and let them thaw and rise at room temperature for about 5-6 hours. Pipe the crosses on them and bake.
Overnight - Shape the rolls and before you let them rise, cover and place in the refrigerator overnight. Remove the buns from the refrigerator and let them come to room temperature and rise, about 4 hours. Pipe the crosses on them and bake uncovered.
Icing Crosses - If you prefer to make the crosses with royal icing, do not pipe the crosses on before baking the buns. Bake them and then once cooled, pipe the crosses on. Let the royal icing dry before brushing the glaze on top.

Nutrition