Hot Cross Buns

Name: Hot Cross Buns
Prep time: 10 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 cup unbleached all purpose flour, whole wheat or gluten-free mix*; 1/4 cup powdered sugar; 2 teaspoons baking powder; 1 teaspoon milk or water; 2 tablespoons raw sugar; 3/4 teaspoon cinnamon; 1/2 teaspoon kosher salt; 1 cup 0% Greek yogurt; 3 tablespoon raisins; 1 egg white

User Reviews

4.4

96 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4 servings
Calories
230 kcal
Course
Breakfast, Brunch
Cuisine
American

Hot Cross Buns

Iris Warren

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Easy Hot Cross Buns using this easy dough from my Bagel Recipe. No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer!

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Ingredients

Servings

1 cup unbleached all purpose flour, whole wheat or gluten-free mix* ((5 oz) )
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 0% Greek yogurt (not regular yogurt, it will be too sticky)
3 tablespoon raisins
1 egg white (beaten (whole egg works fine too))

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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.