Hot Cross Buns
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5.0
9 reviews
Excellent
Hot Cross Buns
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Tender, soft Hot Cross Buns with a spiced dough with raisins are a traditional Easter recipe.
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Ingredients
Buns
- 1 packet active dry yeast (2 ¼ teaspoons)
- ¾ c. warm milk about 105-110 degrees F
- ¼ c. granulated sugar
- 3-3 ½ c. all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- 1 tsp salt
- ¼ c. unsalted butter softened
- 2 large eggs room temperature
- 1 c. raisins plumped in hot water and drained
Glaze
- 1 large egg
- 1 Tbsp milk
- Icing
- 1 ½ cups powdered sugar
- 4-5 teaspoons milk
Instructions
- In a small bowl, add milk and sugar, sprinkle yeast over the top of mixture. Let set until foamy, about 5 minutes.
- In a large mixing bowl, whisk together 3 cups flour, cinnamon, allspice and salt.
- Then create a well in the center of flour mixture. Add yeast mixture, butter and eggs.
- Mix together using a stand mixer or wooden spoon until well combined.
- Stir in plumped raisins until well incorporated.
- Turn dough onto floured surface to knead or use the dough hook on stand mixer to knead the dough.
- Add more flour if it is sticky a little at a time. Form a ball and place back into mixing bowl.
- Cover with plastic wrap and place in warm area to rise until doubled, about 1 hour.
- Coat 13x9 inch baking dish with butter.
- Punch down dough and turn onto floured surface. Then divide dough evenly and shape into balls, about 14-16 dough balls.
- Place balls on baking sheet, cover with towel and let rise until doubled, about 30-45 minutes
- Preheat oven to 375 degrees F.
- Optional: score the top of the rolls using a knife with a cross pattern
- In a small bowl, whisk together glaze ingredients until smooth then brush over the top of the buns.
- Place in preheated oven and bake for 20-25 minutes at 375 degrees F or until lightly browned.
- Remove from oven and let cool slightly, transfer to wire rack to cool completely.
- In a small bowl, whisk together ingredients for icing, it should be thin enough to pipe onto buns easily but not too thin.
- Transfer to plastic bag and snip off the corner of the bag. Pipe a cross onto each bun. Allow icing to set to firm up.
- Store in airtight container
Notes
- Yeast Tips: Before you make the rolls, double-check the expiration date for the yeast. If it’s expired, toss it and use a new packet. Also, be sure to use warm milk between 105 to 110°F – if it’s too hot, it can kill the yeast. If it’s too cold, it might not activate.
- You don’t need a stand mixer! It is a lot easier to make and knead the dough with a mixer, but you can mix the dough with a spoon and knead it by hand. It will just take longer.
- Storage Tip: Hot cross buns will keep in an airtight container for two to three days. I wouldn’t’ make them more than a day in advance – that way they’re really fresh when you serve them
Nutrition Information
Show Details
Calories
361kcal
(18%)
Carbohydrates
71g
(24%)
Protein
8g
(16%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
43mg
(14%)
Sodium
180mg
(8%)
Potassium
227mg
(6%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Vitamin A
170IU
(3%)
Vitamin C
1mg
(1%)
Calcium
37mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 71g | 24% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 180mg | 8% |
| Potassium | 227mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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