Hot Cross Buns
User Reviews
4.4
Hot Cross Buns
Description
This recipe for Hot Cross Buns uses all-purpose flour, baking powder, and powdered sugar combined with Greek yogurt and raisins to create a dough with a tender crumb and slightly spiced flavor from cinnamon. The dough is kneaded lightly until tacky but not sticky, then portioned into rolls. Baking occurs in either an oven or air fryer until golden and cooked through.
The tops are iced with a sweet cross made from powdered sugar mixed with milk, applied after baking and cooling slightly. The buns offer a soft interior with a subtle sweetness balanced by the warm cinnamon and raisins, making them suitable for breakfast or teatime.
Because the recipe does not use yeast, the preparation is quicker than traditional hot cross buns but still delivers recognizable flavor and texture. Serving suggestions include spreading with butter or jam.
Ingredients
- 1 cup all-purpose flour 5 oz, unbleached; or whole wheat or gluten-free mix
- 1/4 cup powdered sugar
- 2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
- 1 teaspoon milk or water
- 2 tablespoons raw sugar
- 3/4 teaspoon cinnamon
- 1/2 teaspoon kosher salt (use less if using table salt)
- 1 cup Greek yogurt not regular yogurt, it will be too sticky, 0%
- 3 tablespoon raisins
- 1 egg beaten (whole egg works fine too, white
Instructions
- Preheat oven to 375F.
- In a small bowl, whisk the powdered sugar with milk until smooth. Transfer to a small ziplock bag and cut the tip. Ice the tops of the rolls in a cross pattern.
- Preheat the air fryer 325F degrees and set for 11 to 12 minutes.
- Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
- Transfer in batches without overcrowding and bake 11 to 12 minutes, or until golden. No need to turn.
- In a medium bowl combine the flour, baking powder, sugar, cinnamon and salt and whisk well.
- Let cool at least 30 minutes before icing.
- Add the yogurt and raisins, mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 10 to 15 turns (it should not leave dough on your hand when you pull away).
- Divide into 8 equal balls. Place on the prepared baking sheet.
- Top with egg wash. Bake on the top rack of the oven for 25 minutes. Let cool at least 30 minutes before icing.
Notes
- Use Greek yogurt for the dough to keep the buns tender and avoid stickiness.
- Ensure baking powder is fresh to allow proper rising of the buns.
- Allow buns to cool at least 30 minutes before applying icing crosses.
- Divide dough into 8 equal balls for even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 2buns | |
| Calories | 230kcal | 12% |
| Carbohydrates | 46g | 15% |
| Protein | 10.5g | 21% |
| Fat | 0.5g | 1% |
| Sodium | 426mg | 18% |
| Fiber | 1.5g | 6% |
| Sugar | 16.5g | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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