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5.0 from 3 votes

Hot Cross Buns

Spiced, fruit-studded Hot Cross Buns are a delicious Easter treat and have quite a bit of folklore associated with them.Yield: 8 (3 oz) hot cross buns

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 15 mins
Servings: 8 people
Calories: 226 kcal
Course: Bread
Cuisine: British

Ingredients

For the Buns
  • ¾ c milk, warmed to 80-90F
  • 1 ¼ tsp active dry yeast
  • 2 Tbsp + 1 tsp sugar, divided
  • 1 ½ c unbleached all-purpose flour, divided
  • 1 c white whole wheat flour*
  • 1 orange, zested (roughly 1 Tbsp fresh zest)
  • 1 tsp salt
  • ½ tsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • ¼ c golden raisins
  • ¼ c raisins
  • 2 Tbsp salted butter, melted and cooled
  • 1 egg, slightly beaten
For the Topping
  • 1 egg white
  • 1 Tbsp milk
  • 2 Tbsp unbleached all-purpose flour
  • 1 Tbsp sugar

Instructions

    Cup of Yum
  1. In a small bowl, mix together warm milk, yeast and 1 tsp sugar. Let stand until foamy, 5 min.
  2. While your yeast is foaming, in a large bowl mix 1 c all purpose flour, 1 c white wheat flour, 2 Tbsp sugar together with the orange zest, salt, cinnamon, allspice, nutmeg, golden raisins, and raisins.
  3. Stir the yeast mixture and add it to the dry ingredients, along with the melted butter and egg. Mix well, until a sticky dough forms.
  4. Add as much of the remaining ½ cup of all purpose flour as needed to bring the dough together into a soft dough. Then, turn the dough out onto a floured counter top and knead for 5-8 minutes until a soft and smooth dough forms, adding flour as necessary to keep the dough from sticking to the counter or your hands.
  5. Place the dough in a greased bowl and cover with a damp tea towel. Let rise in a warm, draft-free place for 1 hour.
  6. After the dough has risen, turn it out onto a lightly floured surface and knead it a couple of times. Divide the dough into 8 roughly even pieces, and roll each into a ball. Place the rolls onto a greased baking sheet.
  7. Using a serrated knife, lightly cut a cross into the tops of each of the buns, barely breaking the surface of the dough. Cover the buns and let them rise for 20 minutes.
  8. Preheat your oven to 400F.
  9. Once the rolls have proofed, mix together the egg white and 1 Tbsp milk in a small bowl. Gently, bush the rolls with the egg white mixture.
  10. In another small bowl, mix 2 Tbsp flour and 1 Tbsp sugar together with just enough water to form a thick, but spreadable paste (roughly 1 Tbsp of water). Using a spoon, toothpick, or piping bag. Use the paste to fill the cross you traced in the dough before it had risen.
  11. Place the rolls into the oven and bake for 12-15 minutes, until puffy and golden.
  12. Let the rolls cool on a wire rack for 5 minutes before enjoying warm. (These rolls can be stored in an air-tight container on the counter for up to 4 days.)

Notes

  • *All purpose flour can be used for the white whole wheat. Keep in mind that you may need a little extra flour to get your dough to come together if using all purpose.

Nutrition Information

Serving 1bun Calories 226kcal (11%) Carbohydrates 43.3g (14%) Protein 7g (14%) Fat 3.8g (6%) Saturated Fat 2g (10%) Cholesterol 29mg (10%) Sodium 194mg (8%) Fiber 2.9g (12%) Sugar 12.2g (24%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 226

% Daily Value*

Serving 1bun
Calories 226kcal 11%
Carbohydrates 43.3g 14%
Protein 7g 14%
Fat 3.8g 6%
Saturated Fat 2g 10%
Cholesterol 29mg 10%
Sodium 194mg 8%
Fiber 2.9g 12%
Sugar 12.2g 24%

* Percent Daily Values are based on a 2,000 calorie diet.