Hot Cross Buns
User Reviews
5
Hot Cross Buns
Description
These Hot Cross Buns combine warm milk, butter, aromatics like vanilla and cinnamon, and active dry yeast to create a soft, fluffy bread dough flecked with raisins or currants. After kneading and allowing the dough to rise until doubled, the buns are shaped and given a second rise before baking. The buns are brushed with an egg wash to enhance color and topped with a sweet glaze that adds a subtle vanilla sweetness and shine. The result is a slightly spiced, aromatic bun with a delicate crumb texture, perfect for enjoying with butter or jam.
The gentle warming of the milk helps activate the yeast for a proper rise, while the flour adjustments ensure a dough that is pliable but not sticky. Scoring the buns with a cross before baking creates a traditional shape and gives a resting spot for the glaze. Baking at the right temperature ensures a golden crust and fully cooked interior.
These buns are traditionally served at Easter but make a pleasant addition to any breakfast or snack. Storing them properly wrapped keeps them fresh for several days, and they can be frozen individually after cooling. The recipe allows for overnight refrigeration of the formed buns, letting you prepare in advance and bake fresh when ready.
Ingredients
For the buns:
- 1 cup milk warmed, 110 degrees (see note 1)
- 1/4 cup butter melted and cooled
- 1 large egg
- 1 1/2 teaspoons vanilla extract (see note 2)
- 3 to 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 packets active dry yeast (4 1/2 teaspoons, see note 3)
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup raisins or currants (about 2 ounces)
For the egg wash:
- 1 large egg
- 1 tablespoon water
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons water or more as necessary
- 1 teaspoon vanilla extract
Instructions
To make the buns:
- In a large measuring cup, whisk together warm milk, butter, egg, and vanilla. Set aside.
- In an electric mixer fitted with the dough hook attachment, combine 3 cups flour, sugar, yeast, salt, and cinnamon. With the motor running on low, slowly drizzle in the milk mixture and mix until the dough comes together, about 2 minutes.
- Add raisins and increase mixer speed to medium and mix until the dough is smooth and elastic, 9 to 10 minutes. After 5 minutes, the dough should clear the sides of the bowl (have pulled away) but stay attached at the bottom. If the dough is sticking to the sides of the bowl, add the remaining flour, 1 tablespoon at a time, until the dough clears the side of the bowl.
- Turn out the dough onto a heavily floured surface and shape into a ball. Place in a greased bowl and spray with nonstick cooking spray. Cover the bowl with plastic wrap and let rise in a warm place (80 degrees to 85 degrees, see recipe notes) until doubled in volume, about 2 hours.
- Coat a 9-inch x 13-inch baking dish with nonstick spray or line with parchment paper. Turn the risen dough out on to a lightly floured surface and divide into 12 equal pieces. Shape each piece into a tightly formed bun and place in the prepared baking dish, seam side down.
- Cover the buns with plastic wrap coated with nonstick spray and let rise in a warm place (80 degrees to 85 degrees, see recipe notes) until doubled in volume and touching, about 1 hour.
- Preheat oven 375 degrees. To make the egg wash, whisk together egg and water. Brush gently over the buns. Bake until the buns are deep golden brown and the interiors have reached 190 degrees, about 20 to 25 minutes. Cool completely, at least 30 minutes.
To make the glaze:
- Whisk together powdered sugar, water, and vanilla in a small bowl. Using a spoon, drizzle the glaze in a cross pattern on top of each bun (I found it easiest to do a long, continuous line in one direction across the buns in a row, and then repeat in a perpendicular direction for each row). If the glaze is too thick, add more water, 1 teaspoon at a time, until you can drizzle it.
Notes
- Warm milk to 110°F to activate the yeast effectively without killing it.
- Use standard active dry yeast; test its freshness by dissolving in warm water with sugar and checking for bubbling within 10 minutes.
- After shaping the buns, you can refrigerate them covered for up to 16 hours before baking to fit your schedule.
- Freeze cooled buns on a tray to avoid sticking; once frozen solid, transfer to a sealed plastic bag and thaw before reheating.
- To create the traditional cross, score a shallow 1/4-inch "X" on top of each bun before applying egg wash and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 205mg | 9% |
| Potassium | 170mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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