Hot Cross Buns
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4.8
177 reviews
Excellent
Hot Cross Buns
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Traditional Hot Cross Buns with a cream cheese icing, brushed with a sweet syrup and filled with juicy raisins. Soft, fluffy, sweet and sticky, a must have for Easter brunch.
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Ingredients
For hot cross buns
- 1½ cups milk lukewarm between 98°F (36.5°C) and 110°F (43.3°C)
- ½ cup sugar
- 1 tablespoon active dry yeast
- 4½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 2 large eggs
- 4 tablespoons butter unsalted (1/2 stick), softened
- 1 cup raisins soaked in rum if preferred
For syrup glaze
- ¼ cup water
- ¼ cup sugar
For cream cheese icing
- ½ cup powdered sugar same as icing sugar or confectioners sugar
- 2 tablespoons cream cheese
- 1 tablespoon butter unsalted, at room temperature
- 1 teaspoon vanilla extract
- ½ tablespoon water
Instructions
- In a small bowl combine the lukewarm milk, sugar and yeast. Stir and let it rest for about 10 minutes until the yeast activates, you will notice bubbles forming.
- Soak the raisins in rum. This step is completely optional. If you're soaking them in rum, you'll need about ¼ cup of rum.
- In the bowl of your mixer add 4 cups of flour, salt and nutmeg. Mix until combined. Add the eggs and butter to the yeast mixture and stir. Pour the yeast mixture over the flour, and using the dough hook attachment mix for about 5 minutes.
- Add raisins (drained if soaked in rum) and continue mixing for another minute. If the dough is too wet add more flour as needed. The dough should be quite soft and elastic. You will know when it's done when it doesn't stick to the sides of the bowl anymore.
- In a large bowl add a bit of oil, about a tablespoon and place the dough in the bowl, rolling it around so that it gets oil all over, this way it won’t get dry. Cover the bowl with plastic wrap. You need to let the dough rise for a couple hours until doubled in size. You can also do my trick where I turn the oven on for about 1 to 2 minutes just until it’s warm in there, and place the bowl in the oven, close the door, make sure you turned off the oven and in about half an hour the dough would have doubled in size.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. I used a roasting pan that's 16x12 inches.
- Clean and flour your work surface. Usually I don't add any flour to my work surface because I find it easier to roll the buns on a clean surface, but it's totally up to you. Punch down the dough, and cut it into 15 equal pieces.
- Roll each piece into a ball by cupping your hand around the dough and rolling it in a circular motion on a flat surface. Apply gentle pressure as you roll to create a smooth, round shape.
- Place each ball onto the prepared baking sheet, leaving some space between them to allow for expansion. Cover the buns with a towel and let them rise for another 30 minutes.
- While the rolls are rising, make the syrup by mixing the sugar with the water in a sauce pan and bring to a boil over low heat. Continue boiling for another minute or until syrup thickens a bit. Let it cool.
- Transfer the baking pan to the oven and bake for about 20 or until golden brown. Mine were actually done after 17 minutes so keep an eye on them. As soon as you take the rolls out of the oven, brush them with the glaze.
- To make the cross icing, whisk all the ingredients together and pour in a piping bag and refrigerate until ready to use. If the icing is too thin add more icing sugar, if it's too thick add more water until desired consistency.
- Allow the rolls to cool, then pipe crosses onto your rolls.
Equipments used:
Notes
- ½
- Crosses: Traditionally the crosses on hot cross buns are made with a flour and water mixture, not icing. If you want to do this, whisk together about ½ cup of flour and 5 tablespoons water until a paste forms. Transfer this to a piping bag and pipe crosses on the buns before baking.
- You can prepare these the day before up until step 4, cover the pan with plastic wrap and place it in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed.
- If after dissolving the yeast in the warm milk, the yeast didn't start to froth up, do not continue with the rolls, your dough will not rise.
Nutrition Information
Show Details
Serving
1bun
Calories
283kcal
(14%)
Carbohydrates
52g
(17%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
39mg
(13%)
Sodium
109mg
(5%)
Potassium
169mg
(5%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
203IU
(4%)
Vitamin C
1mg
(1%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1bun | |
| Calories | 283kcal | 14% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 109mg | 5% |
| Potassium | 169mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
177 reviews
Excellent
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