Hot Cross Buns
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Hot Cross Buns
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The best Hot Cross Buns recipe ever! Soft, sweet rolls made with a spiced dough are an easy classic for Good Friday!
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Ingredients
Dough
- 3 ½ cups all-purpose flour (440 grams) divided
- 2 tablespoons granulated sugar
- 0.25 ounce instant yeast (1 packet)
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 4 tablespoons butter unsalted
- ¾ cup milk whole
- 3 large egg at room temperature
- ¾ cup raisins
- 1 teaspoon vanilla extract
Flour Cross
- ⅓ cup all-purpose flour
- 4 ½ tablespoons water
Icing
- 1 ½ cups powdered sugar
- 2 tablespoons milk whole
- 1 tablespoon orange zest plus more to taste
Instructions
- Start the dough by adding ¾ cup (100 grams) of flour along with the sugar, instant rise yeast, cinnamon, salt, nutmeg, and allspice to the bowl of stand mixer fitted with a dough hook and stir to combine. Set aside.
- To a small saucepan, add the butter and place over low heat. Cook until the butter is almost fully melted, then add milk and heat to 120-130 degrees F. Pour the mixture into the stand mixer and mix with a spatula until it just start to come together.
- Add the remaining 2 ¾ cups (340 grams) of flour, 2 eggs (lightly beaten), raisins, and vanilla to the stand mixer bowl. Turn on the lowest setting and mix for about 5-6 minutes. Remove the dough hook and scrape any excess dough off of it and back into the bowl.
- Cover the bowl with a kitchen towel and allow the dough to rest for about 10 minutes. *Pro Tip: I like to let the dough rise in my oven with the light on to have a bit more consistency and control on the temperature. (The oven should not be turned on.)
- Lightly grease 9-inch x 13-inch ceramic baking dish. Divide the dough into 12 equal portions, roll them into balls, and place them into the dish. (I like to weigh the dough on a scale and divide the total weight by 12. Then I weigh each ball to keep them as even as possible.)
- Cover the baking dish with a kitchen towel and allow the dough balls to double in size, about 45 minutes. (Again, I do this in my oven with the light on). Once doubled in size, remove the buns from the oven if you had them in there to proof.
- Preheat the oven to 375 degrees F. Beat the remaining egg in a small bowl and brush the egg wash over the top of the buns.
- Create the flour cross mixture by mixing the flour and water in a small bowl. Place the mixture into a piping bag (or food storage bag) and cut the tip off. Run a horizontal line of the flour mixture over each row and then pipe a vertical line to make a cross on each bun.
- Bake the buns for about 18-20 minutes, until nicely golden on the top.
- Carefully remove the dish from the pan and trasnfer the buns to cool on a wire rack to cool for at least 30 minutes.
- Make the icing by combining the powdered sugar, milk, and orange zest in a small mixing bowl. Put the icing in a piping bag. Pipe the icing over the buns following the lines of the flour cross and enjoy!
Equipments used:
Nutrition Information
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Serving
1bun
Calories
306kcal
(15%)
Carbohydrates
56g
(19%)
Protein
7g
(14%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
59mg
(20%)
Sodium
320mg
(13%)
Potassium
175mg
(4%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
220IU
(4%)
Vitamin C
2mg
(2%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12buns
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1bun | |
| Calories | 306kcal | 15% |
| Carbohydrates | 56g | 19% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 59mg | 20% |
| Sodium | 320mg | 13% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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